This plant paradox burger is really good, the best to me, at least until I find a better way to make it. These burger patties can be vegan or not, but even if not it still follows the Plant Paradox guidelines of reducing animal protein, because 90% of these patties are made of lectin-free, plant-based ingredients. It’s also super low carb because the bun is a Portobello mushroom.
How to put together a super lectin-free burger
Now, there are many ways to make a lectin-free burger, but if we strive to make it super nutritious, absolutely guilt-free and good-looking – because yes, we eat with the eyes first – then this one ticks all the boxes.
The patty is made of walnuts, beetroots, onion, mushrooms, herbs and a touch of cassava flour – and one cup of 100% grass-fed ground beef if you want to give it the animal protein kick.
You can use a grain-free, lectin-free bun – I make mines with California Country Gal bread mix, or use a portobello mushroom as a base.
For stacking use crispy, fresh, vibrant green lettuce, red onion rings, some lectin-free pickles of your choice, I felt like using pickled ginger for this one, but you can use okra, even pickled red onion. The reason I used ginger is that it’s slightly sweet, unlike okra which is a bit sour for a burger. But that’s just my taste and a feel of the moment.
If you are not familiar with California Country Gal bread flour yet, she is a Plant Paradox friend, has been interviewed by Dr. Gundry and you can check their website here. All the flour mixes are the same, they are just packed in different packages for easier reference to the final product you can make with (and the full recipes on the back of the package). You can also use code CLAUDIA to get 20% off if you buy from her website.
For the bun you can also use the Multi-purpose bread mix from Gundry MD. You will get 20% off when buying 3 bags or more in my Ambassador shop. They are a healthy alternative to whole grains and gluten.
For cheese, I used shavings of Pecorino Romano (you can also use Parmigiano Reggiano, or even a compliant blue cheese for a stronger taste).
The sauce is made of avocado mayo (I use Primal Kitchen but you can use homemade), Kimchi Sriracha from WildBrine (or another compliant hot sauce, like Tabasco), horseradish, a tiny bit of bourbon and spices. And to really make it stand out, add one slice of crispy Prosciutto di Parma on top (mine is cut in two pieces).
The burger patty follows closely the Nutty, Juicy Shroom Burger from the Plant Paradox book, by dr. Steven Gundry, on page 344-345. Regarding the servings, depending on how big your patties are you will make between 4 and 7, but I’ll keep it to 4 for the recipe below. My patties were smaller so I had a lot of leftovers I used in combination with other meals.
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The Ultimate Plant Paradox Burger
The healthy burger that will satisfy all your cravings
- FOR THE PATTIES:
- 1 cup walnut + 1 cup grass-fed beef for the meat version OR 2 cups walnuts for the vegan version
- 2 cups cubed red beetroot
- 1/2 to 1 cup chopped red onion
- 2 big cloves of garlic
- 2 heaped cups chopped mushrooms (or 2 big portobello mushrooms)
- 1 bunch fresh basil
- 1 bunch fresh parsley OR 2 tbsp dried parsley
- 1 tsp Hungarian paprika
- salt and pepper
- 2 tbsp of cassava flour
- FOR THE SAUCE:
- 2 heaping tbsp avocado mayonnaise
- 1 heaping tbsp Kimchi Sriracha sauce (or any other compliant hot sauce, you can add more if you like it super spicy, be careful with quantities though, taste before you add more)
- 2 tbsp prepared or freshly grated horseradish
- 1 tsp bourbon (you can use cognac or brandy instead)
- 1/2 tsp lemon juice
- pepper to taste (you probably won't need more salt, mayo and the sauce are salty already, taste and adjust as desired)
- FOR STACKING:
- 1 head of fresh, crispy fresh lettuce, washed and dried in advance (I like butter lettuce for this)
- 4 portobello mushrooms (one for each burger, there will be no top) + oil for cooking
- few slices of chosen pickles (I used pickled ginger)
- few rings of red onion
- shavings of Pecorino Romano or Parmigiano Reggiano
- 2 slices of Prosciutto di Parma
Heat oven to 350F (Alternatively, you can cook the patties on the pan, is pretty much the same thing, I prefer the oven for less mess).
Make the patties. Mix all the ingredients in a food processor until minced but still have a little bit of texture. Form the patties and add to a sheet pan and cook in the oven for 20 minutes, or cook on the stove in avocado oil, about 5 minutes per side.
Prepare the portobello mushrooms, put them in a sheet pan, add olive oil or avocado oil, salt and pepper and cook them in the oven in the same time with the patties, about 20 minutes.
Meanwhile prepare the sauce by mixing all the ingredients.
When the patties and mushrooms are ready, start assembling the burgers. Meanwhile, raise the oven temperature to 450F, put 4 Prosciutto di Parma slices on a sheet pan and put in the oven, they'll crisp up while you are assembling the burgers.
Start with the slice of mushroom, then add the lettuce, the onion, the burger patty, the sauce, the cheese, the pickles, and top with the crispy prosciutto. Adjust ingredients if you are making the vegan version.
Serve with sweet potato fries or wedges. You can replace the Portobello Mushrooms with a compliant burger bun, like those made with California Country Gal bread mix.