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
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.
The stacking
For stacking use crispy, fresh, vibrant green lettuce, red onion rings and 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. I used ginger because 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.
Grain-free, lectin-free bun
You can use a grain-free, lectin-free bun or use a portobello mushroom as a base.
If you want to make your own lectin-free bun, you can follow this recipe Lectin-Free Hamburger Buns (Nut-Free, Dairy-Free, Gluten-Free).
Gundry MD bread mix
You can also use the Multi-purpose bread mix from Gundry MD for the bun. The bread mix is a healthy alternative to whole grains and gluten and can also be used for breakfast, lunch and dinner recipes.
You will get 30% off and save $15.00 when buying 3 bags in my Gundry MD Ambassador store. You will find the breadmix under the category ‘Lectin-free Food’.
Cheese and sauce
For cheese, I used shavings of Pecorino Romano. You can also use Parmigiano Reggiano or a compliant blue cheese for a stronger taste.
I made the sauce 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 make it stand out, add one slice of crispy Prosciutto di Parma on top (mine is cut in two pieces).
Serving size for the Plant Paradox burger
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
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4
Description
The healthy burger that will satisfy all your cravings
Ingredients
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 heaping 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
Instructions
- 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.
Notes
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.
23 Comments
Diane
April 4, 2020 at 3:56 pmHi there,
Looks like a great recipe but I am confused as I read that walnuts are to be avoided? or is that just raw state?
thanks
Diane
Claudia
April 8, 2020 at 1:16 pmHi Diane, I never read that about walnuts, anywhere. I personally avoid walnuts at the moment because they are high histamine, but that’s a different story. If you don’t have histamine issues walnuts are some of the best nuts you can have. But, again, we are all different.
Drew
August 12, 2019 at 8:24 pmHi, followed the recipe to the letter, but my burgers turned out very soft, barely held together. Felt like maybe too much moisture. Is that normal? Or any tips on how to cut back the moisture a bit and/or solve the problem?
Claudia
August 25, 2019 at 11:26 amHi Drew, whenever there is too much moisture, you need to add more of something dry. More flour, until everything holds together. It never happened to me, but it can easily happen because there is so much moisture in veggies.
Krystal
August 12, 2019 at 10:11 amHow long do you think I would need to cook these in the oven if I used ground chicken or turkey instead of beef? My husband doesn’t eat red meat.
Claudia
August 25, 2019 at 11:30 amHi Krystal, I think 20 minutes would be enough for chicken too, but with chicken I always use a thermometer. You need to reach 165F to be safe, while not overcooking. Another way of checking is pressing with you finger and if it’s still soft it needs more time. I hope this helps xx.
Robina
April 7, 2019 at 9:41 pmOh my! We just dinner–burgers! My husband’s comment: “Entertaining and delicious.” I didn’t have all of the ingredients on hand, but it came together well.
Claudia
April 13, 2019 at 12:13 pmI love that it was entertaining :)). Best part of family meals xx
Natalya
January 24, 2019 at 6:15 pmCan I skip the cassava alltogether? Trying to avoid all types of flours.
Claudia
January 24, 2019 at 6:24 pmYou can certainly try. The purpose of Cassava flour here is to bing everything together, so you might have to be extra careful when you make the patties. Make sure they are not sticking to the pan. I think it could work, it will just require extra attention xx.