Name: The Ultimate Plant Paradox Burger
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4
Ingredients: 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; 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); 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

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

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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.