As the kids say … “OMG, these burgers are sooo good.”
Now, you have likely heard about these new vegan burgers that bleed “blood.” Sounds good, doesn’t it? Sure … until you read the list of ingredients. Problem is, the ingredients read like a who’s who of lectins –
- Protein Isolate from peas
- Canola Oil
- Yeast Extract
- Maltodextrin (from corn starch)
- Cellulose From Bamboo
- Sunflower Oil
- Vegetable Glycerin
… and those are just a few of the lectin-rich ingredients. So, to the average “bloody” veggie burger, I say, “No thank you.”
But if you’re a big fan of veggie burgers, and you want it to “bleed,” never fear. I’ve got the perfect solution.
It came to me awhile back when my wife and I were making our famous raw taco “meat.” You see, we use walnuts and mushrooms, so I decided there was a way to do a “bloody burger” using our taco recipe.
The only difference is, I add red beets to give the shroom burger its crimson hue.
To start, pick out a large beet – about the size of a baseball. And, you can use any kind of mushroom, but portabella or cremini have the meatiest textures. Yummy!
And to make your veggie burger “protein style” – like we do in sunny Southern California – wrap it in a giant lettuce leaf. The leafy green wrap stands in for the bun!
Now you’ve got a meaty, red-tinted burger … minus the meat. It looks like the real thing and tastes even better!
But, I know no matter how hard I try, there are some of you who are just die-hard carnivores, and no amount of begging could convince you to give up meat entirely. So, just for you, I’ve got a real meat version too.
Nutty, Juicy Shroom Burgers, Protein Style (Serves 4)
Prep time: 25 minutes
Cook time: 10 minutes
What you’ll need:
- 2 cups walnuts, halves and pieces
- 2 cups chopped mushrooms
- 1 cup chopped red beet
- 2 cloves garlic, peeled, or 1⁄4 teaspoon garlic powder
- 1⁄2 cup chopped red onion, or 2 tablespoons dried minced onions
- 1 teaspoon paprika, preferably Hungarian
- 1 tablespoon dried parsley
- Sea salt, preferably iodized
- Cracked black pepper
- 1⁄2 cup finely chopped fresh basil or sage
- 2 tablespoons cassava or tapioca flour
- 3 tablespoons extra-virgin olive oil or avocado oil for frying, plus additional to shape the patties
- 8 romaine leaves or butter lettuce leaves
- Avocado mayonnaise (optional)
- 1 Hass avocado, peeled, pit removed, and sliced
What To Do:
- Put the walnuts, mushrooms, beet, garlic, 1/2 cup onions, paprika, dried parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a food processor fitted with an S-blade. Pulse and blend until blended, but still chunky.
- Transfer this mixture to a mixing bowl, and stir in the basil, the remaining 1⁄4 cup onion, and the cassava or tapioca flour.
- Then, grease your hands with olive oil and knead the mixture to fully combine all of the ingredients.
- On a sheet of wax paper, form into four patties, each about 4 inches in diameter and 1 inch thick. Use a coffee mug or lowball glass to shape the patties, if you wish.
- Finally, heat a large skillet over medium-high heat. Pour in 3 tablespoons of olive or avocado oil. Add the patties, and cook 4 to 5 minutes per side, until nicely browned.
- To serve, place each patty on a lettuce leaf. Add a dollop of avocado mayo, if desired, and salt and pepper to taste. You can also top with slices of avocado, and cover with a second lettuce leaf. Voila!
FOR THE MEAT VERSION: Add a 1/2 pound of grass-fed, pasture-raised ground beef (or pastured-raised bison or ground turkey) to the mixing bowl before forming your patties.
Want help stocking your pantry with Plant Paradox-approved foods? Check out Dr. Gundry’s online grocery shop where he has personally curated hundreds of products for the lectin-free lifestyle. Click the image to shop now: