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    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, you’re better off saying “No thank you.”

    But if you’re a big fan of veggie burgers, and you want it to “bleed,” never fear. There’s a perfect Gundry-approved solution.

    vegan burger | Gundry MDTo 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” –  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!

    And for those die-hard carnivores, that just cant give up meat entirely, theres a meat version just for you.

    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:

    1. vegan burger | Gundry MDPut 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.
    2. Transfer this mixture to a mixing bowl, and stir in the basil, the remaining 1⁄4 cup onion, and the cassava or tapioca flour.
    3. Then, grease your hands with olive oil and knead the mixture to fully combine all of the ingredients.
    4. 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.
    5. 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.
    6. 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!vegan burger | Gundry MD
    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.

     

    So Delicious!

    Want help stocking your pantry with Gundry-approved foods? Visit the online grocery shop for Dr. G’s personally curated products for the lectin-free lifestyle. Click the image to shop now:

     

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