Want a veggie burger that “bleeds”? Enjoy these burgers protein style.
2 cups walnuts, pieces and halves
2 cups chopped mushrooms
1 cup shredded red beet
2 cloves garlic, peeled or ¼ tsp garlic powder
½ cup chopped red onion or 2 TBS dried minced
1 tsp paprika, Hungarian
1 TBS dried parsley of ¼ cup fresh
Iodized sea salt
Cracked black pepper
½ cup finely chopped fresh basil or sage
2 TBS cassava or tapioca flour
Spritzes of avocado oil for pan and hands for mixing
8 romaine leaves
Avocado mayonnaise optional
1 avocado peeled, pit removed and sliced
Put walnuts, mushrooms, beet, garlic, ¼ cup onion, paprika, parsley ¼ tsp salt and ¼ tsp pepper in a food processor fitted with S-blade. Pulse and blend until blended but still chunky.
Transfer mixture to mixing bowl, stir in basil, remaining onion and flour. Grease hands with oil and knead mixture to fully combine ingredients. Form into 4 inch patties about 1 inch thick.
Spritz inside of pan with oil place burgers and cover with glass lid.
Bake in Sun Oven about 1 hour, adjusting position to maintain temperature.
Serve each patty on lettuce leaf (protein style), add a dollop of avocado mayonnaise, salt and pepper to taste, top with slices of avocado, and cover with second lettuce leaf.
Meat version: Add ½ pound grass-fed ground meat to mixing bowl before forming patties.
- Modified from The Plant Paradox
by Steven R. Gundry, MD
Billie Nicholson, Editor