Dr. Gundry’s Lectin-Free Veggie Burgers
Complete meat free patty packed full of nutrients!
- 2 cups walnut pieces
- 2 cups chopped mushrooms
- 1 cup chopped red beet
- 1/4 tsp tsp garlic powder
- 2 tbsp dried minced onions
- 1 tsp paprika
- 1 tbsp dried parsley
- Sea salt
- Black pepper
- 1/2 cup finely chopped fresh basil
- 2 tbsp tapioca flour
- 3 tbsp extra-virgin olive oil
- 8 romaine leaves
- 1 Hass avocado
Put your walnuts, mushrooms, beet, garlic, 2 tbsps dried onion, paprika, dried parsley, 1 tsp salt, and 1 tsp pepper in a food processor fitted with an S-blade. Blend until well-mixed but chunky.
Pour your mixture to a mixing bowl. Stir in your basil and tapioca flour. Grease your hands with olive oil and knead the mixture to combine ingredients.
On a sheet of wax paper, divide the mixture into 4 individual burger patties. Each one should be about 4 inches wide and 1 inch thick.
Heat a large skillet over medium-high heat. Pour in 3 tbsps of olive oil. Add the patties, cooking 4 to 5 minutes per side, until well-browned.
To serve, place each patty on a lettuce leaf. Add salt and pepper to taste. Top with slices of avocado and cover with another lettuce leaf.
I am NOT a fan of beets, but thought I would give this recipe a try anyway. I don’t hate it. Frankly the guacamole on the top was the redeemable feature. So I will be using this recipe again. I found that it didn’t hold together as a patty too well, but for being meatless, it is understandable.
Don’t be afraid to try this one, I was suprised.