Dr. Gundry’s Vegan Burger That “Bleeds”

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Dr. Gundry’s Vegan Burger That “Bleeds”

Gundry MD Team

August 14, 2017

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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.

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” – 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.

Table of Contents

•Nutty, Juicy Shroom Burgers, Protein Style (Serves 4)

•What you’ll need:

•What To Do:

•So Delicious!

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.

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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