Dr. Steven Gundry, author of the book Plant Paradox, brings us this fabulous veggie burger that “bleeds!”  We are a big fan of his book, and his recipes. Use 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.

To make your veggie burger “protein style,” wrap it in a giant lettuce leaf. The leafy green wrap stands in for the bun!

Prep Time: 25 minutes
Cook Time: 10 minutes


    • 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


  1. 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.
  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!
FOR A 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.

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