The Ultimate Plant Paradox Burger - Creative in My Kitchen
"There are many ways to make a lectin-free burger. The plant paradox burger is super nutritious, guilt-free and good-looking. It ticks all the boxes. Enjoy...."
INGREDIENTS
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FOR THE PATTIES:
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1 cup walnut + 1 cup grass-fed beef for the meat version OR 2 cups walnuts for the vegan version
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2 cups cubed red beetroot
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1/2 to 1 cup chopped red onion
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2 big cloves of garlic
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2 heaping cups chopped mushrooms (or 2 big portobello mushrooms)
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1 bunch fresh basil
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1 bunch fresh parsley OR 2 tbsp dried parsley
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1 tsp Hungarian paprika
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salt and pepper
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2 tbsp of cassava flour
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FOR THE SAUCE:
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2 heaping tbsp avocado mayonnaise
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1 heaping tbsp Kimchi Sriracha sauce (or any other compliant hot sauce, you can add more if you like it super spicy, be careful with quantities though, taste before you add more)
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2 tbsp prepared or freshly grated horseradish
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1 tsp bourbon (you can use cognac or brandy instead)
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1/2 tsp lemon juice
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pepper to taste (you probably won't need more salt, mayo and the sauce are salty already, taste and adjust as desired)
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FOR STACKING:
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1 head of fresh, crispy fresh lettuce, washed and dried in advance (I like butter lettuce for this)
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4 portobello mushrooms (one for each burger, there will be no top) + oil for cooking
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few slices of chosen pickles (I used pickled ginger)
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few rings of red onion
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shavings of Pecorino Romano or Parmigiano Reggiano
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2 slices of Prosciutto di Parma
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