Updated: Oct 19, 2020
Dr. Gundry’s Vegan Longevity Burgers 🍔 Made with beets, walnuts, and mushrooms! So delicious today for a Sunday lunch! 😋
Everything pictured here (minus the avocado) was purchased at @ptreefarmersmkt yesterday! Doesn’t get much fresher than that!! Thank you to all of our farmers and vendors that make yummy meals like this happen. We are so fortunate to have this beautiful food! 🙏🏽💚🙌🏽
I topped mine with Pear Dijon mustard I got at the market, sliced red onion, avocado, and beet microgreens. Served with a side of sweet potato wedges that were tossed in avocado oil and paprika, and baked at 400F for about 20min. I make sweet potato fries so often I honestly never time it 🤣 I just take them out whenever it smells right 🤣
2 cups walnut pieces
2 cups chopped mushrooms
1 cup finely chopped red beet
1⁄4 tsp garlic powder
2 tbsp dried minced onions
1 tsp paprika
1 tbsp dried parsley
1⁄2 cup finely chopped fresh basil
2 tbsp tapioca flour
2 tbsp avocado olive oil
Green lettuce leaves for buns
Toppings of your choice
1. Pulse each ingredient separately (beets, then mushrooms, then walnuts) in a food processor, until well-mixed but still chunky. It is important to mix them separately to maintain the perfect burger texture. Empty the food processor contents after each ingredient into a mixing bowl, and fold together.
2. Fold in the garlic powder, dried onion, paprika, dried parsley, 1 tsp salt, 1 tsp pepper, basil, and tapioca flour.
3. On a sheet of wax paper, divide the mixture into 4-6 individual burger patties.
4. *Optional but helpful* Let patties chill in the refrigerator for 30+ minutes. This way they will hold together a little better while cooking. If you have time, freezing them also worked for me.
4. Heat a large skillet over medium-high heat. Pour in the avocado oil. Add the patties, cooking 4 to 5 minutes per side, until well-browned and cooked through.
5. To serve, place each patty on a lettuce leaf. Add salt and pepper to taste. Top with slices of avocado and toppings of your choice!