Crispy and refreshing iceberg lettuce “buns” hold these delicious burger patties, slices of tomato and onion, and easy-to-make homemade ketchup. The patties and fixings can easily be put into gluten-free buns for family members who prefer a more traditional burger.
This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).
Millet Patty Lettuce Burgers
Place a small saucepan on medium-high heat. Add the onion and cook for 3 to 5 minutes until translucent. Add the garlic and sundried tomatoes and continue cooking for 1 to 2 minutes. Lower the heat and stir in the millet, Healing Broth or water, herbs, and paprika. Cover and simmer for 10 to 12 minutes until the millet is cooked. Set aside until completely cool.
Place the mixture in a large bowl and add the potato starch. Mash a few times with a potato masher until partly broken down and the potato starch has been incorporated. Using wet hands, make the mixture into 4 large patties.
Place a ceramic nonstick skillet on medium-high heat. Add the patties and cook for 4 to 5 minutes on each side until browned.
Slice 8 large rounds from the edges of the iceberg lettuce (4 from each head) to create the buns. Top one iceberg round with the millet patty, ketchup, tomato, onion, and a second iceberg bun. Repeat with the remaining ingredients and serve immediately.
Categories: Brain Saver, Main Dishes, Nut and Seed Free, Lunch, Dinner, Fat Free, Potato Recipes, Wraps
This item posted: 31-Jul-2023
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