BEST Keto Veggie Burger—Low in Carbs, But Not in Flavor!
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Our keto veggie burger is easy to make and oh so tasty!
Calling all keto-lovin’ vegetarians!
This low-carb veggie burger recipe has your name on it! I can only imagine how hard following a keto lifestyle must be for all you non-meat eaters out there. Michelle from our Hip2Keto team is a vegetarian keto-er, and she’s been begging for a good veggie burger recipe—My dearest Michelle, ask and you shall receive! 🙌
You don’t have to be a vegetarian to happily nosh these veggie burgers.
Yep! Although these vegetable-based burgers are meatless, they’re super tasty. The mushrooms add a rich flavor and meaty texture. And I promise they don’t taste “mushroomy”. So for any of you who typically avoid this friendly fungus—try these! You’ll be pleasantly surprised.
What’s more, for anyone who must have meat as their main course, these veggie burgers make a banging side dish! Or, if you’re going the finger food route—I highly suggest dividing the mix into 24 portions to make mini veggie burger bites! Serve with ranch dressing or sweet mustard dipping sauce. YUMMO!
Keep these recipe tips in mind when making keto veggie burgers:
- Be sure to cook your vegetables long enough. If the excess moisture isn’t cooked out, you may end up with mushy veggie burgers. Bleck!
- If making mini burger bites, be sure to adjust the cooking time down because appetizer-sized burger bites will cook faster.
- I do not recommend using a silicone mat when baking the burgers. It creates excess moisture and the patties don’t crisp up as well. (And yes, a silicone slip mat is shown in the photo above—So trust me, I’m speaking from personal experience. 😭)
- If your burgers don’t seem firm enough, pop em’ back in the oven for another 5-10 minutes. The veggie burgers are done once the patties are well-browned with very crispy edges.
- If using an 8-oz. block of cheese and you don’t have a scale, I recommend cutting the block of cheese in half before shredding. Freshly shredded cheese is hard to measure so this helps to ensure that you are using 4 oz. of cheese. (And BTW, you really should get a kitchen scale.)
Keto Veggie Burgers
yield: 6 SERVINGS
prep time: 25 MINUTES
cook time: 30 MINUTES
total time: 55 MINUTES
These meatless burgers are super tasty AND they're super low-carb & low-cal, too!
- 1 tablespoon olive oil
- 1/2 cup onion, very finely diced (I use sweet yellow onion)
- 2 cloves garlic, minced
- 1/2 cup celery, very finely chopped
- 8 oz. mushrooms, stemmed and very finely chopped (I use baby bellas)
- 10 oz. bag frozen riced cauliflower
- 1 teaspoon tamari
- 1 teaspoon dried parsley
- 1/2 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 cup freshly grated sharp white cheddar cheese (must be equal to 4 oz.)
- 1/4 cup flax meal
- 1 tablespoon chia seeds
Top that veggie burger!
These keto veggie burgers are fab on their own. However, they are also AMAZING loaded with my fave toppings! What’s on the list? I love tangy sprouts, avocado slices, garlic aioli, melted cheese, and for you meat-heads—bacon. Yep, I said bacon on a veggie burger! How truly unorthodox. 😉
Serve these veggie burgers wrapped in lettuce to keep it light and low-cal. Or, try it on this Italian focaccia bread—So good! Another fun idea that I’ve personally never tried but will soon—avocado “buns”! Probably messy and probably worth it!
Hip sidekick and recipe tester, Jenna, tried this recipe too, and here’s what she had to say –
“Wow! This was such a fun recipe! The steps are super helpful and full of informative tips. That’s appreciated because this is a more intimidating recipe. One of my favorite things in the world is portabella burgers. This recipe is seriously so good! I love the use of the mushrooms, white cheddar, and the riced cauliflower as the base. What a delicious creation!
The tip for oiling your hands worked out perfectly for me and the cook time was spot on. They turned out crispy on the outside, juicy in the middle, and they held up perfectly! I used our delicious keto cloud bread as the bun.” – Jenna
For another yummy vegetarian meal, try a Mexican Ketodilla (it’s our keto take on a quesadilla)!