The BEST Keto Veggie Burger—Low in Carbs & Calories!
The BEST Keto Veggie Burgers
yield: 6 SERVINGS
prep time: 25 MINUTES
cook time: 30 MINUTES
total time: 55 MINUTES
Ingredients
- 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 Worcestershire sauce
- 1 teaspoon dried parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 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
Directions
1
In a large non-stick skillet, warm olive oil over medium heat. Add onions, garlic, and celery. Saute for 2 minutes, or until onions begin to soften. Add mushrooms and riced cauliflower. Stirring as needed, cook for an additional 10-12 minutes to remove unwanted moisture from the veggies. (If the veggies begin to brown, the excess moisture has likely been cooked out.) Remove the pan from heat.
2
Preheat oven to 400-degrees.
3
To the warm veggie mixture, add Worcestershire sauce, salt, parsley, paprika, cumin, and garlic powder. Stir to combine. Add the shredded cheese and mix until the cheese has melted and is fully incorporated. Next, add the flax meal and chia seeds. Stir until thoroughly combined. Set aside to cool and thicken.
4
Prepare a baking sheet by either greasing it very well or use my preferred method and line it with parchment paper. (As noted in tips, silicon mats are not recommended.) Once the mixture has cooled enough to easily touch, about 5-10 minutes, form the dough into 6 patties. The mixture will be sticky and should come together easily. I recommend oiling your hands to help with sticking. (If your dough wants to fall apart you may need to add another tablespoon (or more) of flax meal and leave it to thicken a bit longer before forming patties.)
5
Bake veggie burgers for 30 minutes or longer (oven temps may vary). Patties are done when they are nicely browned with a crispy exterior. Allow to cool for a minimum of 5 minutes before serving. Patties will harden/thicken as they cool. Enjoy!
Nutritional Information
Yield: 6 servings, Serving Size: 1 veggie burger
Amount Per Serving:
Calories: 161, Total Carbohydrates: 8g, Fiber: 4g, Net Carbohydrates: 4g, Total Fat: 11g, Protein: 8g
Calling all keto lovin’ vegetarians!
This low-carb AND low-cal 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 the 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!
Hip Tips:
- 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 silicon mat when baking the burgers. It creates excess moisture and the patties don’t crisp up as well. (And yes, a silicon 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 veggies 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.)
The BEST 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!
Ingredients
- 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 Worcestershire sauce
- 1 teaspoon dried parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 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
Directions
1
In a large non-stick skillet, warm olive oil over medium heat. Add onions, garlic, and celery. Saute for 2 minutes, or until onions begin to soften. Add mushrooms and riced cauliflower. Stirring as needed, cook for an additional 10-12 minutes to remove unwanted moisture from the veggies. (If the veggies begin to brown, the excess moisture has likely been cooked out.) Remove the pan from heat.
2
Preheat oven to 400-degrees.
3
To the warm veggie mixture, add Worcestershire sauce, salt, parsley, paprika, cumin, and garlic powder. Stir to combine. Add the shredded cheese and mix until the cheese has melted and is fully incorporated. Next, add the flax meal and chia seeds. Stir until thoroughly combined. Set aside to cool and thicken.
4
Prepare a baking sheet by either greasing it very well or use my preferred method and line it with parchment paper. (As noted in tips, silicon mats are not recommended.) Once the mixture has cooled enough to easily touch, about 5-10 minutes, form the dough into 6 patties. The mixture will be sticky and should come together easily. I recommend oiling your hands to help with sticking. (If your dough wants to fall apart you may need to add another tablespoon (or more) of flax meal and leave it to thicken a bit longer before forming patties.)
5
Bake veggie burgers for 30 minutes or longer (oven temps may vary). Patties are done when they are nicely browned with a crispy exterior. Allow to cool for a minimum of 5 minutes before serving. Patties will harden/thicken as they cool. Enjoy!
Additional Notes
Store in the refrigerator in an airtight container for up to 3 days or freeze for up to 2 months. Reheat frozen veggie burgers in an air fryer at 350-degrees for 5-7 minutes (preferred method) or in a 375-degree oven for about 10 minutes. I also enjoy them cold.
Nutritional Information
Yield: 6 servings, Serving Size: 1 veggie burger
Amount Per Serving:
Calories: 161, Total Carbohydrates: 8g, Fiber: 4g, Net Carbohydrates: 4g, Total Fat: 11g, Protein: 8g
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!
Made these tonight and they were super yummy! Even my meat eating hubby liked them!
Hi there,
Can you use I egg white or egg in place of flax product . Looks amazing.
Hi, Kimberley! You could try an egg white along with 2-3 tablespoons almond flour to help absorb the liquid and add bulk. Hope that helps!
Thank you for I am looking forward to trying them Do you have recommendation for what to use instead of the gum thickener can’t really see spending 12-15 dollars on something that I can use that is keto friendly for I have cornstarch is not keto friendly thank you I love a lot of the recipes that are posted here.
Hi Kim! Sorry for the late reply. The best substitutes, to keep things low carb, are psyllium fiber, chia seeds, ground flax seeds, or gelatin. Hope that helps!
These were great! Even my Keto loathing husband said the need to become our regular burger.
Yay! Super happy he enjoyed them too, Lesli! Thanks a bunch for the feedback!
This was a fantastic burger-five stars! I love bean burgers but since going keto, I can’t have them. This really satisfied my craving and was excellent! I followed the recipe as written except that I had just under 1/4 cup flax so I used hemp hearts to make up the difference. I also used freshly riced cauliflower. I’m sharing this recipe with the other vegetarian keto dieters in my family!
Woohoo! That’s awesome! Thanks for the review, Amy! Super happy to hear these were a hit! 🙌