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Low Carb Veggie Burger Recipe Has Your Name! I can only imagine how difficult it would be to have a keto lifestyle for everyone else who eats meat. Michelle from the Hip2Keto team is a vegan vegetarian keto and she is ordering a good vegan burger recipe: dear Michelle, ask and you will receive!
You don’t have to be a vegetarian to bake a veggie burger happily.
Yes! Although these veggie burgers do not contain meat, they are extremely tasty. Mushrooms add a rich flavor and meaty texture. And I promise you they don’t taste like “mushrooms”. So for anyone who avoids these friendly mushrooms, give them a try! It will surprise you with pleasure.
Also, for anyone who must eat meat as the main course, this vegan burger is a side dish! Or, if you’re in the way of food fingers, I recommend dividing your mix into 24 servings to make small pieces of vegan burgers. Served with ranchera sauce or sweet mustard sauce. Yumo!
Keep the following recipe tips in mind when making a keto veggie burger:
Be sure to cook the vegetables long enough. If the extra moisture isn’t cooked, you can end up with a soft veggie burger. Blake!
In the case of making small hamburger bites, be sure to adjust the cooking time because the snack size hamburger bites will cook faster.
I don’t recommend using a silicone mat when making hamburgers. It creates excess moisture and doesn’t spoil pancakes either. (And yes, a non-slip silicone mat appears in the photo above, so trust me, I am speaking from personal experience.
If your burgers don’t look strong enough, put them in the oven for another 5-10 minutes. Veggie burgers are done once the pancakes are browned well with very crisp edges.
If you are using 8 ounces. A block of cheese and it doesn’t have a scale, I recommend cutting the block of cheese in half before cutting. Freshly grated cheese is difficult to measure, so this helps ensure 4 ounces are used. Cheese (And by the way, you really should get a kitchen scale.)
Keto Fiji Burger
/ Preparation time: 25 minutes. / Cook time: 30 minutes. / Total time: 55 minutes.
This meatless burger is absolutely delicious and low carb and low in calories too!
- 1 tablespoon of olive oil
- 1/2 cup onion, finely chopped (I use sweet yellow onions)
- 2 garlic cloves, minced
- 1/2 cup celery, finely chopped
- 8 ounces Mushrooms, peeled and finely chopped (use bells)
- 10 ounces Frozen cauliflower bag
- 1 teaspoon of tamari
- 1 teaspoon of dried parsley
- 1/2 teaspoon of sea salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon of cumin
- 1/2 teaspoon garlic powder
- 1 cup shredded white cheddar cheese (must equal 4 ounces)
- 1/4 cup flax
- 1 tablespoon of chia seeds
Heat olive oil in a large nonstick skillet over medium heat. Add onion, garlic, and celery. Fry for two minutes or until the onions begin to ripen. Add mushrooms and cauliflower with spices. Stirring as needed, cook for an additional 10-12 minutes to remove unwanted moisture from vegetables. (If vegetables start to brown, excess moisture will likely cook.) Remove the pan from the heat.
Preheat oven to 400 degrees.
To the warm vegetable mix, add tamari, salt, parsley, paprika, cumin, and garlic powder. Stir the mixture. Add grated cheese and mix until cheese is melted and completely melted. Next, add the flax meal and chia seeds. Stir until well mixed. Set aside to cool and thicken.
Prepare a baking sheet by lubricating well or using my favorite method and securing it to a baking sheet. (As stated in the tips, silicon locking is not recommended.) Once the mixture has cooled enough to be easily touched (approximately 5-10 minutes), form the dough into 6 patties. The mixture will be sticky and should come together easily. I recommend lubricating your hands to help stick. If you want the dough to collapse, you may need to add another tablespoon (or more) of flax meal and allow it to thicken a bit more before forming the pancakes.
Bake a veggie burger for 30 minutes or more (oven temperature may vary). Pancakes are made when they turn a beautiful brown color with a crisp appearance. Allow it to cool for at least 5 minutes before applying. Pancakes will become stiffer / thicker as they cool. Enjoy!
Keep in the refrigerator in an airtight container for up to 3 days or freeze for up to two months. Reheat the frozen veggie burger in a deep fryer at 350 degrees for 5-7 minutes (preferred method) or in an oven at 375 degrees for about 10 minutes. I also enjoy it great
Yield: 6 servings, serving size: 1 Veggie Burger
Amount Per Serving: Calories: 161, Total Carbs: 8g, Fiber: 4g, Net Carbs: 4g, Total Fat: 11g, Protein: 8g
Besides that, it is a veggie burger!
This vegan keto burger is great on its own. However, it is also amazing loaded with my favorite plugins! What’s on the list? I love fresh sprouts, avocado slices, garlic aioli, garlic, melted cheese, and bacon. Yes, I said bacon in a veggie burger! How unconventional.
Serve lettuce-wrapped veggie burgers to keep them light and low in calories. Or try it with Italian focaccia bread, very good! Another fun idea that I haven’t tried before, but will do it soon: avocado “cookies”! Maybe messy and probably worth it!
Hip sidekick and try the recipe, I also tried this recipe, and this is what I had to say:
Wow! This was a fun recipe. The steps are very useful and full of useful tips. This is appreciated because it is a more intimidating recipe. One of my favorite things in the world is portabella burgers. This recipe is very good. I love using mushrooms, white cheddar, and spiced cauliflower as a base. What a delicious innovation!