We love our meat. We love our poultry. We love bacon, pork chops, chicken wings, and all manner of meats. But there are some days when we feel like taking a break from meat altogether and trying something a little different. The problem is that we are not always sure what to eat on those days. In the past we have tried raw kale salads and made a pork loaf with almond flour, but the food tasted like it was made with chemicals and we ended up feeling bloated and gassy and not really hungry at all.

You haven’t had a burger in ages, have you? Well, you’re in luck. This could be the best one yet—a low-carb and low-calorie burger that doesn’t sacrifice taste. It’s perfect for those who want to lose weight, but don’t want to lose flavor—a true godsend.

Calling all vegetarians who love keto!

This low-carb veggie burger recipe is right up your alley! I can only imagine how hard it is for someone who doesn’t eat meat to live a keto lifestyle. Michelle, who is part of our team, is a vegetarian and asked for a recipe for a good vegetarian burger. My dear Michelle, please and you shall receive!

You don’t have to be a vegetarian to eat these vegetarian burgers.

Aha! Although these veggie burgers do not contain meat, they are very tasty. The mushrooms give the dish a rich flavor and meaty texture. And I promise you, they don’t taste like mushrooms. So, for those who usually avoid this friendly mushroom, try them! You will be pleasantly surprised.

And for those who have to eat meat as a main course, these veggie burgers are a great side dish! If you want to make appetizers, I recommend dividing the mixture into 24 portions to make mini veggie burgers! Serve with ranch dressing or sweet mustard sauce. YUMMY!

Follow these tips to make veggie burgers

  • Make sure the vegetables have been cooked long enough. If the extra moisture is not taken out, you may end up with soft vegetable burgers. Black!
  • If you are making mini burgers, shorten the cooking time, as appetizer burgers cook faster.
  • I don’t recommend using a silicone mat for baking burgers. This creates too much moisture and the chops do not fry as well. (And yes, in the photo above you see a silicone sliding mat – believe me, I speak from personal experience.) )
  • If the burgers don’t seem firm enough, put them in the oven for another 5 to 10 minutes. The veggie burgers are done when the chops are cooked through and very crispy.
  • If you are using an 8 oz block of cheese and do not have a scale, I recommend cutting the block in half before grating. Freshly grated cheese is hard to measure, so it’s helpful to make sure you use 4 ounces of cheese. (And by the way, you really should get a kitchen scale).


Vegetarian Keto Burgers

.. : 6 SERIES

Preparation time: 25 MINUTES

Cooking time: 30 MINUTES

Total time : 55 MINUTES

These meatless burgers are delicious, and they’re also low in carbs and calories!

  • 1 tablespoon olive oil
  • 1/2 cup onions, finely chopped (I use sweet yellow onions)
  • 2 cloves of garlic, finely chopped
  • 1/2 cup Staudensellerie, sehr fein gehackt
  • 8 ounces mushrooms, peeled and chopped (I use ceps)
  • 10 oz. Bag of frozen cauliflower and rice
  • 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 (should equal 4 oz)
  • 1/4 cup Leinsamenmehl
  • 1 Esslöffel Chiasamen


Heat the olive oil in a large non-stick pan over medium-high heat. Add onion, garlic and celery. Cook for 2 minutes, or until onions begin to soften. Add the mushrooms and the diced cauliflower. Stir if necessary and cook for another 10-12 minutes to remove unwanted moisture from the vegetables. (When the vegetables start to brown, it means that the excess moisture has already been released). Remove the pan from the heat.


Preheat the oven to 400 degrees.


Add the tamari, salt, parsley, paprika, cumin and garlic powder to the hot vegetable mixture. Stir to combine. Add the grated cheese and stir until the cheese is melted and fully incorporated. Then add the flaxseed and chia seeds. Stir until everything is completely combined. Set aside to cool and thicken.


Prepare a baking sheet by greasing it well or, as I prefer, lining it with parchment paper. (As mentioned in the tips, silicone mats are not recommended). When the dough has cooled enough to be easily touched (about 5-10 minutes), turn it into 6 tortillas. The mixture will be sticky and should come together easily. It is advisable to lubricate your hands with oil to facilitate adhesion. If the dough is falling apart, you may need to add another tablespoon (or more) of flaxseed meal and let the dough thicken a bit more before shaping the chops.


Bake the veggie burgers for 30 minutes or longer (oven temperature may vary). The chops are cooked when they are golden brown and crispy. Allow to cool for at least 5 minutes before serving. The patties will become hard/solid as they cool. Have fun!

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Heat frozen burgers in a hot air grill at 350 degrees for 5-7 minutes (preferred method) or in a 375 degree oven for 10 minutes. I like them cold too.

Yield: 6 servings, serving size: 1 Veggie Burger
Amount per serving:
161 calories | 11 g fat | 8 g total carbohydrates | 4 g fiber | 8 g protein | 4 g net carbs

Provided for you by

Top it off with a vegetarian burger!

These keto veggie burgers are also delicious on their own. But they are also delicious with my favorite toppings! What’s on the list? I love spicy Brussels sprouts, avocado slices, garlic aioli, melted cheese and, for the meat eaters, bacon. Yes, I said bacon on a veggie burger! This is very unorthodox.

Serve these veggie burgers wrapped in a salad to keep the meal light and low in calories. Or try it on Italian focaccia bread – so delicious! Another interesting idea that I personally have never tried, but will try soon: avocado scones! Probably messy and probably useful!

Her assistant 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 very helpful and full of informative tips. This is valuable because this recipe is quite intimidating. One of my favorite dishes in the world is the portabella burger. This recipe is really good! I like to use mushrooms, white cheddar and shredded cauliflower as a base. What a delightful creation!

The advice to grease your hands worked well and the cooking time was accurate. They were crispy on the outside, juicy in the middle and kept well! I used our delicious cloud keto bread for the sandwiches. – Jenna

Another delicious vegetarian dish is Mexican Quetadilla (our keto version of quesadilla)!

Frequently Asked Questions

Can you have veggie burgers on keto?

Yes, you can have veggie burgers on keto. Can you have a burger on keto? Yes, you can have a burger on keto. Can you have a burger and fries on keto? Yes, you can have a burger and fries on keto. Can you have a burger and a shake on keto? Yes, you can have a burger and a shake on keto. Can you have a burger and a milkshake on keto? Yes, you can have a burger and a milkshake on keto.

Which veggie burger is the healthiest?

The veggie burger that is the healthiest is the black bean burger.

Are Quorn burgers low carb?

Yes, Quorn burgers are low carb.

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