Vegan Burger Patties

About

You can easily make this recipe for Keto vegan burgers for your meal prep or when you only have an hour to work on dinner. There are tons of things you can do with the recipe. Of course, you can use the burgers in the traditional way. Sandwich your vegan burger patty in a Keto burger bun and add your favorite low-carb toppings. Common burger toppings like lettuce, tomato, ketchup, mustard, onion, and avocado are all acceptable on the Keto diet. You may also leave the burger pattie as they are, and instead pair them with a healthier Keto side dish, such as sauteed green vegetables. Instead of forming individual patties, you may also use the recipe as a meatloaf mixture. Just slice and serve for your meal prep containers or at the dinner table! If you’re storing leftovers, you can keep these vegan burgers in an air-tight container in your refrigerator for up to 5 days.

Helpful Tips For Converting Vegan Recipes To Keto

If you’re new to Keto, you may need to use a little creativity when converting your usual vegan recipes to Keto-friendly ones. In many cases, the vegan diet includes a lot of carbs, especially if you’re trying to make a vegan version of non-vegan food. To help cut out carbs, look at the ingredients that are already listed in your favorite vegan recipes, and see which ingredients can be swapped for a spice or herb that is lower in carbs. For example, instead of using fresh onion and garlic in this recipe, it will save you carbohydrates by swapping those for dried spices like onion and garlic powders. Your spice rack will be your best friend on the Keto diet!

Vegan Burger Buns And Wraps

If you’d like to eat your Keto vegan burger the old-fashioned way, Carb Manager has a variety of options. The healthiest and most Keto-friendly way to eat your burger is in a lettuce wrap. If you want a bun, head to the Carb Manager Low Carb Vegan Burger w Sesame Seed Bun recipe. It utilizes this vegan Keto burger patty recipe and adds a Keto bun recipe for you!

Ingredients

4 ½ oz brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
2 ½ oz celery
4 oz cauliflower rice
1 tablespoon olive or extra virgin olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon cumin, ground
¼ teaspoon garlic powder
½ teaspoon parsley, dried
1 tablespoon sauce soy
2 tbsp, ground flaxseeds or flax seeds whole or ground
½ tbsp, whole pieces chia seeds

Instructions

Combine minced mushrooms, celery, and cauliflower rice in a large mixing bowl. For the mushrooms and celery, mince the vegetables as finely as you can. The finer and more equal you can mince all the pieces, the easier it will be to form your patties later. For the cauliflower rice, it will be best to use riced cauliflower. You can choose either thawed riced cauliflower from your freezer or rice your own fresh cauliflower. Use the photo as a reference for what your minced veggies should look like.
Heat the olive oil in a wide pan over medium-high heat. When the oil is hot, add the minced veggies to the pan. Season the pan with salt, pepper, onion powder, paprika, cumin, garlic powder, and parsley. Stir the vegetables and seasonings together as it all cooks down. Let the veggies at the bottom of the pan brown before stirring again. Continue this method until all the vegetables are cooked down into a softened, still moist texture – as much as 10 minutes.
At the end of cooking, stir the soy sauce into the pan and let it cook off. Take the pan off the stove heat and allow it to cool for just 1-2 minutes. Stir milled flaxseed and raw chia seeds into the still-hot pan (don’t worry, the chia seeds will cook more later). Set the pan aside to continue cooling until you can touch the burger mixture comfortably. Meanwhile, turn on the oven to preheat to 400 degrees.
Line a sheet tray with parchment paper. Form patties using the cooled burger mixture by rolling about 4 tablespoons at a time into a ball. Then, press the ball onto the parchment paper with your palm until it forms a pattie about ½”-thick. Repeat the process until all your burgers are made. If you have any leftover burger mixture, just divide it evenly amongst the prepared patties.
Bake the patties in your oven for 20 minutes. Then, flip them over and bake for an additional 10 minutes. When the patties are cooked through, they will naturally release from the parchment paper when you give your sheet tray a little shake. The patties will have crispy outsides and delicate insides. Use a spatula to transfer the patties for serving. Suggestions for using the burger patties are described in the introduction at the top of the recipe.