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Keto Veggie Burgers

Packed with savory flavor, low-carb nutrition, and all your favorite fixins, it doesn’t get any better than this.
Course Main Dish
Keyword Chef Taffiny Elrod, Savory Chicken Soup
Recipe Creator Chef Taffiny Elrod
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour

Yields:

4 burger patties

Ingredients:

  • 1 serving Savory Chicken Soup Keto Chow
  • 2 Tbsp. ground flax seed
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. poultry seasoning
  • 1 tsp. smoked paprika
  • 1/2 tsp. ground black pepper
  • 8 oz. cremini mushrooms cleaned and dried
  • 8 oz. broccoli slaw or riced cauliflower
  • 3 oz. walnuts or sunflower seeds
  • 1 Tbsp. coconut aminos or soy sauce
  • 4 oz. sharp cheddar cheese grated
  • 1 Tbsp. avocado or olive oil

Directions:

  • In a small bowl, combine the Keto Chow, ground flax seed, garlic powder, onion powder, poultry seasoning, and paprika and set aside.
  • Chop the mushroom into small pieces by pulsing in a food processor until they are the texture of riced cauliflower. Transfer the mushrooms to a bowl.
  • Pulse the broccoli slaw in the food processor until it is the size of riced cauliflower, transfer it to the bowl with the mushrooms.
  • Grind the walnuts in the food processor to a coarse meal and set aside.
  • Heat a large nonstick skillet over medium heat and add the mushrooms and broccoli slaw. Cook the vegetables in the dry pan until most of the moisture has evaporated, the pan begins to look dry, and the mushrooms start to brown.
  • Return the cooked vegetables to the bowl and mix in the ground walnuts and coconut aminos.
  • Sprinkle the Keto Chow and seasonings over the mixture and stir it together.
  • Mix in the cheddar cheese and work the mixture together by hand or with a stiff spatula until it comes together like a firm dough. The more it is kneaded, the better it will hold together when cooked.
  • Shape into four patties and refrigerate for 30 minutes.
  • Wipe out the nonstick skillet used to cook the vegetables; place it over high heat and add the avocado oil.
  • When the oil is hot, carefully place the chilled burgers in the pan. Cook on one side without moving, until brown and crispy, about three to five minutes.
  • Flip the burgers and cook until crisp and brown on the other side, or another three to five minutes.
  • Cool burgers and wrap them tightly or store in an airtight container. They will keep in the refrigerator for a week or in the freezer for up to three months.
Nutrition Facts
Ultimate Veggie Burgers
Serving Size
 
1 patty
Amount per Serving
Calories
359.6
% Daily Value*
Fat
 
27.4
g
42
%
Saturated Fat
 
6.8
g
43
%
Polyunsaturated Fat
 
11.15
g
Monounsaturated Fat
 
4.44
g
Cholesterol
 
33
mg
11
%
Sodium
 
562.5
mg
24
%
Potassium
 
864.41
mg
25
%
Carbohydrates
 
13.3
g
4
%
Fiber
 
5.84
g
24
%
Sugar
 
3.49
g
4
%
Sugar Alcohol
 
0.42
g
Net Carbs
 
7
g
Protein
 
20.6
g
41
%
Vitamin A
 
267.32
IU
5
%
Vitamin C
 
57.8
mg
70
%
Calcium
 
438.79
mg
44
%
Iron
 
1.81
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

Ingredients:

  • 1 serving Savory Chicken Soup Keto Chow
  • 2 Tbsp. ground flax seed
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. poultry seasoning
  • 1 tsp. smoked paprika
  • 1/2 tsp. ground black pepper
  • 8 oz. cremini mushrooms cleaned and dried
  • 8 oz. broccoli slaw or riced cauliflower
  • 3 oz. walnuts or sunflower seeds
  • 1 Tbsp. coconut aminos or soy sauce
  • 4 oz. sharp cheddar cheese grated
  • 1 Tbsp. avocado or olive oil
Nutrition Facts
Ultimate Veggie Burgers
Serving Size
 
1 patty
Amount per Serving
Calories
359.6
% Daily Value*
Fat
 
27.4
g
42
%
Saturated Fat
 
6.8
g
43
%
Polyunsaturated Fat
 
11.15
g
Monounsaturated Fat
 
4.44
g
Cholesterol
 
33
mg
11
%
Sodium
 
562.5
mg
24
%
Potassium
 
864.41
mg
25
%
Carbohydrates
 
13.3
g
4
%
Fiber
 
5.84
g
24
%
Sugar
 
3.49
g
4
%
Sugar Alcohol
 
0.42
g
Net Carbs
 
7
g
Protein
 
20.6
g
41
%
Vitamin A
 
267.32
IU
5
%
Vitamin C
 
57.8
mg
70
%
Calcium
 
438.79
mg
44
%
Iron
 
1.81
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • In a small bowl, combine the Keto Chow, ground flax seed, garlic powder, onion powder, poultry seasoning, and paprika and set aside.
  • Chop the mushroom into small pieces by pulsing in a food processor until they are the texture of riced cauliflower. Transfer the mushrooms to a bowl.
  • Pulse the broccoli slaw in the food processor until it is the size of riced cauliflower, transfer it to the bowl with the mushrooms.
  • Grind the walnuts in the food processor to a coarse meal and set aside.
  • Heat a large nonstick skillet over medium heat and add the mushrooms and broccoli slaw. Cook the vegetables in the dry pan until most of the moisture has evaporated, the pan begins to look dry, and the mushrooms start to brown.
  • Return the cooked vegetables to the bowl and mix in the ground walnuts and coconut aminos.
  • Sprinkle the Keto Chow and seasonings over the mixture and stir it together.
  • Mix in the cheddar cheese and work the mixture together by hand or with a stiff spatula until it comes together like a firm dough. The more it is kneaded, the better it will hold together when cooked.
  • Shape into four patties and refrigerate for 30 minutes.
  • Wipe out the nonstick skillet used to cook the vegetables; place it over high heat and add the avocado oil.
  • When the oil is hot, carefully place the chilled burgers in the pan. Cook on one side without moving, until brown and crispy, about three to five minutes.
  • Flip the burgers and cook until crisp and brown on the other side, or another three to five minutes.
  • Cool burgers and wrap them tightly or store in an airtight container. They will keep in the refrigerator for a week or in the freezer for up to three months.

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