Even if you don’t follow a keto diet, these hearty, grain-free veggie burgers are packed with so much flavor, you’ll want to keep them on your shortlist for healthy meals.
Satisfy your sweet tooth with this easy-to-make recipe for Keto Veggie Burgers.
1. Info for Keto Veggie Burgers
- Cook Time: 55 min
- Total Time: 55 min
- Servings: 6
- Calories: 213.16 kcal
2. Ingredients for Keto Veggie Burgers
- 1/2 small onion
- 2 cups cremini mushrooms (or white mushrooms; 2 cups is 8 oz.)
- 2 cups cauliflower florets (2 cups is 8 oz.)
- 1 Tbsp. extra-virgin olive oil
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 1 clove garlic
- 1/4 tsp. dried thyme
- 1/4 tsp. paprika
- 1 tsp. spicy brown mustard (or Dijon mustard)
- 1/3 cup ground flaxseeds (flax meal)
- 3/4 cup finely shredded mozzarella cheese
- 1 large avocado
- 2 medium tomatoes
- 3 cups microgreens
- Aioli
3. Directions:
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper.
- Roughly chop the onion and put it in a high-powered blender. Add the mushrooms and pulse the mixture 3-5 times, until vegetables are finely chopped into pieces larger than rice but smaller than peas. Transfer to a large mixing bowl.
- Place the cauliflower florets in the blender and pulse 5-7 times until they are the texture of rice.
- Heat the olive oil in a large skillet over medium-high heat. When oil shimmers, add the chopped onion, mushrooms, riced cauliflower, salt, and pepper. Saute the vegetables, stirring frequently, until lightly browned and any released water is fully evaporated, 7-8 minutes. Grate the garlic clove with a zester or garlic press into the skillet. Add the thyme and paprika to the skillet, and continue to cook for 30 seconds longer.
- Remove skillet from heat and transfer vegetable mixture to a large bowl. Add mustard, ground flaxseeds, and shredded cheese. Mix with a spatula to combine. Allow mixture to stand for 5 minutes, or until cool enough to handle.
- Shape the mixture into 6 patties, each 1/2 inch thick, and arrange them on the prepared baking sheet.
- Bake the veggie burgers on middle rack of oven until the tops are lightly browned and appear somewhat dry, 15-17 minutes. Carefully flip the patties with a large spatula, and continue baking until browned, about 15 minutes.
- Check to see that veggie burgers are done. Remove from oven or add time as needed.
- Let veggie burgers cool for 5 minutes. Meanwhile, pit and slice avocado and slice tomatoes. Divide microgreens among plates. Top each with a veggie burger, slices of tomato and avocado, and a spoonful of aioli. Serve immediately.
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