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This really is the best vegetarian keto burger! With hearty Portobello mushrooms, rich cheese, and a perfectly fried egg, all tucked between homemade keto buns, it’s not just for vegetarians. Meat lovers will be impressed too! Whether you’re committed to a vegetarian keto lifestyle or just curious, this burger is sure to become a go-to in your recipe collection.
Vegetarian Keto Just Got Easier
I know that sticking to a low-carb, keto diet can be challenging if you don’t eat meat. That’s why this burger is such a game-changer. It’s packed with flavor, satisfying, and totally meat-free. If you’re interested in learning more about vegetarian keto options, check out this post on vegetarian keto diets.
Recipe Tips and Swaps
Before you dive in, here are a few tips and variations to help you get the most out of this vegetarian keto burger.
- Marinating the Mushrooms: For the best flavor, let the mushrooms marinate for up to an hour. This allows them to soak in all the garlic and herb goodness. If you’re short on time, you can skip the marinating step, but the extra flavor is worth it!
- Cheese Choices: While cheddar or gouda work great in this recipe, feel free to swap in your favorite hard cheese. Swiss or provolone would be delicious alternatives.
- Egg Cooking Tips: To get perfectly round eggs for your burger, use pancake molds or mason jar lids. Cook the eggs until the whites are set, but the yolks are still a bit runny—this adds a creamy richness to the burger.
- Bun Options: The recipe calls for homemade keto buns, but if you’re in a pinch, you can use store-bought low-carb buns. Just make sure to check the ingredient list as most ready-made options are neither low-carb, nor healthy. Also, don't forget to toast them lightly on a griddle for added texture.
I can't eat nuts. Is there a nut-free option for the buns?
Good news, there's a nut-free keto bread roll recipe! If you can't eat nuts, you can use our Nut-Free Keto Buns instead of our classic Keto Buns.
Can I make these vegetarian keto burgers dairy-free?
Yes! If you’re avoiding dairy, you can skip the cheese or use a dairy-free cheese alternative that melts well.
Serving Suggestions
This burger is best enjoyed fresh, but you can prep the components ahead of time. Store the buns at room temperature for up to three days, and keep the cooked mushrooms and eggs in the fridge for up to two days. Assemble just before serving for the best taste and texture.
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Hands-on Overall
Serving size 1 burger
Nutritional values (per 1 burger)
Net carbs9.1 grams
Protein23.3 grams
Fat55.2 grams
Calories638 kcal
Calories from carbs 6%, protein 15%, fat 79%
Total carbs19.2 gramsFiber10.1 gramsSugars4.4 gramsSaturated fat18.5 gramsSodium896 mg(39% RDA)Magnesium116 mg(29% RDA)Potassium870 mg(44% EMR)
Ingredients (makes 2 servings)
Marinated & grilled mushrooms:
- 2 medium large flat mushrooms such as Portobello (150 g/ 5.3 oz)
- 1 tbsp ghee or virgin coconut oil (15 ml)
- 1-2 tbsp freshly chopped basil or 1 tsp dried basil
- 1 tbsp freshly chopped oregano or 1/2 tsp dried oregano
- 1 clove garlic, crushed
- pinch of sea salt and ground black pepper
Burgers:
Instructions
- Make the Ultimate Keto Buns. Prepare the mushrooms for marinating. Season with salt and pepper, add crushed garlic and freshly chopped herbs and ghee, preferably melted. Keep some of the ghee for frying the eggs.
- Keep the mushrooms at room temperature and marinate for up to an hour. Although marinating is highly recommended, you can skip it if you don't have time.
- Place the mushrooms top side up on a hot griddle pan or a regular pan. Cook over a medium-high heat for about 5 minutes. Then, flip on the other side and cook for 5 more minutes.
- Take off the heat. Flip back on the top side and top each of the mushrooms with cheese slices. Just before serving, place under a broiler for a few minutes until the cheese has melted.
- Meanwhile, fry the eggs on the remaining ghee. You can use pancake molds to create perfect shapes for the burgers. Cook the eggs until the egg white is opaque and the yolks still runny. Then, take off the heat.
- Cut the buns in half and place each halve, cut side down on a hot griddle pan and cook for 2-3 minutes until crispy.
- Start assembling the burgers by adding a tablespoon of mayo on each of the keto bun halves. Top with the Portobello mushrooms.
- Add fried eggs a slices of tomato and lettuce. Serve any remaining lettuce aside. The burgers are best eaten fresh. The burger buns can be stored at room temperature for u to about 3 days.
Ingredients
- 2 medium large flat mushrooms such as Portobello (150 g/ 5.3 oz)
- 1 tbsp ghee or virgin coconut oil (15 ml)
- 1-2 tbsp freshly chopped basil or 1 tsp dried basil
- 1 tbsp freshly chopped oregano or 1/2 tsp dried oregano
- 1 clove garlic, crushed
- pinch of sea salt and ground black pepper
- 2 Ultimate Keto Buns
- 2 tbsp paleo mayonnaise (30 g/ 1.1 oz) - you can make your own
- 2 large eggs
- 2 slices hard cheese such as cheddar or gouda (40 g/ 1.4 oz)
- 1 cup mixed lettuce
Instructions
- Make the Ultimate Keto Buns. Prepare the mushrooms for marinating. Season with salt and pepper, add crushed garlic and freshly chopped herbs and ghee, preferably melted. Keep some of the ghee for frying the eggs.
- Keep the mushrooms at room temperature and marinate for up to an hour. Although marinating is highly recommended, you can skip it if you don't have time.
- Place the mushrooms top side up on a hot griddle pan or a regular pan. Cook over a medium-high heat for about 5 minutes. Then, flip on the other side and cook for 5 more minutes.
- Take off the heat. Flip back on the top side and top each of the mushrooms with cheese slices. Just before serving, place under a broiler for a few minutes until the cheese has melted.
- Meanwhile, fry the eggs on the remaining ghee. You can use pancake molds to create perfect shapes for the burgers. Cook the eggs until the egg white is opaque and the yolks still runny. Then, take off the heat.
- Cut the buns in half and place each halve, cut side down on a hot griddle pan and cook for 2-3 minutes until crispy.
- Start assembling the burgers by adding a tablespoon of mayo on each of the keto bun halves. Top with the Portobello mushrooms.
- Add fried eggs a slices of tomato and lettuce. Serve any remaining lettuce aside. The burgers are best eaten fresh. The burger buns can be stored at room temperature for u to about 3 days.
Nutrition (per serving, 1 burger)
Calories638kcal
Net Carbs9.1g
Carbohydrates19.2g
Protein23.3g
Fat55.2g
Saturated Fat18.5g
Fiber10.1g
Sugar4.4g
Sodium896mg
Magnesium116mg
Potassium870mg
Detailed nutritional breakdown (per 1 burger)
| Total per 1 burger |
| 9.1 g | 23.3 g | 55.2 g | 638 kcal |
| Portobello mushrooms, fresh |
| 1.9 g | 1.6 g | 0.3 g | 17 kcal |
| Ghee |
| 0 g | 0 g | 15 g | 136 kcal |
| Basil, fresh |
| 0.1 g | 0.2 g | 0 g | 1 kcal |
| Oregano, fresh |
| 0.5 g | 0 g | 0 g | 5 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Ultimate Keto Buns, homemade (KetoDiet app) |
| 4.3 g | 10.1 g | 15.9 g | 208 kcal |
| Mayonnaise |
| 0.1 g | 0.2 g | 12.5 g | 111 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.4 g | 6.3 g | 4.8 g | 72 kcal |
| Cheddar cheese |
| 0.6 g | 4.6 g | 6.7 g | 81 kcal |
| Tomatoes, fresh |
| 0.5 g | 0.2 g | 0 g | 4 kcal |
| Lettuce, mixed leaf salad |
| 0.2 g | 0.2 g | 0 g | 2 kcal |
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