Vegetarian Keto Burgers


Step 1Make 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.

Step 2Keep 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.

Step 3Place 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.

Step 4Take 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.

Step 5Meanwhile, 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.

Step 6Cut the buns in half and place each halve, cut side down on a hot griddle pan and cook for 2-3 minutes until crispy.

Step 7Start assembling the burgers by adding a tablespoon of mayo on each of the keto bun halves. Top with the Portobello mushrooms.

Step 8Add 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.