Vegetarian Keto Burgers

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I know that people who don't eat meat find it more difficult to stick with a low-carb, keto diet. If you want to learn more, I have discussed vegetarian and vegan keto diets in this post. This recipe is a great vegetarian option and even meat-eaters will like it. I used my Keto Buns recipe to make these burgers. I promise you they taste as delicious as they look! :-)

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Nutritional values (per serving)

8.7 grams 10.1 grams 23.7 grams 55.1 grams 18.9 grams 637 calories
Total Carbs18.8grams
Net Carbs8.7grams
of which Saturated18.9grams
Energy (calories)637kcal
Magnesium116mg (29%)
Potassium874mg (44%)

Macronutrient ratio: Calories from carbs (5.6%), protein (15.2%), fat (79.3%). Are you counting total carbs? This post explains whether you should be counting total or net carbs.

Ingredients (makes 2 servings)

Marinated & grilled mushrooms:
  • 2 medium large flat mushrooms such as Portobello (150 g / 5.3 oz)
  • 1 tbsp ghee or coconut oil (you can make your own)
  • 1-2 tbsp freshly chopped basil or 1 tsp dried
  • 1 tbsp freshly chopped oregano or ½ tsp dried
  • 1 clove garlic, crushed
  • ¼ tsp salt or more to taste (I like pink Himalayan)
  • freshly ground black pepper
Serve with:
  • 2 keto buns (recipe for my Ultimate Keto Buns is here)
  • 2 tbsp mayonnaise - you can make your own
  • 2 large eggs, free-range or organic
  • 2 slices hard cheese such as cheddar or gouda (40 g / 1.4 oz)
  • 1 cup mixed lettuce

If you can't eat psyllium, try these buns instead. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).


  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, fry the eggs on the remaining ghee. I used these 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.
  5. 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.
  6. Start assembling the burgers by adding a tablespoon of mayo on each of the keto bun halves. Top with portobello mushrooms, ...
  7. ... fried eggs a slices of tomato and lettuce. Serve any remaining lettuce aside. Enjoy!

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By Martina Slajerova
Creator of

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (8)

Can you make this the night before for lunch? Refrigerate I assume. Do I heat it up?


Yes, you can do that!


I really appreciate keto recipes that don't include meat. II know most ketoers are not vegetarians but that's why it's so hard to find recipes that are both keto and vegetarian. Thanks!!!


Hope you like it! 😊


Last I checked, eggs weren't veggie. Ugh back to searching another recipe


No one said these burgers were "vegan" and that's why eggs are included. Google is your friend.


Thanks so thanks so much for posting a vegetarian keto recipe! Can't wait for more!


Thanks Britney! 😊


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