Beyond Amazing Vegan Keto Mushroom Burger

  • Author: Kind & Keto
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55
  • Yield: 4 1x


Crammed with hints of spicy juiciness. This gastronomic delicacy is a plate full of goodness, from the most unexpected sources.



  • 4 large Portobello mushrooms, diced
  • 3 Garlic cloves, diced
  • 1 yellow onion, finely diced
  • 1 carrot, diced
  • 4 tbsp almond flour
  • 1 tbsp avocado oil
  • 1 cup firm tofu, crumbled
  • 2 tbsp flax seeds, soaked into water
  • 1 tbsp coconut aminos
  • 1 tbsp Kelp powder
  • Toppings: Micro-greens, mixed greens, tomato, pickled onion, cashew mayo


  1. reheat the oven to 200C/400F.
  2. Line a baking sheet with parchment paper.
  3. Heat the avocado oil into a non-stick skillet and add the mushrooms, carrot, onion and cloves.
  4. Cook over medium heat for 10 minutes, stirring frequently, until the mushrooms are tender and all their liquids evaporated.
  5. Transfer into the food processor and pulse two or three times, making sure to not over-process.
  6. Put the mixture into a bowl, add the flax seeds, crumbled tofu, almond flour, kelp powder, coconut aminos, and mix well to obtain a sticky mixture.
  7. Shape the mixture into burgers and line them onto the baking sheet.
  8. Drizzle with avocado oil and bake for 20 minutes, then flip over and bake 10 minutes more.
  9. Assemble with micro-greens, tomato, pickled onion and cashew mayo and serve warm.

  • Category: Dinner

Keywords: vegan, keto, ketotarian, veggie burger, burger, meatless burger, impossible burger, mushroom burger, vegan burger, vegetarian burger