Meatless Paleo Burger Patties and Zucchini Tots

Vegetarians will love these meatless burger patties. They’re savory and extra “meaty” with almost exclusively portobello mushrooms. Just the right seasonings mixed with just the right amount of egg make the patties bake perfectly in your oven. You can read more about all the types of toppings you can add to your burger further below. As a low carb vegetarian paleo recipe, you can meal prep for multiple types of diets. Not only is the meal vegetarian and paleo, but it’s low enough in carbs that anyone looking to go Keto can use the recipe too. Use this recipe when you’re starting out at training your body to need fewer carbohydrates per meal.

Low carb vegetarian paleo burger toppings

To keep things simple, opt for the classics! Lettuce, onion, tomato, and pickles are all low-carb ingredients you can add to your meatless burger patties. Go bunless or try a lettuce wrap if you want to avoid the carbohydrates from a bun. However, Carb Manager has Keto and low-carb bun recipes you can make at home!

Paleo dipping sauce for zucchini tots

Most dipping sauces you buy from a store have to be avoided on the paleo diet since they’re produced with added sugar. Even ketchup is a no-go! Carb Manager is host to many dipping sauce recipes, such as homemade ketchup, cheddar cheese sauce, and more. If you allow mayonnaise on your diet, you can also dip your zucchini tots in it or make your own mayonnaise-based dipping sauce!

Are eggs a dairy product?

It's a commin misconception that eggs are a dairy product. They’re really not, and eggs kind of fit into their own category. Eggs can be part of a vegetarian diet or a paleo diet. On the paleo diet, dairy products are not allowed but eggs are.

Net Carbs

0 g
Fiber

0 g
Total Carbs

0 g
Protein

0 g
Fats

0 g

0 cals

Quantity

Serving Size

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Portabella mushrooms, raw

3 oz
Yellow onion

2 oz
Flaxseed / Linseed (Powder / Ground / Milled)

3 tbsp
Salt

0.13 tsp
Black pepper

0.13 tsp
Garlic powder

0.25 tsp
Raw egg

1 large
Raw egg, yolk

1 large
Zucchini

6 oz
Cauliflower rice

4 oz
Almond flour

3 tbsp
Nutritional Yeast

1 tbsp
Salt

0.13 tsp
Raw egg

1 large

Step 1

Dice portobello mushroom as finely as you can and add the pieces to a large mixing bowl. Dice the yellow onion and mix it with the mushroom. Remember, the finer you can dice the ingredients the more your burger will stay together as a whole patty.
Step 2

Add ground flaxseed, salt, pepper, garlic powder, an egg, and an egg yolk to the mixing bowl. Mix the ingredients together to make the burger patty mix. Leave the burger mix aside for 5 minutes to give the flaxseed time to absorb some of the moisture.
Step 3

Turn on an oven to preheat to 350 F (180 C) and line a baking sheet with parchment paper. Divide the burger mixture into your servings, and form each portion into a ball. Flatten the balls into ½-inch thick patties on the lined baking sheet.
Step 4

Bake the patties in your oven for about 23 minutes or until they feel firm and browned on the edges. While the patties are baking, prepare the zucchini by shredding it and squeezing out all the excess moisture into your sink. Mix the drained zucchini shreds with riced cauliflower (fresh or thawed from frozen) in a new large mixing bowl.
Step 5

Add almond flour, nutritional yeast, salt, and eggs to the zucchini mixture. Combine the ingredients together to make your zucchini tots mixture, and line a new baking sheet with parchment. Scoop 2-tablespoon portions of the mixture onto the parchment paper, and gently press the portions down to make little round tots.
Step 6

The zucchini tots bake at the same temperature as the burger patties, so you can overlap the baking if you wish. Cook the zucchini tots for 20 minutes in your oven or until the egg has completely cooked through the center of the tots. For serving suggestions, check the introduction of the recipe.