Low Carb Mushroom Burger Patties


45 minutes

Serving size

5 patties


1 cup Cauliflower rice, strained and pressed
4 lg Brown mushrooms
2 lg Celery stalks
2 tbsp Olive oil
1 tsp Paprika
1 tsp Dried parsley
1/2 tsp Onion powder
1/2 tsp Garlic powder
1/2 tsp Ground cumin
2 tbsp Tamari (gluten-free soy sauce)
1/4 cup Ground flax seeds
1/4 cup Nutritional yeast
1 tbsp Chia seeds
1 tsp Chilli flakes
1 tbsp Warm water
Salt & pepper, to taste

Have you been searching the galaxy for an incredible plant-based, low carb burger? Why not make your own?!


This recipe uses pre-prepared cauliflower rice that you can easily find in most grocery stores, including Costco. They are baked, but you can easily grill them instead if the sun is shining and your backyard is calling your name.


Sun’s out, Carbonaut buns out, right?


These patties are easy to make, cook and flip beautifully, and taste delicious. So go on—start the oven or fire up the grill: the choice is yours. Be sure to pair with a Carbonaut Hamburger Bun for the perfect low carb burger experience.


  1. Strain and press any excess fluid from your cauliflower rice and place in a large bowl.
  2. Mince mushrooms and celery and add to bowl, mixing well.
  3. Heat the olive oil in a large pan over medium-high heat.
  4. Add the veggies to the pan, and season with dried spices.
  5. Stir as it all cooks down, letting the veggie mixture at the bottom of the pan brown slightly between stirs.
  6. Continue this method until all the vegetables are cooked down and softened (about 8-10 minutes).
  7. Remove the pan from heat, add tamari, nutritional yeast, chia seeds, and chili flakes. Mix well. If needed, add up to a tablespoon of warm water to help the mixture stick a little better.
  8. Let cool until you can comfortably handle the mixture with your hands (about 5 minutes).
  9. Preheat oven to 400 degrees and line a sheet tray with parchment paper.
  10. Form patties using the cooled burger mixture by rolling about 1/3 cup at a time into a ball. Then, press the ball onto the parchment paper with your palm until it forms a patty about ½ an inch thick.
  11. Repeat the process until all five burgers are made.
  12. Bake the patties for about 15 minutes. Carefully flip them over and bake for an additional 10 minutes. When the patties are cooked through, they should easily be lifted from the parchment paper, and be slightly crispy on the outside. (The inside will be softer.)
  13. Use a spatula to transfer the patties to Carbonaut Hamburger Buns for serving!


    • Use lettuce instead of a bun if you prefer.
    • Play with different spices: try curry, oregano, thyme, or cayenne if you like a good kick!
    • Try making this recipe into a low carb plant-based meatloaf or meatballs.
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