Veggie Burgers

This recipe was discovered on the PKU List-serve by Laura Serghini.

1 tablespoon Olive Oil
70 grams onion, chopped
3 cloves garlic, finely chopped (1 Tablespoon)
230 grams fresh mushrooms, trimmed and sliced
1 cup cooked low protein rice
90 grams grated carrots
1 cup crushed Rusks (or low protein bread crumbs*)
½ teaspoon salt
¼ teaspoon pepper
egg replacer to make 2 eggs

Heat oil in non-stick skillet. Add onions and garlic, sauté until onions are soft (about 3 minutes). Add mushrooms and sauté until they are slightly soft (about 3 more minutes). Remove pan from heat.

In a food processor (not a blender) combine rice, carrots, and the sautéed onion/garlic/mushroom mixture. Pulse a few times until the mixture has a mealy consistency and transfer it to a large bowl. Add Rusks and mix well. Season with salt and black pepper. Stir in egg replacer. Shape the mixture into 9 patties.

Coat frying pan with oil. Fry patties for 5 minutes per side. Place browned patties on a cookie sheet and bake at 350° F for 25 minutes.

Yield: 9 patties

Per recipe: 270 mg phe
Per patty: 30 mg phe

* if bread crumbs are substituted for Rusks, the amount of phe per patty will change


Addional ideas:

  • Add cayenne pepper to make the patties spicy
  • Use 1-2 tablespoons to make “meatballs”
  • Freeze patties in an air-tight container. Reheat in microwave or on grill.

Customize Your Veggie Burger…

  • Add the ingredients you like.
  • Calculate the phe in your burger.




Mg phe

Amount you added

Mg phe you added

Veggie Burger

1 patty

15 mg phe



Bread (low protein)

1 slice





1 Tablespoon

7 mg phe



Dill Pickle

2 slices

2 mg phe



Sweet pickle relish

1 Tablespoon

2 mg phe




1 leaf

1 mg phe




1 slice

2 mg phe



Miracle Whip

1 Tablespoon

3 mg phe




1 Tablespoon

5 mg phe



Your top-of-the-line, deluxe, customized sandwich….

mg phe

Printable version