Rickiheller.com Springtime Veggie Burgers Recipes Recipe

Total time: 40 minutes

Keto Friendliness Gauge

Net Carbs are 10% of calories per serving, at 12g per serving. This food is keto-friendly.

How keto-friendly is Rickiheller.com Springtime Veggie Burgers Recipes? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Rickiheller.com Springtime Veggie Burgers Recipes Recipe

  • Net Carbs are 10% of calories per serving, at 12g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Rickiheller.com Springtime Veggie Burgers Recipes Recipe Nutrition Label

Nutrition Facts

Serving Size: 4 servings   ( 109 g )
Amount Per Serving
Calories: 117
Total Fat: 5g
Saturated Fat: 1g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 316mg
Total Carbohydrates: 16g
Dietary Fiber: 4g
Sugar: 3g
Protein: 5g
Calcium: 47mg Iron: 2mg
Potassium: 315mg Vitamin A: 268mcg
Vitamin C: 12mg Vitamin D: 0mcg

Ingredients

  • 1 cup (240 ml) cooked, drained beans (I used chickpeas–but black beans, kidney beans, navy beans or pinto beans would be wonderful in these)
  • 1 cup (240 ml) chopped mixed vegetables (I used carrot, celery, red pepper and tomato) or vegetable pulp from a juicer
  • 1 small onion, cut into chunks
  • 1/2 cup (120 ml) raw sunflower seeds
  • 1 Tbsp (15 ml) raw pumpkin seeds
  • 1/4 cup (60 ml) fresh parsley or cilantro, chopped
  • 1 Tbsp (15 ml) Bragg’s, tamari or soy sauce
  • 1/2 tsp (5 ml) dried dill weed
  • 1/2 tsp (5 ml) dried basil
  • 1/2 tsp (5 ml) dried tarragon
  • 1/4 tsp (1 ml) fine sea salt
  • dash cayenne
  • 1 tsp (5 ml) finely ground flax seeds
  • 1/4-1/2 cup (60 ml-120 ml) flour (I used chickpea, but any mild-flavored flour would do
  • and finely ground breadcrumbs would be great in these)

Instructions

Visit Rickiheller.com's website to view the recipe instructions. (Via Edamam)