OK technically they have 2g less but like give me a break. I was going to post this as is but I just did the nutritional stats and seriously blew myself away. LOW-CARB, HIGH PROTEIN. I’ve provided a comparison, below, to a beef patty. To make it a fair comparison I used stats for roughly 100 calories of each since my entire recipe makes 20 veggie burgers, aka 100 cals each.
Anywho, my post previously started like this…
These are a great low-carb staple. Like store bought veggie burgers they will last 2-4 weeks in the freezer. I cooked all of mine in one batch and then froze them but thinking back it probably makes more sense to freeze the uncooked patties and then fry on the stove as needed.
WHY?
I was challenged to find a store bought veggie burger that A. didn’t taste like shit, B. didn’t contain some type of whey protein, C. was made with real-food ingredients, D. if C was true, didn’t have 400 calories per burger, and E. didn’t have my entire sodium quota for the year. It turns out such a product doesn’t exist, so I made my own.
These are packed with whole foods, low carb (9 carbs - 5.5g fiber = 3.5g net carbs), high protein, and contain the highly coveted vitamin B12. Other bragging rights include an amazing source of omega-3’s (the hard ones to get). They’re also fucking DELICIOUS.
