Southern-Style Celeriac & Pecan Burgers

Why You’ll Love This

Bean burgers are usually off-limits for keto due to the high starch content. This clever swap uses celeriac as the base, which provides a wonderful texture without the carb heavy-lifting. The addition of pecans adds a “deep south” crunch and healthy fats to keep you full.

Ingredients

• 400g celeriac, peeled and cut into small cubes
• 50g pecans, roughly chopped
• 1 tbsp Cajun spice mix (sugar-free)
• 1 small onion, finely diced
• 2 cloves garlic, crushed
• 1 red chilli, deseeded and minced
• 2 large eggs, beaten
• 2 tbsp chia seeds
• 1 tbsp olive oil
• Handful of fresh coriander, chopped
• Salt and black pepper

Method

1. Boil the celeriac cubes in salted water for 10-12 minutes until tender. Drain well and mash thoroughly.
2. While the celeriac boils, heat the oil in a pan and sauté the onion, garlic, and chilli until soft. Stir in the Cajun spices for 1 minute.
3. In a large bowl, combine the mashed celeriac, sautéed onion mix, pecans, and coriander.
4. Stir in the beaten eggs and chia seeds. Let the mixture sit for 10 minutes; the chia seeds will help bind everything together.
5. Shape into 4 large patties. If they feel too wet, chill them in the fridge for 30 minutes to firm up.
6. Preheat your oven to 200°C (fan 180°C). Place the patties on a lined baking tray and bake for 25 minutes, turning halfway through, until golden and firm.

Tips & Swaps

• Serve in a large lettuce leaf “bun” with a dollop of soured cream and sliced avocado.
• Swap pecans for walnuts or sunflower seeds if you prefer.

Key Takeaways

• Net carbs: 9g per serving — suitable for keto and low-carb diets
• Cook time: 45 minutes total (20 prep + 25 cook)
• Key ingredient: Celeriac and chopped pecans (a clever, low-starch alternative to traditional bean burgers with a satisfying crunch).
• Best for: A plant-based, vegetarian lunch with a “deep south” flavour profile that’s naturally lower in carbs.