keto Japanese Style Hamburger Steak with Asparagus cover

Japanese Style Hamburger Steak with Asparagus


As much as I love a nice low-carb/keto lettuce wrapped burger from In-N-Out, we often eat Japanese style hamburgers too.  Yes, these both technically have the term ‘hamburger’ in them, but that’s pretty much where all and any similarities end!

keto Japanese Style Hamburger Steak with Asparagus pin 1

Japanese hamburgers are served with just the patty, a side of vegetables and some sauce, which makes it more of an À la carte kind of meal than an American style ‘burger’. 

So if you’ve wondered what a Japanese hamburger taste like, here’s a low-carb/keto Japanese Style Hamburger Steak with Asparagus recipe just for you!

We start with your basic hamburger mix and form your patties.  From there, we cook it on a frying pan and once that’s done, we lather the hamburger in our low-carb/keto Japanese style demi-glace sauce.  Now, this sauce is what makes this dish!  It’s a rich ketchup beef broth sauce that just makes the hamburger tastes so good! 

keto Japanese Style Hamburger Steak with Asparagus pic

On top of that, it’s pretty easy to put together and at only ~2g net carbs per patties (including sauce), how can you say no!?!

For this dish, you will need Swerve/Monkfruit, Sugar-Free Ketchup and Unflavored Pork Rinds, all of which can be purchased on Amazon or a local specialty supermarket.

Now, let’s get cooking!

Prepping Time 20M

Cooking Time 10M

Total Time 30M

Net Carb/Serv ~3g

Serving 4 Patties

Ingredients

Hamburger

  • 0.5 lb Ground Pork (fat>20% preferred)
  • 0.5 lb Ground Beef (fat>20% preferred)
  • 1/2 tbsp Butter (preferred grass fed)
  • 1/8 Onion
  • 1 Garlic Clove
  • 1 Cup of Unflavored Pork Rinds
  • 1/2 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 Egg
  • 1 1/2 tbsp Half & Half
  • 1/4 tsp Nutmeg
  • 10 Asparagus Stalks

Demi-Glace Sauce

Directions

1) Gather all the ingredients.

2) Dice onions. In a medium sized fry pan, add 1/2 tbsp butter on medium heat. Once butter is melted, add onion, cook until browned and set aside. Should take around 2-3 minutes.

3) Grate garlic with a grinder or a garlic press. Put into a large mixing bowl.

4) Crush Unflavored Pork Rinds. An easy way to do this is to place Unflavored Pork Rinds inside a bag and use your fists to ‘grind’ them down (you should end up with ~1/4 cup crushed pork rinds). Add to mixing bowl.

5) In mixing bowl, add ground pork, ground beef, salt, pepper, egg, half & half, nutmeg, cooked onions from step 2). Combine with hands until mixed well.

6) Take 1/4 of the mix and throw from one hand to another while gently cupping the mix with the palm and hand forming a ball.  Place the ball onto a plate and press down on it with the palm of your hand to form a patty.  The patty should be around 1/4 inch thick.  Afterwards, take your thumb and gently press and make an indent in the middle of the hamburger patty.  This ensures the hamburger will retain it’s shape during the cooking process (otherwise it will expand upwards).

7) Boil enough water in a stove top pot to cook asparagus.

8) In the meantime, prepare asparagus by trimming off ends as needed and cutting it into halves.

9) Once the water is boiling, add asparagus and cook for 1.5 minutes or until desired tenderness is reached.  Remove and set aside.

10) In a small fry pan, add 1 1/2 tbsp butter, red wine, water, Sugar-Free KetchupSwerve/Monkfruit and Worcestershire sauce on medium-low heat. Mix and reduce until the sauce thickens. Should be around 6-8 minutes. Remove from heat once thickened.

11) In a large fry pan, spray cooking oil and bring up to temperature on medium heat (about 2 minutes).  Carefully place patties with indented side upwards, cover and cook for 3-4 minutes or until browned.  Flip to the other side and repeat.

12)  Once hamburgers are cooked, remove cover pour sauce on top.  Swirl the large fry pan around and cook for 15 more seconds.  Transfer hamburgers onto serving plate along with cooked asparagus.  Drizzle remaining sauce onto of the hamburgers and asparagus.  Enjoy hot!

Hope you enjoy your low-carb/keto Japanese Style Hamburger Steak with Asparagus! 

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keto Japanese Style Hamburger Steak with Asparagus pin 2

 

keto Japanese Style Hamburger Steak with Asparagus cover

Japanese Style Hamburger Steak with Asparagus

The BEST Asian Low-Carb/Keto recipe for Japanese Style Hamburger Steak with Asparagus. Enjoy this delicious fusion at only ~3g Net Carb/Serving.  Step by step directions with pictures makes this recipe quick and easy.
5 from 4 votes
Course: Main Course
Cuisine: Japanese
Keyword: asianhamburger, japaneseHamburger, japaneseHamburgerSteak, ketoHamburgerSteak, lowcarbhamburgersteak
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 Patties
Print Recipe

Ingredients

Hamburger

  • 1/2 lb Ground Pork fat>20% preferred
  • 1/2 lb Ground Beef fat>20% preferred
  • 1/2 tbsp Butter preferred grass fed
  • 1/8 Whole Onion
  • 1 Clove Garlic
  • 1 Cup Unflavored Pork Rinds
  • 1/2 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 Whole Egg
  • 1 1/2 tbsp Half & Half
  • 1/4 tsp Nutmeg
  • 10 Stalks Asparagus

Demi-Glace Sauce

  • 1 1/2 tbsp Butter preferred grass fed
  • 1 1/2 tsp Swerve or Monkfruit
  • 4 1/2 tbsp Red Wine
  • 4 1/2 tbsp Water
  • 4 1/2 tbsp Sugar-Free Ketchup
  • 4 1/2 tbsp Worcestershire Sauce

Instructions

  • Gather all the ingredients.
  • Dice onions. In a medium sized fry pan, add 1/2 tbsp butter on medium heat. Once butter is melted, add onion, cook until browned and set aside. Should take around 2-3 minutes.
  • Grate garlic with a grinder or a garlic press. Put into a large mixing bowl.
  • Crush unflavored pork rinds. An easy way to do this is to place unflavored pork rinds inside a bag and use your fists to ‘grind’ them down (you should end up with ~1/4 cup crushed pork rinds). Add to mixing bowl.
  • In mixing bowl, add ground pork, ground beef, salt, pepper, egg, half & half, nutmeg, cooked onions from step 2). Combine with hands until mixed well.
  • Take 1/4 of the mix and throw from one hand to another while gently cupping the mix with the palm and hand forming a ball. Place the ball onto a plate and press down on it with the palm of your hand to form a patty. The patty should be around 1/4 inch thick. Afterwards, take your thumb and gently press and make an indent in the middle of the hamburger patty. This ensures the hamburger will retain it's shape during the cooking process (otherwise it will expand upwards).
  • Boil enough water in a stove top pot to cook asparagus.
  • In the meantime, prepare asparagus by trimming off ends as needed and cutting it into halves.
  • Once the water is boiling, add asparagus and cook for 1.5 minute or until desired tenderness is reached. Remove and set aside.
  • In a small fry pan, add 1 1/2 tbsp butter, red wine, water, sugar-free ketchup, Swerve and Worcestershire sauce on medium-low heat. Mix and reduce until the sauce thickens. Should be around 6-8 minutes. Remove from heat once thickened.
  • In a large fry pan, spray cooking oil and bring up to temperature on medium heat (about 2 minutes). Carefully place patties with indented side upwards, cover and cook for 3-4 minutes or until browned. Flip to the other side and repeat.
  • Once hamburgers are cooked, remove cover pour sauce on top. Swirl the large fry pan around and cook for 15 more seconds. Transfer hamburgers onto serving plate along with cooked asparagus. Drizzle remaining sauce onto of the hamburgers and asparagus. Enjoy hot!

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2 Comments

  1. Judith King

    yum yum yum. Really good. Thank you!
    I made some changes because of lacking them in the house and it was still REALLY good. Changes I made were:
    no pork rinds
    all ground beef
    no salt/pepper because I just for didn’t read carefully or forgot
    changed out cream for half and half

    In the demiglace, I changed red wine for red wine vinegar. Thank you. Thank you. You guys are great!!

    • LowCarbingAsian

      You are very welcome and love the enthusiasm!! Using pork & pork rinds would be more juicy compared to beef and no rinds. All the other subs are minor and wouldn’t make a noticeable impact in the final dish IMO. Either way, glad you enjoyed the recipe!!

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