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As much as I love a nice low-carb/keto lettuce wrapped burger from In-N-Out, we often eat Japanese style hamburgers as well. Both are delicious but there are really no other similarities between the two aside from the name. 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 then a ‘burger’. So if you ever wondered what a Japanese hamburger taste like, here is the recipe for you! It is pretty easy to put together and tasty as well!
This dish is keto approved at ~2g carbs per patties (including sauce). Japanese Style Hamburger offers a juicy meat patty with hints of nutmeg topped with a rich ketchup beef broth sauce.
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
- 1 1/2 tbsp Butter (preferred grass fed)
- 1 1/2 tbs Swerve/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
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 minute 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 ketchup, Swerve/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 our Keto-fied Japanese Style Hamburger Steak with Asparagus! If you are looking for other ideas for your weekly meal plan, be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!
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Japanese Style Hamburger Steak with Asparagus
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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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!!
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!!