Today, we’ll be sharing one of our favorite fusion burgers, the Keto Teriyaki Burger!
It’s crazy to think that we’re now nearing 1 year since the launch of LCA and started this journey! And with us now approaching 300 recipes, we realized that we never released a recipe for an American style low-carb/keto burger!
We’ve always wanted to create a burger recipe, but couldn’t think of good bun alternatives.
Sure, there are your lettuce wraps and low-carb/keto bread recipes, but they just seemed like a lot of work and what we were looking for is something that really replicated the ‘texture’ of a nicely grilled bun for any low-carb/keto burger we did.
So enter the ‘chaffle’! By no means did we invent the chaffle, but we did create our own version of it to fit the ‘Asian’ flavor palate!
For those of you that have not tried making a chaffle or have never heard of it, a chaffle means cheese + waffle.
It’s a mixture of just cheese and egg cooked in a waffle iron for a few minutes and viola, you have yourself a very versatile bun alternative for all kinds of burgers!
The meat patty we use is a pretty basic blend, but combine that with some slices of avocados and our low-carb/keto teriyaki sauce sandwiched between these chaffles and you’ll have yourself a pretty darn good low-carb/keto burger!
It’s full of flavors, and hard to beat at only ~4g of net carbs per burger!
On a closing note, this recipe will only yield enough teriyaki sauce for the burgers, but if you’re interested in making more and storing it in the fridge, use this Teriyaki Sauce recipe instead.
We also include 2 ways to cook the patty, one on the grill (our preferred way) and on the stove top for those that doesn’t have a BBQ grill.
Now, let’s get making this Teri Avocado Chaffle Burger recipe!
- Prepping Time 10M
- Cooking Time 20M
- Total Time 30M
- Net Carb/Sandwich ~4g
- Servings 2 Sandwiches
Ingredients
Teriyaki Sauce
- 2 tbsp Japanese Sake (can substitute with dry sherry wine)
- 1 tbsp Sweetener (sugar alternative or preferred sweetener)
- 1 tbsp Soy Sauce
- 1/16 tsp Xanthan Gum (or thicken of choice)
Patty
- 1/2 lb Ground Beef (fat>20% preferred)
- 1/2 oz Unflavored Pork Rinds (or 1 tbsp Pork Panko or panko of choice)
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 1 Egg
Chaffle
- 2 Egg
- 1 Cup Shredded Mozzarella Cheese
- 1/2 Avocado
- 2 Green Leaf Lettuce (optional)
Directions
1) Gather all the ingredients.
2) In a sauce pan, add Japanese Sake, sweetener, Soy Sauce, Xanthan Gum and bring to boil. Once boiling, reduce heat to med-low heat and let it cook for 1-2 minute while continuously mixing to ensure Xanthan Gum dissolves.
3) Once 1-2 minute has passed and Xanthan Gum has dissolved, remove from heat and set aside to cool. Note – if the sauce isn’t thickening, add Xanthan Gum in very small increments until desired consistency is reached.
4) Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You can also use your hands to crush the pork rinds if you don’t have a food processor. You should end up with ~1/8 Cup. Note – Skip this step if you are using Pork Panko.
5) In mixing bowl, add ground beef, salt, pepper, egg, crushed pork rinds and combine with hands until mixed well.
6) Take ~1/2 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).
7a) Preheat grill to 350F. Once the grill is preheated, reduce heat to medium-low and carefully place patties with indented side upwards. Close the cover cook for 3-4 minutes per side until done to liking (internal temp should be ~160F).
7b) If using a 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.
8) Plug-in Dash Mini Waffle Maker to pre-heat.
9) In a small mixing bowl, beat egg.
10) Place about 1/8 cup shredded Mozzarella cheese on to the Dash Mini Waffle Maker, followed by ~1/4 of the egg mixture (enough to cover the iron) and another 1/8 cup of shredded Mozzarella cheese on top. Close lid and cook for 3 – 4 minutes. Repeat for as many waffles you are making.
11) In the meantime, prepare slices of avocado.
12) Wash and prepare optional green leaf lettuce.
13) To assemble, place meat patty on top of chaffle, followed by ~1 tbsp of the teriyaki sauce, slices of avocado, optional green lead lettuce and another piece of chaffle.
Hope you enjoy your Teri Avocado Chaffle Burger!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy low carb inspired recipes!
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Teriyaki Avocado Burger Chaffles
Ingredients
Teriyaki Sauce
- 2 tbsp Japanese Sake
- 1 tbsp Sweetener sugar alternative or preferred sweetener
- 1 tbsp Soy Sauce
- 1/16 tsp Xanthan Gum
Patty
- 1/2 lb Ground Beef fat>20% preferred
- 1/2 oz Unflavored Pork Rinds or 1 tbsp Pork Panko
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 1 Egg
Chaffle
- 2 Egg
- 1 Cup Shredded Mozzarella Cheese
- 1/2 Avocado
- 2 Leaves Green Leaf Lettuce optional
Instructions
- Gather all the ingredients.
- In a Teflon sauce pan, add Japanese Sake, sweetener, Soy Sauce, Xanthan Gum and bring to boil. Once boiling, reduce heat to med-low heat and let it cook for 1-2 minute while continuously mixing to ensure Xanthan Gum dissolves.
- Once 2 minutes has passed, remove from heat and set aside. Note - if the sauce isn't thickening, add Xanthan Gum in very small increments until desired consistency is reached.
- Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You can also use your hands to crush the pork rinds if you don't have a food processor. You should end up with ~1/8 Cup. Note - Skip this step if you are using Pork Panko.
- In mixing bowl, add ground beef, salt, pepper, egg, crushed pork rinds and combine with hands until mixed well.
- Take ~1/2 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).
- Preheat grill to 350. Once the grill is preheated, reduce heat to medium-low and carefully place patties with indented side upwards. Close the cover cook for 3-4 minutes per side until done to liking (internal temp should be ~160F). If using a 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.
- Plug-in Dash Mini Waffle Maker to pre-heat.
- In a small mixing bowl, beat egg.
- Place about 1/8 cup shredded Mozzarella cheese on to the Dash Mini Waffle Maker, followed by ~1/4 of the egg mixture (enough to cover the iroand another 1/8 cup of shredded Mozzarella cheese on top. Close lid and cook for 3 - 4 minutes. Repeat for as many waffles you are making.
- In the meantime, prepare slices of avocado. Here is how we cut avocado if you're interested.
- Wash and prepare optional green leaf lettuce.
- To assemble, place meat patty on top of chaffle, followed by ~1 tbsp of the teriyaki sauce, slices of avocado, optional green lead lettuce and another piece of chaffle. Enjoy!
Video
Nutrition
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