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.
Course Main Course
Cuisine Japanese
Keyword Asian hamburger, Japanese hamburger steak, keto demi glace sauce, keto hamburger patty, low carb demi glace, low carb hamburger patty
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 Patties



  • 1/2 lb Ground Pork fat>20% preferred
  • 1/2 lb Ground Beef fat>20% preferred
  • 1/2 tbsp Butter
  • 1/8 Whole Onion
  • 1 Clove Garlic
  • 1 oz Unflavored Pork Rinds or 2 tbsp pork panko
  • 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
  • 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


  • 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.
  • Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs and transfer into the mixing bowl. You can also use your hands to crush the pork rinds if you don’t have a food processor. Note – if you’re using Pork Panko, place directly into the 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 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 minutes 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/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.
  • 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!