This Japanese Hamburger Steak is a sweet, savoy, and simple one-pan meal. It’s paleo and can be made whole30 and AIP-friendly.
- 1/2 lb ground beef
- 1/2 lb ground pork (sub all ground beef)
- 2 tbsp coconut flour
- 1 tbsp coconut aminos
- 3/4 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 1 tbsp onion powder
- 3 cloves garlic, minced
- 2 tbsp avocado oil
- 1/4 cup coconut aminos
- 1/4 cup compliant ketchup (use sugar free for whole30, I used this for AIP. See blog post above for more options)
- 1 tbsp rice wine vinegar (sub 2 tsp apple cider vinegar)
- Using a medium bowl, combine the ground meat, coconut flour, and seasonings and mix well. Form into 4 burgers and set aside.
- Heat the avocado oil in a large pan over medium-high heat. Add the burgers, being careful to not overcrowd the pan. Cook for 3-4 minutes on each side, flipping often until fully cooked through. Set aside and drain any excess fat from the pan.
- Combine the coconut aminos, ketchup and vinegar in a small bowl and mix well.
- Pour the sauce mixture into the pan along with the burgers. Coat the burgers in the sauce and cook for another minute.
- Serve with a side of vegetables such as cauliflower rice and broccoli.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Serving Size: 1 serving
- Calories: 351
- Fat: 21.1g
- Carbohydrates: 15.7g
- Fiber: 1.6g
- Protein: 23.1g