Paleo Worcestershire Sauce Hamburger Steak
Paleo/Whole30/Keto Worcestershire sauce with Japanese-style Hamburger steak. Easy, tasty, juicy hamburger with no added sugar Worcestershire sauce. Perfect for batch cooking and meal planning.
Paleo/Whole30/Keto Worcestershire sauce with Japanese-style Hamburger steak. Easy, tasty, juicy hamburger with no added sugar Worcestershire sauce. Perfect for batch cooking and meal planning.
- 1 large egg
- salt and pepper to taste
- 1/8 tsp black pepper
- 1/4 tsp garlic powder
- 1/2 tsp ground nutmeg
- 1/8 tsp sea salt
- 1/2 cup almond flour
- 1/2 cup beef stock
- 2 tbsp coconut aminos
- 2/3 lb ground beef
- 2/3 lb ground pork
- 1 small onion ( minced)
- 4 tbsp full fat coconut milk (from a can)
- 3 tbsp tomato paste ( no salt and sugar added)
- 1 tbsp aged balsamic vinegar
- 1/4 tsp granulated onion powder
- 1/4 tsp granulated mustard powder
- 1/8 tsp cinnamon powder
- 4 caps portobello mushrooms
- cucumber slices
- small red radish slices
- Carbohydrate 3.47476650691103 g
- Cholesterol 103.792847022222 mg
- Fat 19.9602157628771 g
- Fiber 1.04082498217782 g
- Protein 23.0815892526504 g
- Saturated Fat 6.53782464450313 g
- Serving Size 1 1 pattie (200g)
- Sodium 286.02034834806 mg
- Sugar 2.43394152473321 g
- Trans Fat 2.53546065091276 g
- Calories 288 calories
Step-by-step
- Ingredients : 1 large egg, salt and pepper to taste, 1/8 tsp black pepper, 1/4 tsp garlic powder, 1/2 tsp ground nutmeg, 1/8 tsp sea salt, 1/2 cup almond flour, 1/2 cup beef stock, 2 tbsp coconut aminos, 2/3 lb ground beef, 2/3 lb ground pork, 1 small onion ( minced), 4 tbsp full fat coconut milk (from a can), 3 tbsp tomato paste ( no salt and sugar added), 1 tbsp aged balsamic vinegar, 1/4 tsp granulated onion powder, 1/4 tsp granulated mustard powder, 1/8 tsp cinnamon powder, 4 caps portobello mushrooms, cucumber slices, small red radish slices
Traditional Japanese hamburger steak relies on commercial condiments containing refined sugars and soy derivatives, whereas this variation reconstructs the savory depth of Worcestershire sauce using coconut aminos and aged balsamic vinegar. When building patties from a combination of ground beef and ground pork, overworking the meat breaks down the protein strands and creates a dense, rubbery texture instead of a tender bite. Mincing the raw onion finely ensures it distributes evenly without releasing excess moisture that would otherwise prevent proper browning during the sear.
Simmering the sauce ingredients alongside beef stock and full fat coconut milk requires maintaining medium-low heat until the liquid reduces by roughly one-third to achieve a proper coating consistency. Almond flour acts as the binder within the meat mixture, absorbing rendered fat during cooking to keep the interior juicy.
Portobello mushrooms can be roasted whole alongside the patties or sliced thinly and sautéed separately to add earthy phenolic compounds that complement the umami profile of the coconut aminos.
