Servings: 4 servings
Calories: 549kcal
Ingredients
- 1 1/2 pounds ground beef (80/20) or finely chopped boneless short rib
- 1/4 small onion finely minced
- 2 scallions finely chopped
- 4 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon allulose
- 1 tablespoon sesame oil
- 2 tablespoons almond flour
- 1/4 teaspoon black pepper
- Glaze: 2 tablespoons soy sauce, 2 tablespoons allulose, 2 tablespoons water
- 1 tablespoon avocado oil
- 1 tablespoon pine nuts finely chopped, for garnish
Instructions
- Combine the beef, onion, scallions, garlic, soy sauce, allulose, sesame oil, almond flour and pepper in a bowl. Knead and slap the mixture against the bowl for 2 to 3 minutes, until sticky.
- Divide into 8 portions and shape into oval patties about 3/4 inch thick. Press a slight dent in the center of each.
- Heat the avocado oil in a skillet over medium heat. Cook the patties for 4 to 5 minutes per side, until browned and cooked through.
- Mix the glaze ingredients, pour into the pan and turn the patties until they are glossy and the glaze has reduced, about 2 minutes.
- Sprinkle with chopped pine nuts and serve.
Notes
Kneading and slapping the meat is a traditional step that makes the patties tender and springy. The dent in the center keeps them from puffing up as they cook.
Chef's Tip: For the most authentic flavor, ask your butcher to grind boneless short rib meat. It is richer and juicier than regular ground beef.
Keto Swap: Traditional recipes use sugar, honey and sometimes rice flour to bind. Allulose and a little almond flour keep the patties low-carb and tender.
Success Tip: Shape them into small rounds for lunchboxes or slider-size bites for parties.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 549kcal | Protein: 32g | Fat: 44g | Fiber: 1g
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