Japanese Burgers

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Burgers are really popular in Japan and served in all different ways. These are super simple, very low carb and taste delicious. Radish is commonly used in Japanese cooking and these burgers taste fantastic with it. The radish doesn’t have the sharp bite you would expect.

For this you use dried shiitake mushrooms that have been soaked in water to rehydrate. Save that water which will turn into a lovely stock that you can use in lots of other recipes. I soak a handful which is about what you use for this recipe in about 4 cups of water for around 20 minutes.

You can vary the toppings you put on your burgers with whatever you fancy, or make a Japanese style sauce to put on top! They might look small but they are very filling and a burger on its own was enough for me. If you like though you can serve it with a yummy side.

 

Japanese Burgers – Serves 4

 

500g beef mince

1 onion, finely diced

1 egg

12 slices dried shiitake mushroom

200g white radish

4 tsp tamari soy sauce (or coconut aminos)

5 tbsp butter

 

Heat 1 tablespoon butter over high heat in a large frying pan. Saute onion until soft and golden. Remove and allow to cool. Add onion to a bowl with beef mince and egg. Mix with hands until well combined. Divide into 4 balls and flatten slightly to make a hamburger shape.

Heat remaining butter in frying pan over medium high heat, Add burgers and fry until cooked and nicely coloured on each side. Remove to a plate. Peel and grate white radish and divide between burgers, topping each with the radish. Arrange mushroom slices on top of radish and then pour over a teaspoon of tamari on each burger.

Nutritional Info:

Cals – 516.3

Fat – 38.1g

Protein – 34.9g

Total Carbs – 7.6g

Fibre – 1.5g

Sugars – 2.7g

Net Carbs – 6.1g