Korean · Dinner
Grilled Short Rib Patty Burger (Keto)
A grilled beef short rib patty seasoned with garlic, ginger and gochujang, glazed with a sugar-free soy-sesame sauce and served open-style on a lettuce bun with melted cheddar, quick kimchi and sliced scallion. No bread or rice appears anywhere, keeping the plate firmly low-carb and fat-forward.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.3gProtein
43.6gFat
10.8gCarbs
4.1gSugar
2.3gFiber
1450mgSodium
176mgChol
18.9gSat Fat
680mgPotassium
260mgCalcium
3.9mgIron
3.2mcgVitamin B12
9mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Combine ground short rib with garlic, ginger, half the gochujang, soy sauce, salt and pepper. Shape into one patty 3/4 inch thick and chill 5 minutes.
2
Sear
Heat butter in a heavy skillet over medium-high heat. Sear the patty 3 to 4 minutes per side until dark brown and internal temperature reaches 145°F (63°C).
3
Glaze
Whisk remaining gochujang with erythritol. Spoon over the patty in the last minute of cooking until sticky and glossy.
4
Build
Lay lettuce leaves on a plate, place the glazed patty on top, and pile kimchi, scallion and sesame seeds over it.
5
Plate
Fold the lettuce leaves around the patty like a bun and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef short rib, ground
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp toasted sesame oil
- 2 slice42g cheddar cheese
- 44 large lettuce leaves
- 2.8 oz80g kimchi
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp erythritol
- 2 tsp2 tsp butter
