You'd never have thought that Chinese cuisine would naturally produce delicious keto burgers, but there it is! This has been one of my favorite dishes growing up in a Chinese household, and I'm really excited to finally share it with you.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Eggplant Burgers:
Dipping Sauce:

Directions

Instructions Checklist
  • Lay eggplant rounds on a work surface. Cut a small slit horizontally through each round, making a pocket to form 'burger buns' that are still joined together.

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  • Mix ground pork, 2 tablespoons tamari, green onions, ginger, salt, and black pepper together in a bowl. Stuff mixture into the 'buns.'

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add the stuffed buns and cover. Steam until tender and pork is only slightly pink in the center, about 20 minutes.

  • Mix 1/4 cup tamari, garlic, sesame oil, and vinegar together in a small bowl to make the dipping sauce. Serve with the cooked eggplant burgers.

Cook's Notes:

Apple cider or white wine vinegar both work in this recipe.

Coconut aminos can be substituted for the tamari sauce, if desired.

Nutrition Facts

357 calories; protein 28.7g; carbohydrates 19.8g; fat 19.2g; cholesterol 73.3mg; sodium 4228mg. Full Nutrition
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