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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.



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


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.

  • 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

357.1 calories; 28.7 g protein; 19.8 g carbohydrates; 73.3 mg cholesterol; 4228 mg sodium. Full Nutrition