Paleo Worcestershire Sauce Hamburger Steak. Paleo/Whole30/Keto Worcestershire sauce with Japanese-style Hamburger steak. Easy, tasty, juicy hamburger with no added sugar Worcestershire sauce.
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5 from 8 votes

Paleo Worcestershire Sauce Hamburger Steak

Paleo/Whole30/Keto Worcestershire sauce with Japanese-style Hamburger steak. Easy, tasty, juicy hamburger with no added sugar Worcestershire sauce. Perfect for batch cooking and meal planning. 
Course Main Course
Cuisine American, Asian American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 patties
Calories 270kcal
Author ChihYu


Hamburger patties:

  • 2/3 lb ground beef
  • 2/3 lb ground pork
  • 1 small onion , minced
  • 1 large egg
  • 1/2 cup almond flour
  • 4 tbsp full fat coconut milk (from a can)
  • 1/2 tsp ground nutmeg
  • Salt and pepper to taste

Homemade Paleo/Whole30 Worcestershire Sauce:

  • 1/2 cup beef stock
  • 3 tbsp tomato paste , no salt and sugar added
  • 1 tbsp aged balsamic vinegar
  • 2 tbsp coconut aminos
  • 1/4 tsp granulated onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp granulated mustard powder
  • 1/8 tsp sea salt
  • 1/8 tsp cinnamon powder
  • 1/8 tsp black pepper

Optional add-on items:

  • 4 caps Portobello mushrooms
  • Cucumber slices
  • Small red radish slices


Make burger patties:

  • Dice 1 small onion into small chunks. Saute in a skillet over medium heat with ghee until golden and soft. Season with a small pinch of salt and black pepper.
  • In a large mixing bowl, combine ground beef and pork, sauteed onion, 1 egg, ½ cup almond flour, coconut milk, and nutmeg. Season with salt and pepper. Mix everything well with your hand.
  • Take a portion and form into a patty, then throw it from one palm of your hand to the other several times as if you are hitting the patty. This will enhance the texture of the patty and hold its shape during the cooking. Repeat the rest of the patties (about 5-6 patties). Gently press the center of the patties with your finger to leave indentation.

Cook patties:

  • Cook: Heat a large skillet with 1 tbsp ghee or cooking fat of your choice. When hot, lower the heat to medium. Add the patties to sear the outside, about 2-3 mins. Per side. 
  • Reduce the heat to medium-low and continue to cook until the patties are completely cooked through. You can cover with a lid leaving a little opening for the steam to escape. This will ensure to cook the patties all the way. Remove the patties to a plate and keep warm.

Paleo/Whole30 Worcestershire Sauce:

  • Combine all ingredients listed under “Paleo worcestershire sauce”below in a saucepan. Bring to a simmer over medium-low heat, uncovered,and stir frequently. Let simmer for a couple of minutes. Remove from heat, let cool. 

Add-on: (optional items)

  • Mushrooms: Brush the portobello mushroom caps with olive oil. Season with salt and pepper. Grill over medium heat until the mushrooms turn softer. Serve immediately with Worcestershire sauce, sliced cucumbers and small red radishes (optional). 


Tip: if the ground meat mixture is too wet to form patties, let it sit in the fridge for 5-10 minutes.
If it’s still too wet, add a bit more almond flour. The texture should be soft - like a baby bottom :))


Serving: 165g | Calories: 270kcal | Carbohydrates: 4g | Protein: 21g | Fat: 18.8g | Saturated Fat: 7.6g | Trans Fat: 0.5g | Cholesterol: 96mg | Sodium: 344mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3% | Vitamin C: 5% | Calcium: 3% | Iron: 13%