Paleo Korean Burgers


A burger without an egg on it? Come on. I'm not an amateur. This suped up burger brings together spicy Korean flavors and a creamy egg yolk on a bed of roasted cauliflower rice (learn how to make that here) and grilled shishito peppers (learn how to make those here). You won't miss the bun.

Korean Burgers

Paleo and Gluten-Free
20 minutes; Serves 4-6

  • 2 lbs ground beef
  • 2 T coconut aminos (or soy sauce)
  • 1T sesame oil
  • 1 T fresh ginger, chopped finely
  • 2 cloves garlic, chopped finely
  • 2 green onions, chopped finely
  • Optional: 1 T honey for sweetness
  • Fried eggs
  • Miso mayo: 3 T mayo + 1 T miso paste + a bit of sriracha to taste (make your own sriracha and mayo for full paleo compliance)
Mix together the beef with the seasonings (easy on adding salt because the coconut aminos will be salty). Form into about six patties, taking care to squeeze the inside of the burgers a little more than the outside. This will prevent them from turning into round little rocks as they cook. Grill burgers on high about 4 minutes on one side, and 4-5 minutes on the other for medium well. In the meantime, fry your eggs in ghee to top the burgers later. Put everything together on a plate and EAT.


Thoughts, ideas and other uses:

  • Miso isn't always considered paleo. It's made with soy, yet it's fermented so it depends on who you ask. I like it, so I use it.
  • This burger would also be great on top of a salad or maybe some other Korean pickled veggies.