Low Carb Japanese ‘Shroom Burger with Crunchy Slaw
Ingredients
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Looking for low carb Japanese burger inspiration combined with galactical flavor and tasty texture?
Friends, welcome to the most drool-worthy lunar landing pad ever.
Made with delicious Carbonaut hamburger buns and protein-rich shiitake mushroom caps, this out-of-this-world summertime grilling idea is a must-try. Add a great-tasting keto teriyaki sauce, and the burger’s a whole vibe.
It’s tangy. It’s crunchy. It’s soft and it’s sweet. We could daydream for hours, but instead?
Let’s get to work.
It’s time for Burger Blastoff, Japanese-style.
Ingredients
Directions
- Clean and dry the mushroom caps and place them in a shallow dish.
- Reserve 1 tbsp. of teriyaki sauce and set aside. Add a small amount of warm water to the remaining sauce, mix well, and brush over both sides of caps. Pour the remaining liquid over top and set aside to marinate.
- Combine shredded cabbage, radish, and carrot in a medium sized bowl. Add the vinegar and gently toss to evenly coat. Stash in the fridge until needed.
- Fire up the BBQ until hot. Remove the mushroom caps from dish and grill for 3-4 minutes on each side, brushing remaining sauce over ‘shrooms as they cook.
- Remove from the BBQ once you’re satisfied with grill lines.
- Evenly spread mayo over both insides of buns. Place the grilled mushroom caps directly on one half of each bun.
- Drizzle any remaining sauce over mushroom and sprinkle sesame seeds on top. Pile high with slaw and close that bad boy up.
- Place a knife through the center to hold it all together and enjoy!
Tips
Teriyaki sauce is stellar on traditional burger patties, too.
Can’t find a good keto teriyaki sauce? Make your own!
Easily add a Korean twist to this recipe by swapping the slaw for kimchi.
Add a little shredded Granny Smith apple to add even more flavor and complexity to your burger.
Nutritional facts per burger
Calories: 260
Net carbs: 9g
Fiber: 15g
Protein: 13g
Fat: 13g
*Assumes shiitake mushroom as burger and vegan mayo.
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