The Keto Way: Burger Steak with Mushroom Sauce

My weight loss journey is part of a bigger picture. Sure, I do want to permanently lose all this unnecessary fat. However, the biggest part of the reason why I’m so adamant to lose weight right now is because I’m going home to the Philippines after 15 years and I’m bridesmaid to one of my best friends. Superficial, sure. Let me tell you more about it in later posts.

Right now, let me share one of the easiest low-carb recipes I prepared tonight. I’ve always been curious about the Ketogenic Diet and I’ve read a lot of articles about it. It’s a big factor why I was able to get started this New Year. I give up sugar, processed foods and stick to low-carb food, I’m golden. Except, I did not really give up sugar entirely since I’m still consuming sugary fruits and honey. My biggest weakness in life are chocolates and pastries. I don’t even drink soda nor juice anymore and it’s been 15 years since I’ve drank a liter of Coke in one sitting. My mantra is ‘drop the sweets, drop the pounds.’ The Keto diet seems to be the easiest thing to follow.

After falling off the wagon two weeks ago, I am back and this time, I’m going to stick to what makes me feel good.

I’m researching recipes online because I don’t want to keep eating bacon and eggs just because I’m free to do so in this diet. I can’t give up meat just yet and go vegetarian so I decided to modify one of my favorites from Jollibee, a Filipino fast food chain that serves Burger Steak in creamy mushroom sauce. It reminds of me of my high school days, the fun lunches with friends, and never-ending laughters from everything we observe around us or because sticking a straw in a styrofoam food container to use as antenna and holding it like a big cell phone is the funniest thing in every 16-year old girl’s mind.

Dropping the white rice (because, Keto) and sticking to low carb options, I present to you my very own version of Burger Steak with Mushroom Sauce and steamed asparagus on the side.

burger steak

The mushroom sauce came out thinner but it doesn’t compromise the flavor. I can probably update the sauce in my next posts. For now, this is how it came out.

If there’s one thing that stands out from my recipe is the fact that I used organic whipping cream which I picked up from Sprouts and organic/grass-fed ground beef.

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Keep in mind, the only reason I went for organic is because they were the cheaper options, believe it or not. Sure, Keto diet will tell you to always choose grass-fed meat but in my opinion, it doesn’t have to be expensive to be healthy. Always follow your gut and use common sense at all times. Too much of either good or bad is still too much and that can’t be good in the end.

I live with my best friend who is more frugal than me. She will read this post and she will nod along in agreement. If there’s one person who taught me how to shop smart, it would be her. She’ll tell you to hit two or three grocery stores in close vicinity from each other, of course, if it means saving money.

Here’s how you make it…


For the burger

  • 1 lb ground beef
  • 2 cloves minced garlic
  • 1 small minced yellow onion
  • 1 or 2 eggs
  • 1/4 cup almond meal (or almond flour)
  • 1/2 tsp of Worcestershire sauce
  • salt and pepper
  • 1 Tbsp butter (or coconut oil or olive oil)
  1. Combine all ingredients mentioned above in a bowl and mix.
  2. Scoop mixture, mold into ball, and on a flat surface, flatten with palm or bottom of a small plate. Do not press too hard, just enough to slowly flatten the patty.
  3. In a grill pan, heat butter.
  4. Once pan is heated, place burger patties.
  5. Cook 2-3 minutes on each side until desired doneness of the meat is reached.

For the mushroom sauce

  • 2-3 cups thinly sliced mushrooms
  • 1 pint of heavy whipping cream
  • 1 small minced yellow onion
  • 2 cloves minced garlic
  • salt and pepper
  • 1 Tbsp butter (or coconut oil or olive oil)
  1. Heat a skillet with butter.
  2. Add onions.
  3. Add garlic.
  4. Add mushrooms.
  5. Add heavy whipping cream. Stir.
  6. Place sauce into boil, reduce heat. Simmer for 10-15 minutes.
  7. Add salt and pepper to taste.

Pour a serving of mushroom sauce on top of the cooked burger steak.

Steam asparagus or any green veggies on the side.