[Gizmo]

Some of you know I have been trying to 'invent' a good hamburger bun, and I succeeded a couple of weeks ago, so decided I would post it here. These are made in a muffin top pan, they have a good flavor, are a lot like bread and will stand up to about anything you throw at them, including angus burgers. Don't let the pork rinds scare you off, you won't even know they are there. These only have about 2 carbs each.

So that the buns won't end up being grainy, I put the pork rinds through the food processor, then measure them, then run them through the coffee grinder. I do the same with almonds when making the almond flour.

Hamburger Buns (makes 6)

muffin top pan, lightly oiled
3 eggs
2 pkts. Splenda
3/4 teaspoon baking soda
1/4 cup plus 2 tablespoons mayonnaise
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup almond flour
1/4 cup plus 2 tablespoons pork rinds, ground fine

Preheat oven to 400 degrees.
In a small bowl, use a fork to beat together the eggs, Splenda, baking soda, mayonnaise, salt, garlic powder and onion powder.
Stir in the almond flour and pork rinds. Spoon the mixture evenly into the wells of the pan.
Bake 12 minutes.
Remove from pan immediately and let cool.

Can be cut in half with a serrated knife, or use 2 to make a bun.
After cooling, I cut them in half, place 2 in each Ziploc vacuum bag, pump out the air and freeze for later use.
When we go out to eat, I take a bag out of the freezer and pop it in my purse.

 

[Strawberry]

While searching the recipe section for a Hamburger Bun recipe, I came across this one. It looks delicious, however I don't have a food processor nor a coffee grinder. Are the pork rinds absolutely essential, or is there anything that could be substituted for them?

 

[Gizmo]

I believe the pork rinds are what make the buns 'sturdy'. I don't think the other 'flours' would hold up well enough for a bun or there would be a lot of low carb burger bun recipes out there, but there aren't. I tried all almond flour and it wouldn't stand up to a burger, was very wimpy. The only other burger bun recipe I know of is Oopsies, which is made of cream cheese and eggs. Some people like it, but I don't care for the taste, and to me it is nothing at all like bread, so that's why I 'invented' this bun.

Right now small appliances are fairly inexpensive because of Christmas. I bought the cheapest coffee grinder I could find and only use it for the buns, but I make a batch about once a week. By the way, I live in Illinois, too.

 

[Gizmo]

I forgot to mention, you can put pork rinds in a baggie then roll with a rolling pin or glass turned on its side to chop the rinds fine enough before measuring them and putting them through the coffee grinder, so that would eleminate the need for a processor. You can try making them without grinding any further. I tried it and they weren't fine enough for my taste, that is why I started putting them through the coffee grinder.

 

[Strawberry]

I forgot to mention, you can put pork rinds in a baggie then roll with a rolling pin or glass turned on its side to chop the rinds fine enough before measuring them and putting them through the coffee grinder, so that would eleminate the need for a processor. You can try making them without grinding any further. I tried it and they weren't fine enough for my taste, that is why I started putting them through the coffee grinder.

Thank you for your helpful response. My OH reminded me that back in the recesses of our cupboard we do indeed have a small coffee grinder that I had purchased for grinding flax seeds. So....as soon as I can get to the store I am going to try your recipe.

Sometimes I also miss real bread and I agree with you, there are very few really tasty hamb bun recipes on the 'net'. I live in No. Il.

 

[Strawberry]

I believe the pork rinds are what make the buns 'sturdy'. I don't think the other 'flours' would hold up well enough for a bun or there would be a lot of low carb burger bun recipes out there, but there aren't. I tried all almond flour and it wouldn't stand up to a burger, was very wimpy. The only other burger bun recipe I know of is Oopsies, which is made of cream cheese and eggs. Some people like it, but I don't care for the taste, and to me it is nothing at all like bread, so that's why I 'invented' this bun.

Right now small appliances are fairly inexpensive because of Christmas. I bought the cheapest coffee grinder I could find and only use it for the buns, but I make a batch about once a week. By the way, I live in Illinois, too.

Just took my first batch of these 'buns' out of the oven, and if they taste as good as they smell....I can't wait until they cool. The only problem I had was - I think the eggs I used were very large as they are farm fresh eggs. So I added a tablespoon or two more of the almond flour.

 

[Gizmo]

I use size large eggs, and the batter is pretty runny.

By the way, I live in southwest IL, Fairview Heights, not far from St. Louis.

 

[Strawberry]

I use size large eggs, and the batter is pretty runny.

By the way, I live in southwest IL, Fairview Heights, not far from St. Louis.

Ok. Next time I will know that the batter is a bit runny. Just tasted my first one. To me they taste a little bit like corn bread, but better. I live west of Chicago.

 

[Spunky]

I tried eating one of these buns with butter on it, I made a grilled cheese sandwich with another, and tore another up in chili to see if it would substitute for crackers, and those things didn't turn out so good. But this is a very good bun for burgers, it tastes good on a burger and doesn't fall apart no matter what you put on the burger. I think it would probably work well with sloppy joe. They also freeze well.