Magical Burger Buns (Low Carb)

These burger buns are the real deal. They’re now my go-to whenever I’m in the mood for a low carb sandwich or, of course, a burger!

Don’t be tempted to try them without the psyllium – it’s really the critical ingredient for getting the light soft, burger bun texture (it also adds lots of fiber!)

And yes there are more than 6 ingredients here but I don’t usually count the salt, water and baking powder.

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Magical Burger Buns

Total Time 1 hour hour

Servings 4 serves

Ingredients

• 100 g almond meal
• 25 g psyllium
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 egg whites* 120g / 4oz
• 1 cup boiling water
• 2 teaspoons apple cider vinegar
• sesame seeds to sprinkle, optional

Metric - US Customary

Instructions

• Preheat your oven to 180C (350F). Line a tray with baking paper.
• Mix almond meal, psyllium, baking powder and salt in a medium bowl. Add egg whites, boiling water and vinegar. Stir until just combined. The boiling water will cook the egg white a little so stir quickly to prevent this. Stand for 5 minutes to allow the mixture to cool and the psyllium to absorb the water.
• Divide mixture into 4 and form each into a little disc about the diameter of a burger bun. I find using wet hands helps stop it being too messy. Place discs on your prepared tray. Sprinkle with sesame seeds (if using).
• Bake buns for 55-60 minutes or until well browned and risen. To double check they should sound hollow, like a loaf of baked bread when you tap on the bottoms with your finger tips.
• When the buns are cooked, cool on a rack to stop the bottoms going soggy.

Variations

* no egg whites – you can use 2 whole eggs instead (the buns texture will be slightly heavier but still delicious!)

nut-free / budget – Replace almond meal with finely ground sunflower seeds (I use a little coffee grinder) – no need to change the baking time.

larger batch – I often double the batch to make more for freezing. Cut in half cross wise before freezing so you can easily defrost in the toaster.

no apple cider vinegar – you can skip it, or use another wine vinegar – something that tastes good but not balsamic!

no psyllium husks – Don’t be tempted to try them without the psyllium – it’s really the critical ingredient for getting the light soft, burger bun texture (it also adds lots of fiber!). Psyllum powder can be substituted although I’m not sure on quantities so be careful!

Waste Avoidance Strategy

almond meal / psyllium / baking powder / salt / apple cider vinegar / sesame seeds – them them in the pantry.

eggs – will keep in the fridge for weeks or use for another meal.

Prepare Ahead

Best when fresh from the oven but will keep for 1 week in the fridge or indefinitely in the freezer. Just warm in the toaster or oven before serving.