Who doesn’t love a burger?

Pernille

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If I ask my husband what he wants for dinner, I can always be sure of the answer: Burgers! He will make up a long story about how long it has been since we last had burgers – even if we just had it a couple of days ago. Anyway, I am not that hard to convince as I also appreciate a good burger – and he will voluntarily do the cooking (!) as grilling is involved.

Below you’ll find my best recipe for a LCHF version of the ever popular burger with fries:


Buns

4-6 buns (depending on desired size)


4 eggs

3.5 fl oz dairy product (Greek yoghurt, sour cream)

5 fl. oz. sesame seeds (plus extra for sprinkles)

1.75 fl. oz. reduced fat almond flour

3 T psyllium husk powder

1 t Sukrin Gold

2 t baking powder

2 t salt

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Mix all the ingredients together in a bowl. Let it rest for approximately 10 minutes. Wet your hands and form 4 to 6 buns, depending on how large you want them. Personally, I feel the portion yields 4 buns. I use a cookie sheet with parchment paper, place the buns and press them a little to make them hamburger bun sized. Sprinkle additional sesame seeds on top.
Bake in 375 degree oven for about 15 minutes – but keep an eye on them.

Burger

Use 1/3 to 1/2 lb of ground beef per burger. Grill on barbecue or fry in a pan. Put a slice of cheese – I used havarti – on top of the beef towards the end of the grilling time. Assemble the burger with the bun, beef, mayonnaise, lettuce, onion, cornichons, ketchup or whatever you prefer. Serve with sweet potato fries and extra mayo. Enjoy!

4 Comments

  1. Diane
    DianeReply
    September 27, 2015 at 6:48 am

    I’d like to try the bun recipe, but am confused a bit. In the comments you say you believe Karen had a problem perhaps because you wrote the recipe for reduced fat almond flour. You then say you adjusted the recipe to reflect how you made them with “regular” almond flour. When I read the recipe it still references “reduced fat almond flour” in the ingredients list. So are the amounts shown in the ingredients list for REDUCED FAT almond flour or regular almond flour?

    Thank you for your time.

    • Pernille
      PernilleReply
      October 4, 2015 at 1:05 pm

      Hi Diane.

      I’m so sorry for the confusion! The recipe is for reduced fat almond flour. When Karen posted her comment, reduced fat almond flour wasn’t available in the US. It is now and the safest bet for these buns is the reduced fat flour. If you wanted to use regular ground almonds, you’d probably have to use twice as much flour – which would also impact the calorie contents of these buns. Sincerely, Pernille

  2. Karen
    KarenReply
    October 10, 2014 at 5:17 pm

    This recipe had the wrong amounts. It was to liquid. I ended up having to add more almond flour.

    • Pernille
      PernilleReply
      October 10, 2014 at 6:05 pm

      Hi Karen. Thanks for leaving a comment:-) I am sorry that the recipe didn’t deliver the expected results. I checked the amounts again and I am convinced that it is down to the almond flour, as these were the exact amounts I had used just last week. And yes, my almond flour is fat reduced and therefore requires more liquid. I have adjusted the recipe to reflect how I made the buns when I had regular almond flour. I am, however, extremely interested in knowing how your buns turned out, with the added almond flour?

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