- 4
Ingredients
- 1 3/4 lbs 800 g ground beef
- 1 oz. 30 g butter or olive oil, for frying
- salt and pepper
- 2 oz. 50 g shredded lettuce
- 1 1 tomatotomatoes
- 1 1 red onionred onions
- 8 tablespoons 8 tablespoons mayonnaise
- 5 oz. 150 g cooked bacon
- Keto hamburger buns
- 1 1/4 cups almond flour
- 5 tablespoons ground psyllium husk powder
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 2 teaspoons white wine vinegar or cider vinegar
- 1 1/4 cups boiling water
- 3 egg whites
- 1 tablespoon sesame seeds
Preparation
Step 1
Preheat the oven to 350°F (175°C).
Start by making the hamburger buns: Mix the dry ingredients in a bowl.
Bring the water to a boil and add this, the vinegar and egg whites to the bowl, while whisking with a hand mixer for about 30 seconds. Don’t overmix the dough, the consistency of the dough should resemble Play-Doh.
Form with moist hands into 4 pieces of bread. Sprinkle sesame seeds on top. Make sure to leave enough room between the breads on the baking sheet for them to double in size.
Bake on lower rack in oven for 50-60 minutes, they’re done when you hear a hollow sound when tapping the bottom of the buns.
HAMBURGERS
Prepare the condiments while the bread is baking. Shred the lettuce, slice tomato and onion thinly and fry the bacon crispy.
Form the ground beef into four hamburgers and fry in a pan or grill. Salt and pepper when the hamburgers are almost done.
Split the breads into halves and spread a generous amount of mayonnaise on both halves.
Build your hamburger to your taste.
If you want, serve with a side like coleslaw.
Tip!
What do you do with the three egg yolks left from the bread? Béarnaise sauce, of course! Check out our recipes for béarnaise sauce and chili-flavored béarnaise sauce.
If you need to store the bread you can do so in the freezer, and thaw at room temperature or on low heat in the oven.