These buns taste very good and are remarkably easy to make.
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!)
• 100g (3.5oz) almond meal
• 25g (1oz) 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)
1. Preheat your oven to 180C (350F). Line a tray with baking paper.
2. Mix almond meal, psyllium, baking powder and salt in a medium bowl. Add egg whites, boiling water and vinegar. Stir until just combined. Stand for 5 minutes to allow the mixture to cool and the psyllium to absorb the water.
3. 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).
4. 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.
5. When the buns are cooked, cool on a rack to stop the bottoms going soggy.