With our paleo-friendly buns, you’ll never have to go bunless on your burger again.
For the sesame buns
- 2/3 cup + 2 Tablespoons (98 g) of coconut flour
- 2 Tablespoons (32 g) of psyllium husk powder
- 1 teaspoon (2 g) of baking powder
- Pinch salt
- 3 medium eggs
- 1 Tablespoon (15 ml) of coconut oil, melted
- 2 teaspoons (10 ml) of sesame oil, plus extra to brush
- 1 teaspoon (5 ml) of white balsamic vinegar
- 6 Tablespoons (90 ml) of filtered water, room temperature
- 1 Tablespoon (14 g) of sesame seeds
For the patties
- 10 oz (280 g) of ground beef
- 1/2 teaspoon (1 g) of garlic powder
- Salt and freshly ground black pepper
- 2 Tablespoons (30 ml) of olive oil
To finish the burger
- Reserved sesame buns
- 2 butterhead lettuce leaves
- 2–4 slices tomato
- 2–4 large red onion slices
- Reserved burger patties
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine the coconut flour, psyllium husk powder, baking powder, and salt.
- In a separate bowl, whisk to combine the eggs, melted coconut oil, sesame oil, white balsamic vinegar, and water.
- Add the wet mixture to the dry mixture and use a rubber spatula to fold to combine. Divide into two equal-sized portions and shape each portion into a burger bun shape. Place the buns onto a baking tray lined with parchment paper. Brush a small amount of sesame oil on the top of each bun and scatter with an equal amount the sesame seeds. Place the baking tray in the oven and bake in the oven for 35 to 40 minutes. Remove the tray from the oven and set aside to cool.
- Meanwhile, make the patties by combining the ground beef, garlic powder, salt, and freshly ground black pepper. Divide the mixture into two portions and shape each portion into a burger patty.
All nutritional data are estimated and based on per serving amounts.
- Calories: 884
- Sugar: 5 g
- Fat: 65 g
- Carbohydrates: 25 g
- Fiber: 19 g
- Protein: 43 g