Three is the number of attempts I needed to make a proper Paleo burger bun, which had to pass three very important tests: shape, taste and sponginess. But finally, I got there… and now we can call this: The Ultimate Paleo burger buns!
The biggest problem for people who follow the Paleo diet is finding a good substitute for bread because, although bread is a comfort food and we can survive without it, everyone will be agree with me that a burger without bread is like waking up and starting the day without coffee (well, maybe only in my case)
The search for TheUltimatePaleo burger buns started last Friday evening. I shouldn’t say this, but I literally spited out my first bite when I tried it.
The second batch came Saturday morning, but this time having taking into account the result from the night before, I made a little change by adding less apple cider vinegar and flax meal. The result was ok but only that. I had a strong feeling that there was just something missing or not right with the recipe – do you ever get that feeling ?
The last and final attempt was on Saturday evening. As if there was a surgical operation in progress, I placed all ingredients on the kitchen top perfectly aligned and I said resolved to either figure it out or give up.
So, here we go: Almond flour, coconut flour, flax meal, baking powder, baking soda, salt, sugar, eggs, apple cider vinegar, garlic powder and sesame seeds. Oh, and chorizo… yep I felt I had to somehow experiment, so I added some diced Spanish chorizo.
The baking: operation time was as I expected, quick and easy. Five minutes later, the buns were baking in my oven with me anxiously watching them through the oven door hoping that they rise as they should. To avoid having to wait until after I had taken my photo’s, I had planned a head and made five. This meant as I was so impatient to wait, as soon as they were cooked I could try one and find out if my third (and almost certainly my final – if it failed) was a success or not.
Shape: For making these buns I bought a large 4 hole Yorkshire pudding tin to get a size big enough to use with the burgers. If you don’t have this kind of tin already, and you feel lazy to to buy it, you can use large pastry cutter (8.5 cm) lined with parchment paper which will also do the job. Be aware that the buns may come out with some wrinkles (if you are wondering if I tried this method for my first attempt, yes, I did.)
Taste: The buns have been created with just the correct amount of ingredients to make them not taste any one particular ingredient over another. I was a bit concern that the buns could taste too nutty or sour – as the first batch did that ended up with on the kitchen floor. But the perfect bun flavour is just enough to allow the burger its prominence which is what really matters in this dish. Oh and my extra little something… if you like chorizo, I highly recommend adding some in, it really gave extra flavour to the bun and the burger.
Sponginess: It can be tough to achieve a light and spongy texture using almond flour. However, if you use the correct amount of eggs and flour, they will give the dough greater volume.
Now the important bit: The burger ! The burger is of course 100% Paleo, and I added some homemade coleslaw with Paleo mayonnaise. On top of the coleslaw, a succulent beef burger, followed by a slice of red onion. To top off end this delicious tower of Paleo heavenliness, I couldn’t of course leave out a fried egg ! I know, it’s so messy to eat it once the egg yolk breaks, but… I just love it !
Oh and to complete the perfect dish, you shouldn’t forget the accompanist. I felt somehow I had to do something a little different with these too, so I made dukkah sweet potato chips. For those who are thinking… duk.. what? Dukkah, (pronunced Doo-kah) is an aromatic seed and nut mixture, originally from Egypt. You can made it easily from sesame seeds, coriander, cumin and hazelnuts, although various other kinds of nuts (such as almonds, pistachios, cashews, pine nuts and macadamia nuts), can be used instead or in addition. You can find the recipe below, along with my burger bun recipe.
I hope you will be as impressed as I am ?! As you can see, this burger meal not that different to a conventional burger meal. In fact, S was extremely envious as I happily tucked in to my Paleo burger !
So go for it… I hope I have encouraged you to made these Paleo burger buns and as always I would love to heard from you on how yours turned out and what you thought !
THE ULTIMATE PALEO BURGER BUNS
Looking for Paleo burger buns? Then look no further. Here are The Ultimate Paleo burger buns, made, mainly, from almond flour and a star ingredient: diced Spanish chorizo.
Prep: 5 minutes | Cook: 25 minutes | Ready In: 30 minutes | Serves 4
1 1/2 cup Almond Meal/Flour, blanched
1 Tbsp Coconut Flour
1 Tbsp Flax Seed Meal
1 tsp Hain brand Baking Powder
1 tsp Baking Soda
1/4 tsp Sea Salt
5 whole Egg, Large
1 Tbsp Apple Cider Vinegar
1/2 cup Chorizo, diced
1 Tbsp Sesame Seeds
- Heat the oven to 180 C /350 F, then grease a Yorkshire pudding tin.
- In a large bowl, mix together the almond flour, coconut flour, flax seeds, baking powder, baking soda and salt.
- Add the eggs, vinegar and mix until they are combined. Then add the chorizo and mix it with the dough.
- Using a spoon, fill the pudding holes making sure to not overfill them with the batter.
- Sprinkle the top with some sesame seeds and, carefully, transfer the tin to the oven and bake for 20-25 minutes. Check them inserting a skewer into the centre of he bun; this will have to come out clean.
- Let them cool. They can be stored at room temperature. Enjoy!