Burgers burgers burgers.
That was pretty much my menu of last summer. They’re easy, inexpensive, fast, and fresh, not-to-mention crowd pleasers pretty much all the time! My go-to warm-day dish 🙂
Much of the time I opt for a lettuce-wrap (or “bunnace” if you will) because I’m a huge fan of messiness and fresh salady goodness. However, sometimes it’s just perfect to have that bun, hold it in your hands and tuck in, enjoying the hearty integrity of the meal!
So here we have my quick and simple option…
These buns are grain free – so perfect to serve to my gluten-avoiding friends. Yet my favourite part about them is how quickly you can whip them up, no kneading or rising time required 🙂 In the pictures they look a little biscuity but I assure you they’re soft, light, and unobtrusive – just the way a burger bun should be. (FYI If you’re interested in any meat patty recipes, check out my go-to delisimo; Herby Patties)
Great news is that the ‘buns’ also double nicely as mini pizza bases – now that was a happy discovery!! Just follow the recipe as explained and use them bottom-side-up for your favourite pizza concoctions. They are perfect for little hands or light, uncomplicated dinners. You can get the kids involved or set out toppings for everyone to choose and bake – a bit of homely fun for anyone 🙂
So between pizzas and burgers, I think I’ve got this coming summer’s eating plan sorted!
Happy eating everyone xx
Homemade Burger Buns or Mini Pizza Bases (makes 8 sides – i.e. 4 burgers or 8 mini pizzas)
1/2 cup grated hard cheese (such as colby or tasty)
1 tbsp ground pysllium husk (if you don’t have this you could switch it out for 3 tbsp ground almond – obviously, it would no longer be nut free but if you have no problem with nuts – it works perfectly)
1&1/2 tbsp coconut flour
1/2 tsp dried herbs (my favourites are parsley or oregano) – optional
1/3 tsp baking soda
Preheat oven to 180’C. Line a baking tray with greaseproof paper.
Whisk eggs together in a bowl until well mixed. Add the remaining ingredients, stir to combine. Give it a couple minutes to rest to allow the coconut flour to absorb then stir again.
Using a tablespoon, spoon the mixture onto the prepared tray in eight separate mounds – ensure a good gap between each one as they will spread during cooking (if necessary, use two trays).
Place in the oven to bake for 10-15mins, or until golden brown and springy when very lightly pressed.
Remove from the oven, allow to cool on a wire rack. Once cooled, store in an airtight container when not using.
Best if eaten within 3 days.
Enjoy those burgers or pizzas!!