Classic keto hamburger
- 1¼ cups (5 oz.) 300 ml (140 g) super fine almond flour
- 5 tbsp 5 tbsp ground psyllium husk powder
- 2 tsp 2 tsp baking powder
- 1 tsp 1 tsp sea salt
- 1¼ cups 300 ml water
- 2 tsp 2 tsp white wine vinegar or cider vinegar
- 3 3 egg whiteegg whites
- 1 tbsp 1 tbsp sesame seeds
- 1¾ lbs 800 g ground beef or ground turkey
- 2 tbsp 2 tbsp butter or olive oil, for frying
- salt and pepper
- 2 oz. (1½ cups) 55 g (350 ml) lettuce, shredded
- 1 (4 oz.) 1 (110 g) tomato, thinly slicedtomatoes, thinly sliced
- 1 (4 oz.) 1 (110 g) red onion, thinly slicedred onions, thinly sliced
- ½ cup 120 ml mayonnaise or vegan mayonnaise
- 5 oz. 140 g bacon
- Preheat the oven to 350°F (175°C).
- Start by making the hamburger buns. Mix together the dry ingredients in a bowl.
- Bring water to a boil. Add the water, the vinegar and the egg whites to the bowl while beating with a hand mixer for about 30 seconds. Don't overmix the dough; the consistency should resemble Play-Doh.
- With moist hands, form the dough into individual pieces of bread, one for each serving. Sprinkle sesame seeds on top. Be sure to leave enough room on the baking sheet for the buns 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.
- Fry the bacon slices over medium heat.
- Form the ground beef into individual hamburgers and either grill or fry. Season with salt and pepper when the hamburgers are almost done.
- Split each roll in half and spread a generous amount of mayonnaise on each half.
- Build your hamburger to your taste.
- Pair with a side of coleslaw for added crunch!
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. Thaw at room temperature or in a warm oven.
The bread recipe is adapted from an earlier bread recipe by Maria Emmerich.
Unfortunately there is no good substitute for it and it is a critical ingredient in this recipe. You may not be able to successfully make these without it.
A US cup is equal to 300ml. It's not the same size as an Imperial cup.
I shared your feedback with our recipe team. There are two key elements for this recipe--don't over mix and be sure you are choosing psyllium husk powder rather than psyllium husk. The husk will not absorb liquid as readily as the powder.
Thanks for sharing your tips!
Great! So glad you enjoyed your burgers!
Be sure to read the ingredient labels carefully on processed baked goods. https://www.dietdoctor.com/low-carb/ingredients-to-avoid
Weighing is best for baking :) The folks who need to add water are typically those using psyllium husk rather than psyllium husk powder. Thanks for sharing your tips and feedback!
A US cup is equal to 240ml.
"The cup currently used in the United States for nutrition labelling is defined in United States law as 240 ml.
1 US "legal" cup = 2.40 decilitres "
Hi, Michelle! There could be a variety of reasons from length of mixing time to humidity levels or temperature in your home.
Hi Jolene, at the top of the ingredients list you can switch between US and metric. There you will see that 300 ml water is needed for this recipe.