Hamburger Buns

Widget · 09-29-2011, 02:25 PM

I've asked at 2 different places on the forum, and no one seems to be able to tell me how to post a recipe in the recipe room, so I guess I'll post it here.
---------------
I grind my own almonds and grind the pork rinds in this recipe using the same method so that the buns won't end up being grainy. I put them throuh the food processor, then measure them, then run them through the coffee grinder.

Hamburger Buns (makes 6)

muffin top pan, lightly oiled
3 eggs, slightly beaten
1 pkt. Splenda (optional)
3/4 teaspoon baking soda
1/4 cup plus 2 tablespoons mayonnaise
3/4 cup almond flour
1/4 cup plus 2 tablespoons pork rinds, ground fine

Preheat oven to 400 degrees.
In a small bowl, use a fork to beat together the eggs, Splenda, baking soda and mayonnaise.
Stir in the almond flour and pork rinds. Spoon the mixture evenly into the wells of the pan.
Bake 12 minutes.
Remove from pan immediately and let cool.

Can be cut in half with a serrated knife, or use 2 to make a bun.
Can be frozen. I use Ziploc bags and pump out the air.

rosethorns · 09-29-2011, 04:51 PM

I'm very happy that you put it here first. Thanks.

I can eat everything in your recipe. It sounds wonderful.

Mobear · 09-29-2011, 05:12 PM

Its fine that you put your recipe here! Most of us look through this part of the forum everyday.

The Recipe Room is sort of difficult to navigate. Click on the link for Recipes near the top of this page.

When you get to the Recipe Room you must log in (even though you may be logged into LCF. After you login to the Recipe Room you will see a blue banner across the page near the top. Look along the banner and you will see "upload product". After you click on that upload product a form will appear for you to use for your recipe. I think its very cumbersome but some people still post there.

When you come back to LCF you will have to login again (at least I did).

I'll try to post a link so you can see what the page should look like with the blue banner. Don't know if it will work.

Main Index - LowCarbFriends Recipes

Truffles · 09-29-2011, 05:24 PM

looks like a winner to me!

Thanks for sharing!

CarolynF · 09-29-2011, 05:51 PM

Widget...Post your recipes here..This is where most of us hang out..

Charski · 09-30-2011, 08:42 AM

I never bother with the Recipe Room - I have not had great luck finding things in there!

So count me as another glad that you posted it in this forum instead! Thanks!

jenna... · 09-30-2011, 10:18 AM

Thanks! Looks good. Do you have pictures on how they look when done?

This is my hangout. I check this room twice a day and subscribe to all my favorites so I get notified when they update.

Welcome!

Iwantlessofme · 09-30-2011, 01:36 PM

Yep, another vote for posting it here!

Mindy

Widget · 09-30-2011, 01:41 PM

Quote:

Originally Posted by jenna...

Thanks! Looks good. Do you have pictures on how they look when done?

This is my hangout. I check this room twice a day and subscribe to all my favorites so I get notified when they update.

Welcome!

Sorry, no picture. I'll take one next time I make them. The reason I 'invented' them is I'm not too fond of oopsies, and the LC hamburger bun recipes I have found online either didn't taste that good or weren't much like bread, so I kept playing around until I came up with this.

Thanks for the welcome.

jenna... · 09-30-2011, 03:12 PM

Thanks! I will be trying your invention.

I make Oopsies every week for the DH's lunches. I'm going to love trying these out.

Tilly · 10-01-2011, 05:15 PM

Does someone have a carb count for these ?

rosethorns · 10-02-2011, 04:06 PM

I made these today . They are in the oven.

jigglenomore · 10-02-2011, 06:11 PM

Can't wait to see how these taste! I spent the day making 4 different batches of "bread" subs in a muffin top pan, to pick a favorite - and hope these taste great, too!

Nigel · 10-02-2011, 06:19 PM

Is there something I can substitute for the pork rinds in this recipe?

Widget · 10-02-2011, 06:34 PM

Quote:

Originally Posted by Nigel

Is there something I can substitute for the pork rinds in this recipe?

You can substitute almond flour, but I think it tastes better with pork rinds and is a little lower carb.

Widget · 10-02-2011, 06:36 PM

Quote:

Originally Posted by rosethorns

I made these today . They are in the oven.

Quote:

Originally Posted by jigglenomore

Can't wait to see how these taste! I spent the day making 4 different batches of "bread" subs in a muffin top pan, to pick a favorite - and hope these taste great, too!

What is the verdict?

rosethorns · 10-02-2011, 07:34 PM

You have a winner here widget. I'm so allergic to grains that I try to eat what I can handle. I love these buns. I like the Oopsies but I got burned out.

They have a great taste. Thank you for the recipe. I'm thrilled.

Widget · 10-02-2011, 07:40 PM

Quote:

Originally Posted by rosethorns

You have a winner here widget. I'm so allergic to grains that I try to eat what I can handle. I love these buns. I like the Oopsies but I got burned out.

They have a great taste. Thank you for the recipe. I'm thrilled.

That's music to my ears. Thanks.

theredhead · 10-03-2011, 07:18 AM

I'm not fond of flax, and I don't care for the "eggy" breads, so I was really happy when this turned out great! Thanks for a really good recipe! Now, I'd like to try to figure out a way to make a bigger batch in loaf form. Has anyone tried it?

millergirl1976 · 10-03-2011, 12:04 PM

This is going to sound like a strange question, but is there any texture of the pork rind in the bun? I like the flavor of pork rinds, but the way they stick to the inside of my mouth I do not really like.

Widget · 10-03-2011, 12:12 PM

Quote:

Originally Posted by millergirl1976

is there any texture of the pork rind in the bun?

No, because you grind them fine in a coffee grinder. And because of that, the pork rinds aren't grainy like almond flour/meal. You won't even know they are there.

Nigel · 10-03-2011, 01:18 PM

Quote:

Originally Posted by Widget

You can substitute almond flour, but I think it tastes better with pork rinds and is a little lower carb.

Thank you.

Truffles · 10-03-2011, 01:53 PM

Did anyone get a carb count on these??

Jigglenomore- what other ones did you try and what is the outcome? Can you message me?

rosethorns · 10-03-2011, 02:39 PM

I took a picture of these wonderful buns.

Poppa 003.jpg

jenna... · 10-03-2011, 05:54 PM

Quote:

Originally Posted by rosethorns

I took a picture of these wonderful buns.

Attachment 40629

Looks wonderful!!!

I was concerned with the calorie count. Is this 2 Buns cut in half?

Widget · 10-03-2011, 06:02 PM

There are 2 full buns laying in the back. The bun in front is cut in half.

And thank you so much, rosethorns, for posting the picture.

rosethorns · 10-03-2011, 06:21 PM

Yes what she ^^^^^^^^ says.

Your very Welcome.

Widget · 10-03-2011, 07:17 PM

Quote:

Originally Posted by Mobear

Its fine that you put your recipe here! Most of us look through this part of the forum everyday.

The Recipe Room is sort of difficult to navigate. Click on the link for Recipes near the top of this page.

When you get to the Recipe Room you must log in (even though you may be logged into LCF. After you login to the Recipe Room you will see a blue banner across the page near the top. Look along the banner and you will see "upload product". After you click on that upload product a form will appear for you to use for your recipe. I think its very cumbersome but some people still post there.

When you come back to LCF you will have to login again (at least I did).

I'll try to post a link so you can see what the page should look like with the blue banner. Don't know if it will work.

Main Index - LowCarbFriends Recipes

Thank you for taking the time to explain all this to me. At least now I know how to do it if I want to post there next time, but it is a little complicated, easier to post here.

Charski · 10-03-2011, 07:20 PM

I think, too, the nice thing about posting HERE is that is spawns so many great ideas and tweaks - the Recipe Room you can make comments, but it's not nearly so dynamic as this is here.

And, things here get bumped back up every now and then - it's fun to revisit old threads and recipes!

Widget · 10-03-2011, 09:42 PM

I have a couple of questions. I guess posting them here is as good a place as any.

On another forum, someone posted a low carb cracker recipe that you should know about. Is it OK to post a link to it, or is it against the rules?

My other question is, does anyone know if someone has posted a low carb cracker recipe on this forum that actually tastes like a cracker and is crispy like a cracker? If so, does the recipe contain phyllium husks? I'm asking all this because I don't want to post a recipe that has already been posted. This recipe came from Norway.

09-29-2011, 02:25 PM	#1
Widget Senior LCF Member Join Date: Sep 2011 Location: Illinois Posts: 324 Gallery: Widget WOE: LC/HF	Hamburger Buns I've asked at 2 different places on the forum, and no one seems to be able to tell me how to post a recipe in the recipe room, so I guess I'll post it here. --------------- I grind my own almonds and grind the pork rinds in this recipe using the same method so that the buns won't end up being grainy. I put them throuh the food processor, then measure them, then run them through the coffee grinder. Hamburger Buns (makes 6) muffin top pan, lightly oiled 3 eggs, slightly beaten 1 pkt. Splenda (optional) 3/4 teaspoon baking soda 1/4 cup plus 2 tablespoons mayonnaise 3/4 cup almond flour 1/4 cup plus 2 tablespoons pork rinds, ground fine Preheat oven to 400 degrees. In a small bowl, use a fork to beat together the eggs, Splenda, baking soda and mayonnaise. Stir in the almond flour and pork rinds. Spoon the mixture evenly into the wells of the pan. Bake 12 minutes. Remove from pan immediately and let cool. Can be cut in half with a serrated knife, or use 2 to make a bun. Can be frozen. I use Ziploc bags and pump out the air.

09-29-2011, 05:12 PM	#3
Mobear Major LCF Poster! Join Date: Oct 2010 Location: OH Posts: 1,070 Gallery: Mobear Stats: 235/192/LESS WOE: Bernstein Start Date: 9/2010	Recipe room Its fine that you put your recipe here! Most of us look through this part of the forum everyday. The Recipe Room is sort of difficult to navigate. Click on the link for Recipes near the top of this page. When you get to the Recipe Room you must log in (even though you may be logged into LCF. After you login to the Recipe Room you will see a blue banner across the page near the top. Look along the banner and you will see "upload product". After you click on that upload product a form will appear for you to use for your recipe. I think its very cumbersome but some people still post there. When you come back to LCF you will have to login again (at least I did). I'll try to post a link so you can see what the page should look like with the blue banner. Don't know if it will work. Main Index - LowCarbFriends Recipes

09-30-2011, 10:18 AM	#7
jenna... Major LCF Poster! Join Date: Feb 2007 Location: Sunny SoCal Posts: 2,017 Gallery: jenna... WOE: VLCarb	Thanks! Looks good. Do you have pictures on how they look when done? This is my hangout. I check this room twice a day and subscribe to all my favorites so I get notified when they update. Welcome! Last edited by jenna...; 09-30-2011 at 10:20 AM..

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09-29-2011, 04:51 PM	#2
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,502 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	I'm very happy that you put it here first. Thanks. I can eat everything in your recipe. It sounds wonderful.

09-29-2011, 05:24 PM	#4
Truffles Major LCF Poster! Join Date: Aug 2011 Location: Mid-West, WI Posts: 1,159 Gallery: Truffles Stats: 142/128.7/128 JUDDD WOE: LC&JUDDD Start Date: 3/11 LC - 1/12 LC/JUDDD	looks like a winner to me! Thanks for sharing!

09-29-2011, 05:51 PM	#5
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,819 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Widget...Post your recipes here..This is where most of us hang out..

09-30-2011, 08:42 AM	#6
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,803 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I never bother with the Recipe Room - I have not had great luck finding things in there! So count me as another glad that you posted it in this forum instead! Thanks!

09-30-2011, 01:36 PM	#8
Iwantlessofme Major LCF Poster! Join Date: Aug 2008 Location: In he**...moving back towards sanity Posts: 1,374 Gallery: Iwantlessofme Stats: Way to much/Less/Way, way less WOE: Low-carb/ Atkinsish Start Date: Every single day, day in day out	Yep, another vote for posting it here! Mindy

09-30-2011, 03:12 PM	#10
jenna... Major LCF Poster! Join Date: Feb 2007 Location: Sunny SoCal Posts: 2,017 Gallery: jenna... WOE: VLCarb	Thanks! I will be trying your invention. I make Oopsies every week for the DH's lunches. I'm going to love trying these out.

10-01-2011, 05:15 PM	#11
Tilly Very Gabby LCF Member!!! Join Date: Apr 2011 Location: Rockville, VA Posts: 3,058 Gallery: Tilly Stats: 158/136/130 WOE: started with Atkins, now just low carbs Start Date: January 30,2011	Does someone have a carb count for these ?

10-02-2011, 04:06 PM	#12
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,502 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	I made these today . They are in the oven.

10-02-2011, 06:11 PM	#13
jigglenomore Senior LCF Member Join Date: Oct 2007 Location: SW Missouri Ozarks Posts: 986 Gallery: jigglenomore Stats: Mac Truck/Small SUV/Mini-Cooper WOE: Atkins/South Beach/Low Glycemic/Voodoo	Can't wait to see how these taste! I spent the day making 4 different batches of "bread" subs in a muffin top pan, to pick a favorite - and hope these taste great, too!

10-02-2011, 06:19 PM	#14
Nigel Very Gabby LCF Member!!! Join Date: Nov 2006 Posts: 3,067 Gallery: Nigel	Is there something I can substitute for the pork rinds in this recipe?

10-02-2011, 07:34 PM	#17
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,502 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	You have a winner here widget. I'm so allergic to grains that I try to eat what I can handle. I love these buns. I like the Oopsies but I got burned out. They have a great taste. Thank you for the recipe. I'm thrilled.

10-03-2011, 07:18 AM	#19
theredhead Major LCF Poster! Join Date: Oct 2004 Location: Fort Worth, TX Posts: 2,407 Gallery: theredhead Stats: 229/147/145 WOE: Atkins/hCG/maintaining EASILY with JUDDD Start Date: 09/04/03	I'm not fond of flax, and I don't care for the "eggy" breads, so I was really happy when this turned out great! Thanks for a really good recipe! Now, I'd like to try to figure out a way to make a bigger batch in loaf form. Has anyone tried it?

10-03-2011, 12:04 PM	#20
millergirl1976 Major LCF Poster! Join Date: May 2011 Posts: 1,057 Gallery: millergirl1976 Stats: 160.4/146/135? <- 28in waist WOE: Low carb Start Date: 1/1/2013	This is going to sound like a strange question, but is there any texture of the pork rind in the bun? I like the flavor of pork rinds, but the way they stick to the inside of my mouth I do not really like.

10-03-2011, 01:53 PM	#23
Truffles Major LCF Poster! Join Date: Aug 2011 Location: Mid-West, WI Posts: 1,159 Gallery: Truffles Stats: 142/128.7/128 JUDDD WOE: LC&JUDDD Start Date: 3/11 LC - 1/12 LC/JUDDD	Did anyone get a carb count on these?? Jigglenomore- what other ones did you try and what is the outcome? Can you message me?

10-03-2011, 02:39 PM	#24
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,502 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	I took a picture of these wonderful buns. Poppa 003.jpg

10-03-2011, 06:02 PM	#26
Widget Senior LCF Member Join Date: Sep 2011 Location: Illinois Posts: 324 Gallery: Widget WOE: LC/HF	There are 2 full buns laying in the back. The bun in front is cut in half. And thank you so much, rosethorns, for posting the picture.

10-03-2011, 06:21 PM	#27
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,502 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	Yes what she ^^^^^^^^ says. Your very Welcome.

10-03-2011, 07:20 PM	#29
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,803 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I think, too, the nice thing about posting HERE is that is spawns so many great ideas and tweaks - the Recipe Room you can make comments, but it's not nearly so dynamic as this is here. And, things here get bumped back up every now and then - it's fun to revisit old threads and recipes!

10-03-2011, 09:42 PM	#30
Widget Senior LCF Member Join Date: Sep 2011 Location: Illinois Posts: 324 Gallery: Widget WOE: LC/HF	I have a couple of questions. I guess posting them here is as good a place as any. On another forum, someone posted a low carb cracker recipe that you should know about. Is it OK to post a link to it, or is it against the rules? My other question is, does anyone know if someone has posted a low carb cracker recipe on this forum that actually tastes like a cracker and is crispy like a cracker? If so, does the recipe contain phyllium husks? I'm asking all this because I don't want to post a recipe that has already been posted. This recipe came from Norway.