Best Burger Bun Yet! Super Easy Too!

[lcmiller461]

Has anyone tried this with unprocessed bran flakes?

[themuffin]

Does anyone know where I can get sherrilees cornmuffin receipe?

THanks!!

[SugarBabi]

This might be the recipe you are looking for:

Sherrie's Buttermilk Cornbread

***Looks and tastes like the real thing, you won't know the difference, and NO soy taste!! And no, I'm not kidding! I just had a slice with a big old plate of southern green beans!
This recipe nearly brought tears to my eyes, I'm delighted to share such a winner with everyone! I have been blessed with coming up with great recipes lately...lets hope my streak continues! I ran across the Soy Grits for the first time last week at Kroger and the first thing that crossed my Mind was CORNBREAD!!!

Preheat oven to 400 degrees.

1 8oz Pkg cream cheese
3 eggs
3 tbsp Splenda
1/3 cup Bake Mix
1/2 tsp baking powder
1/2 cup Soy Grits (Bob's Red Mills Brand)
1/4 cup buttermilk
2 tbsp Bacon Grease melted** see below how to do this

Beat cream cheese with mixer until blended smooth, add the remaining ingredients (see below for bacon grease) and let sit for 5 minutes before using.

Cast Iron Skillet:
Preparing the pan, this is a southern thing, so if you have never done this don't despair...it's easy! Preheat the oven with the cast iron skillet in side for 5 to 10 minutes. Remove to stove top and add 2 tbsp bacon grease, return to oven. Once melted remove the pan and turn to coat the sides of the pan, pour the remaining grease in your batter and mix well.

Pour the batter into greased pan and return to oven, cook until golden brown on top!

If you don't have a cast iron skillet...just grease a 9X 12 pan and pour in mixture, don't forget to add the grease to your batter!

Slice and serve with a big ole pat of butter!

Makes 10 large Slices @ 3.3 carbs per slice

[themuffin]

Thank you Sugar!!!!!!

[SugarBabi]

Anytime.

[magnamater]

Thanks SugarBabi, I needed a lower carb cornbread, had just used a few tablespoons of cornmeal and some almond flour for texture with the Carbquik, but your idea for the soy grits is great. . .and a good excuse to buy them again.

We Southern Girls need our cornbread ever now and again!

[SugarBabi]

Originally Posted by magnamater

Thanks SugarBabi, I needed a lower carb cornbread, had just used a few tablespoons of cornmeal and some almond flour for texture with the Carbquik, but your idea for the soy grits is great. . .and a good excuse to buy them again.

We Southern Girls need our cornbread ever now and again!

It's Sherrie's recipe, I just borrowed it. I haven't been able to find any soy grits in my area yet, but I'll keep looking.

[SLynnB]

Well, after reading this thread for as long as it has been going, I finally made the buns. The flavor is wonderful and a versatile recipe that is so easy to make. I'm thinking leave out the spices, add a little more splenda, a little cinnamon for a great breakfast bread. Or make very thin and use for crepes. A whole new dimension just opened up for weekend breakfasts.

Also, don't have Atkins bake mix but am stocked up on Zero Carb bake mix and it worked just fine.

So nice to actually have a hamburger with bun tonight.

Sheryl

[nitenurse]

bump

[robirdstx]

Originally Posted by GL

BTW - dw didn't have a muffin top pan (nor did Target!), so she used a 8 x 8 baking pan. Baked. Cut it into four slices & toasted. YUMMY!!!

Hi all,

I used this idea and put one-half a batch of Sherrie's Basic Burger Bun Recipe in a buttered 8x8 baking dish, topped it with grated parmesan, and baked it for 25 minutes in a pre-heated 350 degree oven. After the bread cooled, we cut into four pieces and toasted it briefly in the toaster oven and then used the bread to dip into olive oil mixed with a dipping spice mix, based on Carrabba's Bread Dipping Spice recipe that I had clipped out of the newspaper. And it tasted great too! Not quite focaccia but close enough to satisfy my craving.

[SugarBabi]

Originally Posted by robirdstx

Hi all,

I used this idea and put one-half a batch of Sherrie's Basic Burger Bun Recipe in a buttered 8x8 baking dish, topped it with grated parmesan, and baked it for 25 minutes in a pre-heated 350 degree oven. After the bread cooled, we cut into four pieces and toasted it briefly in the toaster oven and then used the bread to dip into olive oil mixed with a dipping spice mix, based on Carrabba's Bread Dipping Spice recipe that I had clipped out of the newspaper. And it tasted great too! Not quite focaccia but close enough to satisfy my craving.

That looks good. I always like the pics of food that everyone makes. I think I'll have to try this next time. Thank you for the idea.

[Charski]

If you're looking for a good focaccia-type bread try the Artisan bread recipe that's saved in the Past Great Threads or whatever it's called - the recipe is very similar to this original - I make it on a half-sheet pan and DH and I think it's great stuff - wonderful to dip into EVOO and balsamic mixed together!

We love this "bun" recipe too.

Char

[robirdstx]

Originally Posted by Charski

If you're looking for a good focaccia-type bread try the Artisan bread recipe that's saved in the Past Great Threads or whatever it's called - the recipe is very similar to this original

Char,

Is this the thread you are referring to?

FABULOUS: Easy Hearty Artisan Bread

Thanks in advance.

[magnamater]

Yes, and the Aritsan Bread in muffin top pans make very tasty little mini pizza's.

I'd almost forgotten. Time to make the bread again.

I get into ruts and forget my past favorites.

Thanks for bumping this one up to my current plans.

[Charski]

Well now THERE'S a great idea! Thanks Mag!

[kingcynl]

I have a question for anyone who has tried this recipe. Does it tast like "real" cornbread, or does it taste like Jiffy cornbread? I am not a fan of "real" cornbread like my MIL makes but I love Jiffy cornbread. Just wanted to know before I bought the special ingredients. Thanks in advance. Cindy

[Sarge]

Hello All,

I am new here and was very excited after reading reviews from people that had made these.

I tried Slim Gyms's soy free recipe below ....

2/3 cup almond flour
I started with 3 oz of whole almonds and ground them in a food processor
1 tsp baking powder
1 tsp baking soda

3 eggs
8 oz cream cheese (room temperature)

I subbed the following for the buttermilk listed in the original recipe:
1/4 cup heavy cream
1 Tbl vinegar

and baked them in the oven. They were small flat round pancake like things, but tasted similar to real bread. Are suppose to be flat? Just curious.

I plan to get a waffle maker in the next few days and see what this mix produces that way.

[decodiana]

Hi, Sarge....Welcome.

Let us know how it turns out.

[Yummy's_Girl]

I made these tonight and they were great! Can;t wait to have them with homemade BBQ tomorrow!

[jnocoast]

I tried this today and it is really good. I crave hamburgers from time to time and these buns really work. Thanks for the recipe.

[jtinker]

whats dose WPI in atkins mix stand for ????????????????

[Dedicated]

So I tried these on the waffle iron and baked them in the oven and I used the ones in the oven as a ruben. It was great I used the almond flour recipe and it tasted great.

[Nigel]

Originally Posted by jtinker

whats dose WPI in atkins mix stand for ????????????????

I believe it stands for Wheat Protein Isolate. If you clik on the highlighted word in my post here, it will send you to netrition and it has more info on wpi.

[mac24312]

Bumping and Subbing so I wont miss anything!!

HUGS
Christina

[newfocus]

I realize this is an old post but where does most people buy low carb products from? This site? I am going to keep reading to see what is the best subsitute for flour. I would to try something like the buns sherri mentioned.

[sappl38220]

New focus, you'll learn as you read....I get most of my lc baking products from Netrition, they have super fast shipping and great customer service.

[islegirl]

Has anyone ever used their 2-sided grill to make these "hamburger" buns er
waffles in? And which waffle maker would you most recommend. I've spotted the Salton one which makes 2 waffles. Should I get a 2 or a 4? Thanks for your input.

Sue/

[Scotty]

Just wanted to let you know I made these with a (no kidding!) 79 year old waffle maker!! Made a half recipe cuz I wasn't sure I would like the atkins mix (and forgot the splenda, no problem), but they came out bland and with a texture like bread, and tonight I will have a hamburger on a waffle bun!
Thanks!

[feather319]

Just wanted to update the thread. I made a variation on the original to lower the calories. Had some egg yolks left over too so I used those in place of 1/2 of the real eggs. For 3 batches = 36 waffle breads

6 eggs
4 yolks
3 small tubs (600g) Fage 2% yogurt
1 tsp onion powder
1 tsp garlic powder
1 tsp parsley flakes
1/2 T baking powder
1 tsp salt
1 tsp thickenthin/not starch
1.5 cups kevinpa's low carb bake mix

Cals Fat Cholest Sodium Carbs Sugars Fiber Protein
Totals: 1,203 59 2,155 608 80 17 44 105

Per serving ~ 30 cals

[GrannyShanny]

Originally Posted by sherrielee

Sherrie's Savory Burger Bun

This is the first of your recipes I've discovered, and it's splendid! I would almost eat these instead of regular buns!

I foresee a serious problem with my non-diabetic husband slipping into the freezer to use these for regular waffles, which he dearly loves.

Thank you for this recipe and for this forum. I'm anxious to learn my way around & get acquainted.

Granny Shanny
new diabetic patient