Paleo-friendly Burger Buns for the 4th of July!

Next week marks the biggest cookout, picnic, and barbecue holiday of the year, the 4th of July. Sure, it also marks our nation’s independence, but let’s be honest, we’re all here for the food. This year, Hayley wanted to bake up some delicious burger buns for you. We’ve made attempts on a solid burger bun recipe before, but they’ve all fallen short in either looks, texture, or flavor. Well, this time around, Hayley nailed it. These burger buns are light and fluffy, and provide the perfect bun-to-meat ratio for burgers.

This recipe is almost identical to the English Muffin recipe we posted a few months back, which reminds me: we need to make more of those! If you have already tried the English muffins, then you’re certainly ready to tackle this recipe too!

After making these perfect little buns, we formed some generous grass fed beef patties and hit them with our Steak Seasoning. This bold blend is the perfect pre-grill seasoning for burgers because it’s nice and bold. With burgers, you want to form them somewhat loosely (while still ensuring they’ll stay together on the grill). If you can still see the original grind of the beef, you’re doing just fine.

The burger in the center of this photo (above) was formed with a very finely ground beef. You can see that the more tightly formed patties like to bulge a little bit, even when you dimple the center.

After slicing the buns, we lightly toasted them on the grill over low heat. I’m not sure how I missed getting a photo of that part, but there was a lot going on. We served these gorgeous burgers alongside a fresh spring greens salad, and some boiled corn with our New Bae Seasoning and a compound herb butter (Hayley doesn’t eat corn, but the rest of us do). It was just delish!

I don’t know if this will be the last meal we enjoy with family on our back porch (we are moving in 3 weeks), but if it is, we will have fond memories of a perfect, hot summer evening with big juicy burgers, buttery corn, and lovely conversation with my parents. It will be the perfect send off.

-Bill

Grain-Free Burger Buns

Based off of my English Muffin recipe, these are the perfect homemade buns for burgers, sandwiches, or pulled pork. Light, fluffy, and perfect for your summertime cookout. You wont miss the grains with this recipe around!

Yield:

Ingredients

1 1/2 cups 1 1/2 cups 1 1/2 cups Cassava Flour, Sifted
1 cup 1 cup 1 cup Blanched Almond Flour
1/4 cup 1/4 cup 1/4 cup Potato Starch
1/4 cup 1/4 cup 1/4 cup Arrowroot Powder
1 1/2 Tbsp 1 1/2 Tbsp 1 1/2 Tbsp ground Psyllium husk
1 tsp 1 tsp 1 tsp Himalayan Pink Salt
2 1/2 tsp 2 1/2 tsp 2 1/2 tsp Baking Powder
2 1/4 tsp 2 1/4 tsp 2 1/4 tsp Active Dry Yeast, Rapid Rise
2 cups 2 cups 2 cups Water, filtered, heated to 100 Degrees
1 Tbsp 1 Tbsp 1 Tbsp Raw Honey
1/4 cup 1/4 cup 1/4 cup Extra Virgin Olive Oil
1 whole 1 whole 1 whole Pastured Eggs

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In the bowl of your standing mixer, combine 1 1/2 cups cassava flour that you have whisked or sifted, 1 cup of almond flour, 1/4 cup potato starch, 1/4 cup arrowroot flour, 1 1/2 tablespoons psyllium husk powder, the salt, baking powder, and rapid rise active yeast.
Turn your mixer on to low speed (with the paddle attachment) to evenly combine your dry ingredients.
In a small saucepan, warm the water until it reaches 100 degrees F.
With your standing mixer on low speed, slowly add in the warmed water.
Add in the honey, olive oil, and your egg.
Turn the speed up to medium, and mix until you have a fluffy sticky dough.
Pour the dough into a greased bowl, and cover with plastic wrap.
Set the bowl of dough aside in the warmest part of your kitchen to rise. I usually turn our oven on to 250 F and set the bowl on the cooktop.
Allow the dough to rise for 1 hour.
Once the dough has risen, preheat your oven to bake at 350 F, and line two baking sheets with parchment paper.
Using a rubber spatula, fold your dough to release some of the air from rising.
Grease your hands with olive oil or ghee, and grab a handful of the dough, about the size of your palm, or slightly less.
Roll the dough in your hands to form a smooth ball, and place on the baking sheet.
Repeat with the remaining dough, spacing each ball of dough about 2 -3 inches apart. Grease your hands as needed.
Sprinkle the tops of the buns with sesame seeds if desired, and place in the oven to bake for 30 minutes.
Remove from the oven, and allow to cool for at least one hour.
Slice the buns in half, and toast or grill if desired before eating.
Enjoy with burgers, as a sandwich bun, pulled pork, or whatever your heart desires.