Low Carb , Gluten Free Burger with the Bun!

This post was inspired by a friend who is also on the low-carb path to better health, who absolutely LOVES burgers, but due to her avoiding flour, she has pretty much been eating her burgers as a salad (without bun) than as a sandwich. Since it was her birthday recently, and it is in the middle of the summer BBQ frenzy, we  wanted to share a really simple-to-make recipe for a guilt free and gluten free bun.  Furthermore, we are burger lovers ourselves and we wanted to find something that would suit our waistlines and palates.

Herbed Low Carb Gluten Free Bread (recipe inspired by Your Lighter Side)

Ingredients:  3 eggs, separated (as large as available), 1/8 tsp or a pinch of cream of tartar, 3oz cold cream cheese, 1/4 tsp fine dijon mustard,  1/4 tsp dried oregano, a pinch basil.

Method:  Preheat oven to 180C or 300F.

Separate eggs.

Whisk y whites with cream of tartar with a mixer until stiff peaks form.

This is what we mean by “stiff peaks.” Set aside.

Whisk yolks, cream cheese, mustard and herbs with same mixer (no need to wash) until incorporated into a creamy mixture.

Using a spatula, careful fold in the whites into the yolks taking care not to break down the whites by mixing to much or too strongly. It will have a marbled look with some whites standing out.

Spoon the mixture on a baking parchment lined baking sheet. This eliminates need for greasing pan to prevent sticking.  For large buns, make six mounds. For a small slider burger, make eight. We used the small buns for our final pictures even though these larger ones are shown here.

Place in hot oven for about 30 minutes until golden.

When finished, remove from oven and lift baking parchment with rolls off the baking sheet to cool. After 5 mins, remove from sheet and place on cooling rack to cool further.

Burger Patty

Ingredients: 300kg grass fed 80/20 minced beef, 1 small red onion, diced, 2 cloves garlic, diced, 1 tsp gluten free Kikkoman soy sauce, a small handful of finely chopped green onions, two sprigs of fresh thyme, a pinch of salt, freshly cracked black pepper.

Mix together ingredients and set aside in a bowl covered with cling wrap for at least 3o mins (or go take a nap or something).

Form into a burger with hands… this is really fun stuff… touching your food is fun stuff. Be one with the  beef! Note there is no need for breadcrumbs or egg to keep the patties together when cooking.

Place these in an oiled hot skillet and flip after about 4 mins (or less depending on your preference for the temp). When done, remove and let stand.  These are even delicious the next day!

Pile your burger with all the things you like. Stay away from condiments, you wont miss them anyway with this flavourful burger and herbed bun!

CHEF’S NOTE: I was pleasantly surprised with these buns. I thought they would have been hard to swallow, but it turns out that the addition of the mustard and herbs is a pretty good thing.  The burger was also very tasty since it was seasoned well and left to marinate. Whether you are avoiding bread or not, I encourage you to make your own burger patties this way.


    • says

      Thanks! The patties are really good and worth it! These do not taste like the bread buns but are a really cool substitute for those who cannot have flour four health reasons.

  1. magicofspice says

    This is one seriously gorgeous burger and so impressive that it is designed low-carb! I am sure your friend was beyond excited…excellent!
    The buns alone are worthy of mention…love these :)

  2. says

    That looks positively lovely! Thank you so for sharing my link and for inviting me to lunch. I’m sure I just lost the invitation… 😀

    Your Lighter Side

    • says

      Lemon (3x as much) or vinegar (3x as much) are the substitutes for cream of tartar but we would caution you just to wait and pick up a small container at your next supermarket visit. Why? Because this is not a sweet recipe that calls for sugar and both subs are sour/acidic and without sugar (in the recipe), it would really be imbalanced and sour. We do not feel it is worth the experiment.


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