Avocado burger buns

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Ready for more grain-free bread, please

It’s time to break out the BBQ down here in the Southern Hemisphere, which means lots of burgers being made in the sunshine. I’m not looking to add all the carbs that go with the beef burgers, so I’ve been whipping up quick bread with a twist.  

Avocado abundance 

Whenever avocados are in season, I try to make the most of them. We all know that avocados have a small window of perfect ripeness, and they all hit that point simultaneously. So as not to waste them, I buy and then freeze the avocado pulp. To make my quick break a little more interesting, I’ve used some avocado pulp to make my burger buns extra. If you have fresh avocados, they also work for this recipe. If you use frozen avocado pulp, make sure it is completely thawed before folding it into the mix.

Burger buns recipe

Ingredients

  • 4 egg whites
  • 2 avocados 
  • 4 tbsp. buckwheat flour
  • 1/4 tsp. cream of tartar
  • 1/4 tsp. baking soda

Instructions

Preheat oven to 160 degrees C/ 320 degrees F. 

Line a baking tray with baking paper or a silicone liner. 

In a large mixing bowl, whisk the egg whites for 30 seconds using an electric whisk or stand mixer. 

Add the cream of tartar and keep whisking on high speed until stiff peaks form.

Place the avocado flesh into a food processor, and blend until you get a smooth puree.

Add the avocado puree to the egg whites.

Add the buckwheat flour and baking soda to the bowl with the egg whites.

Use a spatula to combine the ingredients together; fold the ingredients together, don’t stir them. 

You want a smooth, fluffy batter.

Divide the batter into 12 rounds on the baking tray.

Bake the buns for 15 – 20 minutes or until the edges are slightly golden.

Remove the buns from the oven and transfer the buns on the baking paper to a cooling rack.

Let the buns cool for 10 minutes before filling them up with burgers.

Remove the buns from the oven and transfer the buns on the baking paper to a cooling rack.

Let the buns cool for 10 minutes before filling them up with burgers.

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Credit: Cath @ easycleaneats 

Ingredients

  • 4 egg whites
  • 2 avocados 
  • 4 tbsp. buckwheat flour
  • 1/4 tsp. cream of tartar
  • 1/4 tsp. baking soda

Directions

  1. Preheat oven to 160 degrees C/ 320 degrees F. 
  2. Line a baking tray with baking paper or a silicone liner. 
  3. In a large mixing bowl, whisk the egg whites for 30 seconds using an electric whisk or stand mixer. 
  4. Add the cream of tartar and keep whisking on high speed until stiff peaks form.
  5. Place the avocado flesh into a food processor, and blend until you get a smooth puree.
  6. Add the avocado puree to the egg whites.
  7. Add the buckwheat flour and baking soda to the bowl with the egg whites.
  8. Use a spatula to combine the ingredients together; fold the ingredients together, don’t stir them. 
  9. You want a smooth, fluffy batter.
  10. Divide the batter into 12 rounds on the baking tray.
  11. Bake the buns for 15 – 20 minutes or until the edges are slightly golden.
  12. Remove the buns from the oven and transfer the buns on the baking paper to a cooling rack.
  13. Let the buns cool for 10 minutes before filling them up with burgers.

Nutrition

Per Serving: calories; 4g fat; 4g carbohydrates; 2g protein

Equipment

  • Baking tray
  • Whisk
  • Food processor
  • Spatula
  • Mixing bowl
  • Cooling rack

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

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