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.

“Avocado

  • Rating: ★★★★★
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“What



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.

Lemon chicken burgers

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New freezer favourite

In the last half of 2019, we had a hectic time, the only night on the workweek we had a home with no classes or chores to do. The mass amount of activity and varied nutritional needs meant I needed to get creative to keep everyone happy. I made a few staples to have in the freezer that could be taken out in the morning or thawed in the afternoon to prepare for a quick and healthy meal. These burgers have been one of the firm favourites for weeknight dinners after Brazilian Jiu-Jitsu, and they are also a firm favourite on the weekends. The kids like to have them as a burger with a bun, I love them with a lettuce bun or chopped up in a burger salad.

Lemon chicken burger in a lettuce bun.
Lemon chicken burgers

A moment of pride

When I was working on the recipe for these burgers, it was a weekend, and I was playing around to try to make the raw mixture smell right. As I was there playing in the kitchen getting ready to fry up the first burger when the youngest member of the clan arrived home from a birthday party. He arrived home clutching a bag from MacDonald’s with the chicken nuggets and chips he got from the party but couldn’t eat. As is the way he stood in the kitchen nattering to us about the movie he saw, what he did, what his friends said and what he said. When Liam took a breath, I managed to ask if he wanted any dinner with us. He said he wasn’t hungry when he was. He would eat the nuggets and chips when he was. Not long after I was building lettuce bun burgers for Jaime and myself when Jaime pops into the kitchen asking if I could make another burger for Liam. Apparently, he liked the smell of the burgers; they smelled a lot better than his chicken nuggets. The bag from MacDonald’s was put to one side while he demolished a homemade chicken burger. I was so proud. 

Sadly the chicken nuggets were eaten for lunch the next day along with the chips, but I still hold on to the fact that when offered, he picked my burger over MacDonald’s.

Lemon chicken burgers

Lemon chicken burger ingredients

Ingredients 

  • 500g chicken mince
  • 2 spring onions, finely chopped
  • 1 garlic clove, minced
  • 1/2 lemon, juiced and zested
  • 1/2 cup parmesan cheese, grated
  • 1 egg
  • 1 tbsp. olive oil
  • Salt and pepper
Add the chicken mince to a large bowl.
Add the chicken mince to a large bowl.
Add the egg, garlic and cheese to the mince.
Add the egg, garlic and cheese to the mince.
Add the spring onions and lemon to the bowl.
Add the spring onions and lemon to the bowl.
Mix the ingredients together with your hands.
Mix the ingredients together with your hands.
Well mixed burger mix.
Well mixed burger mix.
Use a measuring cup to portion out the burgers.
Use a measuring cup to portion out the burgers.
Shape the meat into burger patties.
Shape the meat into burger patties.
Cook the burgers over a medium heat.
Cook the burgers over a medium heat.
Serve in a lettuce bun.
Serve in a lettuce bun.
With cheese and caramelised onions.
With cheese and caramelised onions.
Lemon burger in a lettuce bun.
Enjoy!

Lemon chicken burgers

  • Servings: 8
  • Rating: ★★★★★
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Not long ago if I had suggested we have a salad for dinner, that suggestion would have been met with grumbles, groans and complaints. Thankfully that is no longer the case. The first time I made this salad for dinner, I did get the grumbles and groans, then the kids tried some.


Credit: Cath @ easycleaneats

Ingredients

  • 500g chicken mince
  • 2 spring onions, finely chopped
  • 1 garlic clove, minced
  • 1/2 lemon, juiced and zested
  • 1/2 cup parmesan cheese, grated
  • 1 egg
  • 1 tbsp. olive oil
  • Salt and pepper

Directions

  1. In a large bowl mix together all the ingredients.
  2. Use your hands to get an even mix.
  3. Divide the mix into six portions and shape into burgers try the burgers over medium heat for 6 minutes on each side.

Nutrition

Per Serving: 189 calories; 11 g fat; 2 g carbohydrates; 14 g protein.

Equipment

  • Chopping board
  • Knife
  • Zester
  • Fork
  • Frying pan
  • Spatula
  • Mixing bowl
  • Measuring cups
  • Measuring spoons
  • Scales

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.