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This newsletter is a Lo-Carb Hamburger Bun Recipe
We will be back in the office at 10:30 tomorrow, Friday Aug 20th
Aug 19, 2010
Hamburger Bun Heaven
Hi ,
There is nothing like a really good hamburger. I have been known to mix some pretty weird things into my burgers to make them interesting. But there is no denying the appeal of the classic American burger. Now the question is how do we make them healthy? The saturated fat is not an issue as those of you who have read my many articles on fat should know by now. But the quality of meat, the bun, and the condiments are a concern.
 So to start we choose either pasture raised Beef or Bison as the meat of choice. (If you are being exotic and can find it, Emu and Ostrich are also good choices.) A nice olive oil, nut oil, or as a last resort Canola oil mayonnaise is a beginning condiment. Next some homemade pickles, a thick slice of Shady Lady Tomato from the garden or Farmer's Market. Some nice Walla Walla Sweet or Red Onion is good. Lastly some traditional Mustard of your choice - most varieties in the store are still fairly healthy as is. I am skipping the Ketchup at this point as I still have not mastered/discovered a good sugar-free recipe to replace my Heinz 57.
All of this has to go on a good Hamburger Bun. Now here we have a problem. I have been experimenting for weeks trying to come up with a good replacement for the classic Hamburger Bun. Some of my attempts have ended up more like corn bread in texture. Others were more like tasteless rice crackers or dry angel food cake. Finally this morning I managed a reasonable candidate. This is more like a whole grain bun in its look and feel, but at least it is tender and neither crumbly or dry. It stands up well to the other ingredients of the burger without falling apart after the first bite. I think this will do nicely.
Preheat oven to 350 degrees and have a lightly greased cookie sheet or muffin top pan ready.
Into a bowl place and mix:
1 cup Flax seed meal
½ Tsp. Sea Salt
1 Tsp. Xanthan Gum powder
1 Tbs. Nutritional Yeast
1 Tsp. Dr Dave Sugar
2 Tsp. Baking powder
Mix well
Into a blender place and mix:
2 Eggs
½ cup Coconut milk
½ cup water
while blending gradually add:
1/3 cup Egg White powder
Once blended, add the liquid ingredients to the dry and mix well. Initially the mixture will be thin and soupy. As you mix well the Xanthan gum will activate and the baking soda will start to activate. The mixture will thicken and rise. At this point quickly divide the mixture into 6 mounds on the cookie sheet or muffin top pan and pop it into the oven for 15 minutes. Once out, let them cool a few minutes then dump them upside-down on a safe surface to cool the rest of the way.
Your Lo-Carb Hamburger Buns are ready for consumption.
Good Journey,
David
News Flash
We will be returning from vacation on August 20th.
Experience Ellen's Life Coaching Process during her Free Health Exam
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Ouestions - if you have questions of a health or growth nature we could discuss in this newsletter, or if you have comments or ideas about a future newsletter focus please email me at:
david@fairoakshealth.com
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