Nut-Free Sesame Hamburger Buns
May 4, 2012 in Nut-Free Baking, Paleo Bread
I have a secret. I actually have always preferred my hamburgers sans bun. So, paleo hamburgers are a frequent meal for us. Most of the grass-fed meat that we eat is ground beef (because it’s the most economical) and you really can’t beat the simplicity of hamburgers. I don’t do anything special. I form some ground meat into a patty (typically ground beef, ground bison, ground beef heart or a mix) and either pan fry it or cook it on the barbecue. No spices, no fillers, just meat. I typically serve them with caramelized onions, sautéed mushrooms, grilled avocado or guacamole, fresh raw vegetables and kale chips on the side (my husband and kids like ketchup and mustard on them too). However, with my mother-in-law visiting, I suddenly felt like our normal presentation was lacking and decided to challenge myself with making a hamburger bun that was both paleo for us and nut-free for her (she is allergic). The result was so yummy that my husband asked if I can make him these buns every time we eat hamburgers. The answer was yes because they are quite easy to make! This recipe makes two buns.
Ingredients:
- 2 eggs
- 2 Tbsp Palm Shortening (plus a little more for greasing)
- 2 Tbsp Coconut Flour
- 2 Tbsp Arrowroot Flour
- 2 Tbsp Sesame Seeds
(plus a little more for sprinkling on top)
- ¼ tsp Baking Soda
- ¼ tsp Cream of Tartar
- ½ tsp Apple Cider Vinegar
- ½ tsp Honey
- Pinch Salt
1. Grind sesame seeds in a blender, spice grinder or food processor until ground fine.
2. Line a baking sheet with parchment paper and grease lightly with palm shortening. Preheat oven to 350F.
3. Place all ingredients in a blender or food processor and blend until smooth, about 30 seconds.
4. Let batter sit to thicken slightly, about 2 minutes.
5. Spoon out into four globs of batter spaced at least 4” apart on the prepared baking sheet. Using the back of your spoon or rubber spatula spread the dough out to form a uniform circle about 3” in diameter and something like ½” thick. (You are making two tops and two bottoms of your buns).
6. Sprinkle extra sesame seeds over two of your batter circles (for the tops), if desired.
7. Bake for 12 minutes. Enjoy warm or make ahead and cool on a wire rack.
Awesome, thanks! I’ll have to try this recipe for my boys!
Thanks!
These look awesome. Nothing I ever make with yeast ever turns out so I’m bread shy. Since these dont’ have yeast I can’t WAIT to try these… THANKS! I’m also going to try to smoke a pork shoulder for pulled pork and a good bun is always nice to serve it on (although it’s been so long since I’ve had bread, I’m not sure I remember how it is supposed to taste) THANKS again for taking the time to share this with us.
Yum! I totally want to go out right now and buy a pork shoulder!
It’s probably good that you can’t remember what bread tastes like. I find not quite remembering helps me to enjoy what’s in front of me for what it is rather than comparing it to what it’s supposed to be.
Sara,
You are killing it over here.
I always thought a good cook is also a good scientist or good at science. Do you find this to be true? Especially for converting recipes to paleo ones.
Thank you! Actually, I find that I am very scientific about the way that I approach baking (it is basic chemistry after all). Even my note keeping is reminiscent of a lab book! But I’ve always enjoyed cooking so I’ve also got a few decades of earned instinct to work with.
Because I always need an excuse to buy another kitchen gadget… I bet these would be a good use for a whoopie-pie pan!
Hi there! Can you tell I’ve been searching your blog for recipes?
What can I sub for palm oil? I have refined coconut oil, butter, coconut ghee, or Earth Balance soy free natural buttery spread (bought some & used it once–won’t buy again). I do not eat strict paleo.
Thanks for all you do here! xx
Definitely butter.
Thanks, I’ll definitely try this with butter. I was thinking about using some of my English muffin rings to put the batter in, like these:
http://www.amazon.com/Fox-Run-English-Muffin-Rings/dp/B0000CFME7/ref=sr_1_2?ie=UTF8&qid=1338941363&sr=8-2&tag=wwwthepaleomo-20
What do you think?
How do you grill avocado?
http://www.thepaleomom.com/2012/07/tpm-tidbit-my-favorite-sides-for.html
Hello just found our website and I LOVE IT!!! I was ondering what can you use instead of cream of tartar and can coconut oil or regular olive oil replace the shortening? We don’t eat any dairy. Thanks so much!
I use cream of tartar instead of baking powder. The formula I use is 1tsp baking powder=1/4 tsp baking soda + 1/2 tsp cream of tartar. As for substituting coconut oil, I think you could use any fat in this recipe: tallow, lard, palm shortening, palm oil, evoo… I hope this helps!
You are a genius! I just found you a few days ago & have already made the hamburger buns twice & the plantain crackers once. By far the best & easiest recipe I’ve found for a bun so far. No need to search further! My plantain crackers, I over baked them (shouldn’t have went for a walk while they were in the oven), but even though they were dark brown, they didn’t taste burnt. I will definitely make them again & again, as I can only imagine how great they’ll be if I cook them the proper amount of time & adjust my oven temp. I have found so many of your recipes that I can’t wait to try…thank you!!
Hi Sarah!
Is there something else I could replace the arrowroot powder with?
Thank you
You could try sweet potato starch. Tapioca could work too, but would change the texture somewhat
Is there a sub for sesame seeds? I have an allergy to them.
Thanks!
I think any nut or seed would work.
These were very good. Nice and firm and not overwhelmingly dry and coconut-y like some things with coconut flour can be. They reminded me a bit of English muffins, so I ended up eating two with some grass-fed butter and strawberry jam–yum! My husband’s response was, “It’s the best bread-type thing you’ve made, by far.” And that’s quite the compliment since I have tried (and we’ve disliked) many paleo and gluten-free breads! I made the recipe as stated with the exception of using coconut oil in place of palm oil shortening. Thank you for a great (and quick!) recipe!
Oh, and just to add onto the praises, I made an egg, bacon, and cheese breakfast sandwich out of the remaining two, and my husband stole half of it and then suggested we make up full batches of breakfast sandwiches and freeze them. Haha. Thanks again!