Nut-Free Sesame Hamburger Buns

May 4, 2012 in Categories: , by

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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.

Nut-Free Sesame Hamburger Buns


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.


Very cool. How would you say they compare to “oopsie rolls”?

Also have you experimented with long term storage like freezing them?

I made these for dinner tonight and they were very well received. I needed to double the recipe but I only got three buns out of doubling the recipe because I think I made them too big. They do spread out, so don’t do what I did and make them the size of the bun you want. Stick to the three inch suggestion!

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