Carnivore Burger
Print RecipeThis carnivore burger recipe is so good- and it's almost zero carbs! Made with carnivore friednly ingredients, this burger iis jsut perfect.
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Ingredients
For The Patties
- 0.7 pound Ground Beef
- Salt to taste
- Pepper to taste
For The Carnivore Buns
- 3 Eggs separated into whites and yolks
- 1 Block Cream Cheese
- 3 tablespoons Egg White Powder (use this powder – amazon link)
- 1 teaspoon White Vinegar
- 1 tablespoon Unflavored Gelatin
- 2 1/2 tablespoons Butter melted
- 1/3 teaspoon Baking Soda
Instructions
- Prepare the bun mixture: In a mixing bowl, combine cream cheese, egg yolks, beef gelatin, egg white powder, melted butter, and white vinegar.Use a hand mixer to thoroughly blend everything together (start on low speed and increase to high). Ensure there are no clumps and the mixture looks smooth.
- Whip the egg whites: In a separate bowl, whisk the egg whites using a hand mixer. After about 2 minutes, add the baking soda and continue mixing until stiff peaks form.
- Combine and fill pans: Gently fold the egg white mixture into the cream cheese mixture until well combined and fluffy.Brush the silicone burger bun pan with butter or tallow, then fill each cavity with the mixture, leaving some space at the top for expansion.
- Bake the buns: Preheat the oven to 375°F (190°C). Place the filled burger bun pan on a baking sheet and bake for 15 minutes. Then turn off the oven, open the door slightly and let the buns rest for 10 more minutes before removing.
- Prepare the patties: While the buns are baking, form the ground beef into 3-4 patties, slightly larger than your buns as they will shrink during cooking. Season both sides generously with salt and pepper.
- Cook the patties: Heat a frying pan over medium heat. When hot, add the patties and cook for 3-4 minutes per side. Assemble your carnivore burgers and enjoy (add mayo and cheese for the perfect burger!).
Notes
Get The Right Pan
A silicone burger-bun pan keeps your buns round and even. Pick one with deep wells, wash and dry it before the first use, and butter or tallow the cavities well.
Fill each mold to about ¼ inch from the top so the batter has room to rise. A large muffin tin can stand in, but the buns won’t look as much like classic burgers.
Gentle Folding Technique
Fold the beaten egg whites into the cream-cheese mix with a big spatula, cutting down, scooping under, and lifting over while you turn the bowl.
Stop as soon as the mixture is mostly blended; a few white streaks are fine. Stirring hard will push out the air and leave you with flat, heavy buns.
Nutrition
Calories: 220kcal
Servings: 2 people
Calories: 220kcal
Cost: $15
