Classic keto hamburger

Classic keto hamburger

Have it your way — keto and delicious! Throw together homemade keto buns and enjoy a classic hamburger, complete with all the fixings! Don't forget the bacon...
June 19 2016 recipe by , photo by , nutritional review by in Recipes, Dinner, Meal

Classic keto hamburger

Have it your way — keto and delicious! Throw together homemade keto buns and enjoy a classic hamburger, complete with all the fixings! Don't forget the bacon...
USMetric
4 servingservings

Ingredients

Keto hamburger buns
  • 1¼ cups (5 oz.) 300 ml (140 g) super fine almond flour
  • 5 tbsp 5 tbsp ground psyllium husk powder
  • 2 tsp 2 tsp baking powder
  • 1 tsp 1 tsp sea salt
  • 1¼ cups 300 ml water
  • 2 tsp 2 tsp white wine vinegar or cider vinegar
  • 3 3 egg whiteegg whites
  • 1 tbsp 1 tbsp sesame seeds
Hamburger
  • 1¾ lbs 800 g ground beef or ground turkey
  • 2 tbsp 2 tbsp butter or olive oil, for frying
  • salt and pepper
  • 2 oz. (1½ cups) 55 g (350 ml) lettuce, shredded
  • 1 (4 oz.) 1 (110 g) tomato, thinly slicedtomatoes, thinly sliced
  • 1 (4 oz.) 1 (110 g) red onion, thinly slicedred onions, thinly sliced
  • ½ cup 120 ml mayonnaise or vegan mayonnaise
  • 5 oz. 140 g bacon
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Instructions

Keto buns

  1. Preheat the oven to 350°F (175°C).
  2. Start by making the hamburger buns. Mix together the dry ingredients in a bowl.
  3. Bring water to a boil. Add the water, the vinegar and the egg whites to the bowl while beating with a hand mixer for about 30 seconds. Don't overmix the dough; the consistency should resemble Play-Doh.
  4. With moist hands, form the dough into individual pieces of bread, one for each serving. Sprinkle sesame seeds on top. Be sure to leave enough room on the baking sheet for the buns to double in size.
  5. Bake on lower rack in oven for 50-60 minutes. They're done when you hear a hollow sound when tapping the bottom of the buns.

Hamburger

  1. Fry the bacon slices over medium heat.
  2. Form the ground beef into individual hamburgers and either grill or fry. Season with salt and pepper when the hamburgers are almost done.
  3. Split each roll in half and spread a generous amount of mayonnaise on each half.
  4. Build your hamburger to your taste.
  5. Pair with a side of coleslaw for added crunch!

Tips

What do you do with the three egg yolks left from the bread? Béarnaise sauce, of course! Check out our recipes for béarnaise sauce and chili-flavored béarnaise sauce.

If you need to store the bread you can do so in the freezer. Thaw at room temperature or in a warm oven.

Inspiration

The bread recipe is adapted from an earlier bread recipe by Maria Emmerich.

Video of how to make the bread

The keto bread

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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77 comments

  1. 51
    Radwa
    May 31 2019
    Hi, can I cut psyllium husk powder off ? I am in Egypt and it is quite hard to find. Should I replace it with something else? Or I can do the recipe without adding it? Thanks in advance 🤗
    Reply: #52
  2. 52
    Reply to comment #51 by Radwa
    Kristin Parker Team Diet Doctor
    May 31 2019

    Hi, can I cut psyllium husk powder off ? I am in Egypt and it is quite hard to find. Should I replace it with something else? Or I can do the recipe without adding it? Thanks in advance 🤗

    Unfortunately there is no good substitute for it and it is a critical ingredient in this recipe. You may not be able to successfully make these without it.

  3. 53
    Mark
    June 7 2019
    We have been making the Almond flour (actually new use meal) and the whole secret to them NOT being gummy inside id the cooling process! You have to let them cool "completely" or they will be gummy! In fact we always cook them a day ahead of them and let them rest. Also to avoid spoilage, we only leave out 2-4 at a time and freeze the rest. Then we take a few out as we need them and let them thaw. have experienced less loss than way; as them tend to mold fairly fast if left out all the time.
  4. 54
    Mark
    June 7 2019
    Footnote; We also always make a double batch.
  5. 55
    Debora
    June 26 2019
    The water amount is wrong. It should be 225 ml for 4 servings!
    Reply: #56
  6. 56
    Reply to comment #55 by Debora
    Kristin Parker Team Diet Doctor
    June 27 2019

    The water amount is wrong. It should be 225 ml for 4 servings!

    A US cup is equal to 300ml. It's not the same size as an Imperial cup.

    Reply: #75
  7. 57
    Kay
    October 8 2019
    How do I get the purple color out??
    Replies: #59, #60
  8. 58
    Yvette
    December 15 2019
    My bread comes out gritty with a huge air pocket. I’ve tried 4 times a waste of time and ingredients
  9. 59
    Reply to comment #57 by Kay
    Yvette
    December 15 2019
    Use a different psyllium husk. Mine doesn’t come out purple I use NOW brand. However mine sure doesn’t look like bread. It defeats a lot and has a huge air pocket in the top and the bottom is heavy 🤦🏽‍♀️
  10. 60
    Reply to comment #57 by Kay
    Niamh
    January 1 2020
    The purple colour is the psyllium husk - use a different brand.
  11. 61
    Erika Johnson
    January 23 2020
    If I could give this zero stars I would. Please fix this bread recipe. I was looking forward to this tonight for dinner. Bread is gummy on the inside.
  12. 62
    Lynda
    February 9 2020
    I make this bread ALL the time. I make double batches twice a week. The buns keep great in the fridge. I bake them exactly for one hour at 350 degrees. I agree that amount of water is 225 ml and this is important. Also do not over mix. They are so much like ‘real’ bread and I am grateful for this recipe.
  13. 63
    Deedee Bright
    May 28 2020
    Fix this recipe or take it down
    Replies: #64, #70
  14. 64
    Reply to comment #63 by Deedee Bright
    Crystal Pullen Team Diet Doctor
    May 28 2020

    Fix this recipe or take it down

    I shared your feedback with our recipe team. There are two key elements for this recipe--don't over mix and be sure you are choosing psyllium husk powder rather than psyllium husk. The husk will not absorb liquid as readily as the powder.

  15. 65
    April
    June 2 2020
    some have said there's a problem with this recipe but I have found that if you add 1t garlic powder, and 1t onion powder and use all white psyllium husks and cook an extra 10 minutes beyond the time stated these turn out spectacular! On the psyllium husk: this is a product of India and can be gotten overseas if you know the name where you live.
    Reply: #66
  16. 66
    Reply to comment #65 by April
    Crystal Pullen Team Diet Doctor
    June 2 2020

    some have said there's a problem with this recipe but I have found that if you add 1t garlic powder, and 1t onion powder and use all white psyllium husks and cook an extra 10 minutes beyond the time stated these turn out spectacular! On the psyllium husk: this is a product of India and can be gotten overseas if you know the name where you live.

    Thanks for sharing your tips!

  17. 67
    Lou
    June 8 2020
    I followed the recipe exactly and they turned out perfect. I let them cool completely before cutting. They were a little purple, which doesn’t bother me. Love!
  18. 68
    lauramb1994
    July 12 2020
    This was great! I can enjoy burgers with everyone else and don't feel "deprived"! I followed the actual Keto Bread recipe that is on this website, which is a little different than this bun recipe (the water amount is slightly different). The bun turned out great. I need to tweak the size of them, though. They turned out HUGE. So I'll make them flatter and smaller next time. In fact, a whole burger was too much food. Again, with this new way of eating, I'm finding out that I don't need as much food to fill up. So I'm thinking next time I'm going to make sliders and just have 1 or 2 small sliders instead of a whole burger! I'm going to make extra buns next time and save them in the freezer for when we get together with extended family to grill and I can grab my bun and bring it along and have a burger along with everyone else! So love this new lifestyle and how easy it is.
    Reply: #69
  19. 69
    Reply to comment #68 by lauramb1994
    Kerry Merritt Team Diet Doctor
    July 12 2020

    This was great! I can enjoy burgers with everyone else and don't feel "deprived"! I followed the actual Keto Bread recipe that is on this website, which is a little different than this bun recipe (the water amount is slightly different). The bun turned out great. I need to tweak the size of them, though. They turned out HUGE. So I'll make them flatter and smaller next time. In fact, a whole burger was too much food. Again, with this new way of eating, I'm finding out that I don't need as much food to fill up. So I'm thinking next time I'm going to make sliders and just have 1 or 2 small sliders instead of a whole burger! I'm going to make extra buns next time and save them in the freezer for when we get together with extended family to grill and I can grab my bun and bring it along and have a burger along with everyone else! So love this new lifestyle and how easy it is.

    Great! So glad you enjoyed your burgers!

  20. 70
    Reply to comment #63 by Deedee Bright
    Karen
    August 28 2020
    I buy the low carb buns from woolies3 g carbs each. Tried the keto bread and it was like cake.
    Reply: #71
  21. 71
    Reply to comment #70 by Karen
    Crystal Pullen Team Diet Doctor
    August 28 2020

    I buy the low carb buns from woolies3 g carbs each. Tried the keto bread and it was like cake.

    Be sure to read the ingredient labels carefully on processed baked goods. https://www.dietdoctor.com/low-carb/ingredients-to-avoid

  22. 72
    Maya
    December 7 2020
    Hi all and especially those who have asked to take the recipe down. No need! I just baked them this afternoon and they are amazing! The only advice posted by some users I followed was about water - 225 ml works well. I also do not have a hand mixer, so I whisked the egg whites first with the attachment of the stand mixer, and then when added everything else, I used the dough attachment. Make sure that eggs are room temperature, and let the boiling water stand for 5 minutes. I had to wet my hands as I was cutting the dough. This recipe made six 3-oz buns that are perfect for burgers. Yes, I like to weigh things as I cook 😊All in all, I think this is going to be my go-to bread craving crusher! Thank you!
    Reply: #73
  23. 73
    Reply to comment #72 by Maya
    Crystal Pullen Team Diet Doctor
    December 7 2020

    Hi all and especially those who have asked to take the recipe down. No need! I just baked them this afternoon and they are amazing! The only advice posted by some users I followed was about water - 225 ml works well. I also do not have a hand mixer, so I whisked the egg whites first with the attachment of the stand mixer, and then when added everything else, I used the dough attachment. Make sure that eggs are room temperature, and let the boiling water stand for 5 minutes. I had to wet my hands as I was cutting the dough. This recipe made six 3-oz buns that are perfect for burgers. Yes, I like to weigh things as I cook 😊All in all, I think this is going to be my go-to bread craving crusher! Thank you!

    Weighing is best for baking :) The folks who need to add water are typically those using psyllium husk rather than psyllium husk powder. Thanks for sharing your tips and feedback!

  24. 1 comment removed
  25. 75
    Reply to comment #56 by Kristin Parker
    Jaakko
    April 16 2021
    https://en.wikipedia.org/wiki/Cup_(unit)

    The water amount is wrong. It should be 225 ml for 4 servings!

    A US cup is equal to 300ml. It's not the same size as an Imperial cup.

    A US cup is equal to 240ml.
    "The cup currently used in the United States for nutrition labelling is defined in United States law as 240 ml.
    1 US "legal" cup = 2.40 decilitres "

  26. 76
    'Chelle.
    April 18 2021
    I have made the recipe daily with perfect results for a wee while. However, yesterday & today they turned out really dense. I am perplexed as to why. Exactly the same volume of fresh ingredients, same oven temp, same shelf and same method etc. Any constructive feedback is welcome please. Thanks, Michelle.
    Reply: #77
  27. 77
    Reply to comment #76 by 'Chelle.
    Kerry Merritt Team Diet Doctor
    April 18 2021

    I have made the recipe daily with perfect results for a wee while. However, yesterday & today they turned out really dense. I am perplexed as to why. Exactly the same volume of fresh ingredients, same oven temp, same shelf and same method etc. Any constructive feedback is welcome please. Thanks, Michelle.

    Hi, Michelle! There could be a variety of reasons from length of mixing time to humidity levels or temperature in your home.

  28. 78
    Jolene
    April 20 2021
    Hello, I am in Canada. Here, 1 cup is 250 mL and 1/4 cup is 60 mL, therefore 310mL for this recipe, which does not seem right to me. Can you please confirm for me how many mL in total is needed for this recipe?
    Reply: #79
  29. 79
    Reply to comment #78 by Jolene
    Charlotte Zwart Team Diet Doctor
    April 20 2021

    Hello, I am in Canada. Here, 1 cup is 250 mL and 1/4 cup is 60 mL, therefore 310mL for this recipe, which does not seem right to me. Can you please confirm for me how many mL in total is needed for this recipe?

    Hi Jolene, at the top of the ingredients list you can switch between US and metric. There you will see that 300 ml water is needed for this recipe.

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