I’ve been eating bunless hamburgers for years now and I love ’em, but a few months ago I just got tired of it and really wanted a bun. And not just any bun – I wanted a bun that didn’t taste like nuts or have a heavy, dense texture. I wanted a bun that tastes like white bread. I wanted a light and airy bun that still let the flavor of the grass-fed beef and other toppings shine. It took some experimentation, but I found the grain-free hamburger bun I was craving! Grilling season is here – if you want to slather some homemade mayo or ketchup on a bun, pick up your burger and maybe feel a little nostalgic, I have the bun for you!
For a regular size bun, I used a 1/3 cup measuring scoop – the resulting bun should hold a quarter-pound burger. You can use a smaller cookie scoop to create sliders, like I shared on Instagram last week. I haven’t tried it yet, but I think these buns would make an amazing toasted bread for a sandwich (cut in half, buttered, and toasted) or even better – for a panini!