"hamburger" Buns (Zero Carb!)

Submitted by Mrs_Morris

"These mock "Hamburger" buns are amazingly bread-like in texture (and taste!) and are suitable for all phases of The Dukan Diet! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! My favorite is spreading cream cheese on both sides (like a sandwich) and stuffing with a freshly poached egg...delish!"

 

• Ready In: 35mins
• Ingredients: 4
• Yields: 2 halves/buns
• Serves: 5

ingredients

• 3 whole large eggs (separated)
• 3 tablespoons low fat cottage cheese (or fat-free cream cheese)
• 1⁄4 teaspoon cream of tartar
• 2 teaspoons Splenda sugar substitute, granulated (or preferred artificial sweetener)

directions

1. Preheat oven to 350 degrees (or 175 Celcius).
2. Separate your eggs making sure there is absolutely no yolk in the white mixture.
3. In a small bowl, mix together egg yolks, cottage cheese, and sweetener until creamy.
4. In a larger bowl, add egg whites and cream of tartar and beat the whites with an electric mixer on high until fluffy. You want this mixture to be well whipped and quite stiff - under mixing will result in a very runny mixture.
5. Carefully fold egg yolk mixture into the egg whites with a large spatula, until evenly mixed. Try not to over-mix, you don't want to loose the 'fluffiness' of the egg whites mixture.
6. Spray two cookie sheets with Pam (or fat-free cooking spray).
7. With a large spoon "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
8. Place cookie sheet the middle rack and set timer for 20 minutes. Now you will need to watch them, because the cooking time may vary on any two batches. Basically, you want them to bake until they become nice and golden brown color (the color of a McDonalds bun).
9. Remove from the pans and cool on a wire rack.

Reviews

[Jon S.]

You really need to fold the egg whites into the egg yolk mix, not the other way around. Treat it like a cake batter and it will stay much firmer.

 

[Jenna H.]

Just made these and they are husband-approved! A little more collapsible than regular buns, but we didn't let them settle in the fridge overnight, which I've heard helps with that. Other than that, tastes just like hamburger buns!

 

[Maria V.]

Recipe is easy like it says. So if I could rate the recipe I would give it a 4. However it does not make 5 it makes like 5 flat hamburger slices size. Or maybe a lot of sliders. It is not at all like the picture. It does taste ok. Definitely make ahead to see of your going to like it.

 

[Tiffani S.]

It is tasty, but not really like bread. A little more so like bread if refrigerated overnight in a ziploc bag. Try as I might, though, I can't get it to look like the posted photo. It's kinda flat and a bit lumpy looking. Nothing at all like the pic or a bun. Always turns out the same. I enhanced it a bit by adding a dash of chicken bouillon. Yum.

 

[jamrn57]

Tasty souffle...absolutely. "Hamburger bun"...not even close. Made it 2x with same result.