Hamburger Buns
Hamburger Buns
These were the tastiest, most satisfying bread products I’ve had since I started the diet! Thank you Silvia for sharing this recipe. Try adding a little onion to the recipe. It was fabulous. I’m going to sprinkle Parmesan on my next batch.
HAMBURGER BUNS
3 large eggs
dash of Splenda, or Stevia
pinch of cream of tartar
3 ounces fat free or low fat cream cheese
1/2 t minced onion
1/4 t onion powder
1/2 t kosher salt
1 t toasted minced onion
Preheat the oven at 300.
Separate the eggs and add sweetener, salt, minced onion and powder and cream cheese to the yolks. Use a mixer to combine the ingredients together.
In a another bowl, whip egg whites and cream of tartar until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture) the egg white mix has to be VERY stiff.
Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites.
Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly. Sprinkle salt and toasted onion on top of each bun.
Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store them in a bread sack or a ziplock bag to keep them from drying out. You use 2 buns to make a sandwich.
These were fantastic. I thought they would be small so I made a double batch only to find out they are really big buns. Also, the sign on is still covered up so I can’t log on.
oh, ok. thanks. i’ll remind nicole. glad you liked the buns. i was also surprised at how big they were!!
I was wondering how you get your egg whites do stiff? My recipe turned out super watery and when baked look like eggs…
Hi Meghan,
I always use my oldest eggs in the fridge and then let them sit out an hour before whipping. Also, don’t forget the cream of tartar. If you happen to overbeat them past stiff peaks they can become unstable as well.
that’s funny, i actually use really cold whites, and while i’m doing the second half of the recipe, with the yolks, i put the whites in a chilled bowl. then i fold it all together. cold whites, cream of tartar, and you should have some really good stiff whites. but it’s true, you can overbeat them if you don’t watch them.
Hi from turkey! I made this tonight and it was delicious& fluffy!:) thanks a lot!
well, hi back! wish i could visit, i’ve never been. glad you’re enjoying the recipes!
Hi, I made these buns for the first time and I liked them but they were really salty. Is the 1 t of kosher salt correct? Am I supposed to put all of that in the batter? Or split it and sprinkle some on top?
i just changed it to 1/2 t. maybe that is a lot. i seriously can’t remember but i wouldn’t do much more than that, in the batter. or just skip it altogether in the batter and just sprinkle the top!