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All the flavors of a cheeseburger in an easy to hold roll. Hamburger, pickles, cheese, all your favorite hamburger toppings wrapped up in a low carb dough and baked until golden brown.
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My husband and I are the boys dorm parents at a school in Western Montana. We have 7 Native American boys who live in our dorm (and love to eat). Seriously, have you seen how much teenage boys can eat?
We sometimes eat in the dining hall with them, and last Thursday they served these beautiful little creations called “Cheeseburger Buns.” Basically, it was ground beef with hamburger toppings and cheese wrapped up in a roll. They looked so good, but I resisted!
I told my husband I was quite sure I could re-create a healthy version of those at home. So this last week, I accomplished that task!
These are SO delicious! My husband and I both loved them. I re-heated one today (in the microwave) for lunch, and it was still wonderful. (Though I think it would have re-heated better in the oven.)
The dough for these uses my spin on the famous Fathead dough. I like to replace some of the almond flour with the Trim Healthy Mama Baking Blend. This reduces the calories greatly! But if you do not have the Baking Blend, you can use all almond flour.
This recipe makes six cheeseburger buns, enough for a family of two or three for dinner. If you have a larger family, you may want to double the recipe. If you have leftover meat, you can use it in my Cheeseburger Salad recipe!
So, what do you need for these Cheeseburger Buns?
For the Dough
2 1/4 Cups Shredded Mozzarella Cheese
3 Tablespoons Cream Cheese
1 Egg
1 Cup Trim Healthy Mama Baking Blend
1/2 Cup Almond Flour
For the Filling
1 Pound Ground Beef or Venison
1/4 Cup Sugar Free Ketchup
2 Tablespoons Yellow Mustard
1/2 Cup Chopped Pickles
3/4 Cup Shredded Cheddar Cheese
Garlic Salt
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Low Carb Cheeseburger Buns
Ingredients
For the Dough
- 2 1/4 Cups Shredded Mozzarella Cheese
- 3 Tablespoons Cream Cheese
- 1 Egg
- 1 Cup Trim Healthy Mama Baking Blend
- 1/2 Cup Almond Flour
For the Filling
- 1 Pound Ground Beef or Venison
- 1/4 Cup Sugar Free Ketchup
- 2 Tablespoons Yellow Mustard
- 1/2 Cup Chopped Pickles
- 3/4 Cup Shredded Cheddar Cheese
Topping
Instructions
- Preheat oven to 375.
Prepare Filling
- In a skillet brown hamburger or venison.
- Add ketchup, mustard, and pickles, and mix well.
Prepare Dough
- In a large glass bowl, melt mozzarella cheese and cream cheese together.
- Mix well, then add egg.
- Mix again, then add baking blend and almond flour.
- Knead well with hands until you have a homogenous dough (It should be a very even consistency).
- Divide dough into six balls.
- Between two sheets of parchment paper, flatten each ball into a 6 inch circle.
- Place 1 Tablespoon of shredded cheese on each circle, then top with 2-3 Tablespoons of meat mixture, and 1 more Tablespoon of shredded cheese.
- Fold the dough up over top of the mixture until it forms a roll.
- Place seam-side down on a parchment lined baking sheet (or use a Silpat mat).
- Sprinkle with Garlic Salt
- Bake @375 for 20 minutes
Nutrition
| Nutrition Facts |
| Amount Per Serving |
|
Calories 406
|
|
% Daily Value
|
|
Total Fat 28g
44%
|
|
Saturated Fat 14g
70%
|
|
Trans Fat 0g
|
|
Cholesterol 132mg
44%
|
|
Sodium 447mg
19%
|
|
Total Carbohydrates 10g
3%
|
|
Dietary Fiber 8g
30%
|
|
Sugars 2g
|
|
Protein 34g
|
|
Vitamin A 12%
Vitamin C undefined%
|
|
Calcium 34%
Iron undefined%
|
Tracy says
October 17, 2017 at 9:31 amOh man! That looks like what us Nebraskans call Runzas! An inside out hamburger. Except runzas are made with fried cabbage and beef. I will be trying these! You should try it the “runza way” too. A pound of beef cooked, a bag of cabbage sauteed, mix add salt and pepper and stuff in the shell. You can add mushrooms and swiss to make it super yummy
Sarah Hardy says
October 17, 2017 at 10:58 pmThat sounds awesome! My mother-in-law has mentioned the idea of “runzas” to me! I will have to try it!
Christina says
October 17, 2017 at 5:19 pmCan I use a nut free baking blend and make the dough nut free?
Sarah Hardy says
October 17, 2017 at 10:59 pmCan you use coconut flour? I’m not sure what else you could use to replace it. Here is a recipe using coconut flour (though I realize that is still a nut). https://www.wholesomeyum.com/recipes/fathead-pizza-crust-low-carb-keto-gluten-free-nut-free/
Patty says
October 20, 2017 at 10:38 amSince the bun has egg in it, can I bake the bun separately & eat it with a S meal?
Sarah Hardy says
October 20, 2017 at 3:14 pmI’m sure you can, but it will be quite dense, not light and fluffy like a yeast bread. 🙂
Ben Myhre says
October 28, 2017 at 6:20 amThese look great… almost like empenadas. yum.
Tammy Rowe says
January 18, 2018 at 6:50 pmI can’t get Trim Healthy Mama Baking Blend in Canada. Do you know if there is an alternative in Canada? Can just blend oat flour, almond flour, and coconut flour together? If so, how much of each?
Sarah Hardy says
January 18, 2018 at 8:11 pmFor this recipe you can use a mix of equal parts almond flour, coconut flour, and flax meal.
Susan says
February 16, 2018 at 6:17 pmSweet and Sprouted sells it ! Out of Manitoba I think. Be sure to order a couple bags, they run out fast. It really is great to have on hand though.
Renee says
February 27, 2018 at 7:51 pmI have made these several times now and they are absolutely incredible. I change the filling in them each time; Smoked Turkey and Swiss, smoked tri-tip and asparagus, and my latest bbq hamburger with sautéed onions and mushrooms. They refrigerate well and are just as good as leftovers! Next I’m going to use the dough as a flat bread pizza as the taste is incredible and I think it will work nicely!
Has anyone ever tried refrigerating any of the extra dough to be used later?