Have you ever tried to make a burger buns and all?
As long as you have the ingredients handy it can be a really simple and fun process! And the end result is even more satisfying.
You'll need to leave a good couple of hours to prepare the buns, or if you don't have the time prepare them in advance. Everything else is super quick and easy to prepare.
I have included to recipes for the below:
Don't forget to tag me in your recreations on Instagram! @jennas_nourishing_life
Pete Evans Hemp Bread Recipe
I cook a loaf of this bread at least once a week. When something is done well there is no point in trying to recreate it! Pete Evans Hemp Seed loaf you can find in his book Eat Your Greens or on his Facebook page Here. I've also written it below for ease of use.
Makes 1 × 20 cm loaf (15-18 slices)
To make the mixture into burger buns rather than a loaf, line a baking tray with baking paper and set aside.
Preheat the oven to 170 degrees Celcius.
Once the mixture has been made, grab a handful of the mixture and lay it on a baking tray in the shape of a burger bun.
Place in the oven and cook for 40 minutes.
Once cooked, cut in half and grill to prepare for your burger filling.
**NOTE: I made 1 smaller loaf and 6 burger buns with this recipe.
145 g (1 cup) hemp seeds (see Note) 170 g (1 cup) golden or brown flaxseeds 250 ml (1 cup) hot water 40 g (½ cup) psyllium husks 3 tablespoons coconut flour, plus extra for dusting 8 eggs 1 tablespoon apple cider vinegar 1 teaspoon sesame oil 1 teaspoon bicarbonate of soda 1 ½ teaspoons fine sea salt
Place the hemp seeds and flaxseeds in a bowl, pour in the hot water and stir well. Allow to soak for 1 hour at room temperature (the seeds will expand and absorb the water). Preheat the oven to 170°C (150°C fan-forced). Grease a 20 cm × 10 cm loaf tin and line the base and sides with baking paper, cutting into the corners to fit. Transfer the soaked seed mixture to the bowl of a food processor and process for 2 minutes, scraping down the side regularly to ensure the mix blends evenly, until a wet dough forms. Next, add the psyllium husks and coconut flour and blend until well combined. Add the eggs, vinegar, sesame oil, bicarbonate of soda and salt and blend for about 1 minute to form a thick dough. Place the dough in the prepared tin and pat down. Bake for 1 ½ hours, rotating the tin halfway through so the loaf cooks evenly. To check if the bread is cooked, insert a skewer in the centre; if it comes out clean, it’s ready. Allow the bread to cool a little in the tin before turning out onto a wire rack to cool completely. Cut into thick slices to serve. Store in an airtight container in the fridge for up to 5 days or sliced in the freezer for up to 3 months.
Makes 14 medium sized patties
500g beef mince
2 tsp cumin
2 tsp smoked paprika
1 tbsp mustard
4 cloves garlic, crushed
1 onion, finely chopped
1 carrot, grated
1 tsp pepper
1 tsp salt
In a bowl, add all the ingredients and mix well to combine.
Grab 2-3 tbsp of mixture in your hands and roll to form a a ball. Continue until all the mixture is portioned out.
To cook, heat a large pan to medium and add 1 tbsp of coconut oil. Add 5 patties at a time to the pan to avoid overcrowding.
Flatten the patty and cook for 4 minutes each side, or until cooked through.
Homemade Aioli/ Mayonnaise