Burger Protein Muffinbuns
If I had to pick one fun-food month, I’d pick February. On the 14th, we get Valentine’s day and an excuse to stick a bunch of protein truffles in a homemade rough-looking “is… that supposed to be a heart?” heart-shaped box. It’s a day when Chocolate becomes the Turkey of Thanksgiving and what’s not to love about THAT? Also, the fact that we have 28 days makes it a unique month and unique months demand special treatment. So, this month is dedicated to outside-the-box-type protein recipes – to the oh and the ahhh and the unavoidably hm-hm. Welcome, please take a seat ;-)
So, I decided to kick February off with a burger. I don’t know if it’s just me but the thing about burgers that sometimes bugs me is the bun. It’s just not easy to find a really UHMPH non-white-bread bun and it’s hard – rubbing on impossible – to find one high in protein. This recipe is a step towards providing a solution.
I fried them up in some coconut oil and then stuck a piece of Leicester cheese on top ;-) For my burger toppings, I just used some hummus and ketchup, oooopa ;-) but this recipe is more the muffin buns so the muffin buns I’ll give you. Ready?
For the burger:
Lean ground beef
For the buns:
1/4 cup millet flakes (could sub with oats?)
1/2 tablespoon psyllium husks
3/4 tablespoon pea protein
1/2 tablespoon coconut flour (or oatflour)
1/2 cup liquid egg whites
1. First fry up some onions in some coconut oil.
2. Mix up the burger ingredients and fry that in a pan.
2. Blend together bun ingredients and bake at 170 C (338 F) for ~ 20 minutes.
Macros per Serving (out of 3):
11g carbos (0.7g sugars/3.2g fiber)
C’est tout. This yields three muffinbuns that are bready in texture and nutty yet sweet because of the millet. The Millet! What a wonderful addition to the cupboard this one is! Millet is terrific. It’s not only ridiculously fibrous and gluten free, but it’s also a nutritional powerhouse. All this while being oh oh so taysteh! Ah, make yourself at home here, Millet ;-)