black burger bun healthy – She Likes Food Healthy, Quick and Easy Recipes, As Told by the Minions Are you always looking for the best way to cook a burger? I know I do. I love to grill burgers, but it does take some time, and if the weather is not permitting a barbecue, that can be a problem. Luckily, I’ve found a great way to cook a burger in less than 5 minutes and it’s healthy.
Black Burger Buns
Have you had black bread from somewhere, and wondered how they do it? Maybe a little scared, and wondering if these can be good for you? Our black hamburger buns recipe, may well be worth your reading time….
I’ve added the Conventional and Thermomix methods for making black bread, so there’s no excuse not to show off to family and friends. You’ll have to pop to the health food shop for my method. I don’t like the idea of using squid ink; it’s too hard to get a hold of, and you may not want to introduce that flavour into your bread.
My method is to add activated charcoal. EEEK Charcoal, well I’m pretty sure it’s not bad after learning about it a bit with my training. I’ve never used it in bread before, but cheese and the like, sure thing. Now, you know I’m always saying I’m not a doctor, and you should still do your own research, but here’s a link to what the BBC Good Food blog has to say about Activated Charcoal.
Please feel free to google and find out from people that really know. Not just the ones that are trying to sell it to you. 😉
I purchase it in powder form. You don’t have to go crazy and buy something that’s $40 a bottle. Mine was about $12 AUD, and You’ll get about 7 or 8 loaves from it, or loads of buns like these. And where do you get it? From the health food shop, or online of course.
WICKED BLACK BURGER BUNS – HOW TO MAKE SOPHISTICATED BUNS.
These Wicked Keto Black Burger Buns are more than just pretty on the plate.
They are a hearty and sophisticated bun for when you tire of eggy tasting or fat-head based Keto Bread.
I am not down on either of those types of buns, we have a ton of them right here.
But success and sustainability on the Keto Diet is dependent on keeping it interesting for a lot of us. This recipe gets that job done in the most delicious way.
- 1 Cup Almond Flour
- 2 tablespoon Psyllium Husk Powder
I know that I might get some questions about substituting this ingredient. Most often people want to substitute psyllium husk powder with xanthan gum.
I think it could work but I am not sure how much you would need to use. I am not a fan of xanthan gum and only use it when I need to. Psyllium husk powder adds a TON of healthy fiber and gives bread a nice “mouth feel”. I recommend trying it if you haven’t already.
- 1 teaspoon Baking Powder
- 2 teaspoon raw sunflower seeds *optional but gives it a great texture
Sunflower seeds contain a bunch of vitamins and minerals. But besides that, they add great a lot of nice texture to bread. See?
- 1 teaspoon White Sesame Seeds
This is an optional ingredient that makes your bun look gorgeous.
Don’t discount how much of an impact “looks” have on how people perceive the food they eat. ( Especially if you are new to Keto or trying to help you family make the switch to the “low carb lifestyle”.
- 1 teaspoon Black Sesame Seeds *optional but gives it nice texture & flavor
Use them if you have them. I keep these in the freezer to keep them fresh.
They are great in Asian dishes and are an important part of the Everything Bagel mix. (This recipe is so easy and saves a ton of money. Buying this stuff pre-mixed can get pricey if you use it very often.)
- 1 teaspoon Chia Seeds
- 1 teaspoon Erythritol
- ¼ teaspoon Sea Salt
- 1 tablespoon Apple Cider Vinegar
It’s fine to use white vinegar if that’s what you have on hand or like it better for whatever reason.
- 1 Egg large- room temperature.
- 1 egg yolk
Save the white to brush the tops before baking.
- 3 tablespoon Butter (Salted) Melted.
Or the same amount of coconut oil for dairy free.
- ¼ cup water Rapidly Boiling
Do not skip the boiling water. It activates the psyllium husk powder and is IMPORTANT to the texture of your buns.
- 4 grams Squid Ink
This is what gives this recipe it’s unique flavor and color.
Black buns have been on the foodie radar for a while. In the beginning they were made with activated bamboo charcoal with the idea that the charcoal helps to bind with toxins and eliminate them from the body.
However, there is a lot of controversy surrounding the idea and commercial foods made with activated charcoal have been banned in a lot cities.
I am not here to tell you whether or not activated charcoal is beneficial or harmful. But, I chose to use squid ink instead because of the fantastic flavor and the huge potential benefits of this mineral rich ingredient.
There is some debate about whether or not people with shellfish allergies can consume squid ink. I think I would err on the side of caution and not try it if you have this particular sensitivity.
- 1 egg white *for egg wash before baking
- Preheat the oven to 350F
- Whisk all of the dry ingredients together until combined and there are no lumps.
- Pour in boiling water and mix. The dough will be sticky at first.
To make this easy for myself, I boil a pot of water on the stove while I am getting all of the ingredients together. Then, I dip my metal measuring cup into he pan and pour into the mixing bowl.
This ensures that I get the right amount and none “boils off” before I add it to my recipe.
- In a separate bowl mix all of the wet ingredients except the boiling water and egg white for egg wash until combined.
- Pour wet ingredients into the dry mixture that you already added the boiling water to and combine.
It should look like a thick nut butter. It will be really wet at first. Once it is fully mixed the chia seeds will start to “gel” and it will not be as wet.
- Divide dough into 3 equal pieces and place on a parchment covered baking sheet. The dough will be sticky. Form them into a ball with oiled hands to create a smooth texture.
Lightly press down to make wider, thinner buns. (they will not rise much).
If you want nice puffy looking buns like int he photo at the top of the post you will need form a ball and use a smaller (circumference) hamburger patty. If you are making a huge patty, flatten out the bun a bit. But, this will make a thinner bun.
Low carb breads are not really known for a huge “rise” while baking.
Also, if you want a smooth, glossy looking bun make sure to shape it with your hands. In the photo below I just scooped the dough out and baked as is.
It tasted wonderful but was not a photogenic. I may be fussier than most about this since I spend so much time writing, developing recipes and photographing food.
- Brush on egg white wash and add sesame seeds
This is also an optional step. The egg wash gives this bun the gloss and keeps the seeds in place.
- Bake for 35 minutes.
They should have a hollow sound when tapped on the bottom when they are done. This is by far the best way to make sure your buns are “done”.
- Let cool and slice for sandwiches or hamburgers. Store in an airtight container or bag in the fridge.
ALL BLACK BURGER BUNS
I’ve been harboring a weird obsession over the past year and the worst part is I’m not sure where it originated. The obsession is with black food, more specifically, food that is blacker than the darkest hour of the night. Goth food. I follow #blackfood on Instagram, which is a blend of two things — foods that are black hued, and foods that embody African American food culture — so either way it’s delicious and inspiring to look at while scrolling.
Experimenting with black food is simple enough, just order a jar of food-grade activated charcoal on Amazon. I’ve shared a few dark foods before, like Halloween cookies, and squid ink pasta, and the latest to join that parade are these all-black burger buns. It’s interesting to put these on offer at a barbecue and see just who is willing to take the plunge, but happily, a few of my friends have done it and liked them too!
This go round, I paired black buns with black sesame seeds after finding an enormous jar of them at the Asian Market the other day. The buns cradle a Morningstar Farms Grillers patty and my favorite burger accoutrements: ketchup, two slices of cheese, one ring of onion, dill pickle slices, butter lettuce, and a thin slather of mayonnaise on the bottom bun to keep pickle juices from soaking in.