Carnivore Burger Buns

Prep time: 30 mins      Cook time: 40 mins      Rest time: 10 mins     Total time: 1 hr 20 mins

Macronutrients per bun: 29g fat | 42g protein | 0g carbohydrates

Makes: 6 buns (if using the same burger bun mold that I did)

Make it AIP or Dairy-Free: Use animal fat other than ghee or butter

Make it Keto: Top with lots of fat

Crunchy on the outside, soft on the inside, these savory, carnivore, pork-based burger buns are perfect for burgers, sandwiches, spreads, or can be toasted and eaten alone.



What you need to make Carnivore Burger Buns

Ingredients:

Equipment:

(for the full recipe, scroll to the bottom)


How to make Carnivore Burger Buns

Start the oven.

Preheat the oven to 375 degrees.

Make the batter.

Crack the eggs (ASHLEY20 for 20% off) into a mixing bowl. Separate the egg whites from the egg yolks. Place the egg yolks in your blender (for later use).

With a hand mixer, beat the whites on high until the mixture is very frothy and you have soft peaks. The mixture should be light like foam.

Melt the ghee on your stovetop.

In a blender, mix the raw ground pork, melted ghee, and egg yolks until a smooth paste forms.

With a hand mixer, blend the frothy egg whites and the pork-ghee-egg yolk paste until the mixture becomes smooth like batter.

In a blender or food processor, crush the pork rinds to a fine powder.

Fold the pork rind powder and sea salt (ASHLEYR for 15% off) into the batter.

Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I’m so happy we did!


Bake the buns.

Pour the batter into your burger bun mold.

Note: If using the mold that I did, fill the inserts to the brim and create a slight “hill” in the center with the batter. This makes the tops of the buns slightly rounded. There is a picture of my buns in the mold before I baked them in the “Tips to make the best…” section below. Because the batter is on the looser side, the “hills” are very subtle. I didn’t do this, but if you’d like to really form the dough into burger buns and round the tops even more, you can place the dough in the fridge for 15-20 minutes to firm up, then form the buns.

Bake in the oven for 40 minutes at 375 degrees, or until buns are fully baked through and the tops are crisp.

Note: You’ll know the buns are done when the texture is consistent, dry, grainy, and bread-like throughout. When you cut into the buns, if they have slimy patches that look like chunks of egg, they’re not done.

Once done, remove the buns from the oven and allow them to cool for 10-15 minutes.

Prepare and serve.

Slice the buns in half. Serve with your favorite toppings, use them to create sandwiches or make my Loaded Bacon Cheeseburger, or toast the bun slices and eat them alone (I love to top mine with ghee and honey).

Store in the fridge in an airtight container for up to 5 days. Enjoy!


Tips to make the best Carnivore Burger Buns

  • If using the mold that I did, fill the inserts to the brim and create a slight “hill” in the center with the batter. This makes the tops of the buns slightly rounded. There is a picture of my buns in the mold before I baked them in the “Tips to make the best…” section. Because the batter is on the looser side, the “hills” are very subtle. I didn’t do this, but if you’d like to really form the dough into burger buns and round the tops even more, you can place the dough in the fridge for 15-20 minutes to firm up, then form the buns.
  • You’ll know the buns are done when the texture is consistent, dry, grainy, and bread-like throughout. When you cut into the buns, if they have slimy patches that look like chunks of egg, they’re not done.


Other favorite dinner ideas:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Carnivore Burger Buns

Carnivore Burger Buns

Crunchy on the outside, soft on the inside, these savory, carnivore, pork-based burger buns are perfect for burgers, sandwiches, spreads, or can be toasted and eaten alone.
Prep Time30 mins
Cook Time40 mins
Resting Time10 mins
Total Time1 hr 20 mins
Food Type: Breakfast, Side Dish, Snack
Cuisine: American
Diet Preference: Bread, Carnivore, Gluten-Free, Nightshade-Free, Nut-Free, Paleo, Sugar-Free, Zero Carb
Servings: 6 buns

Equipment

  • Burger bun mold
  • Blender or food processor
  • Hand mixer
  • Mixing bowl

Ingredients

  • 8 eggs
  • 1 lb raw ground pork
  • 5 oz pork rinds (the equivalent of 2 EPIC bags)
  • 1/4 cup grass-fed ghee (or butter)
  • t tsp sea salt

Instructions

Start the oven.

  • Preheat the oven to 375 degrees.

Make the batter.

  • Crack the eggs (ASHLEY20 for 20% off) into a mixing bowl. Separate the egg whites from the egg yolks. Place the egg yolks in your blender (for later use).
  • With a hand mixer, beat the whites on high until the mixture is very frothy and you have soft peaks. The mixture should be light like foam.
  • Melt the ghee on your stovetop.
  • In a blender, mix the raw ground pork, melted ghee, and egg yolks until a smooth paste forms.
  • With a hand mixer, blend the frothy egg whites and the pork-ghee-egg yolk paste until the mixture becomes smooth like batter.
  • In a blender or food processor, crush the pork rinds to a fine powder.
  • Fold the pork rind powder and sea salt (ASHLEYR for 15% off) into the batter.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

Bake the buns.

  • Pour the batter into your burger bun mold.
  • Note: If using the mold that I did, fill the inserts to the brim and create a slight "hill" in the center with the batter. This makes the tops of the buns slightly rounded. There is a picture of my buns in the mold before I baked them in the "Tips to make the best..." section above. Because the batter is on the looser side, the "hills" are very subtle. I didn't do this, but if you'd like to really form the dough into burger buns and round the tops even more, you can place the dough in the fridge for 15-20 minutes to firm up, then form the buns.
  • Bake in the oven for 40 minutes at 375 degrees, or until buns are fully baked through and the tops are crisp.
  • Note: You'll know the buns are done when the texture is consistent, dry, grainy, and bread-like throughout. When you cut into the buns, if they have slimy patches that look like chunks of egg, they're not done.
  • Once done, remove the buns from the oven and allow them to cool for 10-15 minutes.

Prepare and serve.

  • Slice the buns in half. Serve with your favorite toppings, use them to create sandwiches or make my Loaded Bacon Cheeseburger, or toast the bun slices and eat them alone (I love to top mine with ghee and honey).
  • Store in the fridge in an airtight container for up to 5 days. Enjoy!

What I used for this recipe:

Other favorite dinner ideas:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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