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:
- Eggs (ASHLEY20 for 20% off)
- Raw ground pork
- Pork rinds
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
Equipment:
- Blender or food processor
- Hand mixer
- Mixing bowl
(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.
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:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Carnivore Burger Buns
Carnivore Burger Buns
Equipment
- Blender or food processor
Ingredients
- 8 eggs
- 1 lb raw ground pork
- 5 oz pork rinds (pre-ground)
- 1/4 cup grass-fed ghee (or butter)
- t tsp sea salt (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
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.
- 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:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
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!
Ashley Rothstein develops tasty, whole food, animal-based 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. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
Hi Ashley,
these look amazing. Can’t wait to make them. How many eggs, how many pork rinds, how much ground pork and how much ghee should I use to make say, 12 buns?
Cheers,
Chris
Author
Hey Chris. If you use the mold I use, the recipe as written will make 6 buns, so I’d double it. The ingredient amounts are listed in the recipe card at the bottom of the page.
I just made these.
Absolutely phenomenal with my homemade bacon and beef burgers, with spicy bone marrow inside them insane flavour!!
These are phenomenal! My only concern is how expensive the pork rinds are. Sadly this makes the recipe a once in a while treat rather than a staple in my house.
If you have an Aldi near by try to get pork rind there. I pay about 1.19 for 3.25 oz.
We buy pork rinds from Sam’s Club. It’s about $6 for a large tub. We grind them ourselves. Those pork rinds are cooked in their own fat, so no worry about seed oils. It saves us a fair bit of money
Is the mold absolutely necessary?
Author
Some sort of mold is. The dough is somewhat goopy and doesn’t rise much when baked, so you must form them in the shape you want them to end up in.
Is there a substitute I could use for pork rinds if we don’t eat pork?
Author
For a non-meat sub, you could try plantain flour. I don’t know exactly how it would work in this particular recipe as I’ve never tried it, but it could be worth a shot. I do a lot of baking with plantain flour and it’s a great binder. Since you don’t do pork, you may like this Carnivore Sandwich recipe. It’s make with beef instead of pork.
Can the buns be made in a small waffle maker?
Author
Not sure. I’ve never tried using a waffle maker to make them. If you try it and the waffle maker ends up cooking them through, they should be good to go.