• 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.
• 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!