Everyone at work had burgers for lunch yesterday. And although I decided to have my pathetic little avocado wrap from home at the time instead, I have been thinking about them ever since.
I’ve mentioned it before, but I love signing up for email subscriptions (SBS, Mind Body Green, Greatist, Mindfood, The Chalkboard etc.). In fact, my email account is pretty much skewed 90% subscriptions, 10% actual emails. And I actually go through them all to see if anything interests me. You would be surprised at the amazing things that I find – from world news, to new recipes and everything in between.
Last week I got through an email from The Chalkboard about an incredible recipe for Grain-Free Flax Rolls from the Hemsley Sisters. Given that I always have so much flax in the house and I had a lot of ground leftovers from my vegan chocolate cake, I was intrigued.
Flax seeds are high in both soluble and insoluble fibre (when ground), rich in omega-3 fatty acids, high in antioxidants, B vitamins, protein and potassium. Not to mention that they make a fantastic vegan egg substitute (just add 1tbls ground flax seeds to 3tbls of water and leave in the fridge for 15 minutes). They are relatively inexpensive and incredibly versatile. Just note that it is best to buy them whole because they go off quickly once ground (I keep ground flax in the fridge).
I had never thought to use them as a flour substitute before… But high protein, low carb, high fibre, healthy burger buns? Yes please.
I’m not sure how I expected them to turn out, but they were light, delicious and quite frankly, utterly amazing. I served them with some cooked onion, slow roasted sweet potato, avocado, grilled tomato, basil and lettuce, but trust me, there are going to be many more variations by the time I get through them all.
Burger urge sorted.
- 150grams ground flaxseeds
- 1 tsp baking powder
- just under ½ tsp pink Himalayan sea salt
- a pinch of black pepper
- 3 eggs, beaten
- 2 Tbsp lemon juice or apple cider vinegar
- 3 Tbsp coconut oil, melted
- 3 Tbsp water
- ½ tsp dried herbs (such as thyme or oregano) or bruised fennel/caraway seeds
- 1 Tbsp white sesame seeds, for sprinkling
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Mix the dry ingredients together in a bowl using a fork. Beat in the remaining ingredients (except the sesame seeds) and leave the mixture to rest for 10 minutes to thicken up.
- Take 4–5 tablespoons of batter and shape into a bun with your hands. Place on the prepared baking tray and use wet hands to shape/smooth the top and to press down lightly so that the bun is ¼–½ inch thick. Repeat with the rest of the batter, sprinkling the tops with the sesame seeds (if using) and gently pressing them in.
- Bake in the oven for 20–22 minutes, until the buns spring back to touch.
- Remove from the oven, transfer to a wire rack to cool completely, then slice in half and fill.