Sunday, June 8, 2014

Bacon Cheeseburgers in Paradise -- on Grain-Free Sesame Seed Buns

We awoke to a bright, sunny and very humid morning here today. It's only in the 60s early this morning but the humidity is 97% -- YIKES! Yesterday was a very busy day. We got up early, had breakfast and were out running errands by 10:00 a.m. until after 7:00 p.m. We made a brief stop back at the house to get our Costco finds in the refrigerator (including more Copper River Wild Salmon)! Needless to say, by the end of the day we were completely beat. We are planning to remodel our kitchen and spent hours and hours looking at slabs of granite, appliances, etc. My head is spinning from too many choices and decisions. So, on the way home around 7:00 last night, I thought about what to make for dinner and the only thing that sounded good to me as well as easy was to grill some burgers. We stopped at the store and I picked up some ground sirloin, Boars Head Bacon (already cooked) and sharp cheddar cheese. For some reason I had "Bacon Cheeseburgers" on the brain. I decided rather than place bacon on top of the cheeseburgers, to put it INSIDE the cheeseburgers. I made 2 monster size burgers out of almost 1 pound of meat (.90 lbs). I mixed the ground sirloin with 4 slices of finely chopped cooked bacon, shredded sharp cheddar cheese, a squirt of mustard and ketchup and then mixed it together and formed our ginormous burger patties. While hubby fired up the grill, I quickly whipped up a batch of my grain-free Sesame Seed Buns and got them into the oven while the burgers were grilling. The buns came out of the oven about 10 minutes after the burgers came off the grill (we kept the burgers covered on a plate to keep warm). I decided I wasn't in the mood for any kind of side dish or veggie...and that the slices of Claussen dill pickle "sandwich slices" I placed on top of our burgers would just have to count as our veggie last night...LOL. I topped the burgers with beautiful Five County Cheddar cheese that I sliced nice and thick. These burgers definitely qualified as "cheeseburgers in paradise". The burgers were so good that they deserved to be put on a I did just that! I've copied my bun recipe below, too. Enjoy!

Here's a picture of the 5-layer Five County Cheddar I topped the burgers with

Sesame Seed Sandwich Buns


3 tablespoons coconut flour, sifted

3/4 cup blanched almond flour
3/4 cup golden ground flaxseed
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon sea salt, or to taste
3 tablespoons granular Swerve Sweetener
3 large eggs
1/2 cup buttermilk
3 tablespoons olive oil 
1 to 2 tablespoons sesame seeds


Preheat oven to 350 degrees F.  

In a medium sized bowl, mix first 7 ingredients together with a whisk to help break up any lumps.

In a small bowl, beat eggs, buttermilk and olive oil together. Mix wet ingredients into dry ingredients until combined and a dough is formed. Dough will be thick and slightly sticky. 

Lightly spray a nonstick muffin top pan with olive oil or coconut oil spray. Using a 4-tablespoon size retractable scoop, divide dough into the 6 muffin top cavities. Using slightly moistened finger tips, gently pat down to form patty-sized dough circles that fill the muffin cup. Top with sesame seeds. Let sit for 5 to 10 minutes for dough to rise slightly. Bake for 20-22 minutes or until light golden brown and done. Cool completely before slicing with a sharp serrated knife.



Kathleen F Turner said...

I finally bit the bullet last week and ordered the muffin top tins and made the buns. I've missed sandwiches. I wasn't disappointed. The buns turned out well and have held up to a sloppy tuna salad. So grateful to have a bun recipe. Looking forward to having a burger on one soon. Thank you for all you do and share!

Gourmet Girl Cooks said...

So happy you enjoyed them Kathy -- I think you will especially enjoy a cool sandwich with the summer ahead of us -- I know that I will enjoy having that as an option this summer! You are very welcome -- so happy you like them. :-)

MsKipps said...

Looks wonderful to try. I noticed in much of your baking you use buttermilk. Is it for flavor or does it add to the chemistry of breads?
I use a lot of non-dairy milk. mostly almond. Would that work? Also, do you buy the ground flax seeds and grind them yourself or buy it as meal?

Gourmet Girl Cooks said...

Hi MsKipps,

I use buttermilk more for the consistency and acidity it provides (not so much the flavor). If you prefer to use almond milk, you can make a "mock buttermilk" by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup and fill with almond milk to the one-cup mark. Let it sit for 5 minutes and you will have anon-dairy buttermilk substitute and it will give you the acidity that will help the bread get a rise. I actually buy my golden flax seeds ground -- the link in the recipe takes you to the specific kind of flax I buy (Flax USA). You can buy it from Amazon...OR, if you belong to a Costco, they have the best price I have seen on it. That same brand is only $6.99 for a 3-lb bag there. It should be stored in the refrigerator once opened. I believe I have seen it at Sam's Club in the past too if that helps. :-)