If you think you might want to outdo yourself, try my Paleo Loaded Burger Stuffed Buns. All your favorite burger flavors wrapped up perfectly in their own grain free bun pocket.
Something funny happened today. In between lacrosse games and schlepping kids and testing an upcoming Allergen Friendly Cookie Mix for Legit Bread Company, I ordered burgers. Now fortunately, we have lots of gluten free burger options here locally, and there is no shortage of good fries. That’s the good news, and boy is it a relief when you’ve got a house full of kids on a busy weekend with a husband working all the long hours.
But here’s where things got interesting. As I was searching for “the best burger in Tampa,” I came across a concept I had not eaten personally; a bun enveloping the entire burger patty. Gosh durn that sounded good! I happily settled on another great burger joint here that coincidentally had sweet potato tots and marshmallow dipping sauce I had just been reminiscing about with Stacy from Real Everything just the night before!
But as the kids and I settled around the table to eat our burgers, I couldn’t help but wonder if I too could make a burger stuffed bun – paleo of course. I didn’t take but two bites of my delivered burger before I got up from the table to bloom some yeast and see if I could take this on.
My worry was that the fat from the meat would somehow make the bun soggy. Naturally that wouldn’t do. So I conducted my experiment with high hopes and then sat back down to nosh. Well, the universe was on my side and OMGGGGGGG!!!! I cannot even tell you the flavor explosion, the perfect texture of the bun, and the tenderness of the burger inside.
I have to say, as good as the burger was that was delivered to my door, and as grateful as I am for food delivery, my Paleo Loaded Burger Stuffed Buns beat it hands down and I am a proud recipe maker today.
Paleo Loaded Burger Stuffed Buns
For the Buns:
- 1/4 cup maple syrup
- 1/2 cup warm water
- 2 packets quick rise yeast
- 3 eggs, room temperature
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 3 tablespoons psyllium husk powder
- 1 cup potato starch
- 1.25 cups tapioca starch
For the Burger:
- 1 pound ground beef
- 1 teaspoon sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 tablespoon high quality ketchup
- 1 tablespoon yellow mustard (condiment not powder)
- Start by combining the warm water and maple syrup. If your maple syrup is cold from the fridge, warm it just slightly.
- Stir in the active yeast into the maple/water mixture and set aside for at least 10 minutes or until it is activated and frothy
- While the yeast proofs, combine the flours, sea salt and psyllium husk powder in a separate bowl. Do not add any wet ingredients YET
- In a 3rd bowl, combine the eggs, apple cider vinegar, and oil
- Once the yeast has bloomed, combine the mixture with the egg/oil mixture
- Whisk them together thoroughly
- Then pour wet ingredients into the dry starch mixture and stir QUICKLY
- The starches will start absorbing the liquid quickly and there will be lumps so the quicker you stir the easier will be to smooth the dough
- Once smooth, cover the bowl and set aside in a warm spot to let the dough rise. You will let it rise twice.
- The first rise is 30 minutes. After 30 minutes has passed, “punch” the dough down in its bowl and cover it once more
- The 2nd rise is another 30 min. Make sure to cover your bowl as the dough can dry out (don’t worry there’s a remedy to this if it does)
- Preheat your oven to 350F
- Combine your burger ingredients and mix by hand to incorporate
- Divide the meat into 8 equal parts
- Remove the dough from the bowl and divide the dough into 8 equal parts
- Now take 1 piece of dough and flatten it into a circle (around 5 inches in diameter)
- Take one section of the burger mixture and make a small patty in the center of the dough round
- Wrap the dough around the burger and seal it on the bottom
- Place the stuffed buns seam side down on a baking sheet
- Spray the tops with ghee or avocado oil spray and sprinkle poppyseeds if desired
- Bake for 25-30 minutes or until the buns are golden brown
- Remove from oven and serve warm
Sharon Hansen says
These sound great! I was wondering about a couple of things.
1. Could you add cheese (paleo or regular) inside the bun?
2. Could the buns also be baked separately to use for something else? Would the dough be the right consistency to bake properly without the meat inside?
Yes to both!
This sound perfect and they remind me of something my grandmother made for us when we got home from school. That’s what I love most about your recipes, they remind me of our stops at grandmother’s house.
Question: I stuff the bread with the meat uncooked, is that right? My fear is that the juices of the meat won’t allow the bread to fully cook on the inside. Yours look amazing.
Is there anything to add instead of the psyillium husk powder? I don’t have any in the cupboard!
Would love to make these.
Someone has used a teaspoon of xanthan gum but I don’t know if it works for this specific version of the dough recipe.
What do you add if the dough seems gooey? Don’t know what I did wrong but my dough is super gooey/pasty.
Add a little more tapioca starch
With the yeast shortage in local stores, can I use instant yeast instead? If so, would I just add the maple and water to the other wet ingredients?
As long as it is active yeast and not nutritional yeast it should work
This looks good! Can I use arrowroot instead of tapioca?
Yes that should work
I am not used to cooking with yeast, if I don’t have the rapid rise & just the regular yeast can I use that?
Yes as long as it is active yeast it should work
How wet should the dough be when you mix it all together and allow to rise? Mine was really wet, but I didn’t want to add a bunch of flour and mess it up since I’m not a baker and don’t know how these things work.
Trying to use the dough to recreate my in-laws krautburgers instead of a regular burger.
It’s pretty wet when it starts but will get thicker and easier to work with after it proofs twice
Can I use something else instead of potato starch? 😀 I have everything but that! lol
I’m not sure, this recipe was very specific when I created it but if you sub something that works please let me know!
We try to limit yeast due to candida issues. I thought I heard the longer you keep mixed dough in the fridge the less yeast that will be active in bread. Can you share any thoughts on this please? Love your instant pot cook book!!