Burger time! Here is a recipe for low-carb ‘bread rolls’ using a clever combination of coconut flour, ground flaxseed and eggs. The burgers pictured here were made using ATHLEAT’s Sweet Chili Chicken Patties, then simply topped with sweet tomatoes and creamy avocado. If their patties are too big for you (and enormous they are at 235g each), you can make your own chicken patties by shaping 250g seasoned lean chicken mince into two equal-sized burger patties and following the recipe as is. *Macros here are calculated using the latter.
- For the burger rolls
- 100g coconut flour
- 2 TB ground flaxseed
- 1 tsp baking powder
- generous pinch salt
- 2 large eggs
- 25g ATHLEAT coconut oil, weight at solid state
- 80g water
- To finish the burger
- 1 tsp olive oil
- 2 x chicken burger patties
- 2 small tomatoes, sliced
- ½ avocado, sliced
- lettuce leaves, washed
- salt and freshly ground black pepper
- To make the burger rolls, preheat the oven to 180°C and grease a small baking tray.
- Combine the coconut flour, ground flaxseed, baking powder and salt in a bowl. Mix well to combine.
- The coconut oil needs to be melted after weighing out the 25g. Place in the microwave for a few seconds until completely liquid, then leave it to stand for a few minutes. Test with the tip of your finger to ensure it has cooled sufficiently.
- In a separate bowl, gently whisk the eggs, coconut oil and water together, then add the egg mixture to the flour mixture and combine well. Form two balls of dough and place on the tray. Bake in the oven for 35 minutes. Remove and place on a cooling tray. Once cooled, slice in half widthways.
- In the meantime, cook the burgers by heating the olive oil in a pan and frying both sides of the chicken patties until golden and cooked through.
- Build the burger with toppings of your choice – we used freshly washed lettuce, sliced tomatoes and sliced avocado. Season generously with salt and freshly ground black pepper and tuck in!