It’s no secret that I love a good burger (and cinnamon buns). I don’t see burgers as unhealthy fast food unless you eat it at an unhealthy fast food joint. I usually don’t, although I visit such places every now and then.
Anyhow, I made burgers last night. I get my meat from a farmer so my freezers are filled with grass fed calves and moose who have lived their lives in the wild. I try to avoid all other kinds of red meat actually. It’s tricky to find organic chicken in Sweden hence I don’t buy it very often.
Toppings are important so I build my burger very high: I added lettuce, tomatoes, avocado, taleggio cheese and truffle mayo.
What about the bun, you may wonder? I made it myself. I try to eat gluten free although I fail most of the time when I am out and about because I really love a good sourdough bread. However, this time I made bread based on corn flour. It’s super easy and real quick.
The recipe is from a Swedish cookbook. It would really go well with soup, or as a breakfast bread!
Gluten free bread
- 350 g cold water
- 1 egg
- 40 g olive oil
- 100 g corn flour
- 1 tsp baking powder
- 0.5 tsp salt
- 15 g psyllium husk powder
- (I also added some chia seeds)
- Turn up your oven – 225 degrees Celsius
- Whisk together water, egg and olive oil
- Add corn flour, baking powder, salt and psyllium husk powder
- Let set for 15 minutes
- Add to 8 muffin tins on a tray
- Bake for 20 mintes