Protein Sparing Stuffed Buns
If you love my protein sparing bread, you must try these stuffed burgers!
My friend Rebecca mentioned that she makes a “Cheeseburger Bun” for her family. Her traditional recipe is a flour and yeast bread, stuffed with hamburger and cheese. She tried the “healthified” recipe out with her family and the whole family loved it! Even my little sweetheart Trista liked it! Thanks Rebecca!
1 pound grass fed beef
1/4 onion, chopped
Optional: additional spices, salt and pepper
3 egg whites
1/4 cup unflavored egg white powder
1 tsp onion powder (if desired)
6 slices cheddar cheese (omit for protein sparing ratios)
In a fry pan, cook the beef and onions. Add salt, pepper and spices. Set aside.
Preheat oven to 350 degrees. Separate the eggs. Mix the whites in a clean, dry bowl (it won’t work if there is water in the bowl). Mix in the unflavored protein powder. Add in the onion powder.
Place the “dough” on a greased baking sheet, top with ground beef and cheese, then top with another layer of “dough.” Bake at 350 degrees for 18 minutes. Makes 6 sandwiches.
NUTRITIONAL COMPARISON (per sandwich)
Traditional Cheeseburger Bun = 365 calories, 22.1 carbs, trace fiber
“Healthified” Cheeseburger Bun = 245 calories, 1 carb, trace fiber
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Has anyone tried freezing these and then cooking from frozen? That would be a super handy healthy convenience food item. I”ve reheated oopsies from frozen before but I don’t know if these would get unbearably soggy while reheating.
I would make the buns and freeze them without the meat in it… I do that all the time.
About how large are the circles of “dough” to make six sandwiches?
I would say 3 and 1/2 inches across…Pretty big. I hope you enjoy!
do you have to use whey to make it work? (i try not to eat whey, but otherwise it sounds good!)
You could try egg white protein…
thank you! 🙂
Alright..there must be a secret to working with the egg white mixture. My circles were about 3″, but I couldn’t get 6. I could barely get enough to top them. Very yummy. The kids wanted more for breakfast. I just need some suggestions. I couldn’t fit the whole pound of meat either.
Yeah, the whites are tricky. I whip them for a LONG time!!! Until I can turn the bowl upside down and they won’t come out.
I’m glad you liked them though:)
I made the Egg Rolls for breakfast and the Cheeseburger Stuffed Buns for lunch. They were both really good. However, I had trouble incorporating or folding the cream cheese into the egg whites, hence, they were small. Any suggestions on how to fold the cream cheese in without breaking down the egg whites? Janis Sue
Hey Janis! If you email me, I will send you a short video of me mixing in the cream cheese:)
Happy Baking!
Ok, this might sound stupid, but instead of using whey protein powder can I just use liquid whey from dripping my yogert instead? Will it work the same? Thanks!
Hmm, never tried that. If you try it, I would reduce the amount of liquid. The whey protein powder is a dry powder and I assume your whey is liquid. 🙂
Is the ground beef cooked or raw when you put it in the bun?
Just saw it. I kept reading beginning at preheat and was missing it. Sorry.
Cooked😉
when making these ahead of time, besides freezing, how do you store them for a few days?