Protein Sparing Sliders
When I open my keto restaurant, I will definitely have my protein sparing sliders on the menu! I just need investors to help me launch the restaurant! Or I’m thinking a chain of restaurants around the US! Where should I open my keto restaurants?
Kai agrees! A keto restaurant with protein sparing sliders! He loves my recipe!
To make my delicious Sliders on Chewy Protein Sparing Buns, I used Primal Kitchen ketchup, ranch and Dijon mustard!
My son Kai could drink Primal Kitchen’s ketchup! He loves it on his protein sparing sliders!
Another thing I love about Primal Kitchen sauces is that they do not use harmful oils in any of their products! I love Ranch dressing on my Slider, but sadly most ranch dressings are made with harmful oils. I love that I can trust Primal Kitchen to never use soybean or vegetable oils!
I feel good opening a jar of Primal Kitchen knowing that I am feeding my family nourishing food that fuels them well!
CLICK HERE and use code MARIA10 for 20% off all Primal Kitchen products!
Protein Sparing Sliders
Ingredients
PROTEIN SPARING BUNS:
- Primal Kitchen Avocado Oil Spray
- 6 large egg whites
- 3 tablespoons allulose
- 2 tablespoon Further Food gelatin chewy texture
- 1/2 teaspoon Redmond Real salt
- 1/2 teaspoon cream of Tartar
- 1/3 cup unflavored egg white protein powder
SLIDERS:
FOR SERVING:
- Lettuce
- Tomato
- Dill Pickles
- Primal Kitchen Ketchup
- Primal Kitchen Ranch Dressing
- Primal Kitchen Dijon Mustard
Instructions
- Preheat the oven to 325 degrees F. Place a piece of parchment on a baking sheet and spray with Primal Kitchen Avocado oil spray and set aside.
- Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, gelatin, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
- Turn the mixer to low and gently mix the egg white protein powder into the whites. Do not over mix or the buns will end up like styrofoam.
- Use a 4-inch ice cream scoop like THIS one, to scoop out 6 buns and place on the prepared baking sheet.
- Bake for 15 minutes or until cook through and golden brown.
- Allow to cool completely before removing from the pans.
- Store leftover buns in the fridge for up to 4 days or in the freezer for up to a month.
- To make the Protein Sparing Sliders, heat a skillet or grill to high heat. Form 6 patties that are 2 1/2 inches wide by 3/4 inches thick. Season the outside of the burgers well with salt. Place on the skillet or grill and cook for 2 to 3 minutes per side, flip and cook another 2 to 3 minutes or until cooked to your liking. Remove from heat and place onto sliced buns.
- Top burgers with lettuce leaves, a slice of tomato and serve with Primal Kitchen Ketchup, Ranch and Dijon mustard.
- Best served fresh.
Nutrition
TESTIMONY OF THE DAY
“Hi Maria,
I never thought I could get down half my bi-polar meds!
I follow your diet and I take all the supplements your recommended and it WORKS.
Your BluBox glasses REALLY work! I am falling asleep almost right away in bed! WOW. I was not a believer on that one but I am a convert.
So thank you and Craig again for the support!
Grateful “
Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!
Click HERE to check out my supplement plans!
What does it mean to “rim” the bowl with vinegar? Thanks, Cynthia
Soak a paper towel with apple cider vinegar and gently wipe the inside of the bowl. Allow it to air dry. This will remove any excess oil or residue from the bowl and allow the whites to whip better 🙂
“ I love that I can trust Primal Kitchen to only use soybean or vegetable oils!”
Sorry, this statement puts me off Primal Kitchen products. So called vegetable oils are hydrogenated seed oils, now considered to be instrumental in the development of atherosclerosis.
That was a typo. They never use those ingredients. I updated the post.
I am leaving my question here because I gues comments are closed for your best protein sparing bread
https://mariamindbodyhealth.com/the-best-protein-sparing-bread-recipe/#comments
My loaf overflowed on one side what can I do to prevent that from happening? My loaf pan was standard sized silicone loaf pan.
Use a 9×5 loaf pan. Sometimes it will still do that. Egg whites can be a little unpredictable. To me that’s part of the fun with this recipe–the loaves tend to have a mind of their own 😂
The video doesn’t show you putting in the egg white protein powder – I assume that you did!
Yes, always go by the written instructions 🙂
When making the buns, they end up looking like shriveled ball sacks when left to cool. How do I avoid this?
Whip the whites longer.
Before the egg white powder is added? or after?
Sorry, before 🙂
Maria… love you and Craig, and how wonderful you make this journey for the rest of us. Has the Food Network come calling yet? Because they need you!
You are so kind!!
Between your protein breads and puddings, you are a wizard! They are amazing and crazy that neither tastes like eggs. Although similar, this bread is so much better than the old oopsie roll recipes. Keep working your magic and thanks for sharing!
My bread and buns look fabulous in the oven and then left to rest in oven to cool. However when I remove them from to the counter they slowly deflate. What am I doing wrong?
You aren’t whipping the whites stiff enough, or it is too humid.