Protein Sparing Sliders

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.