Quarter Pounders With Low Carb Psyllium Husk Burger Buns

Friday night. Traditionally it's a time to unwind. Traditionally, it's a time to eat easy-to-make comfort food. Oftentimes, that food is bad for you, or makes you feel worse come Saturday morning. But not these babies!

The Buns
This bread recipe from Maria Mind Body Health is a real gem. This recipe is made with psyllium husk powder and coconut flour so not only is it low in carb, it's a great source of fiber. Psyllium husk binds with water when mixed and it's this reaction which replaces the gluten and allows the burger buns to rise. 
You can pick it up in The Quay CoOp, but if that's not an option for you there are a number of websites which deliver it, including healthstore.ie. Make sure you're not getting the dietary capsules though!

The Burgers
Pair your buns with some homemade slider-style burgers. I'll usually add salt, pepper, onion salt, thyme, rosmary and a little garlic to great quality mince. Form into patties and press a little hole in the centre of the burger to help it keep its shape. 
Cook on a high heat for 3-4 minutes per side, depending on size and personal taste.

The Cheese
Once the burgers are cooked to your liking, place your choice of cheese on top. Add a drop of water to the fying pan and cover with a saucepan lid. Leave for approximately 30 seconds to gorgeously melt the cheese.

I'm fond of the traditional cheddar but mixing things up with a different cheese can transform a burger into an entirely different experience. We recently tried some gorgeous manchego from Sheridans Cheesemongers. This goes particularly well with a nice, sweet relish like the homemade one from Cork's Nash 19. Careful though, relishes can be very high in sugar!

Serve with your choice of vegetable and sauces. May I recommend rocket leaves, pickles, mayonaise and mustard?

Pro Tip: The burgers seem to rise better when the psyllium husk powder used is very fine. If you can be bothered, I'd recommend grinding it further before use, but it's not necessary.

Low Carb Pancakes

Last week I posted this very simple crepe recipe. It's a handy way to get some eggs inside you in the morning. However, if you're willing to go to a little more effort or want something a bit more substantial, try these gorgeous pancakes.

pancakes ala instagram

I'll usually have these with M&S dry cured smoked streaky bacon and sugar-free maple syrup. Like the crepes, these also work well as a dessert option with homemade nutella and mascarpone.

These measurements make about four pancakes. Make more and keep the mixture in the fridge for up to three days. If you find the coconut flour too sweet, just switch it for almond flour.

Ingredients

2 Tablespoons coconut flour
2 Large eggs
2 Teaspoons of unsweetened almond milk
1/2 Tablespoon of double cream
Pinch of cinnamon
3 Teaspoons of stevia or another sugar substitute

Method

1. Mix all the ingredients together, whisking well.

2. Put your frying pan on the heat, and melt a 1/2 teaspoon of coconut oil. I like to use refined oil as it is odourless and tasteless.

Pro-Tip: Fry your rashers first, then cook the pancakes in the same oil for extra bacon-y goodness.

3. Spoon the mixture into the  pan and cook for about 2 minutes on each side. Done!

If you're counting carbs make sure to do the math based on the ingredients you've used.