Oh my gosh. I literally just ate the best meal of my life.

Hands down, this is the best thing I’ve ever made.

I know. That is quite the statement. And I’m not taking it lightly.

It was one of those Wednesday’s where I finished my work early, and so I had some extra time to play in the kitchen. Those are my favorite days. Why? Because I time time to Invent. Something. Awesome.

Yes. Tonight…I invented something. A SPECIFIC CARB DIET HAMBURGER BUN!!!

Yes, you read that correctly, darlings. A GRAIN-FREE HAMBURGER BUN!!!

How, you ask? ————— WITH CAULIFLOWER!!

But don’t run away!! Wait!! I promise, you CANNOT taste the cauliflower AT ALL! (And trust me, I have acutely discerning taste buds 😉 )

Yes, friends. I made an SCD Portobello Burger! And it was INCREDIBLE. ((Can you tell I’m excited by the amount of CAPITAL LETTERS?!))

And it’s gluten free, SCD, Paleo and has a vegan option!

Here’s What you Need: (Serves 1)

1 cup frozen cauliflower florets
~3/4 cup almond flour
1/4 baking soda
4 big pinches of salt (~ 1/8 tsp)
1 egg white (vegan option: 1 flax/chia egg)

1 portobello mushroom (ribs scraped off)
3 spinach leaves
1/2 avocado, mashed with salt
1 slice of tomato
dijon mustard

Food Processor
Steamer basket (or Pyrex measuring cup)
Mixing bowl
Grill Pan
Baking sheet
Parchment paper
Clean kitchen towel (or several paper towels)

Preheat oven to 400 degrees. Steam the cauliflower either in a steamer basket, or microwave it in a pyrex measuring cup for about 2 1/2 minutes, until cooked. Drain water and then transfer to the food processor. Process for about 20 seconds, until it resembles wet rice. Put the riced cauliflower in a clean kitchen towel (or several paper towels) and wring out as much liquid as you can. (This is a really important step! You want it as dry as possible!)

Transfer the cauliflower to a mixing bowl and combine with the rest of the ingredients. Then, split the dough in half. On a parchment-lined baking sheet, form two “hockey pucks” out of the cauliflower dough. It should be about 3 inches in diameter, and about 1/2 – 3/4 inches thick. Bake for abotu 45 minutes, until completely golden brown.

Meanwhile, clean and put away the food processor. 😉 Prep the rest of the veggies. Slice the tomato into about 1/4 inch slices. Also, mash the avocado with about 1/4 tsp salt. Clean the portobello mushroom by scraping off the ribs with a spoon and brushing off any dirt with a damp paper towel. Also, brush the outside with a little bit of olive oil. On a hot grill pan, grill the portobello mushroom for about 5 minutes per side.

To assemble, layer:

Two Tbsp Avocado Mash



Tomato with Salt and Pepper

Dijon Mustard


Serve with a glass of wine

And DIG IN! (I highly suggest slicing it in half with a serrated knife for easier eating!) 🙂

OH MY GOSH! Where to even begin!? I know what you’re all probably thinking: Can you actually pick it up like a bun? ——- And the answer is YES! It held together to the last bite! Nothing crumbled, it wasn’t cake-y. It was perfectly nutty and chewy. And it had a bit of crispy exterior that gave way to a soft and chewy center!

And then the burger itself exploded with flavor! There’s something about a grilled portobello that is so … meaty! It had the smokey flavor like it was right off the grill! I mean, check out those grill marks!

And the avocado gave it such a buttery richness. Truth be told, it was a touch messy, but it was SO GOOD! I swear, avocado is like nature’s mayonnaise!

The tomato was the perfect juicy accent, and then the dijon gave this pop of *zing!*

I cannot express how terrific this was. I will seriously remember this for a long time. I’m going to make this for family when I see them over Christmas! That’s how good it is: everyone…even non-SCD/Gluten Free/Vegans are going to flip out over these burgers!

Do yourself a favor: Make these burgers! I promise, you will be SO glad you did!

What are you favorite burger toppings?

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66 responses to “GRAIN FREE HAMBURGER BUNS!”

  1. I’ve never heard of grilling a mushroom like that. Will definitely have to try it. You said the bun held together pretty well. For folks that had never tried this combination, would it work to use some long toothpick skewers and cut the burger up into four or maybe six pieces and serve like appetizers? Great job!

    • Haha thanks Ian. Yeah with with the SCD, things do take some extra work and creativity, but gosh it’s worth it. Hugs and love xox

    • thanks so much Sarah!! haha yes! you really get into a groove with cooking – just turn on some good music and have some creative fun! hugs xo

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