When I first started my low histamine diet I would eat a burger almost every day because it was the simplest thing I knew how to make. I love burgers, and I probably could have kept going with the burger-a-day keeps the doctor away thing, but I was getting so bored of eating it on lettuce wrap rather than a real bun.
So, in order to tszuj up one of my fave dishes I created a healthy, gluten free, broccoli-carrot “bun”. And, let’s be real, you can eat this little veggie cake with almost anything – I also enjoy it with a runny egg… OMG yum.
Gluten Free Broccoli and Carrot Burger Buns
Print RecipeIngredients
- 1 3/4 cup shredded broccoli*
- 1/4 cup shredded carrots*
- 3 eggs, whisked
- 2 green onions, chopped
- 3 garlic cloves, thinly sliced
- 3 tbsp coconut flour
- 1 tbsp tapioca flour
- 1/4 tsp salt
- 2 tbsp ghee or Olive Oil (for frying)
Instructions
Combine the whisked eggs, green onions, garlic, salt, coconut flour and tapioca flour in a large mixing bowl
Once well combined, add in the shredded broccoli and carrots with a fork
Heat 1 tbsp of ghee in a large frying pan on medium-high heat
Once hot, reduce heat to medium and scoop out a handful of the bun mixture
Work into a loose ball with your hands and place into frying pan
Carefully push down the top of the bun mixture with your fork to flatten
Fry on one side for three minutes or until edges become browned
Carefully flip the bun and cook for another two to three minutes
Remove from heat and repeat for the remaining bun mixture
Top with a burger and your favorite fixins' and enjoy!
Notes
A little hack: If you don't have a food processor to shred the broccoli and carrots easily, I highly recommend using 2 cups of Trader Joe's broccoli slaw. It's basically the same thing and totally delicious.
