A hamburger with extra wow! These eye-catching black burger buns are keto friendly, egg free and dairy free. Plus, they taste delicious.
You should have seen the eyes of my teenagers when I served these burgers for dinner the other night! So much fun.
I'm normally not one for food trends, but when I saw black burger buns on Instagram recently, I just had to find out how to make them. The black makes the colors of the filling pop so beautifully.
In fact, I think it turns the humble burger into an edible piece of art.
What makes the buns black
There are two ways to achieve the black color: Squid ink or activated charcoal.
Squid ink is often used in Mediterranean dishes, such as black pasta or black seafood paella. The taste of squid ink is slightly salty and fishy - as you would expect. However, when used in small amounts, you cannot detect a seafood taste.
Activated charcoal is a very fine flavourless powder. It's made from charcoal that has been treated with oxygen. As a supplement it is used to trap toxins and gases. Read more about the benefits of activated charcoal here.
I decided on a charcoal burger bun because I already had some charcoal in my supplements box. However, both work equally well.
We all know that regular brioche burger buns are made with milk, yeast and of course bread flour. Surely delicious, but wheat flour is not low carb!
I do have this recipe for pull-apart bread rolls which contains yeast and COULD be used to make black buns. However, I did not want to wait hours for the buns to rise in a warm place.
Therefore, I decided to use a version of my vegan keto bread loaf. It is not only low carb and gluten-free, but also does not contain eggs.
It turned out to be perfect for a fluffy black hamburger bun!
You'll need the following ingredients:
- Super fine almond flour - Regular almond flour or ground almonds are too coarse for this recipe. I used Bob's Red Mill super fine natural almond flour for this recipe, which contains the skins and has a "wholemeal", rustic taste. Blanched super fine almond flour will also work.
- Flax meal - I like to re-grind this to make it as fine as possible.
- Psyllium husk powder - This is what makes the buns fluffy in the absence of eggs. Again, I prefer to make my own by blending whole psyllium husks.
- Baking powder - Check that it's fresh.
- Olive oil - This really helps to make the dough elastic. Alternatively, use melted butter.
- Apple cider vinegar or lemon juice - I'm adding this because it assists with the rise.
- Warm water
- Activated charcoal
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: Stir all dry ingredients together in a mixing bowl, breaking up any clumps.
Step 2: Add all wet ingredients. Slowly pour in the water while you blend with a dough blade. The charcoal powder makes the mixture look... interesting!
Step 3: Leave the dough to stand to let the psyllium husk powder absorb all the water. A sticky dough will form.
Step 4: Here is my trick: I lightly oil my hands to shape the dough into 4 buns. This makes handling the dough so much easier!
Make sure you line your baking sheet with parchment paper so the buns do not stick.
Step 5: Sprinkle the buns with sesame seeds and bake in the oven until you can insert and remove a skewer or toothpick without crumbs sticking.
As with all keto buns and bread, allow to cool before slicing. These buns are fragile when hot, but they firm up as they cool.
I urge you not to experiment with this recipe until you have tried it once exactly as written.
Please follow all steps to ensure a good rise - the warm water, the extra fine flour, the home-milled flax and psyllium husk. Also, do check that your baking powder is fresh. It should fizz when you put it in water.
But of course, you can use black sesame seeds instead of white sesame as a topping!
As mentioned above, you can also replace the olive oil in the recipe with melted butter.
To make the tops shiny, add an egg wash before baking.
You could try using an egg in the recipe as well, which would help with a good rise. Be sure to separate the egg white from the egg yolk. Beat the egg whites until very stiff and fold them in last. Reduce the amount of water to 120ml / ½ cup.
Also, use 1 teaspoon of squid ink if you prefer trying this rather than activated charcoal.
And last but not least - you can make the rolls WITHOUT the charcoal. No hard feelings!
We ate our black hamburger buns on the same day. However, they will stay fresh for up to 4 days at room temperature or wrapped in foil in the fridge.
Alternatively, freeze in an airtight container for up to 3 months.
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Black Burger Bunsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 1 ⅓ cup super fine almond flour not ground almonds (160g)
- 2 tablespoon flax meal 13g
- 1.5 tablespoon psyllium husk powder make your own (12g)
- 1 teaspoon baking powder
- pinch of salt
- ¾ tablespoon olive oil
- 1 teaspoon apple cider vinegar or lemon juice
- ¾ cups warm water 180 ml
- 6 capsules activated charcoal 1 tsp
- 1 teaspoon sesame seeds
- Preheat the oven to 190C / 170C fan or 375F / 340F fan.
- Mix all dry ingredients in a bowl, breaking up any clumps.
- Add the wet ingredients (slowly pouring in the water) and mix using a hand whisk with a dough blade. Leave to stand for 10 - 15 minutes to let the psyllium husk powder absorb all the water. The dough will still be a little sticky.
- Lightly oil your hands and shape into 4 buns. Place on a baking sheet lined with parchment paper and sprinkle the tops with optional sesame seeds.
- Bake for about 35 minutes until you can insert and remove a skewer without crumbs sticking. Start checking at about 30 minutes.
- Allow to cool before slicing. Note, they will firm up as they cool.
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