ARTISAN
HAMBURGER BUNS (IMPROVED)
Great for hamburgers, tuna burgers or
anything you would normally put on a bun.
This is a substantial bun and very bread-like. Slice into 3, if desired.
12 oz regular cream cheese,
softened (375 g)
6 large eggs
1 tbsp olive oil (15 mL)
1 tsp vanilla extract (5
mL)
21/2
cups
Gluten-Free Bake Mix 1 OR (625 mL)
11/2
tsp baking powder (7 mL)
3/4 tsp
baking soda (3 mL)
2 cups shredded Monterey
Jack cheese (500 mL)
Preheat oven to 375°F (190°C). Grease 2
nonstick muffin top pans (with 6 large forms each). In food
processor with sharp blade or in large bowl with mixer, process cream
cheese. Add eggs, olive oil and vanilla
extract; process well on low speed. In
medium bowl, combine Gluten-Free Bake Mix 1, OR Gluten-Free Bake Mix 2, baking powder and baking
soda. Add to cream cheese mixture and process until thickened. Add cheese and process until
incorporated. Place 2 level ice cream
scoopfuls in each form (use a spoon to scoop out the dough). Using a frosting knife, smooth the surfaces
and shape the buns.
Bake buns in oven 25
to 30 minutes, or until golden brown.
Cool and refrigerate; keep a few out as their texture changes in the
refrigerator. Nuke refrigerated buns
briefly or toast them to enjoy again.
Helpful
Hints: If you do not have muffin top pans, line a
large cookie sheet with foil and grease well.
Drop the dough onto the foil.
Yield: 12 buns
1
bun
322.2
calories
14.6
g protein
26.0
g fat
6.3
g carbs