Making homemade hamburger buns can feel like a daunting task, especially when you’re juggling work, family, and everything else life throws your way. Store-bought buns are convenient, but they often lack that special homemade touch that makes a burger truly memorable, and let’s be honest – most recipes for homemade buns require hours of kneading and waiting around.
That’s where these cottage cheese hamburger buns come to the rescue: they’re quick to make, require minimal hands-on time, and turn out soft and fluffy every single time. Plus, the cottage cheese adds a nice protein boost while keeping the buns perfectly moist.
Why You’ll Love These Cottage Cheese Hamburger Buns
- Low-carb and keto-friendly – Made with cottage cheese and psyllium husk instead of flour, these buns are perfect for anyone following a low-carb or keto diet.
- High in protein – Thanks to the cottage cheese and eggs, these buns pack a protein punch that will keep you feeling satisfied longer than regular bread.
- Simple ingredients – You only need 7 basic ingredients to make these buns, and they’re all easy to find at your local grocery store.
- Quick preparation – Unlike traditional yeast-based buns that need hours to rise, these come together in just over an hour, making them perfect for busy weeknight dinners.
What Type of Cottage Cheese Should I Use?
For these hamburger buns, you’ll want to start with a smooth, well-blended cottage cheese base.
Small or medium curd cottage cheese works great here, as it’s easier to incorporate into the dough mixture. While both regular and low-fat cottage cheese will work, I find that regular (4%) cottage cheese gives these buns a better texture and helps them stay moist.
If your cottage cheese seems particularly watery, you might want to drain off some of the liquid first – just place it in a fine-mesh strainer for a few minutes before measuring.
And here’s a handy tip: giving your cottage cheese a quick whirl in the blender will make it super smooth and ensure there aren’t any lumpy bits in your finished buns.
Options for Substitutions
Let’s talk about what you can (and can’t) swap in this low-carb bun recipe:
- Cottage cheese: You can replace cottage cheese with Greek yogurt or ricotta cheese – just make sure to drain any excess liquid first. The texture might be slightly different but they’ll still work great.
- Psyllium husk powder: This is a must-have ingredient that can’t be substituted – it’s what gives these buns their bread-like texture and helps hold everything together. Don’t skip it or try to replace it!
- Vinegar: Any type of vinegar works here – apple cider, white, or even lemon juice can do the job. They all help activate the baking powder.
- Flaxseed meal: Since this is marked as optional, you can leave it out entirely or swap it with ground chia seeds for similar nutritional benefits.
- Eggs: The eggs are crucial for this recipe and can’t be substituted – they provide structure and help the buns rise properly.
Watch Out for These Mistakes While Baking
The biggest challenge when making these low-carb hamburger buns is getting the right texture – using too little psyllium husk powder will result in flat, dense buns that won’t hold together, while too much will make them dry and crumbly.
Another common mistake is not letting the batter rest for 5-10 minutes after mixing, which gives the psyllium husk time to absorb moisture and create the proper structure – skipping this step can lead to buns that fall apart.
What to Serve With Cottage Cheese Hamburger Buns?
These low-carb buns are perfect for creating your dream burger – load them up with a juicy beef patty, turkey burger, or even a veggie patty if that’s more your style!
Since these buns are on the lighter side, you can go all out with your favorite toppings like crispy lettuce, ripe tomatoes, pickles, and any cheese you love.
On the side, try some crispy sweet potato fries, a fresh coleslaw, or a simple green salad to round out your meal.
If you’re keeping things low-carb, cucumber slices or zucchini chips make great alternatives to traditional fries.
Storage Instructions
Keep Fresh: These homemade hamburger buns stay good in an airtight container at room temperature for 2-3 days. For longer storage, pop them in the fridge where they’ll keep for up to a week. Just remember to place a paper towel in the container to absorb any excess moisture.
Freeze: These buns are perfect for batch baking! Let them cool completely, then wrap individually in plastic wrap or foil and place in a freezer bag. They’ll stay fresh in the freezer for up to 3 months, ready whenever you’re craving a burger.
Revive: When you’re ready to use your buns, thaw them at room temperature for about an hour. To get that fresh-baked taste, warm them up in the oven at 350°F for 3-5 minutes, or give them a quick toast. They’ll taste almost like they’re freshly made!
How to Know When the Cottage Cheese Buns are Done
These buns need about 25-30 minutes in the oven, and you’ll know they’re ready when the outside turns a light golden brown color and they feel firm to the touch. If you gently tap the bottom of a bun, it should sound hollow – this is a good sign that the inside is fully baked. For extra certainty, you can insert a toothpick into the center of one bun; it should come out clean without any wet dough sticking to it. Let them cool for at least 10 minutes before cutting into them, as they’ll continue to set up during this time.
Cottage Cheese Hamburger Buns FAQ
Why does the recipe use psyllium husk powder?
Psyllium husk powder is essential in this recipe as it acts as a binding agent and gives these buns their bread-like texture. It absorbs moisture and creates a structure that helps the buns hold together, similar to what gluten does in regular bread. I’ve found that without it, the buns would be too wet and wouldn’t have the right consistency.
Do I need to drain the cottage cheese before using it?
No, you don’t need to drain the cottage cheese for this recipe. The moisture content in the cottage cheese is actually calculated into the recipe proportions. I just give my cottage cheese a quick stir before measuring to make sure it’s evenly distributed, and use it straight from the container.
Why are my buns turning purple?
Sometimes psyllium husk can react with other ingredients and create a purple tint – this is completely normal and safe to eat! While it might look different, it doesn’t affect the taste or texture of your buns at all. I’ve found this happens more often with certain brands of psyllium husk, but the buns are perfectly fine to enjoy either way.
Ingredients
- 100g/ 1/3 cup + 1 tbsp cottage cheese
- 93g/ 2 eggs
- 4g/ 1 tsp vinegar
- 4g/ 1 tsp baking powder
- Pinch salt
- 18g/ 3 tbsp psyllium husk powder or 3 tbsp flaxseed meal
Step 1: Preheat the Oven
Begin by preheating your oven to 320°F (160°C).
This ensures that the buns will bake evenly.
Step 2: Blend the Base Ingredients
In a blender, combine 1/3 cup plus 1 tablespoon of cottage cheese, and add 2 eggs.
Pour in 1 teaspoon of vinegar, 1 teaspoon of baking powder, and a pinch of salt.
You can also include any dried herbs or spices at this stage for added flavor.
Blend the mixture for about 10 seconds until everything is well combined.
Step 3: Create the Dough
Transfer the blended mixture to a bowl and add 3 tablespoons of psyllium husk powder or golden flaxseed meal.
Mix until you achieve a consistent dough-like texture, ensuring that all ingredients are thoroughly combined.
Step 4: Mold the Buns
Divide the mixture into two equal portions and place them into a silicone bun mold.
If you are using metal molds, be sure to grease them first to prevent sticking.
Cover the molds with foil to create a dome shape, which will allow space for the buns to rise as they bake.
Step 5: Bake the Buns
Bake the buns in the preheated oven for 40 minutes.
After this initial baking time, carefully remove the foil and return the buns to the oven for an additional 10 minutes to allow them to firm up and gain a nice golden color.
Step 6: Cool and Check the Texture
Once the baking is complete, turn off the oven and let the buns cool inside for about 20 minutes.
This cooling process helps to minimize deflation.
After they have cooled, remove the buns from the mold and slice them open to check the texture.
They should have nice air pockets and be soft and flexible, ready to be enjoyed!
I made these today and they turned out amazing! I didn’t have bun molds, so I used small individual springform pans lined with parchment paper. I made the recipe using psyllium husk just as written. The texture and flavor was spot on! I may try a sprinkle of asiago or parmesan cheese next time. I do have one question, what is the best way to store these buns?
Hi Kathryn! These hamburger buns stay fresh in an airtight container at room temperature for 2-3 days. You can also put them in the fridge for about one week. For longer storage, freeze them for up to 3 months. 🙂