A NOTICE
The amount of dough would be enough for about 6-7 people, which is quite a lot. The reason for this is that lectin-free doughs need to be kneaded very thoroughly by machine to achieve their elasticity and fluffiness. And small amounts of dough are generally difficult to knead well in a food processor.
TIP
You can also use the leftover dough to make the following:
- Toast for breakfast
- Add more allulose to the remaining dough and make yeast dumplings / yeast dumplings / milk bread / braided yeast bread.
Ingredients for lectin-free burger dough
Dough
- 500g TOBIO Light Organic Baking Mix
- 2 packs of dry yeast
- 2 tbsp allulose*
- 2 eggs
- approx. 800ml sheep's milk
- 1 tbsp salt
- Optional for the glaze:
- 1 egg
- Caraway or sesame
- Salt flakes
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- 1 onion
- 50g (beef) bacon/ham
- 50g young sheep's cheese such as young Pecorino or Gouda
- 2 tbsp tallow / ghee / sheep butter
- 500g high-fat minced beef
- Optional: Mayonnaise (see separate recipe)
- Optional: A handful of (low-oxalate) lettuce leaves
Instructions for dough for lectin-free burgers
- Whisk together egg and allulose.
- Mix all the dry ingredients together.
- Mix and knead all dough ingredients well (machine for approx. 10 minutes on high speed)
- Take about 100g of dough per bun, flatten it on a floured surface into flat discs about 2cm thick.
- Optionally, brush with beaten egg and sprinkle with salt, caraway seeds, or sesame seeds to taste. The remaining egg can be incorporated into the patties.
- Place the dough pieces on a baking sheet and let them rest for about 1 hour.
- Meanwhile, shape the patties and place them on a baking sheet as well.
- Place both baking trays in the oven while cold and then bake for 20 minutes at 200°C.
- Meanwhile, if desired, slice the onion into rings and optionally sauté it.
- Slice the cheese
- Once the oven is ready, briefly remove the tray with the patties, top the patties with bacon/ham, onion and cheese, then put the tray back in the oven and bake together with the buns for another 10 minutes at 180°C.
- Now the burgers can be served:
- Cut the buns in half so the halves can soak up the grease that has seeped out of the patties; optionally spread with a thin layer of mayonnaise.
- Marinate the patties and garnish with salad if desired.
- Possibly hold them together with a skewer.
What's really in your food?
Not all plants are created equal. Learn more about our carefully selected, naturally lectin-free ingredients – from gentle Pregel golden millet to nutrient-rich cassava root. We'll explain why we're proud of every single ingredient.
