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| Lamb Burger on Cloud Buns. The 3 Steps. 1. The Buns. 2. The Patties. 3. The Sauce. |
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| #1 : The Buns. # Carnivore 9 : Cloud Buns |
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| A tray of minced lamb. |
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| 5 egg yolks here. Bryan is using 5 egg whites for the Cloud Buns. |
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| #2 : The Patties. The mince is in a mixing bowl. |
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| Add one egg yolk. |
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| The yolk helps to hold the mince together. |
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| Add seasalt. Add pepper. Add paprika. |
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| Mix and massage ... |
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| the ingredients together. |
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| Shape it into a neat block. Divide into 2 portions. |
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| Make 2 balls. |
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| Flatten with a ... |
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| burger press. |
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| Almost there. Use your hands to shape ... |
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| the irregular circles into nice and round burger patties. |
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| Heat some butter in the pan. |
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| Make a small dent in the middle of the patties so they don't expand upwards. |
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| Into the pan the patties go. |
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| Leave it be for a minute or two. |
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| Flip over. |
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| The Cloud Buns are awaiting patiently. |
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| #3 : The Sauce. Prepare a sieve to strain the pan drippings and fat juices. |
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| Patty #1 is safely resting on the bun. |
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| Followed by Patty #2. |
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| Beat the remaining 4 yolks. 2 yolks would have been sufficient here. I prefer not to keep the balance 2 overnight. For this reason, I'm gonna see tiny, fine threads of yolks that have not melted into the sauce completely, in the sauce later. |
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| Slowly drizzle the beaten yolks into the hot cleanly-strained pan drippings, stirring at the same time. Add seasalt. Hello, Hollandaise sauce. |
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| The real deal. |
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| Clean ingredients. Bon appetite! The Carnivore Lifestyle. |