200ml almond flour
1 tbls coconut flour
1 tbls psyllium husk
1 tsp baking powder
75ml full cream yogurt
A pinch of Himalayan salt
2 eggs
Sesame seeds (or seeds of choice)


1 tbl fresh lemon juice
1 egg
1 tbl whole grain mustard
1 tbl water
1 tsp fresh crushed garlic
1 cup light olive oil
Pinch of Himalayan salt
Pinch of white pepper


1 Wagyu beef patty
1 slice cheddar cheese
1 slice tomatoe
Sautêed onion


For the rolls – Pre-heat oven to 180°C. Beat eggs and yogurt in a glass bowl until frothy with an electric mixer. Add dry ingredients and continue to mix with electric mixer until well blended. Leave the mixture to stand for 10 minutes. Wet hands with water and form three bread rolls placing them onto a greased non-stick baking sheet and sprinkle with seeds of choice. Bake for 20 minutes. Remove from the oven and allow to cool before slicing in half and buttering.

Mayonnaise – Put all the ingredients into a mason jar. Insert the stick blender. Don’t move the blender until the mayo starts to emulsify.  Now you can move it and continue blending until your mayonnaise is done. About three minutes. Add a little Himalayan salt and white pepper. Store in an airtight glass bottle in the fridge.

For the burger – Fry your beef patty in a drop of olive oil until done with a little spice of choice. Assemble the burger with the rolls, lettuce, tomato, cheddar cheese, onion, mayonnaise and enjoy.


The olive oil has to be a light one or you will end up with a bitter mayonnaise. To make a pink sauce for the Wagyu burger, add a little Banting tomato sauce. Carb smart has a really good one or make your own. You can also add a little tomatoe paste.The Wagyu burger patties which are 100% grassfed can be bought from Woodview. Alternatively, make your own burger patties or ask your butcher to make them with no fillers.

Bread roll recipe adapted from Sweet Surrender

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