Protein Burger Buns

Written by: Lacey Davey


Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 buns


  • 1 cup Flourish Buttermilk Protein Pancake and Waffle Mix 

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ⅔ cup plain greek yogurt

  • 1 tsp olive oil

  • 1 large egg, mixed with 1 tbsp water

  • 1 tbsp sesame seeds, for topping (optional)


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  2. In a large bowl, whisk together Flourish, baking powder, and baking soda.

  3. Add the yogurt and using a spatula, stir together until combined.

  4. Drizzle olive oil over dough and roll until a ball is formed.

  5. Divide the dough into 4 even pieces. Lightly flour your hands and roll each piece into a ball and flatten it into a 4-inch disk.

  6. Transfer the buns onto the lined baking sheet, spacing them at least 2 inches apart.

  7. Brush the tops of the buns with the egg white wash then sprinkle them with sesame seeds (optional).

  8. Bake the buns until they are golden brown and no longer doughy, 16 to 18 minutes.

  9. Remove the buns from the oven and let them cool before slicing and serving.


Serving: 1 BUN  

  • Calories: 192cal  

  • Protein: 15.5g    

  • Fat: 4.4g    

  • Carbohydrates: 24.9g    

  • Saturated Fat: 0.9g    

  • Fiber: 3.5g    

  • Sugar: 1.2g