A great way to use up leftover cooked squash that doesn’t involve chucking it into a salad.
![5minute burger bun- 1/5 a day & low carb! Dinner Grainfree Lunch](https://i0.wp.com/dontfrigwithmyfood.uk/wp-content/uploads/2016/12/SUNP0105-2-300x225.jpg?resize=319%2C239&ssl=1)
A paleo, grain free, low carb burger bun
As the bulk of the bun is made up of squash and coconut flour it’s much lower in carbs than the traditional version, although I do highly recommend pairing a good fat e.g. avocado or a sauce with the bun and burger as coconut flour (especially the de-fatted kind which I used) can be a little dry, but no less delicious!
![5minute burger bun- 1/5 a day & low carb! Dinner Grainfree Lunch](https://i0.wp.com/dontfrigwithmyfood.uk/wp-content/uploads/2016/12/SUNP0114-2-300x226.jpg?resize=358%2C270&ssl=1)
Red onion, paprika & turkey burger in a squash bun
-1 large egg
-1 Tbspn oil (important for moisture)
-1 tspn water
-1/4 tspn baking soda
-2 and ½ Tbspn coconut flour (you could also use almond flour)**
Optional: pepper and spices of your choice, I like smoked paprika
**I used a version that had most of the fat removed as this makes recipes lighter/less dense
-Once set, remove and slice the bun in half then fill it with your burger and fillings of choice
![5minute burger bun- 1/5 a day & low carb! Dinner Grainfree Lunch](https://i0.wp.com/dontfrigwithmyfood.uk/wp-content/uploads/2017/02/IMG_20170529_105552_272-247x300.jpg?resize=280%2C340&ssl=1)
Make a big batch so you can freeze some for another day