Homemade burger buns recipe

Homemade burger buns


Summer is already coming to an end. So we decided to round off this season with BBQ party outside to catch the last glow of hot summer Sun. The choice fell on burgers. This year, I decided to make all toppings first and let people build their own hamburgers. But homemade buns made a huge difference. I thought it was impossible to make a perfect soft bun at home. So we always had to buy premade ones that were okay but not great. For some reason, I decided to give it a go this year and make my own hamburger buns. To my surprise, they turned out perfectly.



YOU WILL NEED:

450g plain flour
7g dry yeast
2 tablespoons sugar
1 1/4 teaspoons salt
30ml sunflower oil
200ml warm water
1 egg



Mix dry and wet ingredients all together. Knead the dough in your stand mixer or by hand. However, a kitchen machine could save you some time that you can use to prepare all the toppings. You will get a soft and smooth dough. Grease the bowl with sunflower oil, cover your dough with cling foil and let rise for about two hours or until dough is doubled in size.         

Burger buns dough with sesame seeds


Cut the dough into 8 equal parts and shape them into round smooth buns. Place them on parchment paper now because you don't want to touch them too much once they have doubled in size. Cover the dough with towel or cling foil and let it rise for about hour. Brush them with an egg and sprinkle with some sesame seeds. Bake in the oven for about 20 minutes, until golden.


Homemade vegetarian burger


Here, I have two options. The first one is a veggie burger with fried aubergine slices, burrata, green pepper, dried and fresh tomatoes with yogurt and dill sauce. If you prefer a classic hamburger, here is a little twist. Try this mango chutney instead of ketchup or mustard. Cut the mango into small cubes, add chopped up red onions and sprinkle with some lime juice.




What is your favorite burger toppings? If you have any questions, please feel free to ask. I would love to hear from you.



xo,
Sarjan


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