burger bun

Learn how to make succulent beef burgers with just four ingredients. An easy recipe for perfect homemade patties

Beef burgers – learn to make

onion,diced

good-quality beef mince

vegetable oil

burger buns

Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix.

Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.

Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly.

Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.

Heat the <a href="https://www.bbcgoodfood.com/review/test-best-barbecues-under-ps100">barbecue</a> to medium hot (there will be white ash over the red hot coals – about 40 mins after lighting). Lightly <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> one side of each burger with vegetable oil.

Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick.

Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices.

Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.

Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.

<a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">Slice</a> four burger buns in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.

Not just any burger, John Torode's ultimate burger, with a spicy tomato relish and all the trimmings

John Torode'S Big Burger

olive oil

tsp cumin

bay leaf

garlic cloves, crushed

shallots,

red chilli, chopped

celery stick, chopped

tomatoes,

oyster sauce

beef

gruyères (optional)

burger buns, warmed

butter

tbsp mayonnaise

squeezy mustard

beef tomato,

few cooked rashers streaky bacon

Little Gem lettuce leaves

few gherkins

John Torode's big burger

First make the relish: heat oil in a large frying pan and add the cumin. Let it cook for a moment, then throw in the bay, garlic, shallots and chilli. Cook for 2 mins until soft but not coloured, then add the celery and tomatoes. Sweat everything down gently for 20-30 mins until the tomatoes lose their shape. Remove from the heat, season and leave to cool. This can be made a few days in advance and kept in the fridge.

To make the burgers, mix the egg yolks in a large bowl with the oyster sauce and soaked breadcrumbs. Season with lots of fresh, black pepper then add the meat, breaking it up a little. Mix everything, trying not to overwork the mixture or the burger will become heavy.

Take the mix and divide in half, then into half and half again so you end up with 8 even pieces. Roll each one into a ball and place a 10 x 10cm square of greaseproof paper on the bottom and top. Put in the fridge for 15 mins to firm.

Heat a griddle pan. Take 4 burger balls from the fridge and push them down so they become discs about the size of a burger bun, about 2cm thick, between the 2 pieces of greaseproof. Peel the paper off one side and slap down in the pan with no oil or seasoning. Peel the top layer of paper off and cook on a very high heat for a couple of mins. In total, a burger this size will take about 5-10 mins to cook, but you need a bit of colour and texture, so exactly how long is up to you. I turn my burgers after 2 mins, but I cook on a very high heat, and I like them a little pink. Keep warm in a low oven while you cook the rest, topping with the cheese slices, if you like, for the final few mins so they melt a little.

Lay the 2 halves of the warm bun in front of you and butter them lightly. Spread the mayo on both sides followed by a little mustard on the top bun and tomato relish on the bottom. Place a slice of tomato on the bottom bun followed by the first burger with the cheese, then some bacon, then the next burger, more relish, lettuce and finally the guacamole. Top with the bun and eat with the gherkins on the side.

These veggie burgers are a doddle to make and the toppings make them wonderfully moist - cook from frozen to save time

Mexican bean burgers with lime yogurt & salsa

breadcrumb

tsp mild chilli powder

coriander, stalks and leaves chopped

tub fresh salsa

milliliters low-fat natural yogurt

lime

wholemeal burger buns, sliced avocado, sliced red onion

Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.

Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.

While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

Burger buns that take an hour from start to finish. These buns are light, tender and the perfect complement to a nice juicy burger. Life is too short for store-bought burger buns! Give these a try for your next family BBQ.

Quick and Easy Burger Buns

water (warm, about 100ºF)

Tablespoons instant yeast

Tablespoons sugar

salt

egg (lightly beaten)

flour (see recipe notes)

egg egg wash)

water (for egg wash)

sesame seeds

To the bowl of a stand mixer add the warm water, instant yeast and sugar. Wait until you smell a yeasty smell from the mixture which tells you the yeast is active and ready to work.

Add the lightly beaten egg, olive oil and salt to the stand mixer.

With the dough hook running, add the flour a cup at a time until the dough pulls away from the sides of the bowl. Pinch off a chunk of dough. It should roll into a ball in your fingers with just a little bit of sticky residue remaining. If it doesn&#39;t, add a little bit more flour a few Tablespoons at a time until no more flour is needed. Knead the dough for 8 minutes until soft and tacky. Let the dough rest for 5 minutes to relax the gluten.

Lightly flour a surface and turn the dough out onto your work surface. Tip: If you&#39;d like to let the dough bulk rise, shape the dough into a ball, splash a little oil in a bowl and lightly cover the dough with oil. Cover the dough and let rise until doubled. Then proceed with the recipe as written.

Cut the dough into twelve equal pieces. Shape each piece of dough into a ball. Pull pieces of the dough up into the center, forming a tight ball. You can see how I shape rolls here.

Place the buns on a parchment-lined baking sheet. Put your hand on top of each roll and lightly push down to form a wider burger shape.

Cover the rolls and place them in a warm place to rise for 30 minutes. Sometimes I will leave them in the oven with the pilot light on (do not turn the oven on) to encourage a good, quick rise.

Preheat the oven to 425 degrees Fahrenheit.

While the oven preheats, mix together the egg wash: crack the egg and add a splash of water. Lightly brush the egg wash over each bun. Sprinkle with sesame seeds if desired.

Bake the buns for about 15 minutes until golden brown. Allow to cool completely before slicing and enjoying with your burgers.

Fast and easy! I will agree with another commenter, 425 was too hot and my bottoms burnt as well even with a sheet pan with foil underneath and baking on the top rack. I’m using this same recipe to make hot dog buns and I’m going to try this at 375

Just made the burger rolls. Thank you. They look fabulous

So yummy! Can these buns be frozen after they’ve been baked?

This recipe is amazing! My husband prefers these over sandwich bread. I make 16 instead of 12. For size comparison, that seems like the perfect size for Costco hamburgers.

My first time making buns. They turned out fantastic! Thank you.

Top 4 burger bun recipes from across the web

The most viewed burger bun recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef burgers – learn to make

John Torode'S Big Burger

Mexican bean burgers with lime yogu...

Quick and Easy Burger Buns

Top 4 burger bun recipes from across the web

The most viewed burger bun recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef burgers – learn to make

John Torode'S Big Burger

Mexican bean burgers with lime yogu...

Quick and Easy Burger Buns

The most viewed burger bun recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine