burger buns

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

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.

Made using the tangzhong method, these brioche buns are light, buttery and pillow-y soft! They can be enjoyed freshly baked or lightly toasted, and they make the best burgers I have ever tasted. 

The Fluffiest Brioche Buns

Egg wash: 1 egg + 1 tablespoon water

(43 grams) melted butter

(180 grams) whole milk, lukewarm

(9 grams) active dry yeast

(30 grams) sugar

(415 grams) bread flour

(10 grams) kosher salt

unsalted butter

(18 grams) bread flour

(60 grams) whole milk

(25 grams) water

Combine all of the tangzhong ingredients in a...

Combine all of the tangzhong ingredients in a saucepan, whisking until no lumps remain.

Place the saucepan over medium heat, whisking or...

Place the saucepan over medium heat, whisking or stirring constantly, until thickened, about 3 minutes.

Remove from heat and let it cool to...

Remove from heat and let it cool to room temperature.

In a small bowl, combine the lukewarm milk...

In a small bowl, combine the lukewarm milk (between 98 and 105 degrees F), yeast and sugar. Cover with a towel and let it stand for 5 to 10 minutes or until foamy. Reserve.

Whisk the flour and salt in the bowl...

Whisk the flour and salt in the bowl of your stand mixer.

Start the mixer on low, fitted with the...

Start the mixer on low, fitted with the paddle attachment. While running, add the yeast mixture. Let it run for a few seconds before adding the tangzhong, followed by the egg and egg yolk. Mix until a shaggy dough forms.

Remove the paddle attachment and change to the...

Remove the paddle attachment and change to the hook attachment.

Start kneading and add the butter, one tablespoon...

Start kneading and add the butter, one tablespoon at a time. Do not add the next tablespoon until the first one is fully incorporated.

Once all the butter is incorporated, let the...

Once all the butter is incorporated, let the stand mixer knead the dough for 8 to 10 minutes or until smooth and elastic.

Form a ball with the dough and place...

Form a ball with the dough and place it in a greased bowl. Cover with a kitchen towel and place it in a warm spot (like your oven, turned off) for 1 to 2 hours, or until doubled in size.

Gently punch the dough to deflate it. Using...

Gently punch the dough to deflate it. Using a bench knife, portion the dough into 8 equal pieces, about 95g each. Form the dough portions into small balls and place them on a parchment paper-lined baking sheet, making sure they have space to double in size. Cover with the towel and let it rise again, for up to 1 hour or until puffy.

Preheat oven to 375 degrees F for at...

Preheat oven to 375 degrees F for at least 15 minutes.

Brush the buns with egg wash (1 large...

Brush the buns with egg wash (1 large egg beaten with 1 tablespoon water), then bake for 15 to 18 minutes, or until golden brown.

Remove the buns from the oven and immediately...

Remove the buns from the oven and immediately brush them with the melted butter. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely

These Vegan Burger Buns are soft, fluffy and easy to make! I share easy step by step tips to guide you through, and show you how to freeze them so you can enjoy fresh burger buns every time!

Vegan Burger Buns

¾ cups all purpose flour

granulated sugar (or liquid

instant yeast

sea salt

unsweetened vegan milk (preferably

maple syrup

mustard (or dijon)

mix of sesame seeds,

In a large bowl, add the flour, sugar, yeast, and salt. Whisk the ingredients together. 

Create a well in the centre of the flour. Slowly add the warm water and olive oil to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy. 

Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 8-10 minutes with your hands and knuckles. The dough might be sticky at first, but you can add up to ¼ cup flour while flouring and kneading to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed.

Lightly grease the ball of dough with some additional oil and place back into the bowl in a ball. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for at least 1 hour on the counter in a warm area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.

Punch down the dough and fold over.

Divide the dough into 8 equal balls and roll each into a ball. Using your fingers, pinch and pull the undersides to shape each ball round. Now would be a great time to check out my highlight on Instagram where I video&#039;d this for clarification! But you essentially want to make them round.

Line up the balls, about 4 inches apart if you don&#039;t want them to spread into one another/touch, on one or two baking sheets (depending on the size or your baking sheet - you want them decently spread out since they&#039;ll puff up, then spread again while baking).

Cover with a light kitchen towel and allow the balls to proof/rise for another 45 minutes.

You can also begin preheating your oven to 400°F/200°C within the last 20 minutes so it&#039;s ready when they&#039;re done rising.

Using a silicone brush/pastry brush, brush the vegan egg wash over the buns and the sides. Sprinkle some sesame seeds over the top and any other seeds you might desire.

Bake your buns for 15 minutes in the oven. Remove, and allow to cool on the baking sheet for about 5 minutes, then transfer to your cooling rack. Allow to cool fully. The buns also get much softer once they begin to cool.

Slice, tear, slather in butter, and enjoy!

Burger Buns

Mix the vegan milk, maple syrup/agave and the mustard thoroughly together to combine. If you don&#039;t want any sweetness, you can lower this to 1/2 teaspoon maply syrup/agave. You don&#039;t have to use all of the vegan egg wash, just as much as you desire for a golden brown top.

Vegan Egg Wash

Combine the ingredients for brioche with a burger bun recipe to make a deliciously sweet, soft, light dough. It could also be shaped into hot dog rolls

Soft burger buns

whole milk, plus extra for brushing

plain flour, plus extra for dusting

tbsp caster sugar

sachet fast-action dried yeast

egg, beaten

sesame seeds(optional)

Put the milk, butter and 100ml water in a pan and gently heat until the butter is melted. Set aside to cool until just warm.

Tip the flour, sugar, yeast and 1 tsp salt into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and gradually work in the milk mixture, then the egg, until you have a smooth dough. Tip the dough onto a floured surface or into a stand <a href="https://www.bbcgoodfood.com/content/top-five-food-mixers">mixer</a> fitted with a dough hook and knead until elastic and shiny. Divide into 12 (about 80g each) pieces and roll into tight balls. Transfer to baking trays lined with baking parchment, leaving plenty of space between them, and put in a warm place to prove for 30-45 mins.

Heat oven to 200C/180C fan/gas 6. Press the rolls down gently using your hands, then brush over some milk and scatter over the sesame seeds, if you like (or, dust with some flour). Bake for 10-12 mins until risen and lightly golden. Leave to cool completely, then serve. Make up to two days ahead and keep in an airtight container.

When it comes to burgers, a Brioche Buns recipe is the ideal pairing with something right off the grill. Chances are, most gourmet burgers you&#x27;ve had have been on brioche buns! Now make them at home.

The Ultimate Brioche Buns for Burgers Recipe

(11 ounces 319 grams) all-purpose flour

sugar

yeast

salt

eggs

(4floz/113 milliliters) whole milk

(2 ounces 57 grams) butter, (softened)

In a large bowl of a mixer, combine all-purpose flour, sugar, yeast, and salt.

In a separate jug whisk together the milk and eggs.

Pour the liquid into the dry ingredients and knead on medium speed with the dough hook attachment. (Tip: hold back a little liquid in case you don&#x27;t need it all to make the dough come together)

Once the dough comes together and there is no dry flour add in the sliced, softened butter. Continue to knead the dough for another 6-8 minutes. You will notice it is a soft, shaggy dough.

Turn out the dough onto a lightly floured surface and shape into a smooth ball. Place it into a greased bowl, cover the bowl with plastic wrap (or a shower cap), and keep in a warm place for 1 1/2 - 2 hours.

To make your Hamburgers: Divide the dough roughly into 6 (3 ¾oz) pieces. Shape each piece into a smooth ball and place it on a baking sheet lined with parchment paper to proof. This should take about 45 to 60 minutes. (Shaping the dough into a smooth ball is very important. Watch how, here.)

Once proofed, brush each bun with egg wash and sprinkle with sesame seeds.

Bake at 375°F (190°C) for 20-22 minutes or until they are golden brown.

Store buns in an air-tight container at room temperature for up to 2 days. Because of the butter and eggs, they can spoil after 3 days so you can either keep them in the fridge or in the freezer for longer shelf life.

Every gourmet burger deserves the best bun. Make my Ultimate Brioche Buns, because you deserve better than store-bought! Recipe: https://bit.ly/BriocheBuns

Make HOT DOG BUNS TOO!
https://bit.ly/HotDogBun
 
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Recipe: https://bit.ly/BriocheBuns
 
#Brioche #Buns #Burgers

Ultimate Brioche Buns: Your Burgers Deserve Better Than Store-Bought

Joshua Wiesman's - Best Burger Buns of All Time

Bread Flour

Water

Tbps Full Cream Milk

Full Cream Milk @ 30c

tsp sea salt

butter (I used western star spreadable)

Splash Full Cream Milk

Combine milk, water and bread flour in a small saucepot

Place over medium heat, and whist continuously until it comes together and thickens (around 20 seconds). Scrape into a small dish and set aside.

Tangzhong

Take 1/2 cup milk and warm it up to 30 degrees celcius.

Add 1 tbps yeast. Give a stire and let sit for 5-8 minutes.

In your stand mixers ball, combine 320g flour, 35g sugar, 1 tsp of salt. Whisk lightly to combine.

Using the dough hook on low speed slowly pour your yest mixture into your flour mixture. Allow to stir for a few seconds.

Add your Tangshong mixture, 1 egg and 1 egg yolk. Increase mixer speed to medium/low until combined. Stopping every now and again to scrape down the sides.

Add 42g softened butter slowly (1/4 at a time). Allow to incoproated.

Run mixer for 8-10 minutes to allow the ball to form.

Lightly grease a large bowl and lightly flour a work surface.

Pour mixture onto work surface and work into a tight ball (watch the video for a good description on how this works).

Place dough  into the prepared bowl, and cover with a damp tea towel or plastic wrap and allow to raise for 1-2 hours. You will know its done when it is double in size.

Once dough has doubled, punch the dough to deflate.

Lightly flour a work surface and transfer the dough to that.

Use a bench scrapper to divide the dough into 6 even pieces. Each piece will weigh around 95-105g each.

Shape into buns. Gently stretch and fold the dough into a ball like shape. Flip it over and drag using the work surface to tighten the dough. Again the video shows all.

Line and lightly grease a baking tray. Place your buns about 6cms apart to allow to rise. Use another tray on top to provide a nice seal and to allow them to rise for 1-2 hours until doubled.

In a small bowl, combine a dash of milk and 1 egg to create a egg wash. Using a pastry brush coat all the buns with the wash. If you want to use sesame seeds (sorry Joshua), lightly sprinkle now.

Place into a preheated oven at 190 degrees celciuc for 16-18 minutes Look for a deep golden colour.

Lightly brush with melted butter and allow to cool on a wire rack.

Once cool, toast, fill and enjoy.

Dough

https://www.youtube.com/watch?v=gTGSUYMu6Ns

Back in 2003, before he was a fast-food impresario, Bobby Flay gave this recipe for a Cubano-style burger to Jonathan Reynolds of The Times. “The best burgers are made on an iron surface and cooked medium, so they're not too soft and you can get a crust,” he said at the time. “If you press your burger bun like a Cubano, you get crisp on the outside, soft on the inside.” He adorned the patty with two slices of Swiss, smoked ham and pickles, then slipped the package into the bun and pressed it hard on the grill. “We are not ready for micro greens on our national dish,” he said. The result continues to amaze.

The Bobby Flay Burger

chuck

Salt and black pepper

hamburger buns, split

mayonnaise

Dijon mustard

Swiss cheese

dill pickles, sliced lengthwise into 8 slices

Form meat into 4 patties. Season with salt and pepper. Cook in a sauté pan on high until medium rare, 2 to 3 minutes on each side.

Spread mayo and mustard on each bun. Place a slice of cheese on the bottom of the bun. Top with the meat, a slice of ham, another slice of cheese, 2 sliced pickles and the top of the bun.

Cook until cheese has melted on a heated sandwich press or in a large skillet over high heat with a heated heavy skillet placed on top.

Super soft and buttery burger buns made completely from scratch! No bread machine and no stand mixer required, this dough is simple to make and you&#039;ll never want storebought hamburger rolls again! Recipe includes a how-to video!

Burger Buns Recipe

water ((236 milliliters))

milk ((60 milliliters))

dry yeast

Tablespoons sugar

Tablespoons unsalted butter (melted)

bread flour² ((500 grams) + additional

cornmeal (optional)

Sesame seeds (for sprinkling (optional))

Combine water and milk in a microwave-safe bowl and heat to 105-115F (40-46C). Be sure to stir before checking the temperature as sometimes the microwave heats unevenly.

Pour warmed water/milk into large bowl (or you may use a stand mixer) and add yeast and a generous pinch (about 1 teaspoon) of granulated sugar. Stir briefly and allow mixture to sit until foamy (about 5-10 minutes). If yeast does not become foamy, it may be dead or your liquid may have been too hot or not hot enough. You will need to discard and start over.

Once yeast is foamy, add 2 Tablespoons granulated sugar, melted butter, egg, egg yolk, and salt. Stir until well-combined. Gradually add flour and stir (use a spatula or wooden spoon or the dough hook attachment on your mixer) until you have a soft, slightly sticky/tacky, but still manageable dough. Scrape down the sides and bottom of the bowl as needed.

Transfer the dough to a clean, lightly floured surface and knead for several minutes until you have a smooth, elastic ball. If dough is too sticky to manage you may add more flour, but do so sparingly. You want the dough to be somewhat sticky! (If using a stand mixer, you can knead with the dough hook and your mixer on a medium-low speed for several minutes.)

Transfer dough to a large, clean, lightly oiled bowl, turn to coat the dough with oil. Cover with plastic wrap and let rise until doubled (this could take 1-2 hours depending on the temperature of your kitchen).

After rising, gently deflate the dough and transfer to a lightly floured surface. Divide into 8 even pieces (see note 1. I form the dough into a ball, divide the dough in half and repeat until I have 8 even pieces). Form each piece into a smooth ball.

Line a standard-sized cookie or baking sheet with parchment paper, dust the parchment lightly with corn meal (this will keep the rolls from sticking), then transfer rolls to prepared sheet, spacing them evenly. Cover lightly with plastic wrap and let rise until increased in size 50%. Meanwhile, preheat oven to 375F (190C).

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Top Tags

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The Bobby Flay Burger

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Top 20 burger buns recipes from across the web

The most viewed burger buns 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

The Fluffiest Brioche Buns

Vegan Burger Buns

Soft burger buns

The Ultimate Brioche Buns for Burge...

Joshua Wiesman's - Best Burger Buns...

The Bobby Flay Burger

Burger Buns Recipe

Mexican bean burgers with lime yogu...

Thin but Juicy Char-Grilled Burgers

Thin but Juicy Chargrilled Burgers

Super Soft Burger Buns

Sourdough Hamburger Buns

Homemade Vegan Burger Buns (Super F...

Easy Brioche Buns

Gluten Free Burger Buns

Hamburger Buns Recipe

How to Make Super Soft Burger Buns

Homemade Hamburger Buns

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