HAMBURGER BUNS
These tasty, soft homemade buns are perfect for your burgers and sandwiches... a great addition to your recipe folder! VIDEO https://www.youtube.com/watch?v=u41JNs3rZXg
Provided by CLUBFOODY
Categories Breads
Time 32m
Yield 8 buns
Number Of Ingredients 11
Steps:
- In a bowl of a stand mixer, combine yeast, water and 1 tablespoons honey; stir and let it sit for 15 minutes or until foamy.
- Meanwhile, in a medium bowl, combine all-purpose flour, bread flour and sea salt; whisk until very well blended. In another bowl, beat 1 egg with melted butter and remaining tablespoons honey; set aside.
- After the yeast is alive and foamy, pour in the egg mixture and mostly all the dry ingredients, keeping about ½ cup on the side. With the dough hook attachment, process on speed 2 for 2 minutes. Increase the speed to 3 and add 1 tablespoons of flour mixture until the dough releases from the sides of the bowl. To know when it's done, the texture should be soft, slightly sticking but not enough to stick on fingers and when pressing down on it, the dough bounces it back.
- Transfer dough to a lightly floured work surface and form a ball by pulling dough under. Place in a large bowl lightly oil and roll the dough around to coat it with oil as well. Place a clean light dish towel and place the bowl in a draft-free area such as inside the oven (with temperature off) and let it rise for 2 hours or until it double in size.
- Transfer dough back to floured work surface and knead for a couple minutes. Stretch dough into a rounded rectangular shape of 1 foot long by 5-inched wide. Using a bench scrapper, cut it in half then each half in half and finally half again. This recipe makes 8 large hamburger buns but if prefer, it can always be cut in smaller pieces.
- Form a small ball with each piece by pulling dough under. Gently stretch each of them into a flat disc of ½-inch thick and place them onto a large baking sheet lined with silicone mat or parchment paper. Cover them with the same light dish towel and place it back to the oven (temperature off) for a second rise of 1 hour. Make sure the towel is NOT tucked under and place loosely on top otherwise the buns won't rise.
- When time is up, gently remove them from the oven and preheat it to 375ºF. Remove gently the towel and delicately brush an egg wash on each bun - be gentle otherwise they might deflate. Sprinkle sesame seeds over and transfer to preheated oven. Bake for 17 minutes or until golden brown.
- Remove from the heat and let buns cool off completely before separating them and then slicing them in half crosswise for the burgers.
Nutrition Facts : Calories 267.4, Fat 6.6, SaturatedFat 3.2, Cholesterol 34.7, Sodium 340.4, Carbohydrate 44.8, Fiber 1.8, Sugar 4.5, Protein 6.8
HAMBURGERS - IT'S IN THE BUN
My grandmother used this recipe at her summer resort. Preparation of vegetables is very important. All vegetables should be thinly shaved with large knife. She used to cook these burgers and people would come from miles to eat at her kitchen and then go fishing.
Provided by Dsummers
Categories Hamburgers
Time 17m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill to high heat, and lightly oil grate.
- Divide the ground beef into 4 balls, and flatten into patties between sheets of waxed paper. Lay patties onto the grate of the prepared grill. Sprinkle the tops of the burgers with salt. Grill for about 5 minutes per side, or to desired degree of doneness.
- While the burgers are cooking, spread each top bun with 1 teaspoon of butter, and spread each bottom bun with 1 teaspoon of mustard. Place the buns onto the grill for just a minute to toast.
- Assemble the burgers in this order: Bun, onion, burger patty, cheese, tomato, lettuce, a pinch of salt, and top bun. Spread mayonnaise onto top bun if using.
Nutrition Facts : Calories 663.3 calories, Carbohydrate 25.5 g, Cholesterol 135.6 mg, Fat 48.7 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 21.4 g, Sodium 764 mg, Sugar 5 g
SOFT HAMBURGER BUNS
Finally, the perfect burger bun recipe! These are very soft buns, yet strong enough for all the hamburger fixings. A long wait on the rising, but well worth it. Adapted from http://www.ahomemadechef.net.
Provided by Jen in Victoria
Categories Breads
Time 2h54m
Yield 8-10 buns
Number Of Ingredients 9
Steps:
- Place all dough ingredients into the bowl of a stand mixer. Knead for 4-5 minutes.
- Let rise, covered, for an hour, or until doubled in size.
- Punch down dough and divide into 10-12 pieces. Let rest for 10 minutes.
- Shape each piece into a ball and place on a greased cookie sheet, fairly close to each other. Squish the tops down gently with your hand. The buns will look small but they will get much bigger during their second rise.
- Let rise for 45 minutes to an hour. Preheat oven to 375 degrees.
- Make the egg wash by mixing the egg and water. Brush over the tops of the buns (helps with browning) and sprinkle with sesame seeds, if desired.
- Bake for 20-24 minutes.
HAMBURGER BUNS
This recipe makes a classic sesame-studded hamburger bun with just the right amount of sweetness and richness to complement but not overwhelm a beefy patty (or whatever you like to put on your bun). It toasts beautifully, which is recommended to add a bit of sturdiness to the soft crumb. Make sure you let the dough proof fully before baking, otherwise the surface of the buns might split. The recipe time factors in dough preparation. If you already have all-purpose enriched bread dough on hand, this is much swifter work.
Provided by Claire Saffitz
Categories breads
Time 7h45m
Yield 10 buns
Number Of Ingredients 5
Steps:
- Prepare the baking sheets: Line two large rimmed baking sheets with parchment paper. Lightly brush or spray the parchment with oil, then set aside.
- Portion the dough: Remove the dough from the refrigerator and uncover. Scrape the dough from the bowl and place on the work surface. Use the heel of your hand to knock out the gas and deflate the risen dough, which will be quite firm. Using a kitchen scale and a bench scraper or a knife, portion the dough into 10 equal pieces. (Each piece will weigh about 113 grams.) If you don't have a kitchen scale, you can eyeball it.
- Form the buns: Working with one piece of dough at a time, fold it onto itself a few times to create a smooth surface, then gather the edges and pinch them together to form a smooth bundle of dough that looks like a garlic bulb. Place it seam-side down on the work surface and position your hand over the dough, palm barely touching the top and fingers lightly cupping it and resting on the work surface. Drag your hand - and the dough with it - slowly across the surface, moving it in small rapid circles. The friction between the dough and the surface will help tighten the dome so your buns will have a uniform, round shape. You shouldn't need to add flour, since the cold dough is easier to handle and less sticky, but if your dough is slightly warm or otherwise sticky, add just a bit of flour to make it easier to handle. Continue with all the pieces of dough, then arrange the balls on the prepared baking sheets, 5 per sheet, spacing evenly.
- Proof the buns: The buns proof best in a humid environment, so use a spray bottle, if you have one, to lightly spritz the baking sheets with water, or just sprinkle some water around the buns with your fingertips. Loosely cover the baking sheets with plastic wrap, then cover with a damp kitchen towel. Let sit at room temperature, undisturbed, until the buns have doubled in size and appear puffed and balloonlike, 1 1/2 to 2 hours.
- Meanwhile, arrange one oven rack in the upper third and one in the lower third of the oven, then heat it to 350 degrees. Beat the egg in a small bowl until no streaks remain, then set aside.
- Test the buns: To see if the buns are fully proofed, uncover one, lightly oil your finger, and poke the surface gently. It should feel filled with air, spring back and hold a slight indentation from your finger. If it doesn't, cover again and continue to let them rise, repeating the test every 10 or 15 minutes.
- Apply egg wash and bake the buns: Brush the surfaces of the proofed buns generously with the beaten egg and sprinkle the sesame seeds over top. Transfer the pans to the oven, one on each rack. Bake, rotating each pan 180 degrees and top to bottom after 13 minutes, until the buns are puffed and deeply browned, 18 to 22 minutes. Remove from the oven and let cool completely on the baking sheets. Split horizontally with a serrated knife.
NIFTY HAMBURGERS ON A BUN
Make and share this Nifty Hamburgers on a Bun recipe from Food.com.
Provided by Queen of Everything
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 500 degrees F.
- Spread cut sides of hamburgers buns or one side of each bread slice with mustard.
- Mix meat, onion, salt and pepper.
- Spread mixture over the mustard, being careful to bring it to the edges of the buns.
- Place meat sides up on an ungreased baking sheet.
- Bake until desired doneness is reached, about 5 minutes.
- NOTE: If you like, you can have these burgers ready and waiting in the freezer for last-minute cooking.
- After spreading the meat mixture over the buns, wrap each securely in heavy-duty or double thickness of regular aluminum foil and label; freeze no longer than 2 months.
- To serve, unwrap desired number of hamburgers and bake about 10 minutes.
Nutrition Facts : Calories 323.9, Fat 13.2, SaturatedFat 5.1, Cholesterol 73.7, Sodium 862.6, Carbohydrate 22.3, Fiber 1.1, Sugar 3.1, Protein 26.9
More about "hamburgers its in the bun food"
HAMBURGER - WIKIPEDIA
From en.wikipedia.org
THE BEST BURGER RECIPE – SO GOOD THE BUN GETS IN THE …
From oursavorylife.com
BETWEEN THE BUN - BURGERS, DOGS AND MORE - YELP
From yelp.com
107 Yelp reviewsLocation 2222 W Southport Rd Ste A Indianapolis, IN 46217
HAMBURGERS - IT'S IN THE BUN | PUNCHFORK
From punchfork.com
11 REASONS WHY YOU SHOULD NEVER EAT HAMBURGERS, LIKE, EVER
From shefinds.com
HOMEMADE HAMBURGER BUNS - DAMN DELICIOUS
From damndelicious.net
HAMBURGER IN A BUN RECIPE | EAT SMARTER USA
From eatsmarter.com
HOW TO TOAST HAMBURGER BUNS LIKE A BOSS - COOKING CHEW
From cookingchew.com
WHAT TO DO WITH LEFTOVER HAMBURGER BUNS: 10+ IDEAS
From shelfcooking.com
WHY YOU SHOULD BE WORRIED ABOUT THE CHEMICALS IN YOUR …
From eatthis.com
HAMBURGERS - IT'S IN THE BUN - AMERICAN RECIPES
From fooddiez.com
HAMBURGER BUN RECIPE: 7 BEST HEALTH BENEFITS - MOMY FOOD
From momyfood.com
HOW TO MAKE BUTTER BURGERS, THE JUICIEST OF THEM ALL
From epicurious.com
WHERE HAMBURGERS BEGAN—AND HOW THEY BECAME AN ICONIC …
From history.com
BEST COOKING BURGER RECIPES: HAMBURGERS - IT'S IN THE BUN
From worldbestburgerrecipe.blogspot.com
IS IT HEALTHY TO EAT A BURGER WITHOUT A BUN? - JUST A TASTE
From just-a-taste.com
20 INTERESTING FACTS ABOUT BURGERS - FACTS LEGEND
From factslegend.org
EASY HOMEMADE HAMBURGER BUNS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
HOW THE HAMBURGER BECAME AMERICA'S FOOD - BALL PARK BUNS
From ballparkbuns.com
THE ART OF PERFECTLY GRILLED HAMBURGERS FROM BUN TO BUN
From blog.greatharvest.com
HOMEMADE HAMBURGER BUNS {SOFT & FLUFFY} - TASTES OF LIZZY T
From tastesoflizzyt.com
FRINKFOOD - HAMBURGERS - IT'S IN THE BUN
From frinkfood.com
WHAT TO SERVE WITH BURGERS: 21 TASTY SIDE DISHES - INSANELY GOOD
From insanelygoodrecipes.com
HAMBURGERS - IT'S IN THE BUN | COOKING RECIPES, RECIPES, HAMBURGER
From pinterest.com
HAMBURGERS - IT'S IN THE BUN POPULAR RECIPES
From wenling--fiona.blogspot.com
CAN YOU FREEZE HAMBURGER BUNS? - PREPARED COOKS
From preparedcooks.com
HOW TO SOFTEN HAMBURGER BUNS - FANATICALLY FOOD
From fanaticallyfood.com
BEST BURGERS IN THE OVEN RECIPE - HOW TO COOK BURGERS IN THE …
From delish.com
WHAT IS A HAMBURGER BUN? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
HOMEMADE HAMBURGER BUNS (BURGER BUNS) - JOYFOODSUNSHINE
From joyfoodsunshine.com
IS IT THE MEAT OR THE BUN THAT MAKES A BURGER UNHEALTHY? - QUORA
From quora.com
THE BEST HAMBURGER BUNS YOU CAN BUY IN THE STORE - EPICURIOUS
From epicurious.com
HAMBURGER BUNS – THE FOOD NANNY
From thefoodnanny.com
HOW TO TOAST HAMBURGER BUNS LIKE A RESTAURANT - THE KITCHEN CHAIR
From thekitchenchair.com
THE BURGER RANT (IT’S ALL ABOUT THE BUN) - BURNT MY FINGERS
From burntmyfingers.com
ORIGINAL MENU HAMBURGERS - IT'S IN THE BUN :: BEST DISHES
From wenleen.blogspot.com
QUICK ANSWER: IS A BURGER A SANDWICH? WHAT'S THE DIFFERENCE?
From kitchensubstitute.com
WHAT'S REALLY IN FAST FOOD BURGERS? | EAT THIS, NOT THAT!
From eatthis.com
CAN YOU FREEZE HAMBURGER BUNS? THE COMPLETE GUIDE - EATDELIGHTS
From eatdelights.com
HAMBURGER BUN | BAKING PROCESSES | BAKERPEDIA
From bakerpedia.com
HAMBURGERS - IT'S IN THE BUN - REVIEW BY CHRIS - ALLRECIPES.COM
QUICK AND EASY HAMBURGER BUNS (READY IN ONLY 30 MIN!)
From thefeatherednester.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love