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Have you ever made your own burger? Many make their own burger patties, but then use store-bought burger buns. So that your burger can rise to the next taste level, you should definitely make the buns yourself. In this post, I’ll show you how you can make delicious burgers yourself. The focus is on the brioche burger bun.
Who does not know them – those sticky burger buns from the supermarket, which are simply placed quickly on the toaster or used to make burgers without any armor. However, the homemade burger only tastes half as good if you use a ready-made 0-8-15 bun. If you want to prepare really tasty burgers, you should definitely prepare the bun yourself. A slightly sweet brioche roll, which is nice and fluffy and makes your burger a special eating experience, is particularly suitable for this.
For preparing the brioche buns
The basis of the brioche burger bun is yeast, egg, flour and a little sugar. In order for the bun to be nice and fluffy afterwards, it is important to knead the dough particularly well and let it rise sufficiently. In addition, when shaping the rolls, you should make sure that you get some tension into the dough. You can do this by pulling the individual buns apart again and again and folding the “corners” inwards again before you work them into a round bun.
After the shaped rolls have risen for another 30 minutes, you can brush them with a little egg yolk and sprinkle with sesame seeds. This gives them their shine on the surface when baking. They are then baked for a relatively short time at 200 degrees for about 20 minutes so that they remain nice and light and fluffy inside. This will give you an ideal brioche bun result that you can then continue to work with.
How you then design your burger is up to you. I used a mixture of romaine lettuce, tomatoes, cucumber, red onions and of course cheddar for my burgers. The patty consisted of 100% reduced-fat beef, which I simply seasoned with salt and pepper and fried medium in a pan. For the sauces I only used a little ketchup and a special burger sauce. But the same applies here: let your imagination run wild!
Nutritional information per bun
Calories: 381 – Protein: 12g – Fat: 9g – Carbs: 63g
Homemade Burger with Brioche Buns
- 35ml warm milk
- 75ml warm water
- ½ cube fresh yeast
- 1 tbsp brown sugar
- 1 organic egg size L (dough)
- 200g wheat flour type 405 + a little more to work with
- 125g spelt flour
- 1TL salt
- 30g soft butter
- 1 organic egg to coat the buns
- sesame seeds
- Step 1 Remove the butter and 1 egg from the refrigerator in time and bring to room temperature. Crumble the yeast into a small container and mix with sugar. Let stand for a short time. In the meantime, mix the milk and water and heat to body temperature. Then add to the yeast-sugar mixture and wait for the yeast to activate and bubbles to form on the surface
- Step 2 Pour all dry ingredients and butter into a large mixing bowl and add the yeast water and 1 egg. Knead the dough vigorously with dough hook or a food processor until the dough comes away from the sides. Take the dough out of the bowl and knead vigorously on a floured work surface. Incorporate just enough more until the dough no longer sticks. Put the dough in a bowl and let it rise in a warm place for 2 hours. If the dough already goes over the edge after 1 hour, knead it again and let it rise for another hour.
- Step 3 After the 2 hours, knead the dough one last time and cut off 4 pieces of the same size (for me about 125g each). Now flatten the dough pieces in your hand and fold the ends in the middle. Finally, turn into round buns on a floured surface
- Step 4 Place the brioche burger buns on a baking sheet covered with baking paper and let them rise for a final 30 minutes. In the meantime, preheat the oven. (200 degrees Celsius top/bottom heat)
Mix one egg with 1 tablespoon water, brush Brioche Burger Buns with it and sprinkle sesame seeds on top. Bake the buns for about 20 minutes, until the surface is lightly browned and the bun is still soft.