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Heavenly fluffy and soft are these hamburger buns. They are vegan and much tastier than those from the supermarket. Here I show you how to make burger buns yourself. Topped with vegan burger patties, crunchy veggies and fresh lettuce, they taste incredibly delicious. Plus, the burger buns are quick and easy to make from a few common ingredients. You can find a detailed hamburger bun recipe with exact quantities and step-by-step instructions right below.
Vegan burger buns: how does it work?
Classic burger buns are made with milk and butter. For a vegan version, simply replace cow’s milk with plant milk and butter with vegan margarine. Soy milk is best for the burger bun recipe, as it provides a good binding of the yeast dough. Alternatively, you can also use almond milk, coconut milk, oat milk or lupine milk. You can make the vegetable milk yourself beforehand. Also use vegan organic margarine for the hamburger bun recipe.
Homemade hamburger buns vs. store-bought
These homemade burger buns are just as soft as ones from the supermarket, but they don’t crumble or break. Unlike store-bought buns, which usually contain animal products, these buns are vegan and taste much better. Also, homemade hamburger buns do not contain additives, which is not the case with those from the store. Last but not least, vegan burger buns are easy to make, so you can make them yourself without much baking skills.
Making burger buns: with fresh or dry yeast?
I had made my buns with fresh yeast. But if you don’t have fresh yeast at home, or just prefer to use dry yeast, you can of course do it. For the vegan burger buns recipe you’ll find below, you’ll then need 7g of dry yeast. Just like fresh yeast, you dissolve it together with sugar in lukewarm plant milk.
Hamburger buns: how to make them soft and fluffy?
If you want your burger buns to be as soft and fluffy as those from the supermarket, there are a few things you should keep in mind when making them yourself. It is important to knead the yeast dough for the buns thoroughly, i.e. for about 10 minutes. You should also give it enough time to rise. Before baking the burger buns, the oven must be well preheated. You should not bake them too long and at a high oven temperature. In addition, the humidity must be high. For this, a small heat-resistant container with water goes into the oven before heating, so that the water can also get hot before the burger buns are baked. If you forget to put a container with water in the oven before heating, you can put it in the oven at the same time as the buns, but in this case you must fill the container with boiling water. Immediately after baking, cover the hamburger buns on the baking sheet with a dry towel. If you keep all this in mind, the vegan burger buns will be fluffy soft, but not crumbly unlike store-bought ones.
How to store the vegan burger buns?
Homemade burger buns taste best fresh. So consume them immediately after baking, after they have cooled a bit. You can store the leftover buns in an airtight container in the refrigerator. They will keep for about 3 days. Before serving, you can warm them up briefly in the toaster or oven. You can also freeze the buns. To do so, pack them in an airtight container when they have cooled completely after baking. Let them thaw at room temperature before serving and then reheat them in the toaster or oven.
These hamburger buns are
- vegan – without animal products,
- very tasty,
- without additives unlike those from the supermarket,
- not crumbly,
- perfect for homemade burgers,
- easy to make from common ingredients.
How to make burger buns: the recipe
The exact quantities and step-by-step instructions for making vegan burger buns yourself can be found here below in the box recipe.
The vegan burger buns recipe is really very easy. You need a few common ingredients for it. The preparation is also pretty quick. The only thing is that the yeast dough needs enough time to rise. So, to make hamburger buns, you’ll need flour, yeast, lukewarm plant milk, vegan soft margarine, small amount of sugar and some salt. To coat and sprinkle the burger buns, you’ll also need some room-warm plant milk and sesame seeds.
How to make vegan burger buns: this is how it works
- Dissolve fresh yeast and sugar in lukewarm plant milk. Mix flour with salt, add yeast mixture and knead into a firm dough. Knead in vegan margarine, then knead the dough for about 10 minutes and let it rise for 1 hour.
- Then divide the yeast dough into 8 equal pieces and shape each piece into a ball. Spread the balls on baking sheet, flatten and let rise for 40 minutes.
- Bake the burger buns in a preheated oven at 220 °C for about 15 minutes until golden brown, placing a heatproof container with a small amount of water on the bottom of the oven. Done!
How to make hamburger buns: tips and tricks
- Vegetable milk, in which fresh yeast is dissolved, must necessarily be lukewarm. It must not be hot, nor cold, so that the yeast is activated faster.
- Soy milk is best for the burger bun recipe. Alternatively, you can use any other plant milk.
- Instead of fresh yeast, you can use dry yeast. For the recipe below you will need 7 g of it.
- Yeast is activated faster with a small amount of sugar. Therefore, add 1 tablespoon of sugar to the dough.
- Light wheat or spelt flour is best for hamburger buns. It makes them really soft. With whole wheat flour they become less fluffy.
- The amount of flour given in the recipe may vary. Therefore, it is best to use a little less flour at first and add more as needed to achieve the right consistency of the dough. The dough must be firm, but not dry and not mushy.
- It is important to knead the yeast dough for about 10 minutes so that vegan burger buns end up fluffy and soft.
- Be sure to let the yeast dough rise in a warm place. To do this, place the mixing bowl with the dough on the second rack from the bottom in the oven (do not turn on the oven) and place a bowl of hot water on the bottom of the oven (keep the oven door closed afterwards). This way you create an ideal climate for the yeast dough – with enough heat and moisture.
- Before baking, brush the burger buns very carefully and lightly with vegetable milk so that they do not collapse. It is imperative that the plant milk be at room temperature or lukewarm.
- Brushing the hamburger buns with plant milk before baking ensures that sesame seeds can adhere well to the buns, and that the burger buns turn golden brown after baking.
- To make the burger buns really soft and fluffy, they need to be baked briefly in a preheated oven at high temperatures with sufficient humidity.
- Cover the vegan burger buns with a towel immediately after baking to make them even softer and fluffier.
- If you don’t necessarily want the burger buns to be vegan, you can simply substitute plant milk for cow’s milk and vegan margarine for butter in the recipe.
- Homemade burger buns taste best fresh, right after baking. Store leftover burger buns in an airtight container in the refrigerator. They will keep for about 3 days. You can also freeze them. To do so, pack them in an airtight container when they have cooled after baking.
Have you made vegan hamburger buns using this recipe? I look forward to your results, your star rating and your comment on the recipe below about how you liked and succeeded with the burger buns.
Fancy more delicious vegan bread and bun recipes? Also try:
- How to make baguette: best recipe for French white bread sticks
- How to make kebab bread – vegan recipe for Turkish pita bread
Hamburger buns / vegan burger buns
- 280 ml plant milk (lukewarm)
- 75 g vegan margarine (as warm as room temperature)
- approx. 500 g flour
- 21 g fresh yeast
- 1 tbsp sugar
- 10 g salt
for brushing and sprinkling
- vegetable milk (room warm or lukewarm)
- Dissolve sugar and fresh yeast in lukewarm vegetable milk.
- Mix flour with salt, add the yeast mixture and knead it into a firm dough.
- Add soft margarine cut into pieces and knead it into the dough. Then knead the dough for about 10 minutes so that it becomes elastic, cover it with a towel and let it rise in a warm place for 1 hour.
- Knead the dough briefly, divide it into 8 equal pieces and form a ball from each piece. Spread the dough balls on a baking sheet lined with parchment paper, spacing them sufficiently apart, and flatten each ball with your hands into a round patty about 1.5 inches thick. Cover the round patties with a towel and let them rise in a warm place for 40 minutes.
- Place a heatproof container filled with a small amount of water (about 1/2 small cup) on the bottom of the oven and preheat the oven to 220 °C top and bottom heat. Spread the burger buns very carefully with room-warm or lukewarm vegetable milk, sprinkle with sesame seeds and bake until golden brown, about 15 minutes.
- Take the hamburger buns out of the oven, cover them on the baking sheet with a dry towel and let them cool.
- Soy milk is best for the burger bun recipe. Alternatively, any other plant milk will work.
- Instead of fresh yeast you can use dry yeast. You need 7 g of it for the recipe.
- Light wheat or spelt flour is best for hamburger buns. It makes them really soft.
- The amount of flour given in the recipe may vary. Therefore, it is best to use a little less flour at first and add some more as needed to achieve the right consistency of the dough. The dough must be firm, but not dry and not mushy.
- It is important to knead the yeast dough for about 10 minutes.
- Be sure to let the yeast dough rise in a warm place.
- Before baking, very carefully and lightly brush the burger buns with room-warm or lukewarm vegetable milk to prevent them from collapsing.
- To make the hamburger buns really soft and fluffy, bake them briefly in a preheated oven at high temperatures with sufficient humidity.
- Note the detailed tips and tricks for making vegan burger buns at the top of the post.