Quick Burger Buns

Smash Burger with American cheese, tomatoes, Romaine lettuce and grilled red onions on a black sesame seed bun.

Baking your own burger buns is definitely a burger game changer. No more flat, gummy, or worse soggy buns ruining your perfect burger. With this recipe you will be able to make fluffy burger buns in about an hour!

This recipe calls for potato flour but if you do not have it you can use instant potato flakes finely ground in your food processor.

Telly’s Tips

❖ If you are able to, use fresh ground beef. You will notice a huge difference in the flavor and texture of your burgers. I have a KitchenAid stand mixer and use a meat grinding attachment but if you do not have a grinder you can always ask your butcher to grind the meat for you! For burgers I like to use a well marbled chuck roast, the fat keeps the meat from being dry and adds a lot of flavor.

❖ Do not mess with the meat too much. I like to let my freshly ground beef rest in the fridge while I make the buns and prep the toppings. Do not season the meat until you have shaped them and are ready to cook them.

❖ Season patty liberally with salt and pepper or with your seasoning of choice.

❖ Toast your buns!

❖ Get creative with your toppings.

Best Burger Buns

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Yield: 12-16

Author: Telly

Prep time: 15 MinCook time: 15 MinInactive time: 50 MinTotal time: 1 H & 20 M

Fluffy burger buns

Ingredients

• 2 tablespoons Red Star active dry yeast
• 1 teaspoon sugar
• 2 teaspoons salt
• 720 grams all purpose flour
• 3 tablespoons potato flour*
• 2 Cups warm water
• 2 tablespoons butter, softened
• 1 egg white whisked with 1 tablespoon water
• 1 tablespoon sesame seeds or everything bagel seasoning (optional)

Instructions

1. In the bowl of your stand mixer combine flour, salt, sugar, yeast and potato flour. Turn on the mixer on the lowest speed to combine.
2. Add the warm water and let the dough knead until a shaggy dough forms.
3. Add the butter and let the dough knead until it is smooth and elastic, around 6-8 minutes.
4. Place the dough into a lightly oiled bowl and let rise, covered, in a warm, dry place for 30 minutes, the dough will have doubled in size.
5. Punch down dough and divide into equal pieces, I like to use a kitchen scale for this to ensure that all of my buns are the same size.
6. Roll dough between your clean hands until a smooth ball forms and place onto a parchment lined baking sheet about 2 inches apart.
7. Let the buns rise uncovered for 20 minutes.
8. While the buns rise preheat your oven to 425 degrees.
9. Brush buns with egg wash, be gentle, you do not want them to deflate.
10. Sprinkle lightly with sesame seeds if using.
11. Bake for 15-18 minutes until the buns are a deep golden brown.

Notes

You can cut the recipe in half and make 6-8 buns.

Nutrition Facts

Calories

277.23

Fat (grams)

3.03 g

Sat. Fat (grams)

1.40 g

Carbs (grams)

53.41 g

Fiber (grams)

2.28 g

Net carbs

51.14 g

Sugar (grams)

1.36 g

Protein (grams)

8.13 g

Sodium (milligrams)

445.63 mg

Cholesterol (grams)

5.09 mg