SaltyNina Beckers

Hamburger Buns

SaltyNina Beckers
Hamburger Buns

A good hamburger starts with a handmade bun. A bun that is soft, vaguely sweet and golden-yellow from the butter and egg; this is what makes these buns worth trying.

It is important that each hamburger item gets enough flavour attention and that the combination of sour, sweet & salt is well in balance. I used pickled red onions for the tangy accent, iceberg salad for the crunch, beef covered with Comte cheese for the richness all finished with a mayo-yoghurt-cabbage sauce.

I used these buns for classic burgers, but you can use them for a pimped up sandwich with all kinds of leftovers that still looks ‘oh so fancy’.

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Ingredients (10 buns) :

  • 650 g all-purpose flour

  • 11 g dry yeast (1 package)

  • 50 g caster sugar

  • 50 g butter

  • 10 g salt

  • 1,4 dl water

  • 1,8 dl milk

  • 3 egg-yolks (plus 1 whole egg for top)

  • 5 tablespoons black sesame seeds

Extra materials: Kenwood, scale, large skillet, pastry scraper


Directions:

  1. Mix the flour, sugar & yeast in the Kenwood.

  2. Use a microwave or pan to melt the butter. Add the milk & water and let it cool down for a few minutes.

  3. Add the warm butter-milk mixture to the dry ingredients and mix slowly.

  4. Add in the egg yolks 1 by 1 and continue to kneed (for about 10 minutes) until you get a smooth dough.

  5. Form the dough in a ball and put this in an oil covered bowl. Cover the dough with plastic foil and put it in a warm oven (max 40°C).

  6. Let the dough rise until the volume has doubled in size (at least 1 hour).

  7. Divide the dough in 10 equal portions and roll into balls using your hands.

  8. Arrange the balls in a baking paper covered round tin (I used a round spring form of 26 cm). Cover this with a towel and let it rise for 40 minutes.

  9. Mix 1 egg with a pinch of sea salt using a fork. Brush the buns with this mixture and sprinkle with the black sesame seeds.

  10. Put the buns in a pre-heated oven of 200°C and bake for about 11-12 minutes until they look golden brown.

  11. Cool them down on a cooling rank.

  12. Build your own hamburger with layers of sauce, veggies, burgers until it gets too dirty to eat.