Finding good quality brioche burger buns in the supermarket can be near impossible. What many people don’t realise, is that making them yourself is really not that complicated. I’m here to show you step by step how to make your own brioche burger buns!
There’s something really satisfying about making your own bread. Perhaps it’s because of the time it takes to rise and bake, or perhaps it’s because it’s something we rarely do these days. One this is for certain, when you make your own bread, you savour it so much more than you would the store-bought equivalent.
Learning to make your own brioche burger buns is not as difficult as you might think, especially if you’ve got a mixer to give you a helping hand – or a muscular male friend. The most important step in this recipe is the rolling of the buns. Take the time to roll them as smoothly as possible so you don’t have misshapen buns when they rise.
To make the two burgers in the photo, take 400g of minced beef and form them into patties. Cook them in a hot frypan until cooked to your liking. Next, pickle some shredded cabbage by placing it in a bowl and covering it with vinegar and 3 tbsp of agave syrup. Let this pickle while you make the sauce. I love blue cheese sauce so that’s exactly what I made for my burger. It’s easy to make, just heat blue cheese and cream until creamy and smooth. Finally fry some bacon and caramelise a couple of onions. Wack it all between your beautiful homemade buns and enjoy! I’m not going to give you exact quantities for the burger because it’s all about being creative and adding whatever you like to eat!
Tell me lovely readers, what do you like to add to your homemade burgers?
How to Make Your Own Brioche Burger Buns
- 250ml of lukewarm water
- 60ml of lukewarm milk
- 2 tsp of instant dried yeast
- 2 tbsp. of caster sugar
- 500g of plain flour
- 50g of butter, at room temp
- 1 egg
- 2 tsp of salt
- 2 tbsp of milk
- In a small bowl, whisk together the yeast, sugar, warm water and milk. Set aside.
- Sift the flour into the bowl of your mixer and add the butter. Using the mixer’s paddle attachment, mix the butter and flour together until it becomes a sandy texture.
- Change the attachment to the dough hook and add the egg, salt and yeast mixture. Kneed on the lowest speed for 10 minutes, or 20 minutes if you’re doing by hand. The dough should become elastic, smooth and sticky. Use a spatula or wooden spoon to transfer the dough into a large greased bowl. Cover with plastic film and place in a warm area to rise for 2 hours or until it’s doubled in size.
- Transfer the dough onto a floured surface and knead the dough for a minute more. Roll it into a big sausage and cut it into 8 equal size pieces. Flour your hands and take the time to roll each piece into a perfectly smooth ball.
- Cover two baking trays in baking paper and place 4 buns on each tray. Make sure you give them enough space as they’ll rise again. Cover with a clean tea towel and allow to rise for another hour.
- Preheat the oven to 200°C.
- Whisk together the milk and egg and gently brush a thin coat over each bun. Bake for 15 minutes or until golden brown.