Everybody needs a delicious and simple burger bun recipe. Whether you’re having beef burgers, chicken, turkey or veggies patties these buns are amazing!
Soft, tasty and super easy to make. All thanks to a secret ingredient that is added to the dough; potatoes 🙂 I was actually surprised about how amazing these buns turned out. I never used to think potato burger buns were the way to go but this has been my go to burger bun recipe since the first time i made them.
The dough itself is quite simple using just mashed potatoes, butter and egg as the moist makers. You also use some of the starchy potato water to bind the dough and in turn helps the buns rise beautifully.
The size of the buns depend on you, making 9 large, 12 medium or even 27 mini burger buns like in this photo below.
To make the minis, after the dough has risen the first time, divide the dough into 3 balls. Divide each dough ball into 9 then each of the 9 into 3 equalling 27 all together.
Take each one of the small balls and flatten into a round disc shape. Add a small slice of cheese, pickles, diced onions or any other filling you like. This is actually going to be the top of the mini burger so keep that in mind.
After you’ve added the toppings, place a small, round piece of FULLY cooked burger (the meat will NOT continue cooking in the oven) onto the fillings then pinch the dough around it all to seal it closed. Roll into a ball and place upside down (with the sealed side down) onto a floured baking tray. Cover and leave to rise then bake normally as stated below.
I have made these buns numerous times and they are definitely the family favourite.
The perfect burger bun recipe! Try and you wont be disappointed 🙂
Perfect Burger Buns
Recipe makes 9 large buns and can be easily doubled
- 1 pound (450 grams) russet potato, peeled and cut into 1-inch pieces
- 2 tablespoons (25gms) unsalted butter, cut into 4 1-inch pieces
- 2¼ cups (315gms) all purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 large egg
- 2 tablespoons (45mls) heavy (whipping) cream, for brushing on rolls
- 1 tablespoon sesame seeds (optional)
- Place potatoes in medium saucepan and add water just to cover. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are cooked through, 8 to 10 minutes. You’ll know they’re done when a sharp knife goes through the potatoes without any resistance.
- Transfer 5 tablespoons of the potato cooking water to a small bowl to cool. Drain the potatoes, reserving aside a few more tablespoons of the water in another small bowl; you might need them later.
- Return potatoes to the saucepan and place over low heat. Cook, stirring occasionally, until any surface moisture has evaporated and the potatoes look dry, about 1 minute.
- Remove from heat. Process potatoes through ricer or food mill or mash well with potato masher. Measure 1 very firmly packed cup (8oz) of potatoes and transfer to a medium bowl. Stir in butter until melted. Reserve any remaining potatoes for another use.
- In the bowl of a standing mixer (or a large bowl if kneading by hand) whisk together the flour, sugar, yeast and salt.
- Add warm potato mixture to flour mixture and work it in with hands until well combined (some large lumps are OK)
- Add the egg and the reserved 5 tablespoons of potato water; mix with dough hook (or wooden spoon) on low speed until dough is soft and slightly sticky, 8 to 10 minutes. The dough will start out looking very dry and tough and having a hard time getting kneaded, but it will soften and get stickier as the mixing progresses. When finished kneading, the dough should stick to the bottom of the mixing bowl but clears out the sides and feel tacky. If the dough feels dry and not tacky to the touch, add a little bit of the extra potato water to soften it up.
- Shape the dough into a ball and place in a lightly oiled container, flipping and turning once to get it well oiled. Cover tightly with plastic wrap and allow to rise in a warm place until almost doubled in size, 30 to 40 minutes.
- Once doubled punch down and shape into dough balls. Place on floured baking tray and cover to rise again until puffy, about an hour.
- Once risen, brush tops with cream and sprinkle sesame seeds if using. Bake in a 200C preheated oven for about 15 minutes until golden brown.
Recipe adapted from Cleobuttera
To view step by step photos of how to make the mini cheeseburgers, please click on Cleobuttera’s link above 🙂