Over the weekend, I really really felt like a hamburger. I'm not sure why, but we had ground beef in the freezer and I just really felt like it. As many of you know, I'm pretty lazy but lazy in the opposite direction of most people. I'm too lazy to go to the store to buy tortillas, so I make them instead. This time, I was too lazy to go to the store, so I made hamburger buns. It shouldn't make sense, I did it anyway.
I'm so happy I made these buns. They were delicious and extremely easy. They were soft like you want a hamburger bun to be, but heartier tasting due to the whole wheat and the oats. These would be perfect to make for you next bbq (but if you're hosting a party, you probably have enough on your mind that you don't want to think about making hamburger buns). There was only one problem... this recipe makes 10 hamburger buns. This isn't an issue when you have a family of 4, but it is an issue for just to people.
The rest of the buns are in the freezer now. I made hamburgers the first day and he second day we made sweet potato black bean burgers. I wasn't sure how the man would feel about these vegetarian burgers, but they were a hit for both of us. These patties were vegan and gluten free too. I mean, they're not gluten free on a bun and they're not vegan when you use chipotle mayonnaise as your topping of choice, but oh well. If you care, these would be just as good with avocado, lettuce and field greens in a simple salad.
Ingredients for Buns
- 2 cups AP flour
- 1 cup whole wheat flour
- 1/3 cup rolled oats
- 1/2 cup water
- 1/2 cup milk
- 4 Tbsp unsalted butter
- 1 tsp salt
- 3 Tbsp sugar
- 1 egg
- 2 1/4 tsp yeast
- mixed sesame, fennel and caraway seeds
- Heat water, milk, salt, sugar and butter on the stove until just warm and dissolved.
- Mix flours, oats, egg and yeast in a mixing bowl. Slowly add liquid mixture and mix until incorporated. Knead 5 minutes until soft and springy
- Let rise in a warm place for an hour until doubled in size. Divide into 10 sections and roll into balls,
- Flatten dough slightly until they are 4 inch diameter circles. Place on a prepared baking sheet. Brush the tops with milk, sprinkle with seeds and let rise another 45 minutes or until almost doubled again.
- Bake in preheated 375 degree oven for 15 minutes or until done. Serve with your desired burger fixing.
Ingredients for sweet potato black bean burger (makes 4 patties)
- 1 cup mashed sweet potato
- 1/2 cup black beans
- 1/4-1/2 cup corn (optional)
- about 3/4 cup brown rice (I used a brown rice quinoa blend)
- 3-4 Tbsp almond flour
- 1/4 cup minced onion
- 2 Tbsp minced parsley
- 2 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste (sugar as well, if desired)
- Mix all ingredients together and let rest for 10 minutes for the moisture to absorb. Adjust moisture as necessary, adding more rice or almond flour if needed to hold its shape.
- Form into patties and place on prepared baking sheet. Bake at 400 degrees for 40 minutes, flipping burgers over halfway through
- Serve with avocado, lettuce, tomato and chipotle mayo. They're not vegan this way...but whoops.