Burger Buns
Burger Buns: Soft, Fluffy, and Made for Plant-Based Patties
If you’ve ever made a homemade veggie burger, you know the bun can make or break the whole experience. These burger buns are soft, lightly chewy, and just sturdy enough to hold up to juicy black bean burgers, saucy tofu patties, or your favorite summer sandwich fillings. Once you try making your own, you’ll never want to go back to store-bought!
The History and Inspiration Behind This Recipe
When I first started making my own veggie burgers, I quickly realized that store-bought buns just didn’t do them justice. They were either too flimsy or too sweet. That’s when I started testing my own bun recipes—and after a lot of floury kitchen experiments, this one stuck. These burger buns are a regular in my summer kitchen now, making every burger night feel just a little extra special. One of my favorite ways to enjoy these buns is with my favorite black bean burgers!
Why You’ll Love These Burger Buns
These burger buns strike the perfect balance between soft and structured. They’re light and pillowy inside but have just enough bite to hold together when loaded with fillings. They’re easy to make with pantry staples and far more flavorful than anything you’ll find in a plastic bag at the store.
Fun Flavor Variations For Your Burger Buns
Why settle for plain when you can get creative with different flavor combinations:
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Garlic & Herb: Add dried oregano, basil, and garlic powder to the dough for an herby twist.
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Everything Seasoning: Sprinkle everything bagel seasoning on top before baking for a salty, seedy crust rather than just sesame seeds to mix things up.
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Whole Wheat: Swap half of the all-purpose flour for whole wheat flour for a heartier, more rustic bun.
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Sweet Onion: Knead in some caramelized onions for added depth and a subtle sweetness.
Serving Ideas For Your Burger Buns
These burger buns are incredibly versatile and can be used in various ways:
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Classic Burgers: Serve with your favorite plant-based burger, like my favorite black bean burgers, and toppings.
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Breakfast Sandwiches: Layer with tofu scramble, avocado, and vegan cheese.
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Pulled Jackfruit Sandwiches: These buns are sturdy enough to hold saucy fillings like BBQ jackfruit.
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Picnic Sliders: Make mini versions for a shareable, summer-friendly spread.
Tips For The Best Burger Buns
For the best results, follow these simple tips to perfect your burger buns every time:
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Don’t rush the rise: Let the dough rise until doubled for the fluffiest texture.
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Brush with a vegan egg wash: A light coating of the vegan egg wash before baking helps create that golden top and to help the sesame seeds stick while baking.
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Measure your flour properly: Spoon and level it to avoid dry dough.
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Let them cool before slicing: Cutting too soon can make the texture gummy and these buns will only get softer as they cool.
The Final Bite
These burger buns might seem simple, but they bring a homemade touch that makes every burger taste better. Whether you’re meal prepping for the week or setting up for a summer grill night, these buns are a must-have in your plant-based kitchen. Once you master the art of a great bun, the possibilities for delicious sandwiches are endless. Leave a comment below to share your experience and any tips you may have for making these burger buns even more delicious!
Burger Buns
Equipment
- Electric Mixer or Stand Mixer Optional
- Mixing Bowl
- Baking Sheet
Ingredients
Burger Buns
- 1½ cups Warm Water About 110 to 120°F
- 2 tbsp Cane Sugar
- 2¼ tsp Instant Yeast
- 4¾ cups Bread Flour You can also use all-purpose flour
- 2 tsp Sea Salt
- 4 tbsp Olive Oil
Egg Wash, Optional
- 3 tbsp Plain Unsweetened Plant-Based Milk
- ½ tsp Maple Syrup of Agave
- 1 tsp Mustard Omit if making sweet buns
- 1 tbsp Sesame Seed or Everything But the Bagel Seasoning
Instructions
- Warm your water to 110 to 120℉. Then add your cane sugar and yeast then gently mix to combined mix. Set aside and let set for 5 to 10 minutes for the yeast to get bubbly and activate. If after 5 minutes there are no bubbles, your yeast is likely no longer active. Start over with new yeast.
- While the yeast is activating, in a large bowl or your stand mixer, whisk together the flour and salt. Then after 5 to 10 minutes, add the water and yeast mixture and the olive oil. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
- Using either your hands or an electric mixer with the dough hook, knead the dough for 8 to 10 minutes. The dough might be sticky at first, but you can add up to ¼ cup flour while kneading to make it easier to manage and for the dough to come together and build tension. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed.
- After you have kneaded your dough, lightly grease your dough ball of dough with some additional oil and place it back into the bowl in a ball. Cover the bowl with plastic wrap or a kitchen towel and let it sit for at least 1 hour on the counter in a warm area. The dough should rise and double in size.
- After an hour or once your dough has doubled in size, punch down the dough and remove it from the bowl.
- Divide the dough into 10 equal balls, or 8 if you want very large buns, and roll each into a ball. Using your fingers, pinch and pull the undersides to shape each a round ball.
- Using 1 or 2 baking sheets, lined with parchment paper or silicone baking mats, line up your small dough balls, about 4 inches apart if you don't want them to spread into one another / touch while rising or baking.
- Cover your baking sheets and dough balls with a light kitchen towel and allow the balls to rise for another 45 minutes. During the last 20 minutes of the rise, preheat your oven to 400℉. Also, make your egg wash, add your plant-based milk, maple syrup or agave, and mustard in a mixing bowl, and mix to combine.
- Using a pastry brush, brush your vegan egg wash over the buns and the sides. Sprinkle some sesame seeds over the top, if using.
- Bake your buns for 15 minutes. Remove, and allow to cool on the baking sheet for about 5 minutes, then transfer to your cooling rack and allow the buns to fully cool. Do not try to slice the buns while they are still hot. Note the buns will also soften as they cool.
- Slice, tear, slather in butter, enjoy any way you want! I really love using these buns with my black bean burgers*!
Notes