Buns are more than just a vehicle to get from plate to mouth, although that’s their most important job. They’re also an excuse to add another layer of flavor to your burger.
I have to stifle a giggle every time I type “buns.” The scary thing is that I’m the mature one in the relationship
We took our favorite plain hamburger bun (and killer dinner roll) recipe and topped it with an “everything” mix of dried minced onion and garlic, poppy seeds, sesame seeds, and salt. That plain hamburger is suddenly a gourmet burger. And no one had to shell out $15 – or put on pants – to get it!
They make great sandwich rolls but we used the burger buns on an oldie but goodie: the Red Wine Burger. The savory Everything spice mix and grilled tomatoes cut the sweetness and paired nicely with the oaky merlot reduction.
Everything Hamburger Buns
The classic bagel topping transforms an ordinary hamburger bun into a rockstar.
- For the burger buns:
- 1 package (2 1/4 tsp) yeast
- 1 cup lukewarm water
- 2 Tbsp oil (vegetable, canola, or olive) plus more for greasing bowl
- 2 large eggs, divided
- 3 Tbsp sugar
- 3 1/4 cups flour
- 1 tsp salt
- For the Everything topping:
- 2 tsp dried minced garlic
- 2 tsp dried minced onion
- 1 tsp kosher salt
- 2 tsp poppy seeds
- 2 tsp sesame seeds (I had a black & white mixture)
- Add warm water to the bowl of your mixer and sprinkle the yeast over top. Let sit 10 minutes, until frothy.
- Add the, oil, 1 egg, and sugar to the bowl.
- Add the flour and salt, mixing on medium-low speed with the hook until the dough holds together, about 2 minutes. The dough should clean the sides of the bowl. If not, add additional flour by the Tbsp.
- Increase speed to medium and knead the dough for 5 minutes.
- Transfer the dough to a large bowl that has been lightly greased with oil.
- Cover it with a damp towel and let rise in a warm place until doubled in bulk, 1-1 1/2 hours.
- Line a baking sheet with parchment.
- Turn out the dough onto a lightly floured surface.
- Divide the dough in half and each half into 4-5 pieces (depending on the size of your burgers, I typically get 8-10 full-sized buns per batch or 14 slider buns). A kitchen scale makes this easy: 3 oz for burger buns, 1.75 oz for slider buns.
- Roll into rounds and flatten with the palm of your hand onto the baking sheet; placing buns about 1/2-1 inch apart).
- Cover with a damp towel and let them rise for 20 minutes + oven preheating time.
- Preheat oven to 350.
- Mix all ingredients for the Everything topping in a small bowl.
- Whisk the remaining egg with 1 Tbsp water.
- Brush the buns with the egg wash and sprinkle all of the Everything topping over the buns.
- Bake for 20-25 minutes, until golden brown. Let cool at least 10 minutes before slicing and serving.
- Store leftovers in a zip-top bag at room temperature.
Yields: 8-10 burger buns or 14 slider buns
Estimated time: 3 hours