Burger here it comes!

I have published a while ago this recipe on the French version of the blog but it is one of my classics. A homemade burger has to have his homemade bun otherwise it is just another industrial burger.

This recipe is not as quick as some I have seen on other food blogs but the result is there and I like to use this dough to do my boyfriend favourite meat buns. When I divide the dough in small bawls, I like to stretch some of them and add in the middle some mince meat that you cooked with homemade tomato sauce, pan fried onions, cheese… What ever you fancy. The pressure point is to stretch the dough enough to add enough meat but not too much otherwise it bursts during the cooking time.

Please enjoy and let me know if you have a better recipe than my! I always like to improve!

Burger buns

By Sophie Maulevrier Published: September 11, 2013

  • Yield: 4 buns (4 Servings)
  • Prep: 2 hrs 30 mins
  • Cook: 20 mins
  • Ready In: 2 hrs 50 mins

Shiny perfect little buns for a good homemade burger



  1. If you are using fresh yeast, shred the yeast in small pieces in a bowl with some warm water and let it rest for 30 minutes under a tea towel.
  2. Mix in a bowl the flour, the sugar, the salt and the yeast if you are using dry yeast.
  3. Add the water. You should obtain a sticky dough. Let rise during an hour and half in a warm place (you can turn on your oven at 50° and when you put the dough inside turn it off to keep it in a warm oven)
  4. When it has double of size, cut the dough in four and create little balls. Put them on an oven tray or cooking paper and let rise again half an hour under a tea towel
  5. Preheat your oven on 200°C. Use an egg yolk to brush the top of each bun and gives it a nice colour Cook for 20 minutes or so depending on your oven. The buns should be golden on both sides.

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