Who doesn't love a really delicious homemade burger? But so often the burger buns needed are unfortunately bought ready-made, even though homemade burger buns are so quick and easy to make yourself and simply stand out from the store-bought ones in terms of taste. So go ahead, try out this simple and delicious recipe.
10 min.
1 h.
10-12 min.
4 persons
165 g white flour
10 g yeast, fresh
8 g granulated sugar
65 g water, lukewarm
20 g milk
18 g butter, soft
3 g salt
180 g white flour
10 g yeast, fresh
8 g granulated sugar
65 g water, lukewarm
20 g milk
18 g butter, soft
3 g salt
8 g sepia ink
165 g white flour
10 g yeast, fresh
8 g granulated sugar
65 g water, lukewarm
35 g milk
18 g butter, soft
3 g salt
20 g beetroot powder
Put the flour in a large bowl, crumble in the yeast and mix well with the flour.
Now add the rest of the ingredients except the salt and knead well.
As soon as the dough is a little firmer, you can transfer it to your work surface and continue kneading.
After about 2 minutes, add the salt and knead for another 4-5 minutes until you get a nice, smooth dough.
Cover the dough and leave it to rise in a warm place for about 30 minutes.
10 g milk
10 g whole egg
Chia seeds, sunflower seeds, sesame seeds
Cover and leave to rise for another 20-30 minutes.
After 15 minutes, preheat your oven to 200 °C top/bottom heat.
Whisk the whole egg with room-warm milk and brush it on your risen mini buns.
Sprinkle with your choice of grains and seeds and place in the oven for approx. 12-15 minutes.
After the baking time, you can take a bun out of the tin, turn it over and tap the bottom of the bun with your finger.
If you hear a slightly hollow sound, you know that your buns are ready.
Now let your buns cool on a rack.
200 g minced meat, mixed
1 egg yolk
1/2 bunch parsley
1/2 onion
Salt, pepper
Gruyère
50 g mayonnaise
20 g ketchup
2 dashes Tabasco
Salt, pepper
Chop the onions finely and the parsley coarsely.
Mix together with the minced meat and the egg yolk.
Add salt and pepper to taste.
Now form patties of 40 g each.
Place the patties in the preheated oven for 5-10 minutes.
After the baking time, top the patties with Gruyère and bake for another 2 minutes.
You can also grill the patties on the barbecue.
For the cocktail sauce, simply mix all the ingredients together.
250 g chickpeas, dried
1 1/2 onions
3 cloves garlic
10 g parsley
2 tsp curry
1 tsp chilli
1/2 lemon (juice)
Salt, pepper
145 g crème fraîche
1 clove of garlic
18 g mint, fresh
1/2 tsp chilli flakes
6 g lemon juice
Salt, pepper
If you don't like curry, you can of course replace the curry with cumin as in the classic falafel.
Soak the chickpeas in a large bowl with enough water for at least 12 hours.
The chickpeas should be completely submerged.
Finely chop the onions and sauté in a pan with a little oil.
Roughly chop the garlic and parsley and add to the soaked and drained chickpeas in a large container.
Now add the spices and the juice of half a lemon and puree everything until you have a homogeneous mixture.
If the mixture is too firm, you can add 1-2 tbsp oil.
Now form the falafel into small patties of 40 g each.
Fry them for 2-3 minutes until golden brown.
For the sauce, finely chop the garlic and fresh mint and mix with the crème fraîche and the remaining ingredients until smooth. Allow the sauce to stand for 10-15 min. to develop its flavour.
200 g cottage cheese
200 g salmon, smoked
50 g crème fraîche
1 tbsp lemon juice
1 bunch dill
Salt, pepper
24 g onion sprouts
A little horseradish
Finely chop the dill.
Cut the salmon into fine pieces and add to the cottage cheese in a bowl with the dill.
Add the crème fraîche, lemon juice and spices and mix well.
Dry | Room temperature
2 weeks
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