As promised, here comes my recipe for my beloved vegan burger buns. I could literally eat a vegan burger with these buns every day. The only reason I don’t is because you shouldn’t eat white wheat flour every day. Every other day I find it totally fine to bake something with organic high-quality wheat flour, but just not too often. These burger buns are really easy and quickly made, you just need a little time in between where they have to rise twice for 1-2 hours each time.
I made my first vegan burger 2 years ago. I was really surprised how much better and more versatile it can taste to make vegan burgers instead of meat burgers. There is no discussion that eating especially beef is the worst thing you can do to our environment, besides the fact that you kill an animal. The swedish Michelin chef Magnus Nilsson wrote in his cookbook that every person should get a meat licence before being allowed to eat meat. That would mean having and raising a sheep in your own backyard and then killing it yourself.
When I read this several years ago, it made me reflect even more if I should eat meat or other animal products at all, because I knew that I would never be able to do it. I couldn’t kill anybody?! I could kill mosquitos, but definitely not a bigger animal.
So, I’m actually super happy that I love vegan food and that I don’t miss my past eating behaviour. I really encourage everybody to try it out. It doesn’t have to be radical. You can start by eating less animal products and try out some delicious vegan recipes, which you can find everywhere online. Like these vegan burger buns with one of my vegan burger recipes 🙂 .
SERVES: 4 burger buns
215g white wheat flour
35g whole grain spelt flour
4g dry yeast (=1 tsp)
½ tsp salt
1 tsp raw cane sugar
15g vegan butter, cubed
50g lukewarm water
50g chickpea water
50g oat milk
1 tbsp vegan butter, melted
1 tbsp maple syrup
sesame seeds, black or white
Mix the yeast into the lukewarm water together with the raw cane sugar. Let it sit for around 15 minutes until it starts to foam or little bubbles form.
In the meantime add the flours and salt to a bowl of a stand mixer / food processor with the dough hook attachment. Stir to combine before adding the yeast-water-mixture, oat milk and the chickpea water.
Start kneading the dough at level 2. It will be very dry, but let it knead for 2 minutes before adding the vegan butter cubes. Mix on low speed until a ball starts to form, around 5-10 minutes. Take it out and knead it for a couple of minutes with your hands.
Grease a bowl slightly and add the dough, cover it and let it rest for 2 hours in a warm place. It should have doubled in size by then. When it has doubled in size take your dough to a floured surface and divide it into 4 buns. Prepare a baking tray lined with parchment paper.
Next step is rounding: you just need to round them into a ball. The perfect method for this you can see in this video.
Place the rounded buns onto your baking tray and cover with cling film. Let them rise for around 1 to 1 ½ hours in a warm place. They should really almost have risen to the size of a burger bun. Pay attention to not let the buns touch the cling foil while rising. When they almost meet the cling film it is best to remove it.
Preheat oven to 190ºC (upper and lower heat). Mix the melted butter (shouldn’t be warm anymore) with the maple syrup and brush your buns lushly with it. Sprinkle some sesame seeds on top and bake for 17 minutes.
Healthy for people & planet – please go always organic!