During my 2nd summer as a vegan, as I was trying to plan a BBQ (with mixed company), I was peeved to find that store-bought hamburger/hotdog buns were almost always non-vegan due to sneaky ingredients like l-cysteine and mono- and diglycerides. Click for the printable vegan hamburger bun recipe
Since then, I have been trying to perfect hamburger buns. My idea of a great hamburger bun is nice and soft on the inside but dense enough to stand up to the juiciest grilled portabellos, the heartiest of grain burgers, and the beefiest of beefLESS burgers. This recipe is a balance: it creates a really great quality bun that does all the things I want it to, while being stupid EASY to make. Check out the video below for the tutorial.
Vegan Fluffy Flax Hamburger Bun Video Tutorial
My favourite thing about the recipe, is that it doesn’t use any special ingredients. The problem with most hamburger buns is that they usually contain egg and, less often, dairy. The egg makes the bread a bit stronger so it doesn’t disintegrate when you try to load the burger with juicy ingredients. However, it is SO easy to replace. In the past, I have used store-bought egg replacer (Ener-G brand) with good results. But I wanted to use a egg substitute that was easy for everyone to get. Flax seed is not only easy to find in grocery stores, it contains Omega-3’s which as super important for us to get, especially vegans. I try incorporate about a tablespoon or two per day into my diet as recommend by Dr. Gregor of NutritionFacts.org. Here is his LONG video about the different nutrients that vegans should watch out for AND why.
Anyway, I hope you enjoyed the recipe in the video. Here are the ingredients if you missed them:
1 cup warm water (40C or 104F)
2 1/4 teaspoons dry yeast (instant or traditional)
1 tablespoon sugar
2 tablespoons vegetable oil (eg. organic canola, olive oil or melted Earth Balance)
2 tablespoons ground flax seed
3 or more cups all-purpose white flour
- 1 cup warm water (40C or 104F)
- 2 1/4 teaspoons dry yeast (instant or traditional) [11cc]
- 1 tablespoon sugar [14cc]
- 2 tablespoons vegetable oil (eg. organic canola, olive oil or melted Earth Balance) [30cc]
- 2 tablespoons ground flax seed [30cc]
- 1 teaspoon sea salt [5cc]
- 3 or more cups all-purpose white flour [710cc]
- In a large bowl, whisk the warm water, yeast, sugar and a half cup of flour together.
- Let stand for 5 to 10 minutes. You'll know the yeast is active when it blooms.
- Mix in the oil, salt, and flax seed.
- Incorporate the flour, a half cup or so at a time until it becomes doughy.
- Turn dough onto a flat surface and knead for five to ten minutes. If the dough is too sticky, add a little more flour, but try not to add too much. As you knead, the dough will become more elastic and should not stick.
- Let the dough rest in the bowl with a warm damp cloth or vented lid over top. Place it in a warm location free from drafts for 45 minutes or until the dough has doubled in size.
- Punch down the dough and turn it onto your flat kneading surface again.
- Cut the dough into six even pieces.
- Knead each piece into a round shape, gathering the edges into the center and squeezing together.
- Place the puckered side down on to a backing sheet with parchment paper on top.
- Repeat with the other piece and place them evenly on to the baking sheet.
- Cover with a warm, damp cloth or plastic wrap that has been dusted with flour; floured side down.
- Preheat your oven to 350F (177 C)
- Let rest for 45 minutes or until the buns have doubled in size.
- Carefully remove the cloth or plastic wrap.
- Optionally, brush the tops with melted Earth Balance buttery spread.
- Bake in the preheated oven for 15-20 minutes or until golden on top. They will sound hollow when tapped on the bottom.
- Let cool completely before slicing, toasting, and loading with your favourite burger fillings.