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Easy Vegan Hamburger Buns – no special ingredients needed!

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.

hamburger bun dough

This bun is ready to go into the oven!

Anyway, I hope you enjoyed the recipe in the video. Here are the ingredients if you missed them:

Ingredients:
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

vegan hamburger bun with lightly browned bottom

If you try this recipe, or if you have your own to share, please let me know in the comments! Or connect with my on Facebook, YouTube, or Instagram! Enjoy!

Fluffy Flax Hamburger Buns
A fluffy hamburger bun that will hold up to the juiciest vegan burgers while still being soft and delicious. The flax adds omega-3's and helps with the density.
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Ingredients
  1. 1 cup warm water (40C or 104F)
  2. 2 1/4 teaspoons dry yeast (instant or traditional) [11cc]
  3. 1 tablespoon sugar [14cc]
  4. 2 tablespoons vegetable oil (eg. organic canola, olive oil or melted Earth Balance) [30cc]
  5. 2 tablespoons ground flax seed [30cc]
  6. 1 teaspoon sea salt [5cc]
  7. 3 or more cups all-purpose white flour [710cc]
Instructions
  1. In a large bowl, whisk the warm water, yeast, sugar and a half cup of flour together.
  2. Let stand for 5 to 10 minutes. You'll know the yeast is active when it blooms.
  3. Mix in the oil, salt, and flax seed.
  4. Incorporate the flour, a half cup or so at a time until it becomes doughy.
  5. 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.
  6. 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.
  7. Punch down the dough and turn it onto your flat kneading surface again.
  8. Cut the dough into six even pieces.
  9. Knead each piece into a round shape, gathering the edges into the center and squeezing together.
  10. Place the puckered side down on to a backing sheet with parchment paper on top.
  11. Repeat with the other piece and place them evenly on to the baking sheet.
  12. Cover with a warm, damp cloth or plastic wrap that has been dusted with flour; floured side down.
  13. Preheat your oven to 350F (177 C)
  14. Let rest for 45 minutes or until the buns have doubled in size.
  15. Carefully remove the cloth or plastic wrap.
  16. Optionally, brush the tops with melted Earth Balance buttery spread.
  17. Bake in the preheated oven for 15-20 minutes or until golden on top. They will sound hollow when tapped on the bottom.
  18. Let cool completely before slicing, toasting, and loading with your favourite burger fillings.
  19. Enjoy!
Mary's Test Kitchen http://www.marystestkitchen.com/
Showing 18 comments
  • Carmen
    Reply

    I’ve been making my own “hamburger” buns lately too! It’s pretty easy, and the burgers always taste so much better– I’ll have to try out this recipe next time 🙂

    • Mary
      Reply

      Please let me know if you do! 🙂 I really think a good bun makes all the difference.

  • Sonja
    Reply

    Hi Mary, I just found your amazing youtube videos. Would it be possible if you made a printable version of this this bun-recipe too?

    • Mary
      Reply

      Yes! I have just updated this post to include the printable recipe. <3 Thanks for the suggestion. I was a bit lazy on the day I originally published this post. 🙂

      • Sonja
        Reply

        Thank you so much! I will make these soon!

  • Lorelei
    Reply

    Hey, so I’m new to baking, but I was wondering if I could use whole wheat flour and still get good results?

    • Mary
      Reply

      Yes, but you’ll use less flour since whole wheat absorbs more water. Of course, it will not be as soft and fluffy since whole wheat is denser.

  • Jerry
    Reply

    I was wondering if a gf flour could work for this?

    • Mary
      Reply

      I haven’t tested any so I can’t say.

  • Skyler
    Reply

    I’m out of all-purpose could I use bread flour in place of all purpose? if so will this effect the water ratio? Thanks

  • Liz
    Reply

    OMG Mary! So I came home from running errands yesterday only to find that my dog had demolished an entire bag of Trader Joe’s buns (not a bad offender as far as store-bought goes)that I planned to use with vegan Sloppy Joe’s for dinner… ARG! I was so mad but I refused to go back out and buy more. Instead I set out to find a recipe and make my own. This one was a GREAT success! My husband who does all the bread baking in our house (usually) is so jealous of how well these turned out for me. He says he has been trying to make a burger bun this good for years. Now he plans to try his own hand at making them on Sunday. Thanks for the great recipe and the chance to show my husband’s bread baking skills up – for once!! <3

  • Mags
    Reply

    I make my own burger buns all the time, but they’re always too dense or the crust is too thick. This recipe is FANTASTIC–soft, fluffy, and PERFECT for burgers! Thanks so much!

    PS I used an internal thermometer to ensure the centre was done (207 degrees was perfect!).

  • Lueni
    Reply

    Hi Mary! I made these tonight. It’s the best bun recipe I’ve ever tasted/tested. They were soft and perfect with my mushroom karaage (with raw red onions, malossol pickles, smoked chili sauce, aquafaba mayo and salad). I used T80 wheat flour and needed a little less than 3 cups. Divided the dough in 8 instead of 6, it was the perfect size for me. I had 2 of them, my partner had 4! Just like Liz, my partner makes the best bread in the world but never managed to get buns as soft as these.
    Thanks again!

    • Mary
      Reply

      Hi Leueni! That’s so great to hear! Thanks so much for sharing your experience <3 Those burger fillings sound amazing too.
      – Mary

  • Emily
    Reply

    Amazing recipe, and easy too! Didn’t have ground flax, so I used ground chia 1:1, and it worked out well. I bloomed the chia with the yeast/water/flour/sugar for maximum cohesion, and I also used bread flour, since that’s what I had. If anything, I found the result a bit on the yeasty side, so I might cut back a bit and/or do a slow rise overnight in the fridge. Also, used plant milk wash on tops for browning and it worked like a charm.
    Thanks for another great recipe!

    • Mary
      Reply

      Nice! Thanks for sharing your experience 🙂

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