Quick Homemade Hamburger Buns

These homemade hamburger (or hotdog) buns will be ready to eat in under an hour. Homemade hamburger buns have never been so easy!

This is another recipe shared by Brenda’s younger sister, Sheryl - - - you’ll want to try these.

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Quick Hamburger Buns

To a large mixing bowl, add:

1 1/8 cup warm water

1 1/2 Tbsp yeast

1/4 cup sugar

Mix together, allowing yeast to bloom*, then stir in:

2 3/4 cups flour

1 tsp salt

1 egg

1/3 cup oil

Dough should be somewhat “shaggy” indicating that it’s thickened enough to knead. Clean spoon and begin to knead, sprinkling in:

1 Tbsp increments flour, totaling 1/4-1/2 cup

Then follow these steps:

1. Knead for about 10 minutes or until dough is soft and elastic

2. Let rise 10 minutes

3. Divide dough into 12 equal pieces

4. Shape into balls, flatten, and place 3” apart on two greased sheet pans

5. Proof** 10 minutes

6. Turn oven to 425F to preheat

7. Allow to proof ~10 minutes longer

8. Optional: brush tops with egg whites

9. Bake at 425F for 8-12 minutes

Remove from oven. Let sit 5 minutes, then serve.

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Brenda’s tips:

• Serving size: 12 standard hamburger buns

• *Bloom: After combining the water, sugar, and yeast let it sit until the mixture starts to naturally change (indicates yeast is working)

  • Yeast is a living organism. In order for yeast to cause the dough to rise, you must respect the ingredient and not kill the yeast early by:

    • burning it: too hot water

    • smothering it: butter/oil direct on yeast that hasn't yet bloomed will coat the yeast

    • poisoning it: salt added directly to yeast that hasn't bloomed

• **Proof means to allow the yeast to work (aka let the dough rise)

  • Proof these buns at room temperature for the recommended time

  • Brenda always recommends allowing any and all yeast baked goods to rest five minutes after baking. If you cut into a baked good prior to the five minutes, the baked good will "steam," causing the interior to clump and an inferior crumb to result. Wait five minutes and the baked good will cut cleanly and have a smooth open crumb.

• This recipe also works great for hotdog buns. All you need to do is adapt the shaping.

• Great to use with:

  • Hamburgers

  • Sloppy Joes

Farm-style California Burger

One of Chelsea’s go-to protein-packed favorites. This is a meal to be savored.

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Farm-style California Burger

Prepare:

• Cook some bacon

• Make & cook hamburger patties

Plate as follows:

1 hamburger patty (freshly cooked)

1 cheddar cheese slice

2 slices bacon

3 avocado slices

1 fried egg

Serve hot.

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Brenda’s tips:

• Serving size: 4. Make as many as needed by multiplying amounts above

• A staple during marathon training, this is calorie-heavy for a reason!

• Swap out the fried egg for a poached egg

• Serve on a bun if desired, Brenda’s homemade-style recommended

HOW TO: Hamburger Patties

This post is inspired by Chelsea’s obsession with great burgers and Brenda’s love of delicious beef. Once upon a time, back during the NYC days, Chelsea organized a “burger club” with the sole purpose of trying the top burger at as many NYC burger joints as possible. Bacon infused, deep fried, smash burgers . . . all delicious.

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HOW TO: Hamburger Patties

Beef burgers are best, great dressed up or simplified, and are incredibly quick too.

Step 1: Select the beef & make sure it’s defrosted

1. Want a super juicy burger? Go with 70/30 ground chuck - 70% lean beef & 30% fat.

2. Slightly less fatty but still very delicious? 80/20 ground chuck is recommended. Still enough fat to add delicious flavor, but at least it sounds healthier.

3. Or, if grinding your own is an option . . .

• Use 80% lean beef (chuck roast or round steak)

• and 20% bacon fat

• Grind together for a truly delectable alternative

Step 2: Select desired style and create your mixture

1. [Almost] ‘nothing but ground beef’ style:

   To a large mixing bowl, add:

   1 lb hamburger (defrosted)

   1 tsp seasoned salt

   1 tsp garlic powder

   Mix together, working the beef with your hands, to break up any clumps of beef.

2. Gourmet Burger restaurant style:

   In a large mixing bowl, combine:

   1 lb hamburger (defrosted)

   1 Tbsp Worcestershire sauce

   1 Tbsp crushed saltine crackers

   1 tsp garlic powder

   1 tsp seasoned salt

   1 egg

   1 tsp parsley

   Mix together, working the ingredients together with your hands until everything is evenly incorporated.

Step 3: Form the patties

1. Divide beef mixture

   • 4 = 1/4 lb patties

   • 3 = 1/3 lb patties

   • 2 = 1/2 lb patties

2. Select one portion, form into a ball

3. Place ball on square of parchment paper, press to flatten until it’s about 4" in diameter

4. Use the back of a spoon to press a small indent in the center (this will keep the center of the patty from bubbling up while cooking)

5. Set aside and repeat with remaining portions, stacking prepared patties

Step 4: Cook

Select one of the following two ways to cook the patties:

1. Cast iron skillet (recommended)

   • Preheat skillet at medium heat on stovetop until sizzling

   • Lightly butter hot skillet

   • Place prepared patties in hot pan to sear and allow to cook for 2-4 minutes

   • Flip patties and cook on other side for 2-4 minutes

   • Remove from pan and place in covered dish to retain heat until ready to serve

2. Grill

   • Preheat grill

   • Place prepared patties on hot grill and allow to cook for 2-4 minutes

   • Flip patties and cook on other side for 2-4 minutes

   • Remove from pan and place in covered dish to retain heat until ready to serve

Step 5: Dress & serve

Keep it simple or go all out, here are some of our favorite combinations:

1. Hamburger (or cheeseburger) with lettuce, tomatoes, pickles & fry sauce

2. Bacon cheeseburger

3. Farm style (fried or poached egg on top) with bacon

4. Blue cheese & bacon

5. Sub glazed donuts for the buns

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Brenda’s tips:

• Serving size: four, quarter-pound (1/4 lb) burgers

• Patties can be pre-formed, wrapped and stored in freezer for ~3 months

• Recommended to make these fresh hamburger buns

• Don’t forget to serve with french fries!

Meat Muffins (aka Mini Meatloaf)

Meat Muffins (aka Mini Meatloaf)

Plan & execute method to defrost:

1 lb ground beef

For the sauce, stir together in a small bowl: 

2 Tbsp tomato sauce

2 Tbsp brown sugar

1/4 tsp mustard

1/4 tsp nutmeg

Set aside.

Heat a skillet to medium, add:

1 tsp oil 

1/2 cup onions, finely diced 

1 garlic clove, minced 

Sauté. Set aside.

To a medium mixing bowl, add:

1/2 cup bread crumbs

1 tsp garlic salt

1 tsp seasoned salt

1/4 tsp pepper 

Sautéed garlic & onions

Toss together, then add:

1 lb ground beef, defrosted

1 egg

3 Tbsp tomato sauce

Use hands to mix well. Portion equally into eight, then roll each between palms to create meat muffins, placing each in muffin cups once formed.

Spoon sauce equally over top. 

Bake at 350F for 25-30 minutes, internal temperature minimum of 160F. Serve hot. 

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Brenda’s tips: 

• Serving Size: 4 servings

• Any time you’re shaping raw ground beef, it’s best if fully defrosted. There are various ways to defrost hamburger.

• Meat muffins mirror meatloaf and are not pan-fried like meatballs.