If you love hamburgers. I you love fried eggs. Why not a juicy hamburger topped with a fried egg? This burger recipe is real easy and makes for quick cleanup because it uses only one frying pan. There’s a secret to this hamburger, adding ice water to the ground beef is a key to juiciness. Read why.
Total Time: 45 Minutes
Preparation: 15 Minutes
Cooking Time: 30 Minutes
Number of Servings: 4 Huge Hamburgers
Fried Egg Burger Ingredients
1 1/2 Pounds ground beef (Chuck is best), 80% lean
1/3 Cup of ice water
1 Sliced onion to about 1/4″ thick
4 Slices of cheese (your choice)
Your desired herbs and spices (optional)
Salt and pepper to taste
Preparation and Cooking Directions
1. Place ground beef in a large bowl. Sprinkle with salt, pepper and preferred spices. Add ice water. Hand blend without over-working the ground beef.
2. Start heating a large cast iron skillet. Spray the pan with a non-stick cooking spray. Heat to medium-high.
3. Divide ground beef mixture into 4 large balls. Then flatten into burger patties to the desired width and thickness to fit selected hamburger buns.
4. Place burger patties in preheated pan. Fry on both sides until cooked to preferred temperature. About 5-6 minutes per side to achieve medium-well to well done. Use an instant-read meat thermometer to check internal temperature. See temperature chart below. Burgers should always be eaten well done.
When burgers are done, remove and set aside..
5. Add onion slices to the same pan. Leave juices in the pan. Fry for about 3 minutes per side until golden brown. Remove from pan and set aside.
6. Crack the eggs into the same pan. Cook until the egg white is thoroughly done and the yolk is cooked to your liking. Carefully remove from pan and set aside.
7. Butter the inside sides of the top and bottom bun. Place buttered sides down in the pan until buns are heated. Remove and place on serving dish.
8. Put burgers and onions back into the pan. Just get them hot. About 30 seconds per side. Top with cheese.
9. Place the burger on the bottom half of bun. Top with onion and fried egg.
10. Fried egg hamburger is ready to enjoy.
125 Degrees F. Rare. Cool red throughout.
135 Degrees F. Medium Rare. Warm red center.
145 Degrees F. Medium. Pink with a slightly warm center.
155 Degrees F. Medium Well. Slightly Pink.
165 Degrees F. Well Done. No pink at all.
Making good hamburger patties may seem like a straightforward process, but more goes into cooking impressive burgers than just slapping a disk of grilled meat between a bun. While you can vary the type of meat and seasonings, or even make stuffed hamburger patties, following these simple steps leads you to juicy, great-tasting burgers every time.
Watch Now: How to Make Perfect Juicy Hamburgers
Simple burgers often taste the best, so this example uses nothing more than coarse ground beef, salt, and pepper. High-fat content in the meat—80 percent lean, 20 percent fat, for example—produces better flavor and a juicier burger than leaner meat.
Before you begin, keep a few things in mind:
- The meat needs to remain cold until you cook it.
- You should handle the meat as little as possible.
- Maintain clean hands and a clean work area.
- Wash everything—tools, dishes, surfaces, hands, etc.—as soon as you finish making the patties.
What You Need
- Ground beef
- Sheet pan
- Optional: waxed paper or parchment paper
Divide the Meat
Start by setting out a clean sheet pan, optionally lined with a piece of waxed paper or parchment paper for easier cleanup.
Portion the patties to fit the size of the intended burger bun. The higher the fat content of the meat, the more hamburgers shrink as they cook. If you use 80/20 lean/fat or higher, make the patties slightly larger than the buns. Keep patties made with leaner meat to the actual size of the buns.
Additionally, keep all the patties consistently sized so they cook at the same rate. Otherwise, you might end up with some overcooked and some undercooked burgers. Use a kitchen scale if you have one, or form a ball of the ground meat in your hand and hold it to get a feel for the size; repeat to make all the burgers the same. Either way, it’s common to get four patties out of a pound of beef.
Shape the Patties
When you shape the patties, press down in the center while you simultaneously pat the sides, turning the burger in your hand to keep it even. This prevents the patty from cracking around the edges. You should end up with a solid, compacted disk of meat.
Depress the Center
Hamburger patties shrink as they cook, causing deep cracks to form and the edges to break apart. To prevent this, slightly depress the center of the patty to push a little extra meat toward the edges; aim for 3/4-inch thick at the sides and 1/2-inch thick in the center. This trick produces an evenly cooked patty that holds together on the grill.
Season the Patties
Season hamburgers the way you would a good steak, with a generous amount of salt and black pepper to taste. You can stop there or add other herbs and spices if you like. Spice lovers might choose a sprinkle of hot red pepper flakes. Dried Italian seasonings, herbes de Provence, and smoky paprika all add a nice flavor to the meat. You can dust the top of the patties with seasoning or mix it into the ground beef before you form the patties. If you use 80 or 85 percent lean beef, you do not need to brush the patties with oil before you put them on the grill or in a skillet, since the meat contains enough fat distributed throughout to prevent sticking.
Store the Burgers
You can prepare the patties ahead of time and keep them in the refrigerator, but make sure they don’t spend too much time exposed to the air. Unless you cook them right away, you need to keep them tightly wrapped and refrigerated. Don’t allow ground meat to sit at room temperature, growing bacteria. Unlike steak and other cuts that benefit from coming to room temperature before you cook them, burgers should go straight from the fridge to the heat.
To store uncooked burger patties, stack them with pieces of wax paper between each one. Wrap the stack tightly in foil and refrigerate it. You can also freeze burgers this way for up to three months, but be sure to add a layer or two of plastic wrap underneath the foil.
Elizabeth is a southern chef who enjoys cooking popular German and Canadian/American dishes.
Canadian hot Hamburg sandwich with brown gravy, steak fries, and peas.
My name is Susie, and this article focuses on cooking easy-to-make and affordable meals for these hard times we find ourselves in. My specialties range from Southern cooking to German and Canadian dishes as well. You see, I married a Canadian I met online nine years ago, and we moved to Arizona. He’s since become a U.S. citizen, but every so often he misses the dishes he grew up with—so I learned how to cook some of his favorites to keep him in touch with his past.
My Introduction to the Hot Hamburg Sandwich
In fact, this particular Canadian dish is one of his favorites. He introduced it to me when we went out for dinner and a drink at this little hole-in-the-wall bar in his hometown of Hamilton, Ontario, called TJ’s. It was one of those small street-corner bars with a long bar as you walk in the door and a bunch of booths in the back area, along with some pool tables. It was dark and smokey inside, but the food was out-of-this-world, home-cooked meals. I just had to try the hot Hamburg when my husband ordered it, and I have been hooked since.
This meal is not expensive to make, but the sandwich can be pricey depending on what grade hamburger you like to buy—from non-lean to very lean, or perhaps you like ground sirloin or something that can be a bit more expensive—but I’ll leave the choice of burger to you. I usually use a mid-lean meat; that way, I have drippings for the gravy.
Ok. Let’s begin our dish.
(Makes 2 servings)
- 1/2 pound ground chuck, 80% lean
- 4 slices of white bread
- Salt and pepper to taste
- 1/2 package frozen French fries (You can make fries from fresh potatoes if desired; heart-healthy fries can be baked following the directions on the package.)
- 1 can sweet peas or 1 box frozen peas (your choice)
- 2 tablespoons corn starch
- 1/2 cup of cold water for gravy
- 2 cubes or 2 teaspoons of beef bouillon, dissolved in 1/3 cup hot water
- Divide ground beef into two 1/4-pound patties, square or round.
- In a non-stick skillet, use either vegetable oil spray or 1 tablespoon of oil to thinly coat bottom of skillet.
- Bring skillet up to medium-high heat, and add patties. Add salt and pepper to taste, but don’t overdo it.
- After a few minutes, flip the burgers and brown the other side. Add salt and pepper to taste on this side as well; don’t overdo it.
- Cook the patties until there is a nice crust on the outside of the meat but it’s still soft and slightly pink in the middle. Test with a fork.
- If juices run out and are pink, then add the mixture of 1/3 cup water and beef bouillon into the skillet. Cover and steam the patties for 5 to 7 minutes. Reduce heat to medium.
- Remove lid, and remove the patties to one slice of bread each. Plate each, and cover patties with other slice of bread.
- Use the spatula to scrape the drippings and bits of leftover hamburger in the pan. To make our gravy, dissolve two heaping tablespoons of corn starch in the 1/2 cup of cold water, and pour this into the skillet slowly, stirring constantly to eliminate lumps.
- The mixture will thicken. When you get the gravy to the consistency you like, turn the heat off. Taste the gravy to see if it needs additional salt and pepper.
- Meanwhile, your fries were deep-frying or baking according to the instructions on the package. Remove them from the oven or oil. Season them with salt immediately after removing the fries from the oil or oven.
- Place peas in a microwave-safe dish, and cook for 3 minutes on high. Add a patty of butter, and salt and pepper to taste.
- Assemble your meal like this on two plates: There should be one bottom layer of bread with the burger and a top layer of bread to one side of the plate. Add the French fries to the remaining half of the plate. Add the peas to the top of the hot Hamburg sandwich, and then place a bit on the plate. Now, spoon gravy over the bread and the French fries, and serve.
My husband is a ketchup maniac, so you may want to have some available on the table as well. Salt and pepper can also be placed on the table. You will eat this dish with a steak knife and fork. Enjoy!
See you again for our next recipe. And until then, happy cooking, ya’ll.
What Did You Think?
al burns on June 11, 2020:
HP Sauce. rules on a hot hamburg! Sorry Americans!
Shauna L Bowling from Central Florida on December 02, 2019:
This looks yummy. I love gravy over bread.
I make something similar to this with left over eye of round. I heat up the meat in a pan of gravy, then make a sandwich with the meat, put it on a plate and cut it in half. Between the two sandwich halves I add mashed potatoes. Pour gravy over everything. It’s so good and an easy way to use up leftover roast.
Danielle on October 14, 2019:
I live right on the canadian border and this is one of our favorites, poutines go great with hot hamburgers lol
Carol on February 19, 2019:
We used to toast the bread first. Gives it an even better flavor. I also grew up outside Hamilton.
Randy on December 29, 2018:
Nice and simple, would call this a “poor man’s” hot roast beef sandwich!
Jane on October 02, 2016:
Two tablespoons of cornstarch? With so little liquid? Did I miss something?
Eric burton on February 29, 2016:
Good god this is the ultimate comfort food! I did mashed instead of steak cut fries. I love mashed!
dj on January 13, 2015:
I grew up outside of hamilton, we ate this with mashed potatoes instead of fries, both taste great
Deb on December 22, 2012:
Tried your recipe for my family everyone loved it!
The following recipe created quite a stir when “Moomie” first posted it on our original online community. Baker after baker tried these buns and declared them THE BEST. Soft, vaguely sweet, and golden-yellow from the butter and egg, these simple buns are perfect for burgers (whether beef or plant-based), or any of your favorite sandwich fillings.
- 3/4 to 1 cup (170g to 227g) water, lukewarm*
- 2 tablespoons (28g) butter, at room temperature
- 1 large egg
- 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour
- 1/4 cup (50g) sugar
- 1 1/4 teaspoons salt
- 1 tablespoon instant (9g) instant yeast
*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.
- 3 tablespoons (43g) butter, melted; divided
Seed topping (optional)
- 1 large egg white* whisked with 2 tablespoons cold water
- sesame seeds, or the seeds of your choice
*For added richness and color, add the yolk left over from separating the egg to the dough above.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
To make the dough: Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
Cover the dough and let it rise until it’s nearly doubled in bulk, about 1 to 2 hours.
To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each); to make smaller or larger buns see “tips,” below. Shape each piece into a ball.
Perfect your technique
Homemade hamburger buns
Flatten each dough ball with the palm of your hand until it’s about 3″ across.
Place the buns on a lightly greased or parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F.
Brush the buns with about half of the melted butter. To make seeded buns, brush the egg white/water mixture right over the melted butter; it’ll make the seeds adhere. Sprinkle buns with the seeds of your choice.
To bake the buns: Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven and brush with the remaining melted butter; this will give the buns a satiny, buttery crust. If you’ve made seeded buns apply the melted butter carefully, to avoid brushing the seeds off the buns.
Cool the buns on a rack. Use as a base for burgers (beef or plant-based) or any favorite sandwich filling.
Storage information: Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage.
Tips from our Bakers
To make these buns using our hamburger bun pan: Divide the dough into six pieces (about 128g each) and shape them into balls. Place the balls into the lightly greased wells of a hamburger bun pan, and gently press them with your hand to fill the bottom of the wells, or until they’re about 3 1/2″ to 4″ wide. Proceed with the recipe as written.
Join King Arthur baker Martin Philip and his family as they bake Beautiful Burger Buns together, start to finish. (And turn the dough into mouth-watering cinnamon rolls!) Watch Martin Bakes at Home – Burger Buns & Cinnamon Rolls now.
Making homemade hamburger buns is easy if you plan ahead. Your guests will be so impressed to learn your soft, fluffy buns are homemade!
Note: This post contains affiliate links, which means I make a small commission if you purchase any of the items in my links – at no cost to you. Thanks for supporting Domestic Dreamboat!
It’s getting really close to hamburger season. So close I can almost taste it. There’s not much better than a homemade burger, so why not make Homemade Hamburger Buns too?
Have you ever made your own hamburger buns? It’s time to start! The first time I made my own hamburger buns, it wasn’t even on purpose. Burgers were on the menu for dinner that night, but we didn’t have any buns. I couldn’t get to the grocery store, so I made my own.
You really can’t beat the taste of fresh baked bread. I used to beg my mom to make fresh bread in her bread machine every couple of days. It’s just so good! Now I make my own, without a machine.
These hamburger buns are a little different than regular old sandwich bread in that they have egg, butter and sugar added to them – they are enriched. I made these ones with all white flour, but of course, you could exchange part or all of the white flour for whole wheat, if you wish. Like any bread, you won’t be able to make these at the last minute. They take almost 4 hours until they’re done.
How to make Homemade Hamburger Buns
The recipe starts by adding the yeast, a little flour and warm water to a bowl to proof. You’re waiting for the yeast to start to get foamy.
Once that happens, you add the egg, butter, sugar, salt and flour and knead it all together. If you make bread (or any baked goods) a lot, consider investing in a good stand mixer. If you bake only occasionally, kneading by hand is fine too.
Then you make the dough into a ball, coat it with a little oil, cover it up and forget about it – at least for the next couple of hours…
When it looks like this. The dough will have doubled in size.
Now we need to cut the dough into bun-sized pieces. This is where you need to do a bit of thinking. What are you using the buns for? If you’re looking for medium sized buns, cut the dough into 10 equal pieces. Are they for large (1/2lb) burgers? If so, only cut the dough into 8 pieces. For small sliders, do 12-14 pieces. Form the dough into balls, tucking the ends under the bottom. Slightly flatten the balls with the palm of you hand, and cover them back up to rise again.
Once they’ve risen, and they start looking like real buns, you need to get them ready for baking. This includes brushing with an egg wash, and sprinkling on some sesame seeds (or poppy seeds, or onion, or cheese or whatever you want). The egg wash helps them get nice and brown in the oven. Then stick them in the oven.
Don’t they look good? Let them cool for a bit and you’ll be ready to go. Since these aren’t loaded with preservatives like store-bought buns, they get stale a little faster. That means you’ll want to eat them when they’re fresh, or freeze them right away. Don’t refrigerate fresh bread, because it makes it dry and hard. Room temp or freezer for your bread, always.
Homemade Hamburger Buns Nutrition Notes:
You can replace some of the all purpose flour with whole wheat flour to increase the fiber in these homemade hamburger buns. I’d recommend not using more than half whole wheat flour (1 1/4 cups) to avoid affecting the texture and flavor of your buns.
We have some pretty strong opinions on what goes into the perfect breakfast sandwich: English muffins and American cheese are non-negotiable. The eggs must be folded, not scrambled or fried, so they maintain their integrity in every bite. And a sandwich without breakfast sausage isn’t one worth eating. We took some cues from the breakfast sandwich gods at restaurants like Eggslut in Los Angeles, Noble Sandwich Co. in Austin, and The Eastman Egg Company in Chicago to create our version of the ultimate breakfast sandwich. Here’s how we do it:
Classic English muffins deliver the optimal bread-to-egg-to-sausage ratio (we’re fiercely loyal to Thomas’ brand.) After splitting the muffin in half with your hands (that’s Thomas’ 101—a knife levels all those good nooks and crannies), the gold-star move is to butter both sides of each half, then griddle them in a large cast-iron pan over medium-high heat, pressing down slightly until golden brown, about 3 minutes per side.
We’re going to pat ourselves on the back and say that our Southern-inspired sausage patties are better than anything you can buy at the store. These easy-to-make patties should be formed no thicker than ¼”. While the English muffins griddle, cook sausage alongside until browned on one side, about 2 minutes. (If some of the fat from the sausage should get onto the muffin, don’t be mad at it.)
There’s a time and a place for American cheese, and trust us: This is that time and place. Other cheeses just can’t compete with its meltability. The game plan: Once one side of the sausage has browned, flip it and place 2 slices of cheese on top. When the sausage is cooked through and the cheese is melty (about 2 minutes more), turn off the heat, but let the muffin and sausage sit there so that they stay warm while you make the eggs.
The fluffy folded egg stays put when you eat it (unlike a scramble) and doesn’t dribble onto your face (like a fried). Begin by melting a dab of butter in a small nonstick skillet over medium heat. Beat 2 large eggs until well blended and add to a small nonstick skillet; season with salt and pepper. Using a heatproof rubber spatula, cook eggs, stirring pretty constantly to form pillowy curds (like a soft scramble) while lifting edges of the egg and tilting the skillet to let uncooked egg run underneath, until mostly set but still slightly runny on top, 2 minutes. Add a couple pinches of chopped chives and fold eggs into a half moon, then in half again so it all fits on that muffin.
A vinegary, not-crazy-fiery hot sauce (such as classic Cholula) is imperative for cutting through all the glorious fattiness. Also necessary: a drizzle of honey for the ultimate sticky-sweet-salty experience.
The ultimate homemade egg sandwich, also known as the breakfast, lunch, and dinner (why not?) of champions.
Original Joe’s San Jose. Photo Credit: Victor H. via Yelp. Used with permission.
Introducing Original Joe’s
Original Joe’s is a beloved Italian restaurant, an institution located in the heart of downtown San Jose. It’s a holdover from a simpler time, a Bay Area tradition that dates back to 1937 when the first Original Joe’s opened in San Francisco. More locations and perhaps a few copycats opened over the years. They all followed the same successful model: Waiters wore tuxedos, kitchen staff wore “chef’s whites” and “toque blanche” (white hat). They served old-fashioned Italian-American dishes prepared in an open kitchen, the menu consisting of steaks and seafood cooked on a charcoal grill, Italian pasta specialties, soups, salads, side dishes, and desserts. And they had a piano bar where, back in the day, men wore suits and ladies wore dresses and you’d stop by for a cocktail and listen to someone tickle the ivories or play the organ. Real classy!
Original Joe’s in San Jose opened in 1956. It was a partnership of four men, at least two of which had a family connection to Original Joe’s in San Francisco. Surviving all these years through good times and bad, even through the exodus of downtown retailers to spacious air-conditioned malls in the 1960s and 1970s, Original Joe’s continues to serve favorite foods with a “traditional San Francisco flair” to locals as well as to visitors from all over the world.
The Famous Hamburger Sandwich
One of the signature dishes at Original Joe’s is the “Hamburger Sandwich”. Today they call it the “Original Joe’s Famous Hamburger”, but to those of us in the know, it’s still the hamburger sandwich.
The hamburger sandwich is simplicity at its best. The menu describes it as, “3/4 pound ground chuck tumbled in chopped yellow onion, Swiss cheese, grilled or broiled and served on our signature French bread.” You can add bacon or fried egg, if you like.
Original Joe’s hamburger sandwich. Photo Credit: John D. @forksandtrails via Yelp. Used with permission.
The chopped yellow onion is pressed into the raw ground chuck and formed into an oblong-shaped patty. I don’t care for the strong onion flavor, so I order mine without onions. You’ve got to have it grilled on the mesquite-fired charbroiler. It takes a long time to cook a burger this thick, but your patience is rewarded when it finally arrives at your seat at the counter. (You are sitting at the counter, aren’t you? Where you can watch the open kitchen in action?)
The hamburger sandwich comes with Swiss cheese; I add bacon. It’s served with steak fries and a little cup of ketchup on the side. I always wish they’d bring more fries and ketchup to begin with, but you can ask for more.
My Attempt To Make A Hamburger Sandwich
I decided to make a version of the Original Joe’s hamburger sandwich using my Weber gas grill. No mesquite charbroiler, to be sure, but quicker and easier.
I formed 1.5 pounds of good quality 80/20 ground chuck into two thick, 3/4 pound oblong-shaped patties, applied kosher salt and pepper, and let sit in the refrigerator for about 30 minutes, giving the salt a chance to penetrate the meat.
I pre-heated my Weber Summit 450 gas grill with all burners on MEDIUM heat. After about 10 minutes of pre-heating, I cleaned the grates with a grill brush and was ready to cook.
I placed the patties on the cooking grate at a 45° angle and flipped them during cooking to create the usual diamond pattern grill marks.
I flipped the patties every 2-3 minutes until they registered 135°F internal temperature using a Thermapen Mk4 instant-read thermometer.
Once the burgers hit medium doneness, I moved them off the grill to a plate, placed two thin slices of Swiss cheese on each patty, covered with foil and let rest for 3-4 minutes to allow the juices to redistribute within the meat and to let the cheese soften.
To make the hamburger sandwich bun, I cut a piece of crusty French bread about the same length as the cooked burger and sliced it open. I used my fingers to pull out some of the bread in the top of the bun, resulting in about the same amount of bread in the top and bottom pieces. This improved the ratio of meat to bun and made the hamburger sandwich more enjoyable to eat.
You might think that toasting the French bread would make for a better hamburger sandwich. It probably would, but that’s not how they do it at Original Joe’s, so mine went untoasted. I placed the burger on the bun, added two slices of thick cut bacon, and I was ready to eat!
My Hamburger Sandwich: Close, But Not Joe’s
Compare mine to the Original Joe’s version…how do you think I did?
Was my hamburger sandwich as good as Original Joe’s? It was pretty darned tasty, especially when paired with a generous batch of hot, crispy steak fries and a big bottle of ketchup! But it was missing something…the ambiance of Joe’s, the seat at the counter, watching the chef working the intensely hot grill, cranking out order after order. My version was good, but it was not a famous Original Joe’s hamburger sandwich.
No matter how you like your burgers, I hope you’ll fire-up your Weber gas grill and make some big, beefy 3/4 pound hamburger sandwiches. They’re a special treat!
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Easy homemade hamburger buns that are soft in the center with a crispy golden top. After one bite, you won’t go back to the store-bought buns!
You can’t beat a big, juicy hamburger loaded with burger sauce and all your favorite toppings. Another way to take it up a notch? These homemade hamburger buns! Making them from scratch really does make your burger next level delicious.
These are the perfect hamburger buns for a backyard BBQ or weeknight dinner. They’re super soft, delicious and sturdy enough to hold your burger with all the toppings! Plus they’re so easy to make, you won’t want to go back to store-bought hamburger buns. We love to serve them with BBQ pork, hamburgers, BBQ chicken and kalua pork. You can even make a smaller version for meatball sliders or ham and cheese sliders.
How to make hamburger buns
Make the dough. Start by whisking together 2 cups flour, sugar and salt in the bowl of a stand mixer. Pour the milk and water in a small bowl and microwave until warm (about 30 to 45 seconds). Add the warm milk mixture to the flour mixture. Then mix in the egg, yeast and vegetable oil.
Add in 1/2 cup flour at a time, kneading with your bread hook until the dough no longer sticks to the sides of the bowl. Press on the dough with your finger to test if it’s ready. If your finger doesn’t stick to the dough (but it’s still soft), then you’re good to go.
Let rise. Rub shortening or oil around the dough ball and then cover the bowl with a warm towel. Place the bowl by a window (to help quicken the process) and let it rise for 30 minutes.
Shape into buns. Once the dough has risen, punch it down with your fist. Then divide into 8 balls and place on a baking sheet. Use your palm to gently press down on each dough ball. Then let rest for another 30 minutes.
Bake in oven. Bake at 375°F for about 15 to 20 minutes. The centers should be cooked through and the tops golden brown. Remove from oven and brush butter on the tops of the buns. Let cool, then slice in half before serving.
More helpful tips
- If you want extra large buns, divide into 6. If you’d like smaller buns, divide into 10-12.
- Although it’s optional, I like to add an egg wash and sesame seeds to get the perfect hamburger top. The egg wash helps create a shiny hard top on the bun.
- After the buns come out of the oven, coat the tops with butter for a richer taste.
- Use a serrated knife to slice the buns in half. You get the cleanest cut with this type of knife.
These buns are great for freezing. Once they cool, simply transfer to a freezer bag or container and store in the freezer. Let thaw at room temperature for a few hours when ready to enjoy. I like to toast my buns first before adding the toppings.