Burger Buns

Here’s the recipe for the burger buns I used with the Butternut Squash and Mushroom Burgers. The recipe was again inspired by my lovely new cookbook – Veggie Burgers every Which Way. They produced a soft-ish burger bun, perfect for us seeing as many regular burger buns are out of bounds due to milk and sesame content. I topped some with oats and some with ground flax seeds which not only looked pretty but added an extra dimension to the flavour. These will definitely be a staple at our family BBQs, should the sun ever stay out long enough this year, which is by no means certain!

Burger Buns (dairy-free, egg-free, nut-free, peanut-free, sesame-free, soya-free, vegetarian and vegan)

makes 8-10 buns

  • 250ml warm oat milk
  • 120ml warm water
  • 2 tsps dried yeat
  • 2 tbsps olive oil
  • 1 tbsp sugar
  • 2 1/2 tsps salt
  • 450g bread flour (I used white)
  • egg-wash: 2 tbsps oat milk mixed with 1 tsp cornflour
  • oats/flaxseeds for decoration

– Mix together the warm water, warm oat milk and yeast and set aside to bubble. Then add the sugar and oil and stir well.

– In a large bowl sift together the flour and salt.

– Stir in the wet ingredients and form into a soft ball of dough. Knead until smooth and elastic.

– Coat in olive oil and place back in the bowl, covered with a tea-towel. Leave in a warm place to double in size (an hour or two).

– Turn out the dough and knock back. Cut into 8-10 pieces and form into round buns.

– Place the buns on a baking sheet lined with parchment. Cover with cling film and leave to   double in size.

– Preheat the oven to 200 degrees centigrade/gas Mark 6

– Brush the top of each bun with the oat milk/cornflour mix. Sprinkle on the oats/flax seeds.

– Bake for 15-18 minutes. Check after 10 minutes to check the underside is brown, otherwise flip over to crisp up the bases.

– Cool on a wire rack.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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