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.