Remember last week when I made homemade cream cheese and I told you to save that whey?!? Yeah! I put it in hamburger buns. Yass! And since I think I’m particularly clever, I wanted to tie it back to a bagel by adding the “everything” mixture to the top of the burger bun.
Well, I’m pretty happy. I currently feeling myself. I’m patting myself on the back. Skipping in the street. I think I’m smart, but mainly I’m just stoked about making another delicious thing that involves carbs.
If you’ve never made hamburger buns, you’re in for a lil’ treat because not only are they super fun to make, they’re not too, too difficult either.
These buns were tweaked from King Arthur’s Flour, which in my opinion, has the best burger bun recipe out there. The whey gives these a softer texture but not so soft that it feels like cheap, store-bought white bread. It’s sort of in between of what you would get if you used half water and half milk.
If you don’t have whey because you didn’t make the cream cheese, no biggie! Just use water.
Bread-making can be a bit intimidating. What’s good about this recipe is everything is added to bowl and just mixed until slightly sticky. You can knead it by hand or in a stand-up mixer. After that there’s a rise. And then a second one.
And then it’ll look like this:
The dough is divided into 8. I lost my scale so I couldn’t get all psycho with it and measure out all of them in equal pieces. You can though!
The best part about these buns and making your own is the freshness. And the topping. Everything should be on everything because it seriously goes with everything.
It makes complete sense that it should be on top of hamburger buns. I mean, the garlic and onion flakes work wonderfully with the melty cheese and meat.
‘Everything’ Hamburger Buns