The magic of a burger lies not only in its juicy patty, but also in the hands of its unsung hero, the bread. The bread’s role is to absorb the meat’s juices, keep the burger intact, and provide the structural integrity. A good burger bread must meet two critical criteria:
- It should not disintegrate when the meat and other ingredients start releasing their juices.
- It should have a subtle flavor and consistency so as not to overshadow the meat.
Store-bought buns often fall short of these characteristics, hence, making your own bread at home can greatly enhance your burger experience. Although it may require some practice, the rewarding taste, aroma, and the satisfaction of baking your own bread is incomparable. Here’s how you can prepare bread for your homemade burgers in ten easy steps.
Gathering the Ingredients
The first step in this culinary adventure is to gather and prepare the required ingredients. For eight buns, you will need:
- Bakery Flour: 325 g
- Whole Milk: 155 ml
- Dry Yeast: 5 g
- Egg: 1 unit
- Sugar: 10 g
- Salt: 5 g
- Butter: 15 g
- Sesame seeds
Activating the Yeast
To activate the yeast, mix it with sugar and some flour in lukewarm milk. The sugar will facilitate the formation of bubbles, indicating that the yeast is alive and active. The yeast feeds on the dough’s sugars and starches, releasing carbon dioxide which makes the dough rise. Ensure that the milk is not too hot; it should be room temperature or slightly warm, as temperatures above 45 degrees can kill the yeast.
Mixing the Remaining Ingredients
In a large bowl, add the remaining ingredients: flour, egg, salt, and butter. After kneading a bit, add the milk and try to form a homogeneous dough that you can easily manipulate.
Kneading the Dough
Whether by hand or machine, knead the mixture thoroughly until you achieve a smooth, shiny dough. If you wish to add a twist to your homemade burger bread, you can add nuts, seeds, or grains at this stage for extra flavor and texture.
Letting the Dough Rest
Cover the dough and let it rest in a warm place for at least 45 minutes, until it doubles in size. This first rise, or fermentation, is crucial for the bread’s final taste and texture.
Second Round of Kneading
Once the dough has risen, knead it again on a lightly floured surface. Use your fingers to gently remove some air from the dough, then roll it into a log to cut into portions.
Cutting into Portions
From the dough log, cut portions weighing around 70-80 grams each. Shape each portion into a ball using your hand on a flat surface. Place each dough ball on a baking tray lined with parchment paper, leaving enough space between each one.
Second Resting Period
Cover the dough balls and let them rest for another 40 minutes. This second rise will allow the dough to ferment before baking. After this period, carefully brush the burger buns with a bit of egg or egg white and sprinkle sesame or other seeds on top.
Baking the Burger Buns
Preheat your oven to 180 degrees (top and bottom heat, without fan) and bake your buns for about 15 minutes or until they have a light golden color. You’ll know they’re ready when they emit a wonderful bakery smell.
Cooling on a Wire Rack
Once baked, let the burger buns cool completely. If desired, you can freeze the buns once they’re entirely cool. They keep well when wrapped in cling film and stored in a freezer bag. When you’re ready to enjoy your homemade burgers, simply let the buns thaw at room temperature.
Baking your own burger bread may seem daunting, but with these ten easy steps, it can become a simple and instinctual task. It may consume some time, but the results are definitely rewarding. After experiencing the pleasure of baking your own burger bread, you may never want to go back to store-bought buns!
