Quick Burger Buns (1 Hour)

Quick and easy burger buns ready in just 1 hour - perfect for your next BBQ! Light and fluffy with a tender crumb.

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Prep Time
15 minutes
Total Time
1 hour
Servings
8 buns
Difficulty
beginner
#quick#beginner#burger-buns#bbq

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First proof and bake on the new Anova Precision Oven. My 1hr Burger Bun recipe https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/ Lessons learned. Unlike a a regular oven, the Anova is very accurate temp-wise and only swings by 3 degrees. So my normal bake temp of 375 can likely be pulled down to 350 as I noticed them browning a lot quicker than my normal oven. Also, this is a convection oven so a fan blows the heat around which likely also plays into temp diffs. It was really nice to proof at exactly 80 degrees with 75% humidity. That’s going to make things a lot more consistent and predictable. Overall very nice first experience You can find a link to the Precision Oven on my gear page https://backyahdbbq.com/gear/?s=anova
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Jan 20, 2024

First proof and bake on the new Anova Precision Oven. My 1hr Burger Bun recipe https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/ Lessons learned. Unlike a a regular oven, the Anova is very ...

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Full recipe on blog https://backyahdbbq.com/simple-burger-bun-recipe-in-1-hour/ Ingredients: 400g (3 cups) flour 42g (2 tablespoons) honey 8g (1.5 teaspoons) instant dry yeast 5g (1 teaspoon) salt 240ml (1 cup) lukewarm (105F/50C) milk 28g (2 tablespoons) melted butter (use less than 5g of salt if you use salted butter) 1 beaten egg Beaten eggs for brushing (optional) Sesame seeds (optional) Instructions: Here’s a simple burger bun recipe that takes only about an hour. Start by combining the milk, honey, butter, and yeast. Stir them together until well mixed. Let it sit for a few minutes until the yeast becomes frothy and activated. Add the egg, flour, and salt. Mix all the ingredients together until they form a sticky dough. Cover and let the dough sit for 5 minutes to allow the flour to absorb the liquid and the gluten to relax. Scrape the dough onto a lightly floured surface and knead it for about 10 minutes until a smooth ball forms. If the dough feels sticky, use a bench scraper or move your hands faster as you knead. Then divide up the big ball into smaller balls. I use 120 grams for Big Mac style buns with a middle section, and 100 grams for normal buns. Shape each piece into a round ball by tucking the edges underneath and rolling it between your hands. Place them on a baking sheet lined with parchment paper, leaving some space between each bun. Press down on each bun to flatten them a little bit. Cover the buns with the kitchen towel or plastic wrap and let them rise for 15 minutes until they puff up slightly. Preheat your oven to 375°F (190°C). Brush the tops with egg and then optionally sprinkle sesame seeds on top. Bake the buns for 12-15 minutes or until they turn golden brown. Remove the buns from the oven and let them cool on a wire rack. Slice in three sections for Big Mac buns and two sections for regular buns. Add butter and toast them on your pan or griddle. And then assemble your burgers. The buns are light and fluffy and hold together well. -- This recipe is from Hungry Man Kitchen, which I modified to use honey instead of sugar. #bbq #baking #burgerbuns #cooking
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I save all my brisket trimmings. I render some of the fat down to tallow, which I use to fry french fries and when I wrap and reheat briskets. I use the rest of the fat and meat to make sausage, stews, stir-frys, and today we’re grinding it up to make smashburgers. I partially freeze the meat, fat, and the grinder parts before I grind to keep it cool as it grinds. I eyeballed the meat to fat ratio, but it was about 75/25, you could weigh it out to get it exact. I like to double grind brisket meat to make it more tender using the 10mm plate. You could also try one pass with the 10mm plate and another pass with the 4.5mm plate to see which grind you like better. I pre-smash my patties, so I have less work to do at the griddle. I butter and toast my homemade buns on medium heat. And then turn the griddle up to high before putting on the patties. I only use the smasher to get good meat contact with the griddle, I don’t apply much pressure. I only add salt to one side of the patty when making smashburgers, because I don’t want to over salt it. I cook until the edges thin out and crisp up. I scrape it off firmly leaving nothing on the griddle, flip, add a little griddled onion, american cheese, water, and then cover to help the cheese melt. A minute or so later, I pull them and let them rest for a minute before assembling. My special sauce is an eye-balled mix of ketchup, mustard, mayo, worcestershire sauce, and sriracha. I like a lot of pickles and a little bit of lettuce. They turned out wicked good. Freshly ground, juicy, and crispy brisket trim smashburgers are hard to beat. You can find all the gear and your discount codes on my gear page. Big thanks to @PorterRoadButcher for supplying the beautiful briskets! See my gear page to order their briskets and get 10% off your first order. Thanks to @Vevor_US for the grinder and the stand mixer. See my links page to get 5% off any purchase. Thanks to @Heritage Steel for the amazing knives! Thanks to @Weber Grills for the griddle! #webergrills #friendsofweber #burgers #smashburgers #brisket #mealprep #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle
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Easy Brioche Burger Buns Recipe Ingredients: 400g (3 cups) flour. 42g (2 tablespoons) honey or 21g (1 tablespoon) sugar. 7g (2 teaspoons or one packet) instant dry yeast. 5g (1 teaspoon) salt or 2g (½ teaspoon) salt if you use salted butter. 240ml (1 cup) lukewarm (105f/40c) milk. 28g (2 tablespoons) softened butter. 1 egg. 1 beaten egg for brushing (optional). Sesame seeds (optional). Buns: 8-10. Time: 2.5 hours. Instructions: Here’s an easy brioche bun recipe that makes 8 buns and takes about 2 and a half hours. Start by adding the flour, yeast, and salt to a bowl and mix. Then add the egg, milk, and honey. Mix by hand or with a mixer on low with the flat beater attachment until it is a shaggy dough, about 30 seconds. Scrape the edges of the bowl if necessary. Switch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes. Add the butter and knead for another minute. Shape the dough into a ball. Put the dough in an oiled container and let it double in size at 80 degrees. About one hour. Punch out the air so the buns don’t have big air bubbles. Place on a floured surface and fold the sides up and over itself to shape into a ball. Divide the dough into 8-10 80g balls. Pinch and tuck each ball until smooth. Final shape each ball by placing it on the counter, put your claw over it, and rotate it counter-clockwise a few times. Place them all on a parchment paper-lined baking sheet. Flatten them down thin so they bake as a bun, not a ball. Cover for an hour at 80 degrees. Remove all bubbles from the beaten egg with a paper towel. Brush the buns with the beaten egg and sprinkle on the sesame seeds. Bake at 375f/190c for 12-15 minutes until they turn golden brown. Then let them cool on a wire rack. Use a bread knife to slice them down the middle. Butter and toast them, add your patties and toppings, and you’re good to go. Recipe: https://backyahdbbq.com/easy-brioche-burger-buns-recipe Thanks to @vevorofficial for the mixer. Link and discount code are on my gear page. https://backyahdbbq.com/gear/ #bbq #baking #burgerbuns #cooking #recipe #easyrecipe #burgers #vevor #vevorcode #vevorkitchen #hamburger #cheeseburger #griddle
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Simple Burger Bun Recipe. Full recipe on blog Ingredients: 400g (3 cups) flour 42g (2 tablespoons) honey 8g (1.5 teaspoons) instant dry yeast 5g (1 teaspoon) salt 240ml (1 cup) lukewarm (105F/50C) milk 28g (2 tablespoons) melted butter (use less than 5g of salt if you use salted butter) 1 beaten egg Beaten eggs for brushing (optional) Sesame seeds (optional) Instructions: Here’s a simple burger bun recipe that takes only about an hour. Start by combining the milk, honey, butter, and yeast. Stir them together until well mixed. Let it sit for a few minutes until the yeast becomes frothy and activated. Add the egg, flour, and salt. Mix all the ingredients together until they form a sticky dough. Cover and let the dough sit for 5 minutes to allow the flour to absorb the liquid and the gluten to relax. Scrape the dough onto a lightly floured surface and knead it for about 10 minutes until a smooth ball forms. If the dough feels sticky, use a bench scraper or move your hands faster as you knead. Then divide up the big ball into smaller balls. I use 120 grams for Big Mac style buns with a middle section, and 100 grams for normal buns. Shape each piece into a round ball by tucking the edges underneath and rolling it between your hands. Place them on a baking sheet lined with parchment paper, leaving some space between each bun. Press down on each bun to flatten them a little bit. Cover the buns with the kitchen towel or plastic wrap and let them rise for 15 minutes until they puff up slightly. Preheat your oven to 375°F (190°C). Brush the tops with egg and then optionally sprinkle sesame seeds on top. Bake the buns for 12-15 minutes or until they turn golden brown. Remove the buns from the oven and let them cool on a wire rack. Slice in three sections for Big Mac buns and two sections for regular buns. Add butter and toast them on your pan or griddle. And then assemble your burgers. The buns are light and fluffy and hold together well. -- This recipe is from Hungry Man Kitchen, which I modified to use honey instead of sugar. #bbq #baking #burgerbuns #cooking #easyrecipe #recipe
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Quick Smashburgers. We were on the way home from lacrosse practice trying to figure out what to eat for dinner. My kid threw out 5 guys, but I said how about we stop by Safeway and grab burger stuff and make them at home. 30 minutes later we were eating some of the best homemade smashburgers we’ve ever had. I do like 5 guys, but prices are getting crazy, especially if you add bacon. And I personally like medium cheddar on my burger instead of American. I’m also not happy with their soggy buns - they just wrap everything too tightly and squeeze the life out of it. I get burger meat that is as close to 80/20 as possible. Smashing the burgers into the bacon grease takes them to the next level. Make sure the griddle is 400ish degrees before you place the burgers. You need that heat to get a good sear. Smash the edges of the burger more than the middle to get crispy edges and some thickness in the middle. Run the other side of your griddle on medium low for the onions and buns. Use avocado oil because it has a high smoke point. After smashing, let the burgers stay on for 90 seconds - make sure you have a good sear - don’t rush it. Really dig into the griddle when you scrape the burger off. Don’t leave any goodness on the griddle. Put the griddled onions under the melted cheese so they stay in the burger as you’re eating it. I like crispy bacon. I only season with salt and pepper. I always toast my buns. My sauce is mayo, ketchup, mustard, relish, and worcestershire sauce - just eye balled - and I put a lot of sauce on the buns - my kid made it this time and did a great job. I’ll sometimes put a little sriracha in there. And, if I have time, some diced onions. Definitely a good decision to make them at home - Not only were they amazing, we have a lot of left over bacon, cheese, buns, and didn’t break the bank. #griddle #burgers #smashburgers
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Today we’re making gyro inspired smashburgers I like gyros and I like smashburgers, so when @MeatNBone sent me some ground lamb, I figured I’d combine the two and see what I could come up with. I mixed about a quarter pound of ground beef with the lamb, added some lemon juice, worcestershire sauce, garlic, and some of this thundering longhorn rub, which was made for beef and lamb and has been a favorite in some of our blind taste tests. I formed them into patties and then let them rest in the fridge overnight. The next day I smashed the patties on high heat, just like a normal smashburger, thinning out the edges more than the middle. I put some water on my smasher so it doesn’t stick to the meat. I flipped when the edges were crispy and then added griddled onions, bacon, shredded pepper jack and some feta cheese. I pulled my fries and then added this Potato Slayer rub, that I’ve been putting on most things these days. It has a good mix of spices and herbs. I toasted my homemade buns on low to get a consistent browning. For the burger stack, I started with tzatziki sauce, some tomatoes, lettuce, my 3-animal patty creation, a little feta, more sauce and the top bun. It turned out wicked good, it kinda tasted like a gyro,but the crispy edges and bacon took it way over the top. #lamb #burgers #fries #smashburgers #griddle
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Let’s one-up Mickey Ds and griddle up some Big Mac smashburgers with homemade sauce, buns and fries. Start by making your own buns if you have time. This is a very simple recipe that only takes about an hour. I plan to post a full bun video, so be sure to follow if you want to see that. Slice your buns leaving a middle section and then butter and toast them. Presmash your patties so you have less work to do on your @webergrills griddle. Today I’m using this wicked good American Wagyu burger meat from @snakeriverfarms. Prep your onions, pickles, and potatoes, and then make the big mac sauce with mayo, diced pickles or relish, onions, mustard, vinegar, paprika, granulated garlic, onion, and pepper. The red in the sauce comes from paprika not ketchup. But you can add ketchup if you want to trigger the big mac sauce police. Double fry your fries at around 350 degrees. You can use a cast iron pan on the griddle if you don’t have a fryer. Smash your patties on high and add salt and pepper. Flip and add american cheese. Add the sauce, onions, pickles and lettuce on bottom and middle buns. Add patty one, middle bun, tomato (if that’s your thing), patty two and then the top bun. This turned out to be one of the best smashburgers I’ve made to date. It’s a Big Mac the way I think McDonald’s should make them - the crusty smashburger adds a ton of flavor and texture. Give it a try and let me know how it turns out. #bbq #griddle #burgers #smashburgers #webergrills
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Ingredients

Recipe yield: 8 buns

  • 180 ml (12 tbsp) Milk(3/4 cup, warmed to 105°F)
  • 21 g (0.7 oz) Honey(1 tbsp (or 1 tbsp sugar))
  • 28 g (1 oz) Butter(2 tbsp, melted (unsalted, or reduce salt if salted))
  • 7 g (0.2 oz) Instant Yeast(1 packet (2-1/4 tsp))
  • 1 Egg
  • 420 g (14.8 oz) Bread Flour(3-1/2 cups)
  • 5 g (0.2 oz) Salt(1 tsp, or less if using salted butter)
  • 1 egg Egg Wash(beaten)
  • Sesame Seeds(optional)

Equipment Needed

  • •Mixing bowl or stand mixer
  • •Bench scraper
  • •Baking sheet
  • •Parchment paper
  • •Kitchen towel or plastic wrap
  • •Pastry brush (for egg wash)

Instructions

9 steps
1

Activate Yeast

Combine milk, honey, melted butter, and yeast. Stir together until well mixed. Let sit for a few minutes until yeast becomes frothy and activated.

Time:5 minutesTemp:105°F (40°C) milk

Tips

  • •Microwave milk for 1 minute to get it warm
  • •Yeast should bubble and foam - this means it's active
  • •If using salted butter, reduce salt to less than 5g
2

Mix Dough

Add egg, flour, and salt to the yeast mixture. Mix all ingredients together until they form a sticky dough.

Time:2 minutes

Tips

  • •Dough will be sticky - this is normal
  • •Mix just until combined
3

Rest Dough

Cover and let the dough sit for 5 minutes to allow the flour to absorb the liquid and the gluten to relax.

Time:5 minutes

Tips

  • •This autolyse makes kneading easier
  • •Cover to prevent drying
4

Knead

Scrape dough onto a lightly floured surface and knead for about 10 minutes until a smooth ball forms.

Time:10 minutes

Tips

  • •If dough feels sticky, use bench scraper or move hands faster
  • •Don't add too much flour - slight stickiness is good
  • •Dough should become smooth and elastic
5

Divide & Pre-Shape

Divide the big ball into smaller balls. Use 120g for Big Mac style buns (with middle section), or 100g for normal buns.

Time:5 minutes

Tips

  • •Use a scale for uniform buns
  • •8 buns at 100g each = perfect burger size
6

Shape Buns

Shape each piece into a round ball by tucking the edges underneath and rolling between your hands. Place on parchment-lined baking sheet, leaving space between each bun.

Time:5 minutes

Tips

  • •Smooth surface = smooth tops after baking
  • •Leave 2-3 inches between buns for expansion
7

Flatten & Proof

Press down on each bun to flatten slightly. Cover with kitchen towel or plastic wrap and let rise for 15 minutes until they puff up slightly.

Time:15 minutesTemp:80°F

Tips

  • •IMPORTANT: If kitchen is cold, place in oven with light on (don't turn oven on)
  • •Oven light creates perfect 80°F environment
  • •Buns should puff up noticeably
8

Egg Wash & Bake

Preheat oven to 375°F (190°C). Brush tops with beaten egg and optionally sprinkle sesame seeds on top. Bake for 12-15 minutes until golden brown.

Time:12-15 minutesTemp:375°F (190°C)

Tips

  • •Egg wash creates shiny golden crust
  • •Don't skip preheating - important for even baking
  • •Buns are done when golden brown and sound hollow when tapped
9

Cool & Serve

Remove from oven and let cool on a wire rack. Slice in three sections for Big Mac buns or two sections for regular buns. Butter and toast on pan or griddle before assembling burgers.

Time:10 minutes

Tips

  • •Cooling on rack prevents soggy bottoms
  • •Toasting adds flavor and texture
  • •Buns are light, fluffy, and hold together well

You've completed all 9 steps. Time to eat.

Important Notes

This recipe is adapted from Hungry Man Kitchen, modified to use honey instead of sugar. Total time is truly 1 hour from start to finish - perfect for spontaneous BBQs! The short rise time works because of the higher yeast amount and warm proofing environment.

Pro Tips

  • •Room temperature affects rise time - adjust proofing time if needed
  • •Oven light creates perfect 80°F proofing environment
  • •Can substitute sugar for honey (use 21g/1 tbsp)
  • •Freeze extra buns for up to 1 month

Gear for This Recipe

Check out the gear we use and recommend for this recipe.

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