Homemade Burgers & Buns

It may be winter here in Canada, but in our home- it’s BURGER season!!

We’ve had a slight obsession with making the TASTIEST burgers & buns lately, primarily because we’ve just discovered a food sensitivity to eggs & brewers/bakers yeast! Which means no more store bought buns and no more instant yeast for us.

That meant- all the things sourdough once again! Which I’m not mad about.

However I do have an alternative recipe you can use if you aren’t on the sourdough wagon just yet.. *BONUS POINTS* it doubles great as a gluten-free recipe, too!!

It’s been so fun waking up my sourdough starter to play with again. I forgot just how much better it tastes when you make it for yourself!!

You’ll notice I am quite the “lazy” sourdough maker, though. I don’t make the recipes nearly as lengthy as some and I generally just use cups and no scales (I know.. this is what I’m talking about!).

However I truly believe it’s all about the feel when making bread. Yes, using scales and exact measurements and all the right equipment definitely helps, but I’ve never found it to be necessary.

I make everything pretty simple, user friendly and ideally done in one day 😉

With that being said, there are LOTS of delicious recipes out there that go much more in depth & technical than mine does!! I’m primarily here for the homemade goodness & health benefits.

nutritional benefits

• WHY IS SOURDOUGH SO AWESOME: Sourdough is the art of fermenting grains in order to preserve food as well as improve digestion. It’s been known to help with blood sugar balance instead of hindering it, helps to enhance nutrient absorption by making the food more bioavailable, while being higher in vitamins & minerals. Sourdough also has the benefit of being a prebiotic and probiotic which can help with optimal gut health by feeding a healthy gut flora and enhancing our microbiome.
• FUN FACT: Sourdough originated in Egypt, where it was first discovered when dough was left out and was naturally fermented by wild yeast. To this day, this is how most ferments begin; through an anaerobic or aerobic environment that feeds off the naturally present yeast found on all ingredients.

BURGER INGREDIENTS

• 2lbs Ground Beef or Bison
• 1lb Ground Pork or Bacon
• 1/2 cup Sourdough discard (active or not – could also omit discard completley and/or use milk of choice or 2 eggs as substitute as well)
• 1/3 cup Ground Flax
• 1/3 cup Zesty Italian Spice Blend
• 2 tbsp Olive Oil (if you do not use milk, egg or discard you may need a touch more olive oil and a splash of water)
• 1 tbsp Salt, Pepper & Garlic Powder
• Optional add-ins: Freshly diced herbs, finely diced onion of choice, minced garlic, lemon/lime juice, feta, spinach, cheese, finely diced bacon, sun-dried tomatoes, etc.

ZESTY ITALIAN SEASONING

• 3 tbsp Parsley
• 3 tbsp Basil
• 3 tbsp Garlic Powder
• 2 tbsp Rosemary
• 1 tbsp Onion Powder
• 1 tbsp Oregano
• 1 tbsp Thyme
• 1 tbsp Onion Flakes
• 1 tsp Crushed Red Pepper
• 1/2 tsp Black Pepper
• 1/2 tsp Sea Salt
• 1 tbsp Custom Lemon-Turmeric Zest Blend or Lemon Powder/Lemon Peel with pinch of Turmeric

Sourdough Buns

• 3 cups flour (475gr) – can be gluten free
• 1.5 cup warm water (400ml)
• 1.5 tsp salt (9gr)
• 1 tbsp sugar (13gr)
• 1/2 cup active sourdough starter/discard (140gr) – can be gluten free
• 3 tbsp milk, egg wash or oil of choice to brush (I use butter)
• Large splash or two of olive oil
• Sprinkle of sesame seeds on top (optional)

instant yeast buns

• 3 cups flour of choice – can be gluten free
• 1 tbsp instant yeast
• 1 tbsp sugar
• 1.25 cup warm water
• 1 tsp salt
• 1 egg (or 2 tbsp ground flax with 4 tbsp water)
• 1/4 cup olive oil

DIRECTIONS

• FOR BURGERS:
  • Mix all ingredients together, ideally with your hands to fully emulsify everything.
  • The mixture should form a ball with ease and not fall apart.
  • Roll a small tennis ball size (about 2 golf balls worth) and slightly flatten as you press them onto a parchment lined baking sheet. If needed, wet your hands to avoid the mixture sticking to you.
  • Once done you can freeze, bake or BBQ:
    • Freeze on baking tray until frozen. Once frozen, transfer to ziplock or vacuum seal bags to store in freezer until ready to use. Ideally, use within 6mo once frozen.
    • When ready to use, bake or BBQ from frozen or thaw in the fridge before using. To bake from thawed, pan sear in a cast iron pan over med-high heat for 2-3min/side. Cook the remainder of the burgers by placing cast iron dish into a preheated oven at 350°F for 10-15min or until internal temp reaches 165°F.  If frozen, place on a parchment lined baking sheet and bake in a preheated oven at 350°F for 25-30min or until internal temp reaches 165°F.

• FOR SOURDOUGH BUNS:
  • Mix the Flour, Water, Sugar, Salt and Starter all together with a wooden spoon until formed. Let rest for a few minutes and begin to knead by stretching & folding for about 5min. Let rest again and continue to do this for about 20-30min. Alternatively, you could knead using a stand mixer for about 10-15min instead.
  • Cover and place in a warm area to begin proofing. You can proof your bread anywhere from 4hrs to 14hrs! It depends on your temperature but I have tried both and prefer proofing for about 5hrs in a warm room before shaping.
  • Once your bread has double in size and your are done proofing, roll out onto floured surface and divide into 8 qual parts. Roll, stretch and shape into small tennis sized balls, coating with more flour if needed. Place on a parchment lined baking sheet or deep dish well spaced a part (it’s okay if they end up touching while baking, they will pull apart easy).
  • Cover and set back in a warm spot for a final proof anywhere from 2hrs – 6hrs. or until doubled in size I usually proof in a warm room for about 2-3hrs before baking.
  • When ready to bake, coat with melted butter and top with sesame seeds if using.
  • Place in a cold oven and turn to 375. Depending on how long you proofed, I would cook anywhere from 20 – 30min or until tops become golden brown!
  • Let cool on a rack before cutting in. Enjoy!
• FOR INSTANT YEAST BUNS:
  • Whisk warm water, sugar and yeast together until sugar is dissolved. Let rest about 5min and then add flour.
  • Mix together for about 3-5min with hand, wooden spoon or stand mixer until well mixed (the dough may be quite sticky).
  • Coat your hands with oil or water and divide the dough into 6 equal pieces.
  • Roll each piece into a ball and place on a parchment lined baking sheet or deep dish. Slightly flatten into burger bun shape if you prefer them flatter.
  • Place in a warm area and let rise for a minimum of 30-60min. The more time you leave it to rise, the better!
  • When the buns are proofed, brush with melted butter or egg wash and sprinkle with sesame seeds or seasoning.
  • Place tray in a cold oven and turn to 350. Bake for 25min or until golden brown.
  • Allow them to cool completely before slicing!

NOTES

• Take my #MealPrep tip batch prep these with your Meatballs– *hint*, they’re the same recipe 😉

 

With love,

Heidi MacAulay, R.H.N.

“Eat more plants. Do more yoga. Read more books.”Learn more about me, my credentials or how to work with me here!