Deliciously soft and fluffy homemade mini cheeseburger buns filled with meat, cheese, pickled cucumber, and dressing. A must-try recipe.
How to store these mini burger buns
These buns store well for 2 days in the fridge or you can also transfer the cooled buns into a ziploc bags and freeze. when ready to eat, defrost them and warm in the microwave.
Quick notes and tips
- I used my stand mixer for faster and easier kneading, but you can, of course, knead the dough by hand.
- The dough is quite sticky but don’t put extra flour in than is necessary. When you put so much flour in the dough, the finished result will be dry and hard buns!
- I used both bread flour and whole wheat flour, but if you are welcome to just use all-purpose flour or bread flour.
- Keep cooled leftovers in an airtight container for up to 2 days. Reheat in the microwave or oven.
- You can freeze mini cheeseburger buns. Just thaw them before eating, and you can also microwave it.
Try your hands on these little cutties and if you happen to make this recipe, please leave a comment below. And if you have any questions, I would be happy to answer them. 😊
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You will need:
- 280 grams bread flour or all-purpose flour (I used both bread flour, 180g and whole wheat flour, 100g)
- 8 grams instant dry yeast
- 6 grams granulated white sugar
- 1/2 tsp salt
- 152 grams milk, lukewarm
- 10 grams vegetable oil
- 1 egg, room temperature and lightly whisked
- 1 egg + 2 tsp water, for egg wash, room temperature
- ground beef (pork or chicken)
- salt and pepper
- ketchup and mustard
- cheddar cheese
- pickled cucumber
Prepare the dough: In the bowl of a stand mixer, add the flour, sugar, salt, and instant dry yeast. Stir and make a well in the middle. Add the lukewarm milk, vegetable oil, and egg. Start kneading the dough until soft and slightly sticky, for about 10 minutes. To check if your dough is ready, please take the windowpane stretch test. If your dough is not yet ready, just continue to knead for 5 minutes and take another windowpane test.
First rise: Shape the dough into a ball and place in a lightly greased bowl. Cover with plastic film and let it rise in a warm place until it doubled in size, about 45 minutes to 1 hour.
Prepare the filling: While waiting for the dough to rise, let’s prepare the filling. Divide the ground beef into 12 equal portions and form them into a ball. Then cooked them in a frying pan until browned and cooked through. Season with salt and pepper. Let cool before stuffing in the buns.
Place the pickled cucumber on a small plate, cut and divide cheese into 12 square pieces, and mix ketchup and mustard for the dressing.
Dividing and shaping the dough: Lightly floured your working surface, then punch the dough and divide it into 12 equal portions (I used kitchen scale), then form into dough balls. Place on a baking tray lined with parchment paper, then cover with plastic film or kitchen towel and let the dough rest for 20 minutes.
Forming the mini cheeseburger buns: Working with one dough at a time (keep the remaining dough pieces covered to avoid drying), flatten each dough into a round shape. Make the edges of the dough a little bit thinner than the center. Spread the ketchup-mustard dressing, place the pickled cucumber and cheese then top with cooked meat patties. Gather the ends together and pinch them to form a ball, and twist to seal the edges. Then loosely cup hand around and move hand in small circular motions to seal the seam. Place seam side down on a baking tray with parchment paper, then cover with plastic film or kitchen towel while you’re shaping the rest of the dough and filling. Let the dough rise for another 20 minutes. Meanwhile, you can now preheat the oven to 220 degrees Celcius (conventional heating – two lines one at the top and one at the bottom).
Baking: Prior to baking brush the top of each dough with egg wash. Bake for 12 to 15 minutes or until golden brown.
Transfer to a wire rack and let cool for 5 minutes.