Deliciously fluffy homemade vegan burger buns – easily made with a simple technique!
It’s not only happened once but already on multiple occasions that I’ve found myself wanted to create (& of course photograph) delicious looking vegan burgers and finding that most conventional burger buns available in supermarkets are either not vegan (they often contain egg or dairy!) or simply way too big for my vegan quarter pounders.
After years of trying to find the perfect buns for my patties, I’ve simply decided to stick to making my own – and this is how the long search for the perfect homemade vegan burger buns was started, which eventually led to this recipe! Glad we made it here! 😉
What you’ll need
- plain flour
- unsweetened plant milk
- dry active yeast
- raw sugar
- sea salt
- olive oil
- maple syrup
- sesame seeds (optional)
- large mixing bowl
- small sauce pan
- measuring jug
- baking tray
The secret to making fluffy homemade vegan burger buns
Okay, maybe it’s not a secret, but there’s a great technique to use to make wonderfully soft & fluffy homemade vegan burger buns without the addition of eggs and dairy – and that technique is called: Tangzhong.
What is Tangzhong?
Tangzhong is basically the creation of a paste from flour and liquid (mostly milk or water), that changes the texture of the bake. This is a traditional technique used in Japanese baking and it’s what makes these burger buns so wonderfully soft and fluffy in texture.
How to create Tangzhong?
This is pretty straight forward: We simply heat a mix of flour and (plant) milk on the stove and stir continuously until a thick paste forms. To create the Tangzhong, we don’t use the entire flour or milk that the recipe calls for, but just a small amount (see. recipe notes below) and the finished Tangzhong then gets mixed into the remainder of the burger bun ingredients.
How to make vegan burger buns
Apart from preparing the Tangzhong, combine your dry ingredients in a large mixing bowl and measure your wet ingredients (plant milk & oil) in a jug. First roughly combine the wet and dry ingredients, then stir the Tangzhong mixture into the rest of the ingredients. Begin stirring with a wooden spoon and switch to using your hands once the mix becomes to sticky. Transfer the dough onto a floured surface and knead for 10-15 minutes until you can form a smooth and shiny dough ball.
Set the dough ball into a greased bowl and cover with a wet towel or cling film. Place the bowl into a warm place and allow the dough to rise for one hour. Once the hour elapses, knock out the air and divide your dough into 8 dough balls of equal size. Gently knead each dough ball for 10-15 seconds and form round, smooth buns. Place them onto a greased baking tray, roughly 2 inches apart. Cover them again and give them another hour to rise.
Pre-heat your oven to 180C, then bake the burger buns for 10 minutes. Carefully remove them from the hot oven and brush with your vegan ‘egg wash’ made from mixed maple syrup and plant milk. Sprinkle sesame seeds on top, if you’re choosing to make seeded buns and place them back in the hot oven to bake for a further 6-8 minutes.
Remove the golden buns and let them cool down for at least 15 minutes before slicing your buns.
When assembling your burgers, I recommend toasting them in a non-stick frying pan before topping them with your burger toppings.
How to freeze the burger bun dough
If you’re making these buns ahead of time, you can definitely freeze them. It’s absolutely possible to freeze the ready-made & sliced burger buns, however they turn out best when frozen in the dough stage.
The best timing for the buns to be frozen is right after the first rising time: allow the dough to rise for 1 hour, then push out the air and divide the dough into 8 equal burger buns. Knead each for 10-15 seconds, then wrap them into cling film individually and instantly transfer them to the freezer.
Upon defrosting, place the frozen dough balls into room temperature 3-4 hrs before use. Once mostly defrosted, give each ball a firm knead for 2 minutes, then place them on a greased baking tray and allow to rise for an hour before baking.
This recipe is:
- 100% vegan
- super easy to make
- fluffy and delicious
- perfect for homemade vegan burgers
- dairy free
- egg free
- delicious with sesame seeds on top
- perfect for a vegan Big Mac
For the Tangzhong:
- 40g plain flour
- 180ml unsweetened plant milk
The rest of the ingredients:
- 420g plain white flour
- 2 sachets of dry active yeast (2 x 7g)
- 25g raw sugar
- 5g sea salt
- 160ml unsweetened plant milk, room temperature
- 40ml olive oil
- 2–3 Tbsp sesame seeds (optional)
Vegan “egg wash”:
- 1 tbsp maple syrup (or agave nectar)
- 3 tbsp plant milk
- Whisk together the ingredients for the Tangzhong in a sauce pan with the stove top turned off.
- In a large bowl combine your dry ingredients in a large mixing bowl: flour, yeast, sugar and salt. In a measuring jug measure out the wet ingredients at room temperature: plant milk & olive oil. If the mix is too cold, place into the microwave for 30 seconds and stir afterwards.
- Gently heat the saucepan on the stovetop over low heat, continuously stirring with a whisk until the mixture thickens and becomes sticky, but smooth. This should take roughly 2-3 minutes. Remove from the heat.
- Pour your wet ingredients into the large bowl and roughly combine, then add in the Tangzhong. Stir until the mix becomes to sticky, then transfer the dough to a floured surface and knead for about 10-15 minutes or until the surface becomes smooth & shiny.
- Form a ball and place the dough into a greased bowl. Cover with a clean wet kitchen towel or cling film and place in a warm safe to rise for 1 hour.
- Once the hour elapses push out the air. Divide the dough into 8 equal size dough balls, gently kneading each for 10-15 seconds. Place the buns onto a lightly greased baking tray about 2 inches apart, cover again and allow for them to rise for another hour.
- After 50 minutes pre-heat your oven to 180C.
- Place the uncovered buns into the oven and bake for 10 minutes. Carefully remove them from the oven and brush them with the vegan ‘egg wash’. Sprinkle with sesame seeds and return to the oven for a further 6-8 minutes.
- Allow for the buns to cool for a minimum of 15 minutes before slicing. Toast them in a non-stick frying pan before assembling your burger.
Keywords: vegan burger buns, vegan brioche buns, tangzhong burger buns, fluffy vegan burger buns, homemade burger buns, vegan burger recipe, burger bread recipe
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