I never realized that most burger buns have eggs in them. I guess I just assumed they were like other breads. Good news for those of you who want to avoid eggs, I made a delicious egg-free bun. It's slightly sweet, buttery, and soft, and would pair well with any veggie burger (or meat burger for that matter).
I also added some fall flair to my regular veggie burger by adding some sweet potato to it. For those of you who are like me and don't consider yourself cooks, it can be scary to just throw things together. I often don't trust my culinary intuition, but, I promise you, veggie burgers are the perfect place to experiment. The difference between these and my regular patties is that I added sweet potato and used rice instead of breadcrumbs.
To make the buns, I made my dough, let it rise,
divided it into five equal parts, let it rise again (for the last half of this rise, I had the oven on),
brushed the tops of the buns with butter,
brushed them with butter again, and let them cool. Delicious and easy.
I'm not giving an exact recipe for the burgers because I mostly threw stuff together (and it's been a while since I made them, Henry isn't big on letting me work on my blog). The pictures tell the story, however, and I will guide you through my process.
First, I washed the sweet potatoes, cut them in half, brushed the cut side with olive oil, and baked them face down until soft.
Once cooked, they were easy to unpeel.
I mashed the sweet potato and black beans (I used a whole can) then added my spices and some veggies. I had peas leftover from risotto that I made the night before so I threw them in. You can add any veggies that you like. They are veggie burgers after all.
I baked these burgers in the oven before putting them on the skillet and cooking them. I made six burgers with some leftover mix (which I used for lunchtime burgers that next day). Two of them I cooked on the frying pan after baking, and the other four I wrapped in aluminum wrap, put in a freezer safe ziplock bag and froze (I haven't tried the frozen ones yet).
And the finished product.
Egg-free Bun Recipe
- 1 3/4 cups flour
- 3/4 teaspoons salt
- 1 tablespoon butter
- 1/4 cup nonfat plain Greek yogurt
- 1/4 teaspoon baking soda
- 2 tablesppons sugar
- 1 1/2 teaspoons yeast
- 1/2 cup water
- Olive oil for greasing bowl
- 1 tablespoon butter, melted
- Combine the flour, butter, salt, yogurt, baking soda, sugar, and yeast in the bowl of a standing mixer.
- Knead mixture with a dough hook, while slowly adding the water.
- Knead for approximately 10 minutes until a smooth and pliable dough is formed.
- Place dough in a greased bowl, cover and let rise until doubled (approximately 2 hours).
- When dough is doubled, punch it down and divide into 5 equal balls.
- Place buns on a baking sheet, cover, and let rise until doubled, approximately one and a half hours.
- Brush tops of buns with half of melted butter.
- Bake at 375 degrees until golden brown, approximately 15 minutes.
- Brush tops of buns with remainder of melted butter.
- Allow buns to cool completely.