Mini Burger Buns Recipe By Tasty Recipes

40-MINUTE HAMBURGER BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°., Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.

MINI BURGER BUNS RECIPE BY TASTY

Steps:

• Add the lukewarm water to a 2-cup liquid measuring cup or medium bowl. Add the yeast and sugar and stir to combine. Let sit for 5-10 minutes, until frothy and doubled in volume.
• In a large bowl, whisk together the flour and salt. Add the butter, egg, and the yeast mixture and stir with a rubber spatula into a shaggy dough.
• Turn the dough out onto a clean surface and knead until smooth and soft, about 4 minutes. Place the dough in a clean large bowl lightly greased with nonstick spray and cover with a towel. Let rest until in a warm place until doubled in size, about 1 hour.
• Preheat the oven to 400°F ( 200°C). Line a baking sheet with parchment paper.
• Lightly grease a clean surface and place the dough on top. Pat down with your hands to about ¼-inch thick. Use a ¾-inch (2-cm) round cutter to cut out small circles. Place on the prepared baking sheet.
• Brush the tops of the buns with melted butter, then bake for 7-10 minutes, or until the tops are golden brown.
• Remove the buns from the oven and brush with more melted butter while they are still warm. Let cool for at least 5 minutes before serving.
• Enjoy!

RECIPES

Steps:

• Step 1:Place the flour and salt into a large bowl, stir in the sugar and the yeast, then rub in the butter.Step 2:Add enough water to form a soft, slightly sticky dough, you may not need it all.Step 3:Knead the dough on a lightly floured surface for up to 10 minutes until smooth and elastic.Step 4:Divide the dough into 20 small pieces and roll each piece into a ball, then place on a baking tray, ensuring you leave space in between.Step 5:Cover with lightly greased cling film and leave in a warm place for 20-30 minutes, until the balls have almost doubled in size. Sprinkle over some sesame seeds.Step 6:Preheat the oven to 230°C (fan 210°C, gas mark 8).Step 7:Bake the dough balls for 10 minutes then reduce the temperature to 200°C (fan 180°C, gas mark 6), for a further 10 minutes or until the dough balls are risen, golden brown and sound hollow when tapped underneath.Step 8:Serve with a mini burger, a slice of cheese and some salad leaves.

MINI HAMBURGERS

Steps:

• In a large skillet, saute onion in butter. Transfer to large bowl; add egg and seasonings. Crumble beef over mixture and mix well. Spread over bottom halves of the buns; replace tops. Place on baking sheets; cover with foil. , Bake at 350° for 20 minutes or until meat is no longer pink. If desired, place a cheese square and pickle on each hamburger; replace tops and foil and return to the oven for 5 minutes.

MINI BURGERS

Steps:

• For Paul's burger sauce: In a medium bowl, whisk together all of the sauce ingredients.
• For the burgers: Heat a large cast-iron skillet over medium-high heat until almost smoking. Add about 1 tablespoon of oil and 1 tablespoon of the butter to the skillet. When the butter has melted, working in batches, open the buns and toast them in the skillet until they are golden brown.
• Wipe out the skillet and reheat it over medium-high heat. Season the burger patties with salt and pepper. Working in batches and using more of the oil and butter, place some of the burger patties in the skillet (do not crowd the pan). Cook until the burgers are well seared (about 3 minutes) and flip. Place a slice of cheese on each burger and continue to cook the burgers for 2 minutes longer. Cover the skillet to melt the cheese and steam the burgers. Continue until all the burgers are cooked, adding more oil and butter to the skillet between batches as necessary.
• Spread each side of the buns with about 2 teaspoons of Paul's burger sauce. Season the tomato slices with salt and pepper and place the tomatoes on the bottoms of the buns. Place the cooked burger patties on top of the tomatoes and then top the burgers with shredded lettuce. Secure the tops of the buns on the burgers with frilled toothpicks or small bamboo skewers.

THE BEST "MINI BURGERS" YOU WILL EVER TASTE

Steps:

• Mix hamburger, onion powder and salt and pepper to taste. Form into several mini burgers.
• Put burgers on grill or skillet. Add red onion slices around burgers to allow them to cook in the hamburgers juices.
• While burgers cook, mix mayo, dijon mustard, cayenne pepper and salt and pepper to taste.
• Remove burgers and onions when done. Drain grease from skillet. Toast buns in the skillet until they are the desired toastiness.
• Put mayo mix on bottom bun. Put burger on top of mix and top with onion and top bun.
• Enjoy.

3-HOUR BURGER RECIPE BY TASTY

Steps:

• Make the brioche buns: In a liquid measuring cup, combine the milk, ¼ cup (60 ml) water, yeast, and sugar, and let stand until foamy, about 5 minutes.
• In the bowl of a stand mixer fitted with the dough hook, add the flour and salt, and mix on low speed.
• With the mixer running on medium-low speed, add the yeast mixture and mix until just combined.
• Add 2 of the eggs and mix until the eggs are combined and the dough looks sticky, about 1 minute.
• Add the butter 1 tablespoon at a time, and mix until incorporated into the dough. Continue mixing on medium speed for 8 minutes, until the dough is smooth and comes together in a taught ball.
• Transfer the dough to a greased bowl and covered with plastic wrap. Let rise for 1 hour, or until doubled in size.
• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Divide the dough into eight equal portions and roll into even balls. Flatten the balls into 3-inch discs and place on the prepared baking sheet. Cover with a kitchen towel and let rise for 30 minutes.
• In a small bowl, whisk together the remaining egg and teaspoon of water. Brush the egg wash over the buns.
• Bake for 15-17 minutes, until the buns are deep golden brown. Let cool to room temperature before serving.
• Make the caramelized onions: Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the onions and stir until well coated. Cook the onions for 30 minutes, stirring occasionally, and season with salt. Add ¼ cup (60 ml) of water and scrape up any brown bits on the bottom of the pan. Continue cooking for 30 minutes, until the onions are golden brown, then add the remaining ¼ cup (60 ml) water, scraping up any brown bits. Cook for 30 minutes more, then add ¼ cup (60 ml) of wine, scraping up any brown bits. Cook for another 15 minutes, then add the remaining ¼ cup (60 ml) of wine. Cook for a final 15 minutes, until the onions are deeply caramelized.
• Make the aioli: In a medium bowl, whisk together the egg yolks, garlic, and mustard until smooth.
• Add a drop of grapeseed oil and whisk to combine. Continue adding the grapeseed oil, drop by drop, until the mixture begins to thicken and emulsify. Once thickened, add the remaining grapeseed oil in a slow and steady stream, whisking until combined. The mixture should be thick and glossy.
• Add the olive oil in a slow and steady stream while continuing to whisk.
• Add the salt and pepper and whisk to combine.
• Add the lemon juice in 1-teaspoon increments until the aioli is thick and pale yellow. Cover with plastic wrap and refrigerate until serving.
• Grind the burger meat: Freeze the meat grinder parts before using. Attach the meat grinder to a stand mixture. Working in batches, add the frozen cubed meat and process through the grinder.
• Divide the beef into 4 8 ounce (225 grams) portions and form into patties. Place on a cutting board. Use your thumb to press a divot into the center of each burger.
• Heat the grapeseed oil in a cast iron or stainless steel skillet over medium-high heat until nearly smoking. Add the formed burger patties to the pan and cook for 3-4 minutes, without disturbing.
• Use a spatula to flip the burgers over and place a slice of Gruyère on each one. Cook for another 3-4 minutes, until the burger is cooked through and cheese has melted.
• Place the burgers on the brioche buns, along with the aioli, caramelized onions, and arugula. Serve with fries.
• Enjoy!