The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gigantic Issue Making Gigantic Hamburger Bun

the foodie booty's picture
the foodie booty

Gigantic Issue Making Gigantic Hamburger Bun

I have been tasked to make some 9" (approx) hamburger buns for my husband's burger joint, as I've recently become a novice, though avid, home baker.  I tried several recipes titled variously "hamburger buns" this weekend, but I think my approach might need to lean to regular loaves in a hamburger bun shape?  Taking the regular recipe and making it huge has resulted in very dense, chewy breads.  Does anyone have any recipes or suggestions?  This is for his Valentine's "Burger for Two" thing, so time is of the essence.  I am determined!  I only have next weekend to spare, as I work outside my kitchen many hours each day!  Thanks in advance for anything you can offer.  Words of encouragement welcome as well!

mcs's picture
mcs

I'm not sure exactly what type of dough you are looking for for your burger buns, but if you would like to try my recipe that I use, PM me and I'll email it to you.  I used to make 10" round focaccia for a restaurant and you would use the same method.  I would think an 8" cake pan size would be good for 2 people and the pans are easy to find.  FYI I used 450g.  for a 10" round focaccia.  This is how the timing would go after the dough is mixed:

0:00  Mix
45:00  Stretch and Fold
1:30:00  Preshape into rounds, then flatten with your hands.  Place on a floured surface and cover with a plastic bag.
2:30:00  Flatten with a rolling pin to the size you need (use a French pin, if you have) and place on a pan (8" cake pan or a sheet pan w/parchment). Cover
3:45:00  Bake at 375F until golden brown, approximately 25 min

-Mark

clazar123's picture
clazar123

I use a brioche dough for hamburger buns-soft and buttery rich.Search for "Lazy MansBrioche" in the search box. 

Floyd posted a recipe I have used dozens of times and I believe the original is posted with weights so it can be scaled up.If cost of butter is an issue, I have made it with about half the butter or even sub some oil. The trick is to use AP flour,and beat to a windowpane. Lazy Man' Brioche makes 12   3 oz by weight rolls.

If you already have an enriched dough recipe, use that but really develop to a good windowpane when mixing the dough.

PastryPaul's picture
PastryPaul

We had a request for 8" buns. The main problem is that a burger bun needs a fairly vertical side whereas laying them out on a sheet pan will tend to let them flop over. We tried two methods.

1 - We placed the buns too close together on the sheet pan so they would bump into each other during the proof, but still be easily broken off after the bake. This worked, but the look was not what the customer wanted.

2 - We made a wet dough, like a ciabatta, and "poured"/"dumped" it into entremet rings. I guess spring forms would also do the trick. This was the final product.

We also buttered the tops of the buns to soften them.

Cheers

yy's picture
yy

An enriched dough with at least 10-15% fat content would yield a bun that is soft and squishy enough to make a large hamburger palatable. King Arthur's pull apart butter bun dough: http://www.kingarthurflour.com/blog/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/ is delicious and very easy to work with. The end result is fluffy, as long as you knead it to the stage where the dough is satiny and yields a thin, strong windowpane. Round cake pans will probably be the easiest way to get a consistent shape. Best of luck, and keep us posted on how it goes!

the foodie booty's picture
the foodie booty

Thank you all very much.  I can't wait for the weekend to get here to try everything!

Faith in Virginia's picture
Faith in Virginia

I make the sourdough english muffins that I found here   http://www.thefreshloaf.com/node/3241/sourdough-english-muffins

They go really great with burgers.  When using them with burgers they don't fall apart like a standard bun does.  And you can make them any size you want.  They are a good thickness so once you put on the burger and stuff the bun is not forcing you to unhinge your jaw to eat.

The one thing I do different from the recipe is that I fry them for about 5 minutes then pop in the oven at 400 for about 5 minutes.  Adjust your frying temperature to get the light brown crust in that 5 minutes.  you don't want them to dark.

Mini Oven's picture
Mini Oven

♡ shaped?

Faith in Virginia's picture
Faith in Virginia

I don't understand the hieroglyphs   "♡".

Now I get it... My web browser shows that hieroglyph as three lines  like and equals sign with and extra line on top.

My email notification shows it as a heart sign.

Ya-all must think I'm crazy.... but it's all in the binary.

 

the foodie booty's picture
the foodie booty

I thought of that, but he said it would be too inconsistent to try to cook a burger in that shape.  Thinking about doing a heart-shaped brand on top.  With the right bread I might be able to score a heart on top.

jaywillie's picture
jaywillie

I make burger buns all the time, and I don't know why a bigger size would present any problems. Not that I've done it, but I just don't see any problems in the shaping or baking steps. You ferment it, divide it, form it into balls, then squish it into a disk, proof and bake. I have used a few recipes, but I agree a brioche recipe will work, as will any enriched recipe. Seriouseats.com has a brioche recipe from the Spotted Pig that has worked well for me, and both KA (online) and Cooks Illustrated (probably online, but I'm a subscriber so I've never looked) have enriched recipes I've used -- both with potato, which creates a nice, moist texture, if that's what you're after. I have never used a form of any sort, and I don't know why you would need to. These are not high-hydration doughs that might spread. They stay in place as they bake.