These buns rise twice at exactly 80°F because commercial bakeries discovered double-proofing creates pockets perfect for burger stuffing.
Stuffed Burger Buns
Dive into the delicious world of Stuffed Burger Buns, where every bite is a surprise! Imagine savory beef patties nestled in a warm, cheesy dough, filled with zesty sauce, juicy tomatoes, crunchy cucumbers, and caramelized onions—baked to perfection for a mouthwatering twist on your favorite classic. Get ready to elevate your burger game and impress your taste buds with this fun and flavorful recipe!
Prep
120
min
Cook
20
min
Serves
7
people
Level
intermediate
The Story
This mad American-Chinese hybrid emerged in 1990s California when Korean-American bakers started wrapping burger fillings in steamed bao dough, then some genius in Los Angeles said 'sod the steaming' and decided to bake the whole bloody thing—suddenly you've got dim sum meeting McDonald's in a golden-brown package that makes both cultures simultaneously proud and horrified.
Regional Twist
In Texas Hill Country, they replace the plain ground beef with jalapeño-spiked beef mixed with chopped brisket, then brush the dough with buttermilk instead of regular milk for extra tang.
📝 Ingredients
Shopping List
- 1 unit egg
- 700 g ground beef
- 80 g milk
Pantry Items
Amounts also listed in instructions below
- 500 g flour
- honey (to taste)
- liquid butter (to taste)
- salt (to taste)
- 200 g warm water
- yeast (to taste)
👨🍳 Instructions
- 1
Knead the dough ingredients (flour, warm water, yeast, milk, egg, salt, honey) until combined for 2-3 minutes.
- 2
Gradually add liquid butter while kneading for about 5 minutes.
- 3
Place the dough in a lightly oiled bowl with a lid and let it rise for 1-2 hours until doubled in volume.
- 4
Divide the dough into 7 equal pieces and roll each piece into a round shape.
- 5
Cook the ground beef to form 7 patties.
- 6
Roll out the dough over a bowl and fill with cheddar, patty, sauce, tomato, cucumber, and roasted onions.
- 7
Pinch the dough together and place it seam side down on a baking sheet.
- 8
Brush with milk, sprinkle with sesame seeds, and bake in the oven at 180°C for about 20 minutes until browned.
💡 Pro Tips
- ✓Hydrate your dough to exactly 40% (200g water + 80g milk = 280g liquid to 500g flour) because this creates the perfect balance for tender crumb while maintaining enough structure to contain heavy fillings without tearing.technique40% hydration
- ✓Add the liquid butter gradually during the final 5 minutes of kneading to develop proper gluten structure first - fat coats gluten strands and prevents development if added too early, reducing dough strength by up to 30%.technique30% strength reduction
- ✓Cool your cooked beef patties to below 140°F before assembling because hot filling creates steam that weakens dough structure and causes bottom blowouts during baking.timingBelow 140°F
- ✓Roll each dough portion to 6-7 inches diameter with slightly thicker edges - the center stretches during filling while edges need extra dough to create a proper seal that won't burst under internal pressure.technique6-7 inches diameter
- ✓Brush with whole milk instead of water for glazing because milk's 3.25% fat content and lactose create superior browning through the Maillard reaction, producing a golden color 25% deeper than water-based glazes.ingredient3.25% fat content
Share this recipe
Prep
120
min
Cook
20
min
Serves
7
people
Level
intermediate
Share this recipe
These buns rise twice at exactly 80°F because commercial bakeries discovered double-proofing creates pockets perfect for burger stuffing.
Stuffed Burger Buns
Dive into the delicious world of Stuffed Burger Buns, where every bite is a surprise! Imagine savory beef patties nestled in a warm, cheesy dough, filled with zesty sauce, juicy tomatoes, crunchy cucumbers, and caramelized onions—baked to perfection for a mouthwatering twist on your favorite classic. Get ready to elevate your burger game and impress your taste buds with this fun and flavorful recipe!
The Story
This mad American-Chinese hybrid emerged in 1990s California when Korean-American bakers started wrapping burger fillings in steamed bao dough, then some genius in Los Angeles said 'sod the steaming' and decided to bake the whole bloody thing—suddenly you've got dim sum meeting McDonald's in a golden-brown package that makes both cultures simultaneously proud and horrified.
Regional Twist
In Texas Hill Country, they replace the plain ground beef with jalapeño-spiked beef mixed with chopped brisket, then brush the dough with buttermilk instead of regular milk for extra tang.
📝 Ingredients
Shopping List
- 1 unit egg
- 700 g ground beef
- 80 g milk
Pantry Items
Amounts also listed in instructions below
- 500 g flour
- honey (to taste)
- liquid butter (to taste)
- salt (to taste)
- 200 g warm water
- yeast (to taste)
👨🍳 Instructions
- 1
Knead the dough ingredients (flour, warm water, yeast, milk, egg, salt, honey) until combined for 2-3 minutes.
- 2
Gradually add liquid butter while kneading for about 5 minutes.
- 3
Place the dough in a lightly oiled bowl with a lid and let it rise for 1-2 hours until doubled in volume.
- 4
Divide the dough into 7 equal pieces and roll each piece into a round shape.
- 5
Cook the ground beef to form 7 patties.
- 6
Roll out the dough over a bowl and fill with cheddar, patty, sauce, tomato, cucumber, and roasted onions.
- 7
Pinch the dough together and place it seam side down on a baking sheet.
- 8
Brush with milk, sprinkle with sesame seeds, and bake in the oven at 180°C for about 20 minutes until browned.
💡 Pro Tips
- ✓Hydrate your dough to exactly 40% (200g water + 80g milk = 280g liquid to 500g flour) because this creates the perfect balance for tender crumb while maintaining enough structure to contain heavy fillings without tearing.technique40% hydration
- ✓Add the liquid butter gradually during the final 5 minutes of kneading to develop proper gluten structure first - fat coats gluten strands and prevents development if added too early, reducing dough strength by up to 30%.technique30% strength reduction
- ✓Cool your cooked beef patties to below 140°F before assembling because hot filling creates steam that weakens dough structure and causes bottom blowouts during baking.timingBelow 140°F
- ✓Roll each dough portion to 6-7 inches diameter with slightly thicker edges - the center stretches during filling while edges need extra dough to create a proper seal that won't burst under internal pressure.technique6-7 inches diameter
- ✓Brush with whole milk instead of water for glazing because milk's 3.25% fat content and lactose create superior browning through the Maillard reaction, producing a golden color 25% deeper than water-based glazes.ingredient3.25% fat content