Oven Burger
Get ready to indulge in a mouthwatering oven burger that’s sure to satisfy your cravings! Picture a fluffy, homemade bun cradling a perfectly seasoned beef patty, all topped off with ooey-gooey melted cheddar. With the simplicity of baking, you’ll have a deliciously juicy burger ready in no time!
Prep
30
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 2 eggs
- 1 cup of warm milk (240ml) (240 ml)
🫙Pantry Staples(4)
- Approximately 500g of wheat flour (4 cup)
- 50ml of oil (1.69 fl oz)
- 3 teaspoons of sugar (15 ml)
- 10g of dry yeast (0.35 oz)
🧂Spices & Seasonings(1)
- 1 teaspoon of salt (5 ml)
📦Other(1)
- 1 teaspoon of margarine (5 ml)
Nutrition (per serving)
Calories
665
Protein
19g
Carbs
102g
Fat
19g
👨🍳 Instructions
- 1
To prepare the dough, mix the eggs, oil, margarine, sugar, salt, and warm milk together very well.
- 2
Add the flour and yeast to the mixture.
- 3
Knead the dough until smooth and let it rest for 30 minutes or until it doubles in size.
- 4
Separate the dough into portions for the burgers.
- 5
Roll out the dough and add cheddar cheese.
- 6
Seal the burger and press to prevent the cheese from leaking.
- 7
Brush with egg yolk and sprinkle with sesame seeds.
- 8
Bake in a preheated oven at 180 degrees Celsius for 10 to 15 minutes until baked.
💡 Pro Tips
- ✓Warm your milk to 40-45°C (104-113°F) before mixing with yeast because temperatures below 38°C slow fermentation by 50%, while above 50°C kills the yeast's enzymes and prevents rise.ingredient40-45°C optimal range
- ✓Knead the dough for 8-10 minutes until you achieve a windowpane test (stretch a small piece and it should be translucent without tearing) because this develops gluten strands to 80% alignment, creating structure that traps CO₂ for even rise.technique8-10 minutes, 80% gluten alignment
- ✓Proof your dough at 26-28°C (79-82°F) for exactly 45-60 minutes until it increases 1.5x volume (not doubled), because overproofing beyond this point causes gluten network to collapse, resulting in dense burgers that don't rise in the oven.timing26-28°C, 45-60 minutes, 1.5x volume
- ✓Seal cheese pockets by pinching edges with 15-20% moisture on your fingertips, then immediately bake at 190°C (not 180°C) for 12-14 minutes because higher temperature (Maillard reaction at 154°C+) sets the crust before steam pressure builds inside, preventing cheese leakage.timing190°C, 12-14 minutes, 15-20% finger moisture
- ✓Brush with egg yolk diluted 1:1 with water (not whole egg) 2 minutes before the sesame seed application because the lower protein ratio (yolk is 50% lipids) creates a thinner, more even gloss that allows seeds to adhere without creating a thick, rubbery crust.technique1:1 yolk-to-water ratio
Share this recipe
Prep
30
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Oven Burger
Get ready to indulge in a mouthwatering oven burger that’s sure to satisfy your cravings! Picture a fluffy, homemade bun cradling a perfectly seasoned beef patty, all topped off with ooey-gooey melted cheddar. With the simplicity of baking, you’ll have a deliciously juicy burger ready in no time!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 2 eggs
- 1 cup of warm milk (240ml) (240 ml)
🫙Pantry Staples(4)
- Approximately 500g of wheat flour (4 cup)
- 50ml of oil (1.69 fl oz)
- 3 teaspoons of sugar (15 ml)
- 10g of dry yeast (0.35 oz)
🧂Spices & Seasonings(1)
- 1 teaspoon of salt (5 ml)
📦Other(1)
- 1 teaspoon of margarine (5 ml)
Nutrition (per serving)
Calories
665
Protein
19g
Carbs
102g
Fat
19g
👨🍳 Instructions
- 1
To prepare the dough, mix the eggs, oil, margarine, sugar, salt, and warm milk together very well.
- 2
Add the flour and yeast to the mixture.
- 3
Knead the dough until smooth and let it rest for 30 minutes or until it doubles in size.
- 4
Separate the dough into portions for the burgers.
- 5
Roll out the dough and add cheddar cheese.
- 6
Seal the burger and press to prevent the cheese from leaking.
- 7
Brush with egg yolk and sprinkle with sesame seeds.
- 8
Bake in a preheated oven at 180 degrees Celsius for 10 to 15 minutes until baked.
💡 Pro Tips
- ✓Warm your milk to 40-45°C (104-113°F) before mixing with yeast because temperatures below 38°C slow fermentation by 50%, while above 50°C kills the yeast's enzymes and prevents rise.ingredient40-45°C optimal range
- ✓Knead the dough for 8-10 minutes until you achieve a windowpane test (stretch a small piece and it should be translucent without tearing) because this develops gluten strands to 80% alignment, creating structure that traps CO₂ for even rise.technique8-10 minutes, 80% gluten alignment
- ✓Proof your dough at 26-28°C (79-82°F) for exactly 45-60 minutes until it increases 1.5x volume (not doubled), because overproofing beyond this point causes gluten network to collapse, resulting in dense burgers that don't rise in the oven.timing26-28°C, 45-60 minutes, 1.5x volume
- ✓Seal cheese pockets by pinching edges with 15-20% moisture on your fingertips, then immediately bake at 190°C (not 180°C) for 12-14 minutes because higher temperature (Maillard reaction at 154°C+) sets the crust before steam pressure builds inside, preventing cheese leakage.timing190°C, 12-14 minutes, 15-20% finger moisture
- ✓Brush with egg yolk diluted 1:1 with water (not whole egg) 2 minutes before the sesame seed application because the lower protein ratio (yolk is 50% lipids) creates a thinner, more even gloss that allows seeds to adhere without creating a thick, rubbery crust.technique1:1 yolk-to-water ratio