Burger Bun Mystery

Click here to get more.

Hi all, I’m facing a challenge in perfecting a specific type of burger bun. I have a lovely brioche bun recipe, but I'm trying to achieve a soft and chewy burger bun, like the one from a famous restaurant in Chicago. The bun I am aiming for has a unique texture - it’s slightly wrinkled, squishy, and somewhat chewy like taffy. This bun would never crumble or fall apart, a stark contrast to my brioche buns. I'm looking for any advice on how to create this texture. Help, please!

I understand that butter, oil, or any fat can inhibit gluten development, which is crucial for the chewiness I desire, so I am limiting fats (though I do use 2 eggs per 500 grams of flour). I know the enzymes in milk can break down gluten, but I still want some richness, so I’ve opted for baker’s non-fat dry milk. I’m using high protein bread flour and kneading the dough extensively in a mixer to ensure proper gluten development. However, the resulting buns are just typical round buns, not the chewy, textured ones I am striving for.

Thanks in advance,

Alex

Why bother making your own Hamburger Buns when they are so easily available at the store?

My quest for the perfect Homemade Hamburger Bun began with the desire to recreate the legendary "Big Mac" at home. Store-bought buns were either too small or too large and contained a host of ingredients I prefer to avoid. My aim was to craft a bun that could stand up to the layers of a "Big Mac," tall enough to split into three layers (the crown, the club, and the heel), and robust enough to hold all the fillings yet tender enough not to interfere with the texture of the double beef patties, special sauce, lettuce, cheese, onions, and pickles. You can read more about my experimentation on my blog post “Homemade “Big Mac”” – Including the Special Sauce!”

Ingredient ratios are fundamental in baking to achieve the desired flavor, texture, and structure of the Hamburger Buns. Always use a scale to measure your ingredients for accuracy, ensuring consistent results. Also, note that this dough is particularly sticky, so there’s no need to add extra flour. The dough will gain strength with proper kneading, stretching, and folding.

While searching for baking forms for the Big Mac "Club" Bun online, I found them either too small or overly expensive. Thankfully, QinLi. With help from “ChefSteps” on YouTube, I learned to make my own Aluminum Foil Forms. Click here to view their video “Foil Rings.” I made my foil rings taller and wider to accommodate the 125 grams of dough and lined them with parchment paper for easier release.

UPDATE: I have located the ideal baking pans for Big Mac "Club" Buns on Amazon: https://amzn.to/2JJBxwj

To ensure consistent results, always weigh the ingredients for the Homemade Hamburger and Big Mac "Club" Buns. Consistency is key in baking to eliminate variables.

Cylindrical VS Prismatic VS Pouch Cells: Which is Better?

Is dye sublimation better?

Essential Equipment:

• 8 Quart Mixing Bowl
• Rubber Spatula
• Plastic Scraper/Metal Bench Scraper
• Measuring Cups and Spoons or an Electronic Scale
• Plastic Wrap
• Non-stick Spray/Oil
• 2 – Half Sheet trays lined with Parchment Paper
• 6 Aluminum Baking Rings (1-½” tall x 4-½” diameter (4cm x 11.5cm)) Click to learn how here
• 6 Parchment Paper Collars (1-¾” tall x 16” long (4.5cm x 40cm))
• Pastry Brush

Hamburger Buns (yields 12)

• Measured        Weight          Grams         Ingredients
• ¾ cup                  0.38 lb.           180 g.         Water (room temp.)
• 2 tsp.                   0.02 lb.               8 g.         Instant Yeast
• ¾ cup                  0.38 lb.           180 g.         Whole Milk (room temp.)
• ¼ cup                  0.15 lb.              70 g.         Canola Oil (or vegetable)
• 4 each                  4 each           227 g.         Eggs (large, room temp.)
• ¼ cup                  0.12 lb.              55 g.         Granulated Sugar
• 5-¾ cups           1.73 lb.           800 g.         Bread Flour (King Arthur)
• 2-½ tsp.               0.04 lb.             18 g.         Sea Salt (fine)
• ¼ cup Natural Sesame Seeds for Topping the Buns

Mixing the dough:

1. Combine the water, instant yeast, whole milk, canola oil, eggs, granulated sugar, and half of the bread flour in a mixing bowl. Stir with a rubber spatula until a thick batter forms.
2. Add the remaining bread flour and sea salt mixture to the bowl and fold it until a shaggy mass forms.
3. Scrape down the sides of the bowl and the spatula before transferring the dough onto a work surface. The dough will be sticky, so avoid adding extra flour.
4. Knead the dough with one hand while using a plastic scraper to gather the dough. Knead for 4 minutes to develop the gluten.
5. After 4 minutes, start stretching and folding the dough with the plastic scraper for 6-8 minutes until the dough becomes smooth and elastic.
6. Lightly oil a mixing bowl, place the dough in it, and turn the dough to coat it with oil.
7. Cover with plastic wrap and let it ferment for 1 hour at room temperature (70°F-76°F / 21°C-23°C), allowing it to grow to double its original size.
8. Turn the dough onto a lightly oiled work surface, fold it in thirds, and place it back into the bowl with a light coat of oil.
9. Cover with plastic wrap and let it ferment for another hour at room temperature (70°F-76°F / 21°C-23°C), increasing the dough by 1.5 times its original size.

Pre-shaping, Final Shaping, and Proofing the buns:

1. Turn the dough onto a lightly oiled work surface and deflate it lightly with your hands after 1 hour.
2. Divide the dough into 12 pieces, each weighing 125 grams, using a bench scraper.
3. Shape each piece into a tight round ball, place on a lightly oiled surface, coat the tops with oil, and loosely cover with plastic wrap. Rest the dough at room temperature for 15 minutes.
4. After resting, sprinkle the tops of the dough lightly with flour and reshape each bun.
5. Place the buns onto a parchment-lined half sheet tray, leaving at least 4 inches between them.
6. If making Big Mac "Club" Buns, watch the linked video to prepare Aluminum Forms (1-½” tall x 4-½” diameter).
7. Place the forms on the parchment paper, line each form with a parchment paper collar, and place the buns in the forms.
8. Lightly spray with oil and cover loosely with plastic wrap. Proof the buns for 1-½ hours until tripled in size.

Preheat the oven to 375°F (190°C) for 20 minutes before baking

Topping with Sesame Seeds and Baking:

• ½ cup water
• ¼ cup Natural Sesame Seeds

1. Lightly brush each Hamburger Bun with water using a pastry brush.
2. Sprinkle the tops evenly with Sesame Seeds.
3. Bake the Classic Hamburger Buns first, leaving the Big Mac "Club" Buns on the counter uncovered.
4. Bake at 375°F (190°C) for 14 to 16 minutes until golden brown on top, rotating the pan if needed for even browning.
5. Cool the Classic Hamburger Buns on a wire rack.
6. Bake the Big Mac "Club" Buns next at 375°F (190°C) for 14 to 16 minutes until golden brown.
7. Cool the Hamburger Buns completely before use.

Hamburger Bun Storage and Shelf Life:

1. Hamburger Buns can be enjoyed fresh or stored in an airtight plastic bag at room temperature for up to 2 days.
2. To freeze, place them in an airtight plastic bag for up to 2 months. Thaw at room temperature.
3. Split and toast the buns before use. The Big Mac "Club" Bun should be split into three parts before toasting – the crown, the club, and the heel.

Like this:

Like

Loading...

Want more information on Burger Buns Forming Line? Feel free to contact us.