Burger Buns

Protein Packed Hamburger Buns

Soft, fluffy, and packed with protein, these homemade hamburger buns are the perfect upgrade from a fall apart store bought bun. They deliver bakery style texture and chew with significantly more protein than a traditional bun. Besides having 17g of protein per, these buns can stand up to a thick & juicy patty. 

 

Ingredients

Wet Ingredients

• 200g 0% Greek yogurt
• 1 large egg
• 30g liquid egg whites

Dry Ingredients

• 180g all purpose flour
• 40g oat flour
• 15g whey protein powder
• 20g casein protein powder
• 4g instant yeast
• 4g baking powder
• 2g baking soda
• 4g salt

Topping

• Egg wash
• Sesame seeds

Directions

Step 1: Make the Dough

In a large mixing bowl, whisk together:

• All purpose flour
• Oat flour
• Whey protein
• Casein protein
• Instant yeast
• Baking powder
• Baking soda
• Salt

Combine the wet with the dry:

• Greek yogurt
• Egg
• Egg whites

Mix until a shaggy dough forms.

Step 2: Knead

Use a stand mixer to knead the dough for 8-10 minutes.

Or do it by hand

Transfer the dough to a lightly floured surface and knead for 5–8 minutes until smooth and elastic.

The dough will still feel slightly sticky.

Step 3: Cold ferment

Place the dough in a lightly greased tupperware, and put into the fridge for 12 hours minimum.

Step 4: Shape the Buns

Turn the dough onto a work surface and divide into 5 equal pieces.

With wet hands, shape each piece into a smooth ball and flatten between your palms.

Place each disk onto a parchment lined baking sheet.

Step 5: Add Toppings

For a glossy bakery style finish, brush the tops with egg wash.

Sprinkle with sesame seeds or leave plain.

Step 7: Bake

Bake at 375°F for 15–17 minutes, or until golden brown.

Step 8: Cool

Allow the buns to cool on a wire rack for at least 20 minutes before slicing.

Optional: toast buns on grill before forming your burger.

Nutrition Facts Per Bun (1 of 5)

• Calories: 236
• Protein: 17g
• Carbohydrates: 36g
• Fat: 2g