Burger Buns

Once again a recipe from a recently held contest in my baking group on facebook. We were supposed to make mini and maxi version of the same dish. Googled and saw many videos on how to make jumbo buns and came up with these burger buns. To make it more healthy, I have replaced some amount of apf with wwf. So, this is a healthy burger bun (65% wwf and 35% apf) with loads of veggies.

Ingredients:

For the bun dough:

• Whole wheat flour 240 gm
• Apf 120 gm
• Salt as required
• Sugar 1 tsp
• Instant yeast 1/2 tsp
• Milk plus water ~300 ml
• Olive oil 1 tbsp

For the pattice:

• Boiled potatoes 4-5
• Boiled peas 1/2 cup
• Onion 1
• Bread crumbs 1/2 cup
• Salt as required
• Red chilli powder 1 tsp
• Lime juice 1 tsp
• Green chillies 1-2
• Coriander leaves 1 tbsp
• Refined oil 1-2 tbsp

For the assembly:

• Tomatoes
• Onion
• Cucumber
• Capsicum
• Cheese slices
• Mayonnaise
• Tomato sauce
• Lettuce leaves

Method:

To make the bun:

• Mix both the  flour, sugar, salt and yeast in a bowl.
• Add milk to lukewarm water and add the dry ingredients to it and knead the dough for 10-12 minutes by using the stretch and fold method. Initially the dough will be very sticky.
• Do not be tempted to add more flour. It will become soft and elastic as the gluten develops.
• Poke your finger in the dough and check if it bounces back. This shows that the dough is ready to be proofed.
• Place the dough in a lightly oiled bowl and cover the bowl with a clean cling film. Keep aside in a warm place for an hour or more till the dough doubles in size.
• Gently punch the dough and remove the air bubbles. Knead again for a minute or two.
• I wanted to make 2 jumbo burgers, 2 mini burgers and 2 normal sized burgers. You can make all of the same size too.
• Divide the dough into 2 balls of 150 gm, 2 balls of 60 gm and 2 balls of 100 gm. Roll them into buns and keep it on the counter and cover with a plastic cover.
• Keep it aside for 15-20 minutes.
• Take the balls again and reshape them into tight buns by cupping the dough in your palm and rolling in tightly on a clean kitchen counter.
• Keep them in rings lined with parchment paper collars and allow it to rise 2 to 3 times. (Refer notes).

• Apply milk wash/oil wash or water wash. This will take around 30-35 minutes.
• Meanwhile preheat your oven at 180 degree celsius for 10 minutes.
• Apply water on top of the buns and sprinkle sesame seeds on top.
• Bake the buns for 20-25 minutes or till the top is golden. Apply little butter on top.

• Remove from oven and allow it to cool well on a wire rack.

To prepare the pattice:

• Boil the potatoes and peas till they are cooked well.
• Mash the potatoes nicely and keep aside.
• Heat oil in a pan and saute the onion till its pink in colour.
• Add the spices, salt and mashed potatoes and peas. Add the bread crumbs, lemon juice and mix well. Garnish with coriander leaves.
• Cool and shape into pattice.

• Heat oil in a grill pan and shallow fry the pattice in it till its crispy and golden in colour.
• You can deep fry the pattice too by dipping the pattice in maida-cornflour slurry and then coating it with bread crumbs.

Assembling the burger:

• Cut the burger bun horizontally and toast it lightly with butter.

• Apply mayonnaise on the bottom part. Place the pattice above mayonnaise and a cheese slice on top.
• Keep lettuce, slices of onion, cucumber, tomatoes and capsicum one above the other.
• Apply tomato sauce on top and place the upper portion of the bun on top of all these.
• Serve with home made crispy french fries.

Notes:

• To make the jumbo buns, I made rings of almost 5 inches in diameter with card board pieces, stapled them and covered them with aluminum foil.
• Similarly for the mini sized buns, I made smaller rings of approximately 2 inches in diameter.
• The medium buns were simply placed on a tray lined with parchment paper.