Burgertime: Homemade dark brown maple burger buns with a ready for spring burger

Finally the weather is getting better here, the sun is coming out more often and for some reason my mind associates good weather with burgers. Probably because the good weather means it’s almost time for bbq season! Holy sh*t I can’t wait, finally I have a big enough balcony to bbq on. I am already getting excited, because I have sooooooooo many burger ideas I need to try.

Anyways I was also thinking about making a burger Friday every third/fourth Friday of the month, because why not? My life goal is to find the perfect burger and I love to share this experience with you guys.

The inspiration for this burger came from different things, first I’ve been craving goats cheese for a week or so. Or more the flavor combination of goats cheese, bacon and something sweet. That was my starting point. For some reason the beets in the supermarket kept drawing my attention. So I threw everything together and came up with this thing. Oh yeah the avocado on there is a must, the rich creaminess of it complements everything so well.

Then there was the next thing, which bun goes well with these flavors? I didn’t want a brioche bun or pretzel bun, I wanted something more breadish if that makes sense. I also never made dark brown bread so yeah another experiment resulted in something really nice. These buns are denser than your standard  burger bun. I like it. They also work really well for pulled pork. Se definitely give these a shot with your next bbq to have something different. Oh yeah don’t be scared by the funky ingredients such as cacao powder and espresso powder in the bread, you can barely taste them in the end. It’s just for the color. 

The recipe makes 6-8 buns, depending on the size you prefer. The recipe for the burgers is based on 4 burgers.

Dark brown maple burger buns with a ready for spring burger
Serves 6
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Prep Time
20 min
Cook Time
5 hr 30 min
Total Time
6 hr
Prep Time
20 min
Cook Time
5 hr 30 min
Total Time
6 hr
Ingredients
  1. The ingredients are for 6 - 8 buns
For the buns
  1. 1 ½ cup warm water
  2. 1 tbsp sugar
  3. 2 ¼ tsp yeast ( 1 package)
  4. 2 cups bread flour
  5. 2 cups whole wheat flour
  6. 1 ½ tbsp. cacao powder
  7. 2 tsp espresso powder
  8. 2 ½ tbsp molasses
  9. 1 tsp salt
  10. 2 tbsp olive oil
  11. ¼ cup maple syrup
  12. Handful of oats
For the burger
  1. 600 gr minced beef, shaped into patties
  2. ½ cup beetroot ketchup
  3. 2 avocado in slices
  4. 12 sliced bacon strips cooked to your liking
  5. 1 cup crumbled goats cheese
  6. Pepper and salt to taste
To make the buns
  1. Start by mixing the water, sugar and yeast in the bowl of your stand mixer, equipped with a dough hook. Let the yeast proof for 5 – 10 mins until foamy and bubbly.
  2. In another bowl mix together the bread flour, whole wheat flour, cacao powder, espresso powder and salt.
  3. Mix the dry ingredients and the olive oil, maple syrup and molasses together with the yeast mixture.
  4. Knead on medium speed for 8 – 10 minutes. The dough is quite sticky. It sticks to the bowl when kneading but shouldn’t stick to your fingers when you touch it. You might need to add a bit more of the flour. It depends on the humidity.
  5. After the kneading cover the bowl with a damp towel and let the dough rise at a warm spot for 1.5 – 2 hours until doubled in size.
  6. After this take the dough out on a surface dusted with enough flour. Punch the air out and shaped in 6 – 8 burger buns. Depending on the size you prefer. I like really big buns so I made 6. Transfer the buns to a baking sheet with some semolina sprinkled on them. This prevents the buns from sticking to much once you bake them.
  7. After shaping let them proof once more, cover them with some clingwrap sprayed with cooking oil. This prevents the foil from sticking to the buns. Let them rise for another 60 – 90 minutes until almost doubled in size. In the meanwhile heat your oven to 180 C or 360 F.
  8. After proofing, sprinkled the oats over the top of the buns and bake in the oven for 30 – 40 minutes. The crust will be slightly soft and squishy when touched.
  9. Let cool for at least 15 minutes before slicing. If baking ahead of time, store tightly wrapped in plastic wrap once completely cooled, for up to 2 days, though it's best eaten the day baked. Slice and grill before serving.
Assemble your burger
  1. Grill the patties to your liking, season really well with black pepper and salt.
  2. Start with some lettuce at the bottom then some avocado sliced, patty, bacon, goats cheese, beetroot ketchup and finish with some sprouts. Enjoy!
Rebelliouskitchen http://www.rebelliouskitchen.com/