Best Kittencals Hamburgerburger Buns Recipes

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KITTENCAL'S JUICY HAMBURGER/BURGER



Kittencal's Juicy Hamburger/Burger image

We all have our different tastes for burgers I like mine flavorful and juicy this recipe will give you the best of both! see the bottom of the recipe for tips on even more extra juicy burgers! --- making a indentation in the middle of the uncooked burger will prevent the burgers from puffing up into meatballs shapes while cooking and keeps them flat --- do not add any salt into the burger mixture as the dry onion soup already has a lot of salt content, you can sprinkle some on towards the end of cooking if needed, if desired you may add in 3-4 tablespoons of your favorite barbecue sauce to the ground beef mixture

Provided by Kittencalrecipezazz

Categories     Meat

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs ground beef
1 egg, slightly beaten
0.5 (1 ounce) envelope dry onion soup mix (can use the whole package if desired)
2 tablespoons fresh minced garlic (or use 1 teaspoon garlic powder)
1/4 cup dry breadcrumbs (or crushed soda cracker crumbs, more if needed) (optional)
1 tablespoon Worcestershire sauce
1 teaspoon fresh ground black pepper
1 -2 tablespoon Frank's red hot sauce (or 1-2 teaspoons crushed chili flakes, or can adjust to heat level) (optional)

Steps:

  • In a bowl crumble the ground beef with clean hands.
  • Add in the dry soup mix, egg, garlic, breadcrumbs or crushed soda cracker crumbs, Worcestershire sauce, black pepper and hot sauce (if using).
  • Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough).
  • Divide the ground beef into 6 equal patties (or make 8 small patties).
  • Using your large finger or the back of a small spoon make a shallow dent into the center of each patty (about 1-inch wide).
  • Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours to blend flavors.
  • Grill or pan fry the burgers as desired until cooked through (if desired sprinkle a small amount of seasoned salt on top while cooking the patties).
  • Serve burgers in toasted buns with choice of condiments.
  • TIPS FOR EXTRA JUICINESS; shape the hamburger into a ball, press 1 tablespoon cold butter into the middle then seal the meat around the ball then flatten into burger shapes ----or add in 2-4 tablespoons raw finely grated potato into the hamburger mixture then shape into patties, use no more than 4 tablespoons for 2 pounds of ground beef or the burgers will take on a meatloaf texture.

Nutrition Facts : Calories 351.2, Fat 23.5, SaturatedFat 9.1, Cholesterol 133.8, Sodium 329.7, Carbohydrate 3.3, Fiber 0.3, Sugar 0.5, Protein 29.6

KITTENCAL'S SUB/SANDWICH BUNS



Kittencal's Sub/Sandwich Buns image

This dough is an absolute pleasure to work with, it makes the best sub buns but of coarse you can use this dough for whatever you like, this dough also freezes well after the first rise and the baked buns also freeze well --- I like to add in 1 teaspoon malt powder to the flour mixture but that is only optional, it works with the yeast to improve flavor and texture of the dough and also improves the flavor somewhat.

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 3h25m

Yield 6 large buns

Number Of Ingredients 8

3/4 cup warm water
1 teaspoon sugar
2 tablespoons dry yeast (use 2 tablespoons yeast, even 1-3/4 tbsp will do fine)
1/4 cup Crisco shortening, melted
1 cup full-fat milk
1 1/2 teaspoons salt (can reduce to 1 teaspoon)
3 tablespoons sugar
4 cups all-purpose flour (more as needed)

Steps:

  • Prepare a heavy-duty stand mixer fitted with a kneader attachment.
  • Place about 3-1/2 cups flour in the bowl.
  • Melt the shortening in the microwave; add to the bowl with the flour.
  • In a measuring cup, measure out 1 cup milk, then add in 4 tablespoons sugar and the salt; heat until quite warm in the microwave, stirring to dissolve the sugar and salt.
  • Pour the milk into the bowl with the melted shortening and flour; cover the bowl with a towel to keep ingredients warm.
  • Proof the yeast in a 3/4 cup warm water with 1 teaspoon sugar for about 8-10 minutes or until foamy.
  • After proofing, add to the bowl and start kneading for about 3-4 minutes, then add in more flour as needed to create a soft semi-sticky dough, knead about 8 more minutes until smooth.
  • Place the dough on a very lightly floured counter or board; let rest for 5-10 minutes, covered with a clean tea towel.
  • Grease a large bowl, then place the dough into bowl to rise in a warm place for about 50-60 minutes (because of the amount of yeast, the dough should take a shorter rising time in a warm place).
  • Punch down dough.
  • Cut into pieces (I usually cut into 6 pieces), and shape large balls.
  • Let dough balls rest for about 4 minutes (or just enough time to make shaping easier).
  • Shape the dough into desired length for buns.
  • Sprinkle a large cookie/baking sheet with cornmeal, or lightly grease with cooking spray.
  • Place the long pieces of dough on a baking sheet (shape once again if you need to).
  • Cover and let rise for about 25 minutes, or until doubled.
  • Set oven to 375 degrees.
  • Bake for about 22-25 minutes, or until dark golden brown.
  • If desired after the second rising and just before baking, beat one egg white with 1 teaspoon cold water, then brush on buns and sprinkle with sesame seeds.

Nutrition Facts : Calories 443.7, Fat 11, SaturatedFat 3.1, Cholesterol 4.1, Sodium 603.5, Carbohydrate 74.2, Fiber 3.3, Sugar 9.3, Protein 11.5

KITTENCAL'S HAMBURGER/BURGER BUNS



Kittencal's Hamburger/Burger Buns image

These are the best homemade buns for burgers they bake out soft and light and the dough is a pleasure to work with, they also make wonderful sandwich buns too, this will yield between 12-14 buns depending on how big you make them, I sometimes add in 1/2 teaspoon malt powder but it is not necessary --- Canadian residents can use all-purpose flour, U.S. residents use bread flour

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 2h22m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup warm water
1 teaspoon sugar
1 tablespoon dry yeast
3/4 cup warm whole milk
4 tablespoons sugar (for a less sweeter bun reduce to 3 tablespoons)
1/4 cup melted Crisco shortening (I use butter flavor)
1 1/2 teaspoons salt
3 1/2 cups all-purpose white flour (U.S. residents use bread flour, you may need more four start with 3-1/2 cups and add in more while m)
1 egg white
1 teaspoon water
1 tablespoon sesame seeds

Steps:

  • Proof the yeast in 1 cup warm water with 1 teaspoon sugar; let sit for 10 minutes until foamy.
  • In a heavy duty stand mixer, fitted with a kneader hook, add in the 3-1/2 cups flour, 4 tablespoons sugar, melted Crisco, warm milk and salt (and the malt powder if using).
  • Add in the proofed yeast; mix to create a soft semi-sticky dough that holds around the blade, adding in more flour as needed (do not add in too much as it will create a heavy bun, dough should be semi-sticky.
  • Knead dough for 7-8 minutes.
  • Remove dough, and let rest on the counter, covered with a clean dish towel for 10 minutes (this is an important step!).
  • Knead the dough gently for 30 seconds with hands.
  • Place dough in a large well-greased/oiled bowl.
  • Cover, and let rise in a warm spot for 60-90 minutes, or until double in size (I like to rise my dough in the oven, just set oven to 200 degrees and warm for 3 minutes, then turn off the heat while you are making the dough, this will create a perfect temperature to raise dough in, and usually takes only 1 hour to rise with oven method).
  • Punch down dough.
  • Shape into large balls, and place on a large greased cookie sheet (you should get 12 balls on the sheet).
  • Cover with a light clean tea towel, and let rise in a warm place for 30-40 minutes, or until almost doubled (warm oven rise should take 30 minutes.
  • Set oven to 375 degrees.
  • In a small bowl, mix together 1 egg white with 1 tsp water; whisk/mix well.
  • Carefully brush the tops and sides of the buns with the egg/water mixture.
  • Sprinkle with sesame seeds.
  • Bake for approx.22 minutes, or until golden brown.

Nutrition Facts : Calories 206.3, Fat 5.6, SaturatedFat 1.5, Cholesterol 1.5, Sodium 303.8, Carbohydrate 33.7, Fiber 1.3, Sugar 5.4, Protein 5.1

BIG SOFT HAMBURGER BUNS



Big Soft Hamburger Buns image

These homemade buns have a wonderful light-textured soft interior and a delicate crust thanks to the inclusion of both mashed potatoes and cottage cheese. They are very easy to make in a KitchenAid stand mixer and so much better than store-bought buns! The recipe is from Sunset Breads (1995)

Provided by Debs Recipes

Categories     Yeast Breads

Time 2h40m

Yield 9-12 serving(s)

Number Of Ingredients 10

1/2 cup instant mashed potatoes
1 cup boiling water
2 1/4 teaspoons active dry yeast
1/4 cup warm water
1 cup small curd cottage cheese
1/4 cup sugar
2 tablespoons vegetable oil
1 egg, slightly beaten
1 teaspoon salt
4 -4 1/2 cups flour (I use part whole wheat flour)

Steps:

  • Stir together potatoes and boiling water; allow to cool at least 5-10 minutes; meanwhile, sprinkle yeast over warm water; let stand about 5 minutes until foamy.
  • Stir together potato mixture, yeast mixture, cottage cheese, sugar, oil, egg, and salt; gradually stir in (KitchenAid stand mixer on low speed #1) flour until a soft dough comes together to form a smooth ball.
  • Knead 9-10 minutes (in KitchenAid stand mixer on medium speed #2) until dough is smooth, elastic, and no longer sticky; add more flour, one tablespoon at a time during the kneading process, if necessary to reduce stickiness.
  • Place dough into oiled bowl; cover bowl and place in a warm place; allow dough to rise (about 1 1/2 hours) until doubled.
  • Punch down dough and knead a few strokes to release air; divide dough into 9 (or 12 portions if you want to end up with not-quite-so-large buns) equal portions; with lightly oiled or floured hands, shape each dough portion into a ball, gently pulling and tucking top surface under until smooth.
  • Place formed buns 2 or more inches apart, tucked sides down, on a greased baking sheet; cover and allow buns to rise (about 30-45 minutes) until puffy.
  • Bake at 350° for 20-25 minutes, or until buns are light golden-brown; remove from oven and transfer to cooling rack.
  • NOTE: Makes nine 4 1/2 to 5-inch buns or twelve 3 1/2 to 4-inch buns which, once cooled, may be stored airtight in a plastic bag and refrigerated or frozen if desired.

BEAUTIFUL BURGER BUNS



Beautiful Burger Buns image

hamburgers are so unbelievably good in these homemade buns. When you have some time on your hands, kick back and make these, you won't be sorry. This great recipe has a pedigree...I found it in the King Arthur Flour Baker's Companion and they attributite to bakingcircle.com where it was posted by Ellen Dill. Thanks Ellen Dill!

Provided by Hey Jude

Categories     Yeast Breads

Time 2h15m

Yield 8 buns

Number Of Ingredients 9

1 cup water
2 tablespoons butter
1 large egg
3 1/4 cups unbleached flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon quick-rising yeast
1 teaspoon onion powder (optional)
1/2 teaspoon dried onion flakes (onion)

Steps:

  • Combine all the ingredients and mix and knead them together, by hand or by mixer, until you have a soft, smooth dough.
  • Place the dough in a lightly greased bowl, cover and let rise for 1 hour.
  • Divide the dough into 8 pieces and shape each piece into a flattened ball; place the buns on greased baking sheets, cover and let rise 30-40 minutes, until they're puffy.
  • Preheat oven to 375°.
  • Bake the buns for 12-15 minutes, until they're golden brown; remove from oven and baking sheet and cool them on a rack.
  • Split and use for burgers or sandwiches.
  • For burgers, butter the split sides and fry them, buttered side down, until they're golden brown and warmed through.

NO-KNEAD CHEESE BURGER BUNS



No-Knead Cheese Burger Buns image

Everyone loves the ease of no-knead yeast breads. This version calls for you to beat all the ingredients in a mixing bowl for just 2 minutes. From there, it's an easy path to these big, soft, cheese-scented buns, perfect for hamburgers from King Arthur.

Provided by Annacia

Categories     Yeast Breads

Time 30m

Yield 6 Buns

Number Of Ingredients 9

2 3/4 cups unbleached all-purpose flour
1/2 cup finely grated sharp cheddar cheese or 1/2 cup parmesan cheese
1 teaspoon salt
1 teaspoon onion powder, optional but tasty
1 tablespoon sugar
2 1/2 teaspoons instant yeast
4 tablespoons softened butter
1 large egg
2/3-3/4 cup lukewarm water (Use the greater amount of liquid in winter or in drier climates, the lesser amount in summer, or in )

Steps:

  • Combine all of the ingredients, and beat at high speed, using an electric mixer, for 2 minutes. To use your bread machine, put everything in the bucket, and let the dough go through its dough or manual cycle; skip to step 3 below if you're using a bread machine.
  • Place the dough in a lightly greased bowl or rising bucket, cover it, and let it rise for 60 to 90 minutes, until it's noticeably puffy.
  • Gently deflate the dough, and divide it into 6 pieces; each will be about 111g, a scant 4 ounces.
  • Shape the dough into balls, and place them in the wells of a lightly greased hamburger bun pan. If you don't have a bun pan, space them on a lightly greased or parchment-lined baking sheet.
  • Gently flatten the buns with your hand to fill the bottom of the pan's wells, or until they're about 3 1/2" to 4" wide.
  • Cover the buns, and let them rise for 60 to 90 minutes, until they're noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F
  • Brush each bun with some of the melted butter.
  • Bake the buns for about 20 minutes, until they're a light, golden brown, and their interior temperature is at least 200°F, measured with an instant-read thermometer.
  • Remove the buns from the oven, transfer them to a rack, and brush with the remaining melted butter. Allow the buns to cool completely, then store airtight at room temperature.

Nutrition Facts : Calories 341.2, Fat 12.3, SaturatedFat 7.2, Cholesterol 61.2, Sodium 528.6, Carbohydrate 47, Fiber 2.1, Sugar 2.4, Protein 10.1

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