CHEESEBURGER STUFFED BUNS

Cheeseburger Stuffed Buns image

We love these delicious cheeseburger stuffed buns! So good fresh out of the oven, reheated later, or reheated after freezing! Everyone asks me to make this all the time!

Provided by Chrissy Hackley @Chrissy_Hackley

Categories Burgers

Number Of Ingredients 25

Ingredients

DOUGH
1 tablespoon(s) yeast
1/4 cup(s) sugar
1/4 cup(s) shortening
3/4 cup(s) warm milk
1/2 cup(s) warm water
1 large egg
1 teaspoon(s) salt
4-5 cup(s) all purpose flour
FILLING
1 1/2 pound(s) lean ground beef
1 small onion, chopped
1/2 cup(s) hamburger dill pickle slices, chopped
2 tablespoon(s) juice from the dill pickles
1 teaspoon(s) seasoning salt
1 teaspoon(s) black pepper
1 tablespoon(s) worcestershire sauce
1/3 cup(s) yellow mustard
1/3 cup(s) ketchup
1/3 cup(s) mayonnaise
9 slice(s) american cheese singles
FOR TOPS
1 large egg
1 tablespoon(s) water
2 tablespoon(s) sesame seeds, toasted or not, optional

Steps:

For dough,in a stand mixer combine yeast, water, milk, sugar, and egg. Add salt and 4 cups of flour. Using dough hook, mix on medium speed until a dough starts to form. Stop mixer and scrapes sides down. Turn mixer on to slowest speed and let mix for 8 minutes. If dough seems too sticky add more flour 1/2 cup at a time.
Turn dough out into a greased bowl. Turn dough to coat in grease. Place a clean towel on bowl and let rise 30 minutes.
While dough is rising, prepare filling. Cook ground beef with onion, salt, pepper and worcestershire sauce until no longer pink amd onion is soft. Drain really well. Pour into a medium mixing bowl. Add the pickles, pickle juice, and condiments. Stir well to combine. Taste the filling and adjust seasoning as you would like, ie more salt or pepper or a bit more of any of the condiments. Place in fridge to cool while dough is rising
At this time, take the cheese slices and tear into 1/4's. Set aside
Punch down dough. Turn onto a floured surface. Divide into 18 pieces. I use a kitchen scale and it comes to about 2.25 ounces each. Roll each piece into a rough ball shape. Doesn't have to be perfect.
Next flatten each ball, one at a time, and roll to about a 5 inch circle, doesn't have to be perfect. I stack them up.
Take one circle, moisten fingers in room temp water and moisten the edge of circle, not the center. Place 2 of the quarter pieces of cheese slices in center.
Scoop meat mixture into center of dough ontop of the cheese. I use medium cookie scoop for even distribution.
Carefully, not letting edges touch filling, bring up edges of dough and pinch together to seal. If edges touch filling it makes it harder to seal. If you struggle with not letting edges touch filling, scoop filling on first then place cheese slices ontop, then bring edges up over and seal.
Place seam side down on a large parchment lined baking sheet.
Should be 3 across and 6 down. Cover with towel and let rise 20 minutes.
Beat in a small bowl with a fork 1 egg and 1 tbs water.. Before baking, brush with this egg wash. If you want, now sprinkle tops with sesame seeds.
Preheat oven to 400°F. Bake in preheated oven for 20-25 minutes or until golden brown.
Let rest 10 minutes before enjoying. Or you will burn the crap out of your mouth.
Can be frozen after completely cooled for up to 3 months. Store in refrigerator for up to 4 days.