Now that I’m making everything I possibly can ‘homemade”, it was inevitable that Homemade Vegan Hamburger Buns would show up on my “to-make” list.
We eat a lot of veggie burgers, and I just recently made my own Vegan Black Bean and Quinoa Veggie Burgers for the very first time, and they were pretty good.
Normally, I would buy the regular “Whole Market” buns from Whole Foods.
Until I realized they weren’t organic and had canola oil – which is one of the top 5 GMO ingredients.
And even though I’ve done it a handful of times, I just can’t bring myself to pay $5.00+ for a pack of organic hamburger buns anymore.
Sure, you can get a pack of “Bunny” hamburger buns at Walmart or the like for a fraction of the cost, but what is really in those buns?
Ingredients: UNBLEACHED ENRICHED WHEAT FLOUR (FLOUR, BARLEY MALT, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL (NON-HYDROGENATED), YEAST, SALT, CONTAINS 2% OR LESS OF THE FOLLOWING: WHEAT GLUTEN, SOY FLOUR, DOUGH CONDITIONERS (MONOGLYCERIDES, SODIUM STEAROYL LACTYLATE, ETHOXYLATED MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYMES, SOY LECITHIN, AZODICARBONAMIDE, YEAST NUTRIENTS (AMMONIUM SULFATE, MONOCALCIUM PHOSPHATE), CALCIUM SULFATE, CALCIUM PROPIONATE (TO PREVENT SPOILAGE), AND MAY BE TOPPED WITH SESAME SEEDS. (source)
- High Fructose Corn Syrup – corn is a well known and documented GMO ingredient. Unless it is labeled “organic” or labeled “Non-GMO Project” verified, we can only assume it’s made from GMO corn.
- Soybean Oil, Soy Flour, Soy Lecithin – soy is a well known and documented GMO ingredient. Unless it is labeled “organic” or is labeled “Non-GMO Project” verified, we can only assume it’s made from GMO soy.
- Salt – processed, toxic iodized salt
- Azodicarbonamide - is an synthetic chemical that is a yellow to orange red, odorless, crystalline powder that is used in food industry as a food additive and flour bleaching agent (source)
- Ammonium Sulfate – the primary use of ammonium sulfate is as a fertilizer but the U.S. Food and Drug Administration labels it “generally recognized as safe” as a food additive (source)
So, what to do?
Make your own homemade hamburger buns…it’s really easy!
There is a little prep time involved by letting the dough rest and rise, but just plan ahead for when you need them.
I was worried they wouldn’t pass the “husband approval test”, but they passed with flying colors!
They were so soft and fluffy on the inside and sliced very nicely with a bread knife.
Note #1: I made some with and without the sesame seeds. I’m not sure what the secret is for them to not come out toasted, but I lightly covered the tops with coconut oil and sprinkled some on top. I have a very bad oven, so I don’t know if it was just my oven or if that wasn’t a good idea. Also, the tops of some of my buns were a little dark (again, it could just be my oven).
Note #2: I used the standing mixer option but if you don’t have a mixer you can make and knead them by hand by following the original recipe instructions.
Note #3: Because my kitchen is really drafty, I put my mixing bowl in the dehydrator (with all the trays removed) set at 95 degrees for the one hour rising period and it worked great!
Note #4: This recipe will make 8 regular sized hamburger buns.