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.
Yes, I do realize that calling them “vegan hamburger bun” is an oxymoron, but I wanted to make sure they weren’t mistaken for dinner buns or dinner rolls. In retrospect, I guess I should have called them “Vegan Veggie Burger Buns”.
We eat a lot of veggie burgers, and I just recently made these 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 store-bought hamburger buns at Walmart or the like for a fraction of the cost, but what is really in those buns? Nothing good.
Ingredient List for S.A.D. (Standard American Diet) Hamburger Buns
Typical 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
They contain GMO ingredients like high fructose corn syrup, soybean oil, soy flour and soy lecithin and the synthetic chemical, “azodicarbonamide”.
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. And the time it takes to make them is so worth it!
I was worried they wouldn’t pass the “husband + kid 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.
After mixing everything together,
let the dough rise for about 1 hour
After the dough has risen, divide it into 8 equal pieces
Roll the pieces into a round ball shape
Let the balls of dough rise for about 30-45 minutes
Bake at 375 degrees for about 15-18 minutes, then enjoy!
Tip #1: I’ve tried to make them with organic sesame seeds to make them more like store-bought buns, but can’t figure out how to get them to come out toasted and not burned. Still trying to figure that out.
Tip #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.
Tip #3: Sometimes my kitchen is drafty depending on the time of the year I make these, so I put my mixing bowl in my dehydrator (with all the trays removed) set at 95 degrees for the one hour rising period and it worked great!
Tip #4: This recipe will make 8 regular sized hamburger buns.
How To Make Vegan "Hamburger" Buns
Yield 8 buns
Vegan / Dairy-Free / Soy-Free
For the dough mixture:
- 3 cups organic all-purpose unbleached flour
- 1/2 cup homemade almond milk
- 1/2 cup warm water (filtered/purified)
- 2 tablespoons organic coconut oil (melted/liquid)
- 2 tablespoons organic cane sugar
- 1 tablespoon active dry yeast
- 1 teaspoon Himalayan pink salt
For the flax egg:
Prepare the flax egg:
- Add all the ingredients for the flax egg to a small bowl and whisk until it's well combined. Set aside while you prepare the dough mixture.
Prepare the dough mixture:
- In the bowl of a standing mixer, add the yeast and warm water, stir, then let it sit until it's dissolved.
- In a separate medium-sized bowl, whisk together the almond milk, coconut oil, sugar, Himalayan salt and the flax egg (re-whisk before adding it in).
- Add the mixture from Step 2 to the mixer bowl with the yeast and water and stir until well combined.
- Add the flour and salt to the mixer bowl and stir everything together until it forms a "shaggy" dough.
- Using the mixer, knead the dough on low speed for about 10 minutes. The finished dough should be smooth, feel slightly "tacky" and spring back when poked.
- Cover the bowl with the dough and let it rise in a warm spot until it's doubled in size (approximately 1 hour).
- When the dough has risen, prepare your work area by dusting a little flour on top so the dough doesn't stick.
- Transfer the dough from the mixing bowl onto your work area.
- Divide the dough into 8 pieces, then shape each piece into a tight ball.
- Transfer the balls onto a baking pan lined with parchment paper and let them rise until they look puffy and are the size of a normal hamburger bun (approximately 30-40 minutes).
- Lightly brush a little melted coconut oil over the tops of the buns. This helps the tops to brown and keeps the crust soft.
- Preheat the oven to 375 degrees and bake for approximately 15-18 minutes, or until the tops are golden.
- Let the buns cool at room temperature before slicing and using.
- Store in an air tight BPA-free container.
Recipe inspiration: https://www.thekitchn.com/how-to-make-your-own-hamburger-153290
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The recipe adaptations and photographs for "How To Make Vegan Hamburger Buns" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
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