Cheeseburger Stuffed Buns

Cheeseburger Stuffed Buns

While you can certainly buy refrigerated dough to make these delectable stuffed buns, I really hope you will try this from scratch recipe. It is mixed entirely in a stand mixer—no muscle power required. Equally impressive, it requires only 30 minutes proofing time!
 
I found a recipe for Peeta’s Stuffed Cheese Buns from Yammie’s Noshery, and I was inspired to make an adaptation. This particular blog, by the way, is terrific and has mouthwatering photographs. Yammie is adorable, funny, and seems to be a daughter that any mother would be proud to have. Her posts always bring a smile to my face.
 
What struck me about the buns is the amount of yeast. The dough requires 2 tablespoons for 3 cups of flour. It’s a lot of yeast, but it works! It allows the dough to rise at lightning speed, and I’m all over that!! Yammie stuffs her buns with a chunk of cheese then tops the whole thing with shredded cheese. Yum! My version is stuffed with hamburger patty, pickle, and cheese. The buns are then topped of with caramelized onions. I know! How good is that?
 
Cheeseburger Stuffed Buns
 
 
 
I would like to leave you with a couple of tips for working with yeast. Fresh, room temperature yeast is best. If it blooms (foams) when added to water but does not double in size after 30 minutes of proofing, don’t fret. Warm the oven up for a minute or so and shut it off. You are trying to obtain a temperature of about 90 degrees F (not too much higher). Place the entire covered bowl of dough in the oven. Let it sit for 20 minutes. You should now have nicely raised dough!

 Cheeseburger Stuffed Buns

 

Cheeseburger Stuffed Buns:
Adapted from Yammie’s Noshery
 
For the dough:
 
1 cup warm water (between 105º and 115º)
2 tbsp. active dry yeast
2 tbsp. sugar
2 tsp. garlic powder
1/4 cup melted butter, cooled slightly
1/4 cup olive oil
3 cups all-purpose flour
2 teaspoons salt
1 tbsp. milk
 
For the filling:
1 cup chopped onion, divided
4 tsp. olive oil, divided
3/4 lb. ground beef
1 tsp. seasoning salt (I use Lawry’s)
4 oz. shredded or sliced American or any cheese of your choosing
20 pieces bread & butter pickles (optional), patted dried
 
 
Add water to the mixing bowl of a stand mixer that is equipped with a hook attachment. Stir in yeast and let stand for 2 minutes. It should look bubbly and foamy. Add sugar, garlic powder, butter, and oil. Stir for a few seconds to blend. Add flour, a little at a time, beating at low speed at the beginning of each addition and increasing to medium to blend. Scrape bottom of bowl with a rubber spatula. Sprinkle in salt. Knead at medium high speed for 10 minutes. If dough does not begin to ball up around the hook after a couple minutes of kneading, add flour (a couple tablespoons at a time). Wait about 30 seconds between additions. Be careful not to add too much. By the end of the 10 minutes kneading period, all of the dough will have pulled away from the bowl and balled up around the hook.
 
Place dough into a large greased bowl. Cover with a greased plastic wrap and place in a warm area such as a sunny window or under a light to proof (rise) for 30 minutes.
 
Meanwhile, preheat skillet to medium to medium heat. Add 2 tsp. oil. Cook onion, stirring frequently for about 3 minutes or until it turns light caramel in color. Take of heat. Remove 1/2 cup. Cook the remaining until it takes on a rich caramel color. Transfer to a separate plate.
 
Combine ground beef, 1/2 cup lightly caramelized onions, and seasoned salt. Form into 1 1/4-inch wide meatballs. Using your palm, flatten to 1/4-inch thick nuggets. Add 2 tsp. oil to pan on medium to medium high heat. Cook burgers for about 2 minutes on each side. Place on paper towel to remove fat (on both sides).
 
To assemble buns: Knead dough a few times with hands. Pinch off a golf ball size piece and shape into a circle. Place a pinch or 1/3 slice of cheese in center, followed by 1 pickle, then a burger. Wrap dough around the filling to form a ball. Pinch off edges and smooth out seams. Place seam side down on a greased baking sheet. Continue forming buns. Brush with milk. Gently pat a pinch of the reserved onions on top of each bun.
 
Bake for 11 to 15 minutes or till bread is turns golden. Serve with ketchup and mustard. Makes about 20 (2 1/2-inch to 3-inch) buns.
 
 
Tip: If buns seem pale after 15 minutes of baking, turn broiler on high (with buns in the middle rack). Broil for about 1 1/2 minutes, keeping a close eye to prevent burning.
 
 
 
For more recipes, visit In Good Flavor.
 
 
 
 
 
 
 

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