Sealed Burger Bun
Sealed Burger Bun
Ingredients
For the Dough
- 1 cup warm milk, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 egg, large, for egg wash
- 1 tablespoon water, for egg wash
- 1 tablespoon sesame seeds, optional, for topping
For the Burger Filling
- 1 pound ground beef, 80/20 blend
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 slices cheddar cheese, or other melty cheese
- 1/2 cup onion, finely diced
- 1/4 cup dill pickles, finely chopped
- 2 tablespoons ketchup, optional
- 1 tablespoon mustard, optional
Instructions
- 1
In a large bowl, combine the warm milk, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes, or until foamy.
⏱️ 10 min
- 2
Add 3 cups of the all-purpose flour and salt to the yeast mixture. Mix until a shaggy dough forms. Add the melted butter and continue to mix. Gradually add the remaining 1/2 cup of flour, a little at a time, until a soft, slightly sticky dough forms.
⏱️ 10 min
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min
- 4
While the dough is rising, prepare the burger filling. In a medium bowl, combine the ground beef with salt and black pepper. Mix gently to combine, but do not overmix. Form the beef into 4 thin patties, slightly larger than the cheese slices.
⏱️ 10 min
- 5
Heat a large skillet over medium-high heat. Cook the beef patties for 2-3 minutes per side, or until browned but still slightly undercooked (they will finish cooking in the bun). Remove from heat and set aside to cool slightly.
⏱️ 10 min
- 6
Once the dough has doubled, gently punch it down and divide it into 4 equal pieces. On a lightly floured surface, roll each piece into a circle approximately 6-7 inches in diameter.
⏱️ 5 min
- 7
Place one cooked beef patty in the center of each dough circle. Top with a slice of cheese, a sprinkle of diced onion, chopped pickles, and optional ketchup and mustard.
⏱️ 5 min
- 8
Carefully gather the edges of the dough around the filling, pinching them together at the top to completely seal the burger inside. Ensure there are no gaps to prevent the filling from leaking out during baking. Place the sealed buns seam-side down on a baking sheet lined with parchment paper.
⏱️ 10 min
- 9
Preheat your oven to 375°F. In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the sealed buns with the egg wash and sprinkle with sesame seeds, if desired.
⏱️ 5 min•🌡️ 375
- 10
Bake for 20-25 minutes, or until the buns are golden brown and cooked through. Let cool slightly before serving.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Sealed Burger Bun
For the Dough
- 1 cup warm milk, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 egg, large, for egg wash
- 1 tablespoon water, for egg wash
- 1 tablespoon sesame seeds, optional, for topping
For the Burger Filling
- 1 pound ground beef, 80/20 blend
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 slices cheddar cheese, or other melty cheese
- 1/2 cup onion, finely diced
- 1/4 cup dill pickles, finely chopped
- 2 tablespoons ketchup, optional
- 1 tablespoon mustard, optional
Instructions
- 1
In a large bowl, combine the warm milk, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes, or until foamy.
⏱️ 10 min - 2
Add 3 cups of the all-purpose flour and salt to the yeast mixture. Mix until a shaggy dough forms. Add the melted butter and continue to mix. Gradually add the remaining 1/2 cup of flour, a little at a time, until a soft, slightly sticky dough forms.
⏱️ 10 min - 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min - 4
While the dough is rising, prepare the burger filling. In a medium bowl, combine the ground beef with salt and black pepper. Mix gently to combine, but do not overmix. Form the beef into 4 thin patties, slightly larger than the cheese slices.
⏱️ 10 min - 5
Heat a large skillet over medium-high heat. Cook the beef patties for 2-3 minutes per side, or until browned but still slightly undercooked (they will finish cooking in the bun). Remove from heat and set aside to cool slightly.
⏱️ 10 min - 6
Once the dough has doubled, gently punch it down and divide it into 4 equal pieces. On a lightly floured surface, roll each piece into a circle approximately 6-7 inches in diameter.
⏱️ 5 min - 7
Place one cooked beef patty in the center of each dough circle. Top with a slice of cheese, a sprinkle of diced onion, chopped pickles, and optional ketchup and mustard.
⏱️ 5 min - 8
Carefully gather the edges of the dough around the filling, pinching them together at the top to completely seal the burger inside. Ensure there are no gaps to prevent the filling from leaking out during baking. Place the sealed buns seam-side down on a baking sheet lined with parchment paper.
⏱️ 10 min - 9
Preheat your oven to 375°F. In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the sealed buns with the egg wash and sprinkle with sesame seeds, if desired.
⏱️ 5 min•🌡️ 375 - 10
Bake for 20-25 minutes, or until the buns are golden brown and cooked through. Let cool slightly before serving.
⏱️ 25 min•🌡️ 375