© 2013 mathewguiver

Vegan corn and parsley burger buns

I came up with this recipe for my corn and parsley buns because I wanted a healthier hamburger bun to serve with homemade TVP burgers. To cut down on the carbs I’m using a blend of bread flour, corn flour, and corn meal. I also really like the texture this combination gives the bread. It’s crunchy and flavorful on the outside, but soft and chewy on the inside. Oh and no butter, eggs, dairy, etc. You don’t need them!

What’s the secret to a perfectly shaped homemade hamburger bun? This pan. It’s $23 on Amazon, plus shipping. Which isn’t necessarily cheap for a pan, but there really isn’t another way to get enough height to buns without them spreading too wide. Then you have to make thin burger patties (which hard to do when you aren’t actually using meat in them), and the resulting burger is difficult to eat without falling apart.

Ingredients:

1 c warm water
1/2 Tbsp sugar
1 tsp kosher salt
2 tsp dry active yeast
1 1/2 c bread flour
1 c corn flour
1/4 c cornmeal
1 tsp onion powder
4 Tbsp canola oil
Parsley
Additional flour and oil

Directions:

1. Combine sugar, kosher salt, and warm water. Stir well with a fork, then add yeast. Let sit for about 10 minutes or until frothy.

2. In a sperate bowl, combine remaining dry ingredients.

3. Add 4 Tbsp of canola oil to water and yeast mixture. Stir well, then add to dry ingredients.

4. Stir with a fork until the dough sticks together, then turn out onto a floured surface and knead for at least 5 minutes.

5. Add about a Tbsp or two into the bottom of a glass bowl, place dough in bowl, then roll it around to coat in oil.

6. Cover with saran wrap and let rise in a warm place for an hour.

7. Punch down dough, then divide into 6 equal pieces. Roll each piece into a ball, then find one smooth section and use your thumbs to spread the dough around itself into a perfect rounded bun. Pinch the edges together underneath the roll.

8. Press the tops of each dough roll down into a plate of freshly minced parsley. Use your hands to press the parsley pieces into the surface of the dough, then reshape into balls.

9. Transfer dough balls to your pan, then sprinkle lightly with additional flour. Let rise for another 40 to 60 minutes.

10. Bake in an oven preheated to 435 degrees fahrenheit (415 convection) for 13 to 15 minutes or until nicely browned.

11. Immediately remove buns from pan and let cool on a rack.

Cut in half to use with a veggie burger or enjoy as is!

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