These vegan hamburger buns are so soft, fluffy, tender, and delicious that you will never need to buy the burger buns from the store. These perfectly fluffy vegan burger buns are super simple and quick to make, plus they are ready in under 3 hours!
I just can not rave enough about how addictive these are? You have to try for yourself. There are so many reasons to try these dairy-free, egg-free, vegan buns. Let me state a few:
Why should you make this vegan hamburger buns recipe?
- These vegan buns are dairy free buns but taste way better than the ones you make using butter.
- They have a flax meal that adds fiber, proteins, omega 3 fatty acids, and a tonne of nutty flavor to these vegan burger buns.
- This is a quick vegan bun recipe. This recipe takes less than 3 hours in a pleasant climate. (My kitchen temp. was 75 0 F.)
- No need to bloom the yeast. A quick vegan bun recipe at your disposal. Reduced bulk fermentation and proofing time.
- These buns are perfectly round, fluffy, pillowy, and delicious!
Ingredients: What is a vegan burger bun made of?
This vegan burger is better than any of the regular burger buns out there. Trust my words on that. This is a regular at my home. Ever since I made it, we have not bought buns from the grocery store. The vegan buns are made up of the basic plant-based ingredients that you already have at your home. No fancy ingredient here. Let’s quickly run over the list.
1. Flour:
I have used all-purpose flour for making this vegan hamburger recipe. You can use bread flour to get better texture and result. Bump up the hydration by 3-4 percent as bread flour has higher protein content and can absorb more water than all-purpose flour.
You can also a combination of organic whole wheat flour and all purpose flour for making vegan hamburger buns perfectly healthy and delicious. Keep the whole wheat flour to all purpose flour ratio at 1:4
I like to use organic and unbleached flours in my bread making, but you can use whatever you have without worrying about the result. Just measure the ingredients accurately to get consistent results.
2. Plant-based milk:
We need to choose non-dairy milk that has high-fat content, almost similar to that of whole milk. Coconut milk is plant-based milk that is closest to whole milk in terms of its components. But it also has a characteristic flavor and since we are looking for neutral-flavored vegan buns. So, it might not be the best choice.
Second, in line and my go-to vegan milk is soy milk. It has much lesser fat content but has a very neutral flavor. Almond milk is the third alternative that you can use without affecting the results.
3. Rising agent: Instant yeast
I have used instant yeast to make these quick vegan hamburger buns. Reasons for using instant yeast are:
- They make the recipe very easy and quick.
- You do not need to bloom the instant yeast. You just mix it in the flour with the dry ingredients and knead the dough.
- It rises very quickly; the lag phase of yeast fermentation is very little. Instant yeast quickly starts to multiply and enters the exponential growth (log) phase, unlike the other types of yeast. In simple terms, the dough proofs or rises very fast as compared to the other types of yeast.
- There is no need for double fermentation or proofing the dough twice.
- It is perfect if you need to bake buns or rolls on a tight schedule.
You might be wondering why have I used double proofing for making these vegan burger buns with instant yeast?
Though instant yeast has the potential to yield the perfect texture with a single proof also. I have still used double proofing in this vegan bun recipe as I wanted to build some flavor into my buns. Longer fermentation helps with flavor and better crust color in these vegan buns.
If you use active dry yeast or fresh yeast it needs to be bloomed first. Also, the proofing time may be doubled.
You can also use a sourdough starter to leaven these vegan buns, but the timeline may change completely.
4.Vegetable oil:
But I like to use a neutral-flavored oil like grapeseed oil, or avocado oil for making the vegan buns. You can use vegan butter, margarine, or coconut oil. You can also use olive oil if you like.
5.Flax meal/ ground flax seeds
Flax meal or home ground flax seeds is an optional ingredient, but I highly recommend that you add it to your vegan hamburger buns recipe. It elevates the flavor profile of the buns and adds some fiber, protein, and omega -3 fatty acids.
This key benefit of home baking the bread is that we can make fresh and delicious bread a home that is free from the tones of preservatives and unhealthy ingredients. Also, we can customize it to our taste and our family’s basic nutrition requirements. And that is what I am trying to achieve here.
Since we are a vegetarian household, I am always looking for a way to incorporate healthy ingredients into my recipes. If you are a mother raising kids on vegan or vegetarian diets, just go ahead add some flax meal to your vegan buns. I am sure that you will love it.
6.Salt and sugar
Salt and sugar are added to taste. Sugar also helps with the fermentation initiation and is a crucial ingredient. You can use any vegan sweetener of your choice. Most refined sugars like cane sugar are not vegan-friendly. Bone char is used in their refining process. So, I have used beet sugar in this vegan hamburger buns recipe.
As far as salt is concerned, I used fine sea salt in this recipe. It is easier to incorporate than coarse salt. Avoid iodized salt if possible, as it imparts unpleasant flavor sometimes.
Step by step process:How to make vegan hamburger buns?
The recipe to make vegan hamburger buns is very similar to any non-vegan bun recipe. The only difference is that we use only plant-based ingredients. If you are an egg-free vegetarian household or a vegan household, you already might be having all the ingredients needed for this recipe in your pantry.
Let us combine all these ingredients and make some soft and fluffy vegan burger buns for building the delish vegan burgers. You can make this vegan burger patty to build yourself a quick and delicious vegan burger.
Step1 Hydrating the flax meal ( flax egg)
This is a crucial step as the flax meal needs to be hydrated first before being added to the flour. The flax seeds are very high in fiber and absorb a lot of moisture. They take time to get fully hydrated (or make a flax egg).
In recipes where we have longer fermentation periods, we can add the flax meal with dry ingredients and bump up the overall hydration to accommodate the delayed moisture absorption by it.
But we are not going to do that in this quick vegan buns recipe. If we add it directly to the flour, it will absorb a lot of water and the moisture available for the flour will be reduced over time as the dough proofs. This will result in a dry and denser vegan roll.
So, I highly recommend sticking to the process for getting the best vegan hamburger buns.
Step 2 Kneading the dough
I am going to knead the dough for these vegan hamburger buns in a stand mixer. The dough is very simple. Take the bowl of the stand mixer and to that add all the dry ingredients. which is the flower salt sugar and instant yeast. Combine all the dry ingredients by whisking them all together.
Now add the hydrated flax meal, oil, and soy milk. Place the bowl on the stand mixer and knead at low speed. The dough will appear very sticky initially but will come together in no time.
You can add a tablespoon of flour more or less to make up for the altitude and humidity differences. My dough took 7 minutes at speed 1 and then I bumped it to 2 and kneaded for 7 more minutes. The dough looked smooth and did not stick at all to my fingers after 14 minutes of kneading in a stand mixer.
Kneading with hands
For kneading with hands combine all the dry ingredients in a bowl. Then add all the wet ingredients and combine everything well using the back of a wooden ladle. Leave no patch of dry flour behind. Cover the dough mass and let it rest for 5 minutes.
After 5 minutes, dust a work surface and transfer the dough mass onto the work surface. Now start kneading with your hands. Use the heel of your hands to stretch the dough away from you. Then, bring it back and collect it. Keep repeating this motion to knead the dough until it becomes smooth and stops sticking to the hands and the surface.
Step 3 Bulk fermentation
Bulk fermentation is not necessary when we make bread using instant yeast. But I still like to do it for flavor enhancements and dough development. This stage helps with gluten development and hence makes these vegan hamburger buns super fluffy.
The dough will bulk ferment very quickly due to the instant yeast. It may take 30 minutes to 1 hour, so please keep an eye on it.
If you are using any other form of yeast, bulk fermentation will take double or triple the time.
Step 4: Shaping the vegan buns
Once the dough has doubled up, it is time to shape it into individual vegan buns. First, you need to decide on what size of buns are you looking at. This recipe will make 10 standard burger buns. These are much bigger than the supermarket buns. If you want to make small hamburger buns, this recipe could make 14 buns.
Now we need to weigh the dough and divide it by the number of vegan buns we aim to make. My dough weighed about 940 g, so I divide the dough into 10 portions of 94 grams each.
Then I take one portion and flatten it using my fingers. I collect all the edges and gather at the center to form a rough round ball. Then I flipped it and used the edges of palms of my hand to lift and twist it. (Refer to images) This builds tension in the surface and makes perfectly round dough balls with a smooth top.
Do not forget to cover the shaped buns while you work on the rest. Otherwise, the outer surface of the buns will dry and harden.
Step 5 Proofing or second rise
I have a full-size baking sheet that I lined with parchment. On the tray, I place all the shaped vegan buns. I kept about 4 inches of space between them. They will puff up in volume. You do not want them to merge or touch each other while baking. So, use more than one try if you are unsure about the spacing.
Now I place the tray inside the oven with the light turned on for final proofing. I proofed my vegan hamburger buns until they become more than double in volume. It is important to keep an eye on the buns while they are proof. They might rise much quicker than expected.
The over-proofed buns will expand to the side. And we do not want flat buns. Therefore, it becomes important to understand the right stage when the buns are ready to be baked.
Few ques to observe are:
- They should become more than double in volume but still be round and not flattened.
- On performing the finger poke test, the dough should retract slowly and leave a little indentation.
- The buns will be jiggly on shaking the tray.
Step 6 Baking the vegan buns
When the buns have already doubled, it’s time to preheat the oven. Take them out of the oven and preheat the oven to 375 0 F.
I let them proof while the oven preheats. They will be just ready by the time oven is done preheating.
Also, prepare the milk wash for coating the burger buns. Mix soy milk and maple syrup (or any other plant-based syrup). I use a pastry brush to brush the top of the vegan hamburger buns with this vegan milk wash for a deep golden-brown sheen. You can also sprinkle some sesame seeds on the top. Maple syrup will help with the sticking.
Bake them for 20 minutes while turning in between. When done, I let them cool on a wire cooling rack for 10-15 minutes before using.
And there you have it. The most delicious homemade vegan hamburger buns. Super soft and fluffy! Now you can use these buns to make a vegan burger filled with your fav toppings!
How to store vegan hamburger buns?
Before storing the vegan buns, ensure that they are fully cooled down. You can put them in a linen bag and close them tightly. They will keep well on your kitchen counter for 2-3 days. If you have a bread box (lucky you!) you can store them in it for 2-3 days.
You can freeze the left-over buns by placing them in a zip lock bag and squeezing out any excess air. Then seal the bag and cover it with foil. I like to put a slip for date and description on the foil, so I do not lose track.
How to heat (reheat) vegan hamburger buns?
- You can heat them by covering them in foil and putting them in an oven heated to 350 0 F for 5 -7 minutes. Then, remove them from the oven, slice, and build your vegan burger. Or slice them first, butter the inside, and then place them in the oven.
Another quick way to reheat burger buns is to cover them with foil and put them in an air fryer. Use 370 0 F temp for 4-5 minutes to quickly heat the vegan buns.
And then is a conventional method. Slice the burger first. And then toast on both sides in a buttered skillet for 2-3 minutes. Remove from the skillet when done. Then, it’s time to fill it with a vegan burger patty, vegan cheese, veggies, ketchup, and enjoy!
What toppings to put in a vegan burger?
You can put your favorite topping on your vegan burger. I want to list some of my favorite ones to get you started or give more ideas:
- Vegan burger patty (lentil patty, tomato patty, soya chunks patty, etc.)
- Grilled veggies like grilled mushrooms or grilled tomatoes and onions.
- Pickled cucumbers, jalapenos, or onions.
- Spread vegan mayo, hummus, chutney, sweet relish, ketchup, or salsa.
- Greens of your choice.
- Sometimes I add 1-2 chips to my burger for the crunch. Have you ever tried adding chips to your burger? Share your thoughts in the comments.
Recipe notes:
- If you use active dry yeast or fresh yeast it needs to be bloomed first in warm liquid (1100F). Warm soy milk and add beet sugar to it. Mix in the yeast and let it bloom for 5 minutes in a warm corner. Then use this yeast liquid for kneading the dough.
- The dough will bulk ferment very quickly. It may take 30 minutes to 1 hour, so please keep an eye on it. Do not keep the dough unattended for more than 30 minutes, come and check every 30 minutes to see the rise.
- If you are using any other form of yeast, bulk fermentation will take double or triple the time. Also, the proofing time may be doubled.
- If your vegan buns are over-proofed, do not give them a milk wash before putting them into the oven. This might deflate them as they are already over-proofed and flat. Quickly pop them into the oven, and take them out after 10 minutes, brush the buns with a vegan milk wash and bake for another 10 minutes.
- Do not use this recipe for making gluten-free vegan burger buns. You must use gluten free flour with very different hydration for that. This recipe will just not work.
- For making vegan burger buns, you can use beet sugar as a sweetener as it is white-colored. If you use coconut sugar, molasses or any other sweetener that has a color, it is going to affect the color of the buns. Not very much though.
FAQs related to vegan buns
Well, if hamburger buns are made up of only plant-based ingredients, vegans can eat them. But in case there is some sort of animal fat, cane sugar, honey, or dairy product used in making the hamburger buns, people on a vegan diet cannot eat them.
Most of the hamburger buns are vegan-friendly by themselves. But it is always a good idea to check or ask for the ingredients.
Haha... I always wondered why people add sesame seeds on the burger buns. Turns out they do add some flavor and texture to the buns. They make the boring bun look interesting. The sesame seeds get toasted on baking and give a nice nutty crunch. The top of the buns looks interesting when topped with the contrast-colored sesame seeds. Just love these vegan sesame buns!
They add a little bit of that extra appeal to the otherwise flat brown topped bun. But they do not make any considerable addition to the bun taste and flavor. You can always choose to omit it. Also, if you or someone in the family have a sesame allergy, you can substitute them with some poppy seeds or chia seeds.
Well, there are numerous vegan burger bun brands out there. I have personally used 365, nature’s own, and Dave’s killer bread in the past. But in the past 3-4 years we have never bought burger buns. I use this recipe and a whole wheat dairy-free bread recipe to make burger buns at home.
But there are many out there. Most supermarket burger brands are vegan. Check that they do not use honey, cane sugar, or dairy ingredient before buying.
Well, it depends on what is there in that veggie burger. There is no standard recipe for a veggie burger. In most cases, a veggie burger will have some sort of dairy in it. Usually, it is in form of butter or cheese. Also, vegetarians consume cane sugar very freely. Which are not acceptable for a vegan diet. Some vegetarians also eat eggs. But yes, there is always a possibility that the veggie burger could be vegan as well. It is always a good idea to ask before ordering rather than assuming things.
A burger is a generic term for a sliced bun filled with patty, fillings, and sauces. It could be a veggie burger, fish burger, vegan burger, meat burger, or hamburger. A hamburger is a kind of meat burger usually filled with a ground beef patty.
A few recipes that might interest you are
- Sourdough Rolls | No-yeast quick dinner rolls using sourdough starter
- A complete guide for wheat pita bread: sourdough/ Yeast
- How to make all-purpose Flour Sourdough bread
- No-knead wild yeast bread: It’s a Yeast water bread recipe
- How to make Sourdough Hokkaido Milk Bread
I hope you enjoy this vegan hamburger buns recipe! If you give it a go, I’d love it if you tag me on Instagram @theflavorbells and share your creations using #theflavorbells. You can also follow me on Facebook and Pinterest – I hope to see you there!
Till then,
Make it Delicious!
Vegan hamburger buns recipe card
Vegan hamburger buns : a quick vegan bun recipe
Equipment
- Equipment stand mixer. (For hand kneading, refer to the kneading section of the post )
Ingredients
Ingredients for making the vegan burger buns
- 500 g all-purpose flour 3 cups +¾ cup
- 345 g soy milk a little less than 1 ½ cup
- 24 g beet sugar 2 tablespoon or maple syrup
- 12 g salt 1 ½ tsp
- 16 g ground flaxseed 2tbsp or flax meal
- 26 g vegetable oil 2 tbsp or vegan butter
- 21 /4 teaspoon instant yeast
Ingredients for vegan milk wash
- 3 tablespoon soy milk or vegan cream
- 2 tablespoon maple syrup
- 2 tablespoon sesame seeds
Instructions
- Add 2 tablespoons of water to the flax meal or the flaxseed powder and set aside. Let it soak and swell for about 10 minutes.
- In the bowl of a stand mixer mix combine flour, salt, sugar, and instant yeast. Then add oil and the soaked flax meal, followed by the milk. Put the bowl on the stand mixer fitted with the dough hook attachment.
- Let the dough knead at low speed for 12-14 minutes or until it becomes smooth, leaves the sides completely, and almost leaves the base of the bowl. (Read kneading section for kneading with hands or recipe notes)
- Grease a large bowl and transfer the dough into it. Cover with a cling wrap or a kitchen towel and let the dough bulk rise until it doubles up in volume. It should take 30-40 minutes depending on the ambient temperature and relative humidity.
- Now take out the dough and divide it into 10 equal parts of 94 grams each.
- Take one portion and flatten it using your fingers. Then collect all the edges and gather at the center to form a rough round ball. Flip and use the edges of your palms ( refer to images) lift, twist, and drop it to build tension in the surface to make perfectly round dough balls with a smooth top. Cover and repeat with the rest of the dough pieces.
- Place all the dough rounds on a parchment-lined baking sheet, spaced about 4-5 inches apart.
- Let them proof for 50-80 minutes or until they are ready to bake. (Mine took 60 minutes at 75 0 F)
- Toward the end of the proofing period, preheat the oven to 375 0 F.
- Now, brush the risen buns with vegan milk wash, and sprinkle some sesame seeds on top.
- Bake for 20 minutes while turning them in between to obtain an even golden brown color on their crust.
- Take them out of the oven and let them cool on a wire rack for about 15 minutes.
- Slice, build, and enjoy!
Notes
- If you use active dry yeast or fresh yeast it needs to be bloomed first in warm liquid (110 F). Warm soy milk and add beet sugar to it. Mix in the yeast and let it bloom for 5 minutes in a warm corner. Then use this yeast liquid for kneading the dough. Also, the proofing time may be doubled.
- The dough will bulk ferment very quickly. It may take 30 minutes to 1 hour, so please keep an eye on it. Do not keep the dough unattended for more than 30 minutes, come and check every 30 minutes to see the rise.
- If you are using any other form of yeast, bulk fermentation will take double or triple the time.
- If your vegan buns are over-proofed, do not give them a milk wash before putting them into the oven. This might deflate them as they are already over-proofed and flat. Quickly pop them into the oven, and take them out after 10 minutes, brush the buns with a vegan milk wash and bake for another 10 minutes.
- Do not use this recipe for making gluten-free vegan burger buns. You must use gluten-free flour with very different hydration for that. This recipe will just not work.
- For making vegan burger buns, you can use beet sugar as a sweetener as it is white-colored. If you use coconut sugar molasses or any other sweetener that has a color, it is going to affect the color of the buns. Not very much though.
- For kneading with hands combine all the dry ingredients in a bowl. Then add all the wet ingredients and combine everything well using the back of a wooden ladle. Leave no patch of dry flour behind. Cover the dough mass and let it rest for 5 minutes. After 5 minutes, dust a work surface and transfer the dough mass onto the work surface. Now start kneading with your hands. Use the heel of your hands to stretch the dough away from you. Then, bring it back and collect it. Keep repeating this motion to knead the dough until it becomes smooth and stops sticking to the hands and the work surface.
Nutrition facts
Amanda Prohanso
I have tried many recipes. But your recipe is just perfect. At least for me. I am never going to buy buns again. Thanks.
Do you have a vegan sourdough buns recipe? I tried looking but did not find any. I am a new sourdough mama and plan to make everything with sourdough. The sourdough rolls recipe that I found was not vegan. Can you help?
Sarah
I just can not believe that I did it. Only if I had known that it was so easy to make buns! I thought bread making is difficult. But they were so easy to make and came out perfect.
I do not know if this is the perfect recipe or are they usually so easy.
But still thank you for introducing me to bread-making. Will try more bread recipes from now on.