Whole Wheat Hamburger Buns
Full credit to Heavenly Homemakers, for the inspiration. Their recipe was solid enough I’ve done very little experimentation on it (though I’m bound to do so in the future).
5 c. (+) whole wheat flour
1 1/2 cups warm water
4 tsp yeast
2 TBS honey
1/4 cup water
1/2 cup unsweetened soymilk or milk
2 T. canola oil (or melted butter, if you’re feeling decadent)
1 1/2 tsp. salt
In a large mixing bowl, stir together 3 cups of whole wheat flour and 1 1/2 cups warm water. (Optionally cover and set aside to let rest for 30 minutes.)
In the meantime, mix together 1/4 cup water, yeast and honey. Allow this to sit until the yeast is dissolved.
Add oil (or melted butter) and milk.
Stir the liquid mixture into the flour/water mixture. Add remaining two cups of flour (more if needed) and the salt.
Knead for about 10 minutes (5 minutes in a stand mixer), cover and let rise until it has doubled.
Punch out any air and roll dough (on a lightly oiled surface, if necessary) until about 3/4 inch thick.
Cut circles from the dough with a large drinking glass or biscuit cutter. Or cut any fun shapes you want, as long as you don’t cut hot dog bun shapes. Because, ew.
Place buns on an oiled cookie sheet or glass pan about an inch apart.
Allow to rise, covered, for about 30 minutes. Bake for 20-25 minutes in a 350 degree oven. Makes about 18 buns.
The surface of the buns in the above photo is a bit dry (and they feel pretty crusty out of the oven), but as soon as you store them in tupperware or let them cool under a kitchen towel, they’ll look and feel great. I do toast my buns before I stuff in a bean burger and fixings, or snobby joe filling.
Black Bean Burgers
Adapted from my all-time favorite cookbook, Veganomicon
2 cups (or 1 15oz can) black beans, rinsed and drained
6 TBS whole wheat flour
2 TBS vital wheat gluten
1/2 cup plain whole wheat bread CRUMBS (made from 1 or 2 toasted buns)
1 tsp chili powder
1 tsp ground cumin
2 TBS water
1 TB tomato paste or ketchup
2 cloves garlic, minced
1/2 small onion, chopped
Whole Wheat buns
Mash beans with a fork until there are no whole beans. Half beans are fine. Add flour, gluten, crumbs, chili powder, cumin, water and tomato paste, and garlic. Mix with a fork a bit, then add onions. Take off your wedding ring (you’re welcome) and use your hands to “knead” it for about a minute until it’s uniformly mixed.
I form about 6 patties, of uniform thickness (don’t make them too thick in the middle). I lay them all out on a big plate or the counter, then heat up a nonstick pan to medium. I don’t use oil, but you can if you need to. Cook patties three at a time for about 5 minutes on a side. Smush with a spatula if you want them to be a bit “crisper”. Turn over and cook another minute or so. They should brown a bit on each side. Serve warm on toasted buns, preferably with guacamole.
Lentil-based snobby joes. Cheaper, healthier, and yummier. Want the recipe? Oh go get my all-time favorite cookbook, Veganomicon, already ok? I use the recipe straight out of there. Don’t be scared by the title… plant food is good for you and no fake meat need be used. 🙂