Skip the white bread and add a fun twist to your next barbecue by using homemade sourdough hamburger buns for your burgers, chicken or pulled pork.
Grilling season is in full swing! It doesn’t get much better than the classic grilled hamburger.
Most of the time when we have burgers the kids and I eat them plain (sans bun) dipped in ketchup. We love our burgers that way.
I buy some locally made buns for my husband.
But once in a while…
I want the full burger experience.
Bun and all.
So I came up with a sourdough hamburger bun. It complements a grilled burger perfectly.
The inside of the bun is super soft. They aren’t too thick, so a child can easily eat them. My kids really enjoyed having burgers with buns!
I love that they are made with properly prepared grains so they are easier on your tummy. We eat mostly gluten free, but also add some traditional sourdough and do fine.
But don’t limit yourself to hamburgers. These homemade buns with a hint of sour are also great with barbecue chicken or pulled pork.
And if you’re in the mood for soup instead of grilling you can use these sourdough hamburger buns as rolls. Spread a thick layer of butter or lard in the middle and add a drizzle of honey. Perfection.
Sourdough hamburger buns can be made in advance and stored in the freezer. Make a big batch once and take them out as needed for your summer grilling.
Feed your starter, mix the dough and homemade buns are on the way.
Are you tired of eating your burger without a bun? Need a healthy alternative to store-bought breads or something other than a lettuce wrap?
Try homemade sourdough hamburger buns. Your summer grilling just got kicked up a notch, real food style.
- 1 cup sourdough starter
- 1 Tbsp. unrefined sea salt
- 1/4 cup water
- 2 Tbsp. organic cane sugar
- 1 3/4 cups splet, kamut or wheat flour
- Grease a 9" square baking pan.
- Combine the starter, salt, sugar and water. Let sit 1 minute.
- Add the flour and knead for 10 minutes (the dough will be somewhat wet - this is best done in a mixer).
- Scoop mounds of dough a little bigger than a golf ball and place them in the pan (it should make 9 equal size balls, 3x3 in the pan).
- Let the buns rise in the oven with the light on for 6-12 hours.
- With the buns still in the oven, turn the oven on to 350*F and set the timer for 45 minutes.
- Remove the buns from the oven, cool and cut apart.
- Slice when ready to serve.