This week’s proposal is this beet burger buns with whole wheat flour that are a delight! Make your burgers have a personal and unique style! With all the aroma, color and flavor that beets provide! A perfect combination that also provides a bonus of benefits and nutrients to meals!
This is a recipe to leave the classic burger bun, dedicated to those who dare to the variety of ingredients and color. Without a doubt, it is an excellent idea to implement those vegetables that cost so much for children to consume, thus transforming a meal that they cannot resist!
Betabel or beet is a low fat vegetable and rich in fibers, vitamins, minerals and antioxidants. Which contribute great benefits to the body. Generally, its consumed both raw and cooked and has great versatility. That is why it is used in a variety of sweet recipes as salty.
Let’s talk about the recipe:
Making beet this beet burger buns with whole wheat flour recipe is quite practical and simple. The ingredients used are few and common, easy to find in any market. It turns out to be a malleable and docile dough, which should not present any type of complication during its preparation.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% whole grain, fine ground (I don’t use mixes unless I mention it). In general, depending on its brand, it can absorb more or less amount of liquid. So I recommend incorporating them gradually. Keep in mind that the lower the volume is, smaller final product you will get.
The fat used in this opportunity is olive oil. Although it can be replaced by butter, margarine or some other type of oil. As a result, depending on what fat is used, it can modify the texture. Since it is a dough with a high fiber content, it may be better to use butter because it provides greater softness.
The egg is another determinant for these whole wheat burger buns to be soft and fluffy. Although if you are allergic, you can replace it with milk or water. For vegan diets or allergic to lactose, replace with vegetable milk or water. Depending on the ingredients used, buns with a particular flavor and texture will be obtained.
Despite the speed and simplicity of this recipe, this preparation has an extra step. Which is to prepare the beet puree. To do this, you can previously choose to cook the beets or not. By having a dense and hard pulp, boiling it previously would be convenient, in this way they would soften.
However, if you have a powerful blender, you could save this step. Because you could peel the beets and blend them directly. The machine may find it difficult to work as it is so thick. Therefore, to help this process and make the blender work better, water is added. And thus a smooth and uniform puree is obtained.
About the shape of the buns:
Pre kneading makes the dough taut and is a bit difficult to work with. So letting it rest would help it relax. Once rested, divide the dough into equal parts and make small round buns. Place them in a baking dish with the dough closure facing down (important so the buns do not open).
This time I show you two ways to obtain the classic burger buns shape. Which you will not need a special mold for it. The first is simple, although it requires a bit of patience. Because you will have to make a bun with each portion of dough, leaving them as smooth and round as possible.
Another way is to make a kind of hoop or ring using kitchen aluminum foil. Which helps limit the size and shape of these burger buns (see photo). Due to the advantage of being prepared manually, these rings can be made to a certain size when required.
With the amount of ingredients given in this recipe, approximately 6 buns of 110 g / 0.242 lb / 3.53 oz each were obtained (standard size of burger bun), data to take into account if you need more precision. If you want to make larger buns or a larger quantity, you will need to increase the quantities accordingly.
Before taking the burger buns to the oven, they can be brushed with browning (mixture of egg and milk). Also, sprinkle with sesame seeds. Baking takes a few minutes and is recommended not too long to prevent the buns from drying out. As soon as they begin to brown, remove the baking tray from the oven.
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- Whole wheat flour 400 g / 14.11 oz / 3 ¼ cup
- Olive oil 50 ml / ¼ cup / 3 ¼ tbsp
- Beet puree 150 g / 5.29 oz
- Dry yeast 6 g / 0.21 oz - fresh yeast 20 g / 0.71 oz
- Whole cane sugar 1 tsp
- Milk 100 ml / ½ cup / 6 ½ tbsp
- Egg 1
- Salt 1 tsp
- FOR BRUSH:
- Egg 1
- Milk 3 tbsp
- Boil the milk and let it cool down. Place half in a container, add the sugar and yeast, dissolve.
- Add 1-2 tablespoons of whole wheat flour. Stir, cover and let stand for 15 minutes.
- In a bowl place the rest of the whole wheat flour, the salt, the egg and the beet puree.
- Add the preferment, the olive oil and the rest of the milk gradually. Knead until you get a smooth, soft and elastic dough.
- Make a bun with the dough, cover and leave to rise for 30 minutes.
- Divide the dough into 6 equal parts. Make a smooth bun with each of them. Place the buns on a tray previously sprayed with vegetable spray (the dough bun closure facing down). Cover with film to prevent them from drying out while working.
- Once the buns are ready, flatten a little by pressing with your fingers. This is done to preserve its round shape (press from center first) as no hamburger bun mold is used. Cover and leave to rise.
- Assemble rings with kitchen aluminum foil and butter the inside so the buns do not stick. Divide the dough into 6 equal parts. Make a smooth bun with each of them. Place the dough buns. Cover with film to prevent them from drying out while working.
- Once the buns are ready, flatten a little by pressing with the fingers.
- Cover and let them rise. The time will depend on the ambient temperature.
- Brush with the egg and milk mixture, sprinkle with sesame seeds. Bake in a preheated oven at 160-180 degrees / 320-356 Fahrenheit for 20-25 minutes or until they start to brown. Once cool, remove the kitchen aluminum foil.
- Can be use raw and cooked beets.
- Can be used butter, margarine or any other type of cooking oil.
- Replacement of cooking oil for butter: 30 g / 1 ¼ tbsp
- Milk can be replaced by water or vegetable milk.
- Eggs can be replaced by milk, water or vegetable milk.
- Consume preferably before 3 days.
- Can be frozen (3 months).
- You get 6 burger buns with whole wheat flour.
- Some burger medallion ideas to go with these buns here.
- Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.