Beer Based Burger Buns

July 30, 2018



My darling husband keeps bringing cauliflower home whenever he goes grocery shopping. The reason, of course, is that he loves the cauliflower steak sandwiches. Since this is such an easy and versatile dinner to make, I'm really not complaining. We've played with all sorts of marinades and toppings, enjoying each new version as much, if not more than the others. In a pinch, we've just brushed some homemade honey mustard dressing on top and topped our sandwiches with whatever leafy greens were on hand. 





Recently, I was rummaging through the fridge to decide what should be cooked that evening and saw the cauliflower in all its snow white glory.  I realized it needed to be prepared pronto or it may be looking more like the wicked witch soon. Okay, that night's dinner would be cauliflower sandwiches and we'd make some yummy potato wedges with the cashew sour cream sauce to dip them in. TIP: throw some fresh herbs into the Ninja when you make your sauce - it ups the game a great deal. 



Since I was planning on throwing some ingredients in the bread machine anyway, Lauren suggested that I make up some dough and portion it into rolls for the sandwich buns. We hadn't found any store bought buns that we were wild about yet, so it seemed like a good idea to experiment. 


We are very pleased with the results. I hope that you try these and enjoy as much as we did. 


Again, I made mine using the dough setting on my bread machine, but it would be easy enough to do the old school way. Kneading dough is quite relaxing. 



Beer Based Burger Buns


1 cup beer (I used a corona)

1 Tbsp Earth Balance 

2 Tbsp sugar

1 tsp salt

2 1/2 cups unbleached all purpose flour

1 Tbsp finely chopped fresh herbs (I used rosemary, sage and thyme - wash, pat dry, remove from stems. To remove the thyme leaves, hold the stem and gently pull the leaves the opposite of the way they grow) 

1 tsp active dry yeast 

OPTIONAL: Aquafaba (the liquid that is in a can of chickpeas - I usually just freeze some in ice cube trays and have on hand) 

OPTIONAL: sesame seeds, poppy seeds


Put the beer, Earth Balance, sugar salt and flour, and herbs into the bread pan - in that order. Make a small indentation in the flour. Put the active dry yeast in the indentation. Place your machine on the dough setting and walk away. 


Once your dough is ready, place on a lightly floured surface and divide into six to eight even portions. Shape and stretch each portion into slight ovals. Place on a baking pan that is lightly sprinkled with corn meal. Place a tea towel on top and set in a non drafty place to rise again. About 30 minutes.


Once the dough has risen make two snips with scissors or two slashes with a knife. Brush on a little aquafaba and sprinkle with sesame and poppy seeds. 


Bake at 400 degrees for 15 minutes to 20 minutes. My rolls were really browning up at 15 minutes, so make sure to set your timer for 15 and decide if they need more time. 


This recipe may sound like a bit of work, but it was much easier than running to the store for hamburger buns and a lot tastier. We were using the leftover buns the next morning for breakfast. Beans on toast, anyone?






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