These Eggless No-knead burger buns are a big hit in my family. Burgers had been on my to-do list for long. But they are not regular in our house. So whenever I make I follow the eggless dinner roll recipe which works well for these buns.
Then, all of a sudden I was bitten by the no-knead bug and have been baking throughout this week. Of course, I was aware of the no-knead technique for the past few years.
But I was happy using it for making pizzas for kids’ lunch boxes and never ventured beyond that. Also, I did not have a dutch oven so I never felt like even stretching my limits.
One fine day I gave no-knead bread a try with minimum ingredients to just see if it worked for me. The result was too good to believe. After that I have tried donuts and now these burger buns. Every one of them came out so well and I was on cloud nine. Why not? 🙂 .
This recipe is exactly the same as the bread recipe but made with a bit more quantity of flour and so slight variation in the liquid content.
If you are looking for even-sized buns like the one found in the stores, confine the dough balls inside circular rings, so that they will acquire an even round shape. But simply making even-sized balls and then flattening them a bit will do for this.
I even tried cutting a few of them to a round shape using the lid of a 3.5-inch container. But the hand-rolled ones turned softer.
As I wanted to keep this vegetarian I tried to make a vegetarian patty mostly based on my falafel recipe but without the chickpeas. It tasted good and held up its shape till the last bit.
To give it that beany bite, I roasted chana dal (split chickpeas) powdered them coarsely and added that to the veggie mix. For the fillings, I replaced the mayo with our green chutney and the lettuce with baby spinach leaves, apart from tomatoes and cucumber.
You can try it out as is or replace it with any meat patty of your choice.
The best part of this eggless no-knead burger bun is that not much of your active time is involved as most of the proofing is done overnight in the refrigerator. Even the patties you can make ahead and then just cook it on the skillet when needed.
Do give this a try once and you will never prefer to knead your flour, henceforth 🙂 .
Let’s get to the recipes….
No knead burger bun
- ½ cup warm water (106 ml)
- ¼ tsp sugar
- ¾ tsp yeast
Rest of the ingredients
- 3 cups All-purpose flour/plain flour/maida (420g)
- 1 cup warm milk (221 ml)
- 3 tbsp melted butter( 27g)
- 1 tbsp sugar
- 1.5 tsp salt
- Proof the yeast with the ingredients listed under "for proofing yeast".
- Take the dry ingredients - the flour, salt, and sugar in a medium-sized bowl.
- Add the melted butter and the warm milk first and the proofed yeast. Mix with a ladle till you do not see any dry flour around.
- Note how sticky the dough is. Cover this and let rise in a warm place for an hour.
- After an hour it would have doubled in size. Now transfer this as is to the refrigerator and let it cold-proof for 8 hours or overnight.
- The next morning tip the dough on to a floured counter-top and knead it a few times over itself.
- Spread it out using a rolling pin and divide it into even-sized balls. Roll into balls, place them apart on a greased baking tray and slightly flatten them.
- Let rise for another hour. Preheat the oven at 180°C.
- Give the rolls a milk wash and sprinkle sesame seeds on top. Bake placing in the middle rack for 15 minutes till the tops become golden brown.
- Brush generously with butter once they are out of the oven and cool on the wire rack. I prefer to let the buns sit on the tray for a few minutes and cover with a dry cloth.
- Get ready to gobble up these unbelievably soft and light buns in the form of a burger or simply with butter/jam.
- The water for proofing yeast should be warm to the extent that you can stick your fingers in, that’s around 43°C or 110F.
- If the yeast does not become frothy in 10 minutes discard and start fresh.
- The gram measurements indicate the exact quantity I had used in the recipe. A bit more or less will not affect the recipe.
- These buns unlike the no-knead bread do not take a long time to proof. They were proofed in an hour.
- Do not use the dark-colored pans that come with the oven, as they tend to heat up quickly and may burn the bottom of your burger. I always use my steel pan.
- The dough can be refrigerated upto 3 days.
Now for the patties…
Veggie burger patties
- 1 medium- sized carrot
- 1 medium-sized beetroot
- a piece of cabbage
- 1 medium- sized big onion
- 3 cloves garlic
- 1 green chilly
- a handful of parsley leaves
- 2 tsps olive oil
- juice of half a lemon
- ¼ - ½ cup rice powder
- ¼ cup chana dal(split chick peas)
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp pepper powder
- ¼ tsp cayenne/red chilly powder(if needed)
- a pinch cardamom powder
- salt to taste
- First, up dry roast the chana dal in a pot, cool it down, and coarsely powder it. Chop the veggies into smaller pieces
- Next, take all the ingredients except the rice flour in a food processor and grind it for a few minutes till it becomes a coarse mass.
- Add the rice flour as per need. That is when you try to make a ball it should hold its shape. I needed ½ cup of flour.
- Check for spices and make patties out of the mixture as per desired size.
- Cook it on a skillet smearing oil on both sides as needed. This makes for a great veggie patty for burger buns.
- You can use any vegetable of your choice. I did not use potato as it can soften the patties. But if you want you can use them after grating and squeezing out the water.
- It took around 5 minutes of grinding in the food processor.
- If you do not have a food processor you can use the pulse blade of your mixer or finely chop the veggies.
- The use of spices is also a matter of personal preference. You can even add chaat masala or other masalas that you are used to.
- The rice flour can be replaced by, other flours used for binding like cornflour or chickpea flour.
- Similarily any sauce or spread can be used for the buns.
Do check out my other bread recipes