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Hamburger buns

Make your own hamburgers? Start up your Big Green Egg and get to work frying or grilling your hamburgers. You can’t go wrong with a delicious hamburger recipe! If you want to make a real signature burger, then also bake your own hamburger buns on your kamado. This recipe for hamburger buns is not only tasty, but you can also make lots of variations with the basic dough recipe. For example, by adding some squid ink, you bake the most beautiful black buns. And in terms of toppings, you can also really go to town!



500 g flour

20 g sugar

14 g instant yeast

1 egg

250 ml lukewarm water

100 g sunflower oil, plus extra for greasing

8 g salt

½ tbsp squid ink (optional)


50 g butter

1 tbsp milk


2 tbsp black or white sesame seed, poppy seed, linseed or furikake (optional)


Hamburger buns

Hamburger buns

Hamburger buns


For the dough, mix the flour, sugar, yeast, egg, lukewarm water and sunflower oil in the bowl of a stand mixer with dough hook. When the dough is well mixed, add the salt and squid ink, if using. Let the mixer knead for about 10 minutes until the dough is supple and elastic.

Brush a shhet of cling film with sunflower oil, place the oiled side on the dough and let the dough rest for approximately 30 minutes. In the meantime, cut 2 circles of parchment paper with a slightly smaller measurement than the Baking Stone.

Knead the dough briefly and then make 20 balls of approximately 45 grams each. Place 5 dough balls on each circle of parchment paper, making sure there is sufficient space between the balls. Place the remaining 10 balls on a separate piece of parchment paper, with sufficient space between the balls. Brush 3 sheets of cling film with sunflower oil, place the oiled sides on the dough balls and let the dough rest for approximately 10 minutes.

Press the dough balls into flat disks and remove the cling film. Melt the butter and brush the 10 dough disks on the parchment paper circles with the butter. On each oiled dough disk, place a second (non-oiled) disk and cover with the cling film. Press on the double dough disks and if necessary, shape them into a hamburger bun.

Remove the cling film. Mix the tablespoon of milk with one tablespoon of water and brush this mixture on the hamburger buns. Sprinkle the tops with the sesame seed, poppy seed, linseed or furikake as desired. Cover the hamburger buns with cling film and allow them to rise for approximately 30 minutes.


Hamburger buns


Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor, the Stainless Steel Grid and the Baking Stone,  to a temperature of 170°C.

Place the first circle of parchment paper with hamburger buns on the preheated Baking Stone and close the lid of the EGG. Bake the hamburger buns for approximately 15 minutes until golden brown and done.

Remove the hamburger buns from the EGG and let them cool slightly before you cut them open. Bake the remaining hamburger buns in the same way.


If you are baking the hamburger buns well before you are going to serve them, then after cutting them open, grill them briefly on the cutting surface of the Cast Iron Grid for an extra roasting taste.


Hamburger buns

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