One of my favorite foodblogs is Lady and Pups, her Mexican Chorizo Burger is especially divine and you should get on that train as soon as you can. I’ve been shilling that particular spice mix to vegans to make a vegan chorizo for years now.
Super easy burger buns
Her recipes pack a punch in flavor as much as they do when it comes to the work that goes into them. I’m a bit lazier. So while I’m super inspired by her I always try and figure out how I can get those flavors without putting the same amount of effort in.
My version sweet potato buns are super easy. They freeze and reheat well and are great with any burger. Like my Caesar fried chicken burger. Or served steaming hot and covered in salted butter. So here is my ‘recipe’ for cheaters sweet potato buns.
Super Easy Sweet Potato Burger Buns
Super easy sweet potato buns, perfect for hamburgers.
Equipment
- Fork
- Paper towel
- Microwave
- Food processor or stand mixer
- Tea towel or other cover
- Oven
- Parchment paper
- Baking sheet
Ingredients
- 1 pack white bread mix store-bought, yes, really
- 1 sweet potato unpeeled
- everything bagel mix or other topping of choice
Instructions
- These wouldn’t be cheaters sweet potato buns if I didn’t also cheat on the preparation of the sweet potato… So take a fork and stab 1 (unpeeled) potato all over.
- Place the sweet potato on top of a paper towel in a microwave and microwave on high for 5 minutes. Turn the potato over and microwave for another 5 minutes. Remove from the microwave and leave it to rest until it is cool enough to handle.
- Once the sweet potato has become cool enough to handle, after 10-15 minutes or so, scrape about 9 oz - 250 grams of the flesh out of its skin and add this to your food processor or stand mixer with the white bread mix and the amount of water and other ingredients the packaging tells you to ad.
- Mix until the dough comes together.
- Now cover and leave to proof as per the instructions of your bread mix. I like to proof mine twice according to packet instructions, 10 minutes first and then another 40 minutes after dividing and shaping the dough into buns, and top them with flakey salt and everything bagel mix, sesame seeds or whatever else I have laying around.
- Preheat your oven at 200° C/ 400° F while the dough proofs.
- Place the buns on some parchment paper on a baking sheet and bake for 15 minutes.
- Because the dough is quite wet you will want to leave them in the oven with the oven switched off for an additional 10 minutes, and leave to cool completely on a wire rack before biting in to them.
Notes
In my opinion, burger buns are best if you grill them, cut side down, on a dry griddle, skillet or frying pan until there is some color on them. This ads texture and avoids any moisture from your patties or toppings soaking them to a sad mush.
