Beetroot Burger Buns

Beetroot Burger Buns


Makes 4 burgers

Time:1 hour, plus rising and baking time


For the dough

  • 1 medium cooked beetroot
  • 50ml milk
  • 350g strong white bread flour
  • 1 tsp fine salt
  • 15g caster sugar
  • 4g fast action dried yeast
  • 2 eggs
  • 75g butter

For the topping

  • 1 small egg
  • ½ tbsp black sesame seeds


  1. Put the beetroot into a bowl and blitz until smooth with a hand blender.
  2. Place the milk into a saucepan and warm through.
  3. Put the flour, sugar, salt and yeast into a bowl. (Make sure to not put the salt and yeast directly on top of each other as the salt can deactivate the yeast).
  4. Pour in the warm milk and then add the beetroot purree and the eggs. Stir until a smooth dough forms.
  5. Turn the dough out onto a worktop and knead for about 5 minutes until smooth and stretchy. Add the butter and knead for another 5 minutes to incorporate.
  6. Lightly grease a bowl and tip the dough into it. Cover with cling film and leave to rise at room temperature for about an hour, until doubled in size.
  7. Turn the dough out onto a lightly floured worktop and knead for 5 seconds to knock the excess air out.
  8. Divide the dough into 4 equal portions and shape each one into a ball.
  9. Place each ball onto a lined baking tray, making sure they’re spaced well apart to allow for rising. Cover the buns loosely in clingfilm and leave to rise for another 30 minutes until puffed up.
  10. Beat the egg for the topping and brush it over the buns. Sprinkle the sesame seeds over the top and then bake the buns for about 25 minutes, until a crust has formed and they have risen.
  11. Leave to cool on a wire rack and then stuff with whatever you want! (For suggestions see my Veggie Burger Recipe…)



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