Juicy Beef Burger
Homemade Burger Buns

Enjoy Dad's signature beef burgers featuring homemade sesame buns, a juicy beef and pork belly blend patty, melted cheddar, and fresh toppings.

Ingredients

• 480 g flour
• 30 g sugar
• 5 g yeast
• 20 g milk powder
• 1 egg
• 240 ml water
• 30 g butter
• 350 g minced beef
• 150 g pork belly
• 1 onion
• 1 egg
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp salt
• 1 tsp black pepper
• 6 slices light cheddar cheese
• to taste crisp lettuce
• to taste sliced tomato
• to taste white sesame seeds
• to taste ketchup

Instructions

1. 1Mix the dough ingredients

   

   Add all ingredients except the butter into the mixing bowl, including flour, sugar, yeast, milk powder, egg, and water. Keep butter out initially as it can weigh down the gluten development early on.

   Tip: Keep butter out initially as it can weigh down the gluten development early on.
2. 2Knead to windowpane stage

   

   Knead the mixture until it forms a rough dough with an initial gluten network, then add the butter and continue kneading until it achieves the smooth windowpane stage.

   Tip: Checking the stretch helps determine if the dough is ready for the butter addition.
3. 3Divide and round the dough

   

   Divide the dough into 6 equal portions, about 80 grams each, round them up tightly, and place them in the baking pan with space for expansion.

   Tip: Rounding the portions tightly helps maintain an even shape during proofing and baking.
4. 4Proof the burger buns

   

   Place the baking pan with shaped dough into the oven at 35°C to proof for about 1.5 to 2 hours, alongside a bowl of water to add humidity.

   Tip: Adding a bowl of water prevents the dough surface from drying out during proofing.
5. 5Prepare the patty mixture

   

   Combine minced beef, 30% pork belly, cooled sautéed onion bits, one egg, light soy sauce, dark soy sauce, oyster sauce, salt, and black pepper in a container.

   Tip: Adding pork belly to the beef gives the texture a juicier and less dry result.
6. 6Shape the beef patties

   

   Stir the meat mixture until well-combined and sticky, then shape into portions around 100 grams each, round them tightly, and press into patties on parchment paper.

   Tip: Stirring until sticky prevents the meat from falling apart when pan-fried.
7. 7Add Sesame Seeds

   

   Brush the proofed burger buns with a thin layer of whole egg wash, and sprinkle white sesame seeds evenly over the top before placing them into the oven to bake at 175°C for about 15 minutescite: 1.

   Tip: Make sure the egg wash is still wet so the sesame seeds adhere properly to the dough surface.

Storage & Reheating

Burn It Off

Frequently Asked Questions