Homemade Double Cheeseburger
Fluffy Sesame Buns

Master the art of the perfect burger with two juicy beef patties, melted cheese, and signature pickled cucumber sauce, all on a cloud-like homemade brioche-style bun.

Ingredients

• 570 g bread dough (flour, milk, egg, yeast, sugar)
• 30 g unsalted butter
• 5 g salt
• 1 whole egg (for wash)
• 1 tbsp white sesame seeds
• 600 g ground beef tenderloin
• 4 slices cheddar cheese
• 2 slices tomato
• 1 leaf lettuce
• 10 g shredded onion
• 2 tbsp yellow mustard pickled cucumber sauce
• to taste salt and black pepper
• optional salad dressing

Instructions

1. 1Combine Dough Ingredients

   

   In a mixing bowl set on a digital scale, combine the bread flour, milk, egg, sugar, and yeast. Measuring by weight ensures accuracy for perfectly soft and fluffy burger buns.

   Tip: Keep the yeast and salt separated initially if you are adding salt at this stage, though for this recipe, salt will be added later.
2. 2Transfer to Mixer

   

   Pour the combined dough ingredients from the mixing bowl into the stainless steel bowl of your stand mixer. Make sure to scrape down the sides so you dont leave any flour or liquid behind.

   Tip: You can also measure the ingredients directly into the stand mixer bowl from the start to save on cleanup.
3. 3Check for Windowpane

   

   Start mixing the dough on low speed to bring the ingredients together, then increase to high speed. Knead until the dough becomes elastic and you can stretch a small piece into a rough, translucent film without it tearing easily.

   Tip: Dont worry if the film isnt perfectly smooth yet; it just needs to be developed enough to hold the butter that will be added next.
4. 4Incorporate Butter and Salt

   

   Once the dough has formed a rough film, add the salt and softened butter. Continue mixing at high speed until the butter is fully absorbed and the dough is silky and elastic.

   Tip: Adding butter after the gluten has partially developed ensures a better structure and a fluffier final bun.
5. 5Weigh the Dough

   

   Once the butter and salt are fully incorporated and the dough is smooth, remove it from the mixer. Form it into a large, cohesive ball and weigh the entire batch on a digital scale to calculate the size of your individual portions.

   Tip: Lightly oiling your hands or the work surface can prevent the dough from sticking while you shape it.
6. 6Portion the Buns

   

   Divide the total dough weight evenly to create 6 individual portions. Use your scale to weigh each piece to ensure the burger buns bake evenly and are all the same size.

   Tip: Keep the divided dough pieces covered with a damp towel or plastic wrap so they dont dry out while you work.
7. 7Shape the dough balls

   

   Divide the prepared dough into six equal portions, roughly 95 grams each. Roll each portion against the silicone mat into a smooth, tight ball to ensure an even rise and a uniform shape during baking.

   Tip: Cup your hand over the dough and move in a circular motion; the friction from the mat helps create a smooth surface tension.
8. 8Arrange on baking tray

   

   Carefully transfer the shaped dough balls onto a baking tray lined with parchment paper. Space them evenly apart to allow room for the dough to expand during the proofing stage.

   Tip: Leave at least 2-3 inches between each ball so they dont stick together as they double in size.
9. 9Apply egg wash

   

   After the dough balls have proofed until doubled in size, gently brush the tops with a thin, even layer of whisked egg wash. This will give the finished buns a beautiful golden-brown shine.

   Tip: Be very gentle with the brush to avoid deflating the proofed dough.
10. 10Garnish with sesame seeds

    

    Immediately after applying the egg wash, sprinkle a generous amount of white sesame seeds over the top of each bun. The egg wash acts as a glue to keep the seeds in place during baking.

    Tip: For extra flavor, you can use a mix of black and white sesame seeds.
11. 11Bake the buns

    

    Slide the baking tray into a preheated oven set to 185°C. Bake for approximately 15 minutes or until the buns are puffed up and have turned a rich golden brown.

    Tip: The buns are done when they sound hollow when tapped lightly on the bottom.
12. 12Inspect the baked buns

    

    Take the freshly baked burger buns out of the oven. The tops should be a beautiful golden brown, while the interior crumb remains incredibly soft, warm, and fluffy. These homemade buns are incredibly fragrant and provide the perfect base for your burger.

    Tip: Let the buns cool slightly before handling or slicing them; slicing hot bread can cause the interior to become gummy.
13. 13Store the extra buns

    

    If you are not using all the burger buns right away, allow them to cool down completely to room temperature. Once cooled, place the extra buns into clear plastic packaging bags or airtight containers and store them in the freezer to keep them fresh for future use.

    Tip: Always ensure the buns are completely cooled before bagging them. Any residual heat will create condensation inside the bag, causing the buns to become soggy.
14. 14Mix the ground beef

    

    Place your ground beef into a large metal mixing bowl. Wearing a pair of disposable food-safe gloves, gently mix and lightly knead the meat by hand until it comes together. Using freshly ground lean meat like tenderloin works great for an elevated homemade patty.

    Tip: Handle the meat gently and avoid overmixing, which can result in tough, dense burger patties. Just mix until it holds together.
15. 15Portion the beef patties

    

    Take a portion of the mixed ground beef and form it into a tight ball. Place the ball onto a small square piece of parchment paper. The parchment paper will prevent the meat from sticking to your hands or the counter and makes it very easy to stack or transfer the patties to the pan.

    Tip: You can shape and stack all your patties on individual parchment squares ahead of time. Any extra patties can be placed straight into the freezer.
16. 16Prepare the Pan for Toasting

    

    Heat a frying pan over medium heat and melt a slice of butter. Toast the cut side of your buns until golden brown to create a barrier that prevents the sauce from making the bread soggy.

    Tip: Keep the heat moderate so the butter melts and froths but does not brown or burn before the buns are added.

Storage & Reheating

Burn It Off

Frequently Asked Questions