Cheesy Burger Buns

These cheesy burger buns are the perfect vehicle for serving your favorite burgers and sandwiches. 

This recipe for these cheesy burger buns is super simple, and you will end up with light and fluffy burger buns with a delicious hint of cheese scent and flavor. 

If you love cheeseburgers (or cheesy bread), you need to make these burger buns, where cheese is baked right into the buns... because you can't get enough cheese, right!

To Add Cheese to These Burger Buns:

There are a few options for adding powdered cheese right into the dough for these cheesy burger buns. 

Once of my favorite products is Better Cheddar Cheese Powder from King Arthur Baking, which is what I used to make these. It's also a great addition for pizza dough, sprinkling on popcorn or pasta with butter, or to make your own instant mac and cheese. 

Other options include Brady Street Cheese Sprinkle from Penzey's. 

You could also use the Parmesan from a can, but you should adjust the salt in the dough. Or... you could buy boxed mac and cheese and steal the packet of cheese to make these buns. 

Finally, don't forget the option of adding finely grated aged cheddar, Gruyére, or Parmesan cheese. My favorite tool is the Deiss zester and grater. 

To Make these Burger Buns:

The process for making these buns is fairly easy. 

First, combine the dough ingredients in the bowl of a stand mixer and beat on high for about two minutes. 

Next, let the dough rise until doubled. Divide the dough into six equal pieces and form them into buns. I used a six cavity mini cake/bun pan for baking these buns, but a parchment lined baking sheet works just fine. 

If you're tempted by this pan, rest assured it's not single use. I've used it for tarts, buns, mini cakes, and cinnamon-style rolls. 

Once the rolls have risen, brush them with an egg wash and sprinkle them with your favorite topping. I used an Everything Bagel topping. You can also bake these buns "naked." 

Bake the rolls for about 20 minutes and then let them cool completely. 

These rolls are amazing toasted and served with grilled or pan-seared ground beef, preferably 80/20 lean to fat for extra juicy burgers. 

I like to salt the pan while I'm preheating it rather than salting the ground meat itself. I sear the quarter pound patties about four minutes per side, which, for me, produces just the right amount of done-ness while keeping the meat super juicy. 

For extra cheesiness, be sure to top each burger with a slice of cheese after flipping. Let it melt while searing the second side of the beef. 

Make-Ahead and Storage:

These buns will keep well in an airtight container for up to two to three days, especially if you plan to toast them before serving. 

You can also individually wrap them and then freeze them for serving later. 

These bus are not just fabulous for burgers. Use them for sandwiches as well as dinner rolls too. 

More Burger and Sandwich Buns You May Also Enjoy:

No Knead Brioche Burger Buns

Poppyseed Hamburger Buns

White Rye Sandwich Buns

Traditional Kaiser Rolls

This year, along with my favorite food bloggers, I'm cooking my way through the alphabet. Today, our recipes, or one of the ingredients, begin with the letter "C."

• A Day in the Life on the Farm: Chicken Pastina Soup 
• Palatable Pastime: Caldo Gallego Cubano 
• Sneha’s Recipe: Carnivore Meatzza 
• Food Lust People Love: Cecilie’s Favorite Coleslaw 
• Culinary Cam: Crab-Stuffed Ravioli 
• Sizzling Tastebuds: Classic Chickpea Hummus 
• Jolene’s Recipe Journal: Cherry Chocolate Chip Waffles with Cherry Syrup 
• Mayuri’s Jikoni: Cranberry Achar | Cranberry Pickle 
• Blogghetti: Cherry Cream Cheese Cookies 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dove Dark Chocolate Chunk Cakey Muffins 
• Magical Ingredients: Chocolate Cashew Coconut Caramel Stuffed Paratha

Cheesy Burger Buns

Yield: 6 burger buns

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 20 MinInactive time: 2 HourTotal time: 2 H & 50 M

These cheesy burger buns are the perfect vehicle for serving your favorite burgers and sandwiches.

Ingredients

For the Dough

• 330 grams (2 3/4 cups) unbleached all purpose flour
• 35 grams (1/3 cup) powdered cheese (preferably King Arthur Better Cheddar)
• 3/4 teaspoon salt
• 1 teaspoon onion powder or granulated onion
• 1 tablespoon sugar
• 2 1/2 teaspoons instant yeast
• 4 tablespoons unsalted butter, softened
• 1 large room temperature egg
• 170 grams (3/4 cup) lukewarm water

For the Topping

• 1 egg whisked with one tablespoon of water
• 1 tablespoon Everything Bagel topping

Instructions

1. In the bowl of a stand mixer, combine all of the dough ingredients and mix on high speed for two minutes. Form the dough into a ball and let it rise, covered, in an oiled bowl or bucket until doubled, about 60 to 90 minutes.
2. Deflate the dough and divide it into six equal pieces. Form each piece into a ball. Place the balls into a 6-cavity mini-cake pan or onto a parchment lined baking sheet and gently flatten each ball into a disk.
3. Cover the dough with oiled plastic wrap and let rise until puffy, about 60 to 90 minutes. In the meantime, heat your oven to 350 degrees F.
4. When ready to bake, brush each bun with the egg wash and sprinkle with the topping.
5. Bake the buns for 18 to 20 minutes, until they reach an internal temperature off at least 190 degrees F and are light golden brown on top.
6. Transfer the buns to a wire rack and let cool completely.

Nutrition Facts

Calories

350

Fat (grams)

12 g

Sat. Fat (grams)

6 g

Carbs (grams)

50 g

Fiber (grams)

3 g

Net carbs

47 g

Sugar (grams)

4 g

Protein (grams)

12 g

Cholesterol (grams)

84 mg

https://www.karenskitchenstories.com/2024/01/cheesy-burger-buns.html

Karen's Kitchen Stories

rolls, burger buns

Bread

American

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Recipe adapted from King Arthur Baking. 

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