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This is an easy recipe for how to make soft and fluffy homemade vegan burger buns with just a few inexpensive pantry staple ingredients and no eggs! They are super delicious and taste much better than store-bought hamburger buns. Topped with vegan patties, lettuce, tomatoes, onions, and ketchup, these burgers will quickly become your favorite meat-less fast food for grilling season!
The best homemade vegan burger buns
The barbecue and grilling season is just around the corner and of course vegan burger buns can’t be missing! While you can buy ready-made hamburger buns in the supermarket, they can’t compete with freshly baked, fluffy homemade burger buns! If you want to eat a really tasty vegan burger, you should definitely make this easy, super soft brioche bun recipe at home. Whether you’re grilling with your family and friends or enjoying them with pan-fried vegan burger patties at a cozy TV night, this recipe will make a super delicious fast food meal for you and your beloved ones!
Soft and fluffy burger buns from scratch
Making a really tasty vegan burger from scratch doesn’t require a lot of work but the wait is definitely worth it! For this recipe you don’t need any fancy ingredients at all, because I think a classic vegan hamburger is always perfect! These vegan burger buns are super fluffy, soft and topped with sesame seeds – you’ll love them! But the best thing is that they’re much easier and faster to make than you may think! Some lettuce, a few tomato slices and onions give your burger more crunch and freshness. But of course the burger patty and some ketchup should not be missing! You can easily make the patties at home with my best vegan burger recipe or use your favorite store-bought ones.
If you want to make a vegan cheeseburger, you can also top it with a slice of vegan cheese. Or to make make a XXL Big Mac, you can stack it up by using more layers of toppings – That’s your choice!
Helpful Tips for making yeast dough
To get perfectly soft and fluffy vegan burger buns, I’ve noted some helpful tips for you here. As mentioned before, making fluffy ans soft burger buns from scratch is not difficult at all. Just be sure to read and follow these tips exactly!
- Temperature: It’s best to bring the liquid ingredients to a temperature between 95°F (35 °C) and 104°F (40 °C), as this will help to activate the yeast. If the temperature is too warm, the yeast cultures die.
- Yeast: You can use dry or fresh yeast, however, be always sure to check the best-before date before using it. Also, test it by mixing the yeast with lukewarm soy milk and sugar. Then set the mixture aside for 5-10 minutes, until it starts to foam. If it doesn’t foam, the yeast is no longer good and should not be used for making burger buns.
- Kneading:Yeast doughs need to be kneaded, as this activates the gluten in the grain, making the dough more pliable. Furthermore, kneading incorporates oxygen into the dough, which is important for the yeast’s fermentation processes. Take 5-10 minutes to knead your yeast dough really well, then you’ll get really fluffy and soft veganburger buns!
- Proofing time: After kneading, put the dough in a large bowl and cover it with a clean kitchen towel. Place it in a warm place and give it enough time to rise, until it hasdoubled in size, but at least 30 minutes.
- Processing: After the proofing time, knead it again briefly to remove any air bubbles. Then form it into buns and let them rise again. Finally, brush the tops with soy cream mixed with a pinch of turmeric for a beautiful shiny golden color.
How to make the Best Vegan Burger Buns
As always, I recommend checking out the recipe video and this step-by-step instruction first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Prepare the yeast mixture
First prepare the yeast mixture to ensure that the yeast works and has activated. To do this, warm the soy milk to about104°F (40°C) and pour it into a small bowl. Then dissolve the sugar and yeast in it. Now set this mixture aside for about 5-10 minutes until it begins to foam.
Step 2: Make the yeast dough
In a large bowl, whisk together the flour and salt. Next, form a mold in the middle and pour in the yeast mixture and water. Now add the vegan butter pieces, and mix with a wooden spoon until it comes together. Then transfer everything onto a work surface and knead it with your hands for about 5-8 minutes until a smooth dough form (or use a stand mixer with dough hooks attached).After that, form the dough into a ball, place in an oiled bowl and brush with a little water. Finally, cover the bowl with a tea towel and let rise in a warm place for about 45-60 minutes, or until the dough has doubled in size.
Make ahead tip: Alternatively, you can put the dough in the refrigerator overnight. There it rises slowly so that you can continue the next day.
Step 3: Form into burger buns
After the resting time, divide the dough into 9 pieces (100 g each). Then form each piece into a bun and place them on a baking tray lined with parchment paper, leaving enough space between each bun. Cover with a tea towel and allow to rise for another 20-30 minutes.After approx. 15 minutes of resting time, preheat the oven to 356°F (180°C).Lightly brush your buns with soy cream mixed with a pinch of turmeric (this will create a shiny golden color) and bake for about 25-30 minutes.
Step 4: Assemble Burger
While your buns are baking, make the burger patties according to this recipe or use your favorite store-bought patties.Then top your homemade burger buns with lettuce, burger patties, ketchup, tomatoes and onions as desired.Enjoy!
Ingredients and alternatives
- Flour: If you love fluffy buns, I recommend using all-purpose or light wheat or spelt flour. However, you can also suba gluten-free flour blendif your prefer gluten-free buns. If using a heavier flour, such as whole wheat flour, keep in mind that your buns won’t rise as well. So I rather recommend using a mix of light and whole grain flour. Also, please note that you may need a little more liquid as different flours absorb different amounts of liquid.
- Dairy-free milk: Soy milk is best for vegan baking. If you can’t tolerate soy milk or don’t have any on hand, you can use other plant-based milks.
- Raw cane sugar: This can be replaced with any other sweetener, such as sugar, cane sugar, or coconut blossom sugar. A sugar substitute is not suitable because it cannot feed the yeast.
- Dry yeast: You can use ½ cube of fresh yeast instead but make sure the yeast is new and not old.
- Vegan butter: This adds a great flavor to the burger buns. If you can’t or don’t want to use any, feel free to replace it with oil (e.g. canola or sunflower oil). But then you only need 60 g oil instead of 75 g vegan butter.
- Soy cream: The soy cream not only gives the burger buns a shiny color but it also helps the sesame seeds sticking to the top. However, you can also substitute it with soy milk or other dairy-free cream.
Can I make these ahead?
You can easily make the yeast dough for vegan burger buns the day before and then store it in a cool place until further use. When kept in the refrigerator, the yeast dough rises slowly so you can continue with the recipe the next day. You can also freeze the dough for future use if you prefer. That way you can quickly make vegan burgers at any time without spending much time in the kitchen!
How to store leftover homemade burger buns?
Freshly baked buns taste best, because they are super soft and fluffy while they’re still a little warm. You can store them in an airtight container or freezer bags for up to 3 days. When you want to eat them, you can toast or bake them up briefly. If they become too hard, simply heat them up for a few seconds in the microwave – this will make the burger buns softer again!
The best way to freeze leftover vegan burger buns, however, is to place them individually in freezer bags or airtight containers immediately after they have cooled after baking. When you want to use them, simply let them thaw in your pantry for a few hours. Then you only have to toast or bake them up briefly and they will taste like freshly baked again!
This vegan burger bun recipe is:
- Dairy-free and egg-free
- Vegan
- Can be made gluten-free
- Can be made soy-free
- Soft
- Fluffy
- Quick and easy to make
- A perfect base for your favorite meal-less burger patty
- Perfect for the grilling season
- Incredibly delicious!
More delicious recipes for summer
- Thai Peanut Noodle Salad
- Avocado Pasta
- Sweet Potato Falafel
- Vietnamese Noodle Salad with Crispy Sesame Tofu
- Vegan Bruschetta
- Turkish Bulgur Salad
- Kimchi Pancakes
- Vegan Poke Bowl with Tahini Sauce
- Greek Orzo Salad
- Healthy Green Pizza
If you try Theis recipe for fluffy vegan burger buns, please leave me a comment and a review because I would love to hear your feedback! And if you take a photo of your delicious burger buns and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka to make sure I don’t miss your post! Enjoy! 🙂
Homemade Burger Buns (Vegan & Easy)
Author: Bianca Zapatka
This is an easy recipe for how to make fluffy and soft homemade vegan burger buns with just a few inexpensive pantry staple ingredients and no eggs! They are super delicious and taste much better than store-bought hamburger buns. Topped with lettuce, tomatoes, onions, vegan patties and ketchup, these burgers will quickly become your favorite meat-less fast food for grilling season!
5 von 7 Bewertungen
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Prep Time 25 minutes mins
Cook Time 25 minutes mins
Resting Time 1 hour hr 30 minutes mins
Course Basics, Burger, Lunch & Dinner, Main Course, Side Dish
Cuisine American, German
Servings 9 Burger
Ingredients
For the dough
- ⅔ cup (160 ml) soy milk lukewarm
- 2 tbsp raw cane sugar or other sugar (*see notes)
- 2¼ tsp (2 tsp) dry yeast or ½ cube fresh yeast (21 g)
- 4 cups (500 g) all-purpose or spelt flour or gluten-free flour (*see notes)
- 1 ½ tsp (10 g) salt
- ½ cup (120 ml) water
- ⅓ cup (75 g) soft vegan butter or oil (*see notes)
- 4 tbsp soy cream or soy milk for brushing
- 1 pinch of turmeric optional for a more yellow color
For the burger
- Burger Patties of your choice
- Lettuce
- Tomatoes
- Onions
- Ketchup
Instructions
*Note: Be sure to watch the recipe video and check out the tips + step-by-step pictures above! Also, I recommend measuring the ingredients in grams and ml. Simply click on the word "metric" right above the ingredient list.
Burger Buns
Warm the soy milk to 104 °F (40 °C) and pour it into a small bowl. Add the sugar and the yeast and stir to dissolve. Then set aside for about 3 minutes until the mixture starts to foam (this way you know that the yeast has activated).
In a large bowl, whisk together the flour and salt. Form a mold in the middle and pour in the yeast mixture and water. Add the vegan butter pieces, and mix with a wooden spoon until it comes together. Then transfer everything onto a work surface and knead it with your hands for about 5-8 minutes until a smooth dough forms (or use a stand mixer with dough hooks attached).
Then form the dough into a ball, place in an oiled bowl and brush with a little water. Cover with a tea towel and let it rise in a warm place for about 45-60 minutes, or until the dough has doubled in size. (Alternatively, you can put the dough in the refrigerator overnight. There it rises slowly so that you can continue the next day).
After the resting time, divide the dough into 9 pieces (100 g each). Form each piece into a bun and place them on a baking tray lined with parchment paper, leaving enough space between each bun. Cover with a tea towel and allow to rise for another 20-30 minutes.
After approx. 15 minutes of resting time, preheat the oven to 356 °F (180 °C) (so it’ll be hot once the buns are done proofing).
Lightly brush your buns with soy cream mixed with a pinch of turmeric (this will create a shiny golden color) and bake for about 25-30 minutes.
Assemble Burger
Make the burger patties according to this recipe or use your favorite store-bought patties.
Top your homemade burger buns with lettuce, burger patties, ketchup, tomatoes and onions as desired.
Enjoy!
Notes
- Flour: If you love fluffy buns, I recommend using all-purpose or light wheat or spelt flour. For a gluten-free version, you can simply replace the flour 1:1 with a gluten-free flour blend. If using a heavier flour, such as whole wheat flour, keep in mind that your buns won’t rise as well. So I rather recommend using a mix of light and whole grain flour. Also, please note that you may need a little more liquid as different flours absorb different amounts of liquid.
- Sugar: Feel free to use any kind of sugar you like such as coconut blossom sugar or regular granulated sugar but not asugar substitute as it cannot feed the yeast.
- Soy milk: works best for vegan baking. However, you can also substitute another dairy-free milk.
- Yeast: You can also use fresh yeast. Just be sure to always check the best before date as using old yeast may cause your dough not to rise.
- Vegan butter: This adds a great flavor to the burger buns. You could also replace it with oil (e.g. canola or sunflower oil) if you prefer. In this case you only need 60 g oil instead of 75 g vegan butter.
- Please read my blog post for make-ahead, storage + freezing instructions, and further helpful tips on this recipe.
Nutrition is calculated automatically and should be used as estimate.
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