Last week we celebrated my husband’s birthday. He’s a pretty neat guy, but one of his few flaws is his favorite foods-burgers. I have a particular dislike for most vegan burgers on the market these days. I’d take a black bean burger over a Boca Burger any day.
But, being the wonderful wife I am, I indulge his burger cravings occasionally, especially on his birthday. These homemade buns were perfect for burgers and actually made them palatable for me. We’ve been enjoying these buns for other sandwiches recently too!
Aquafaba works great as a binder in this recipe. Be sure to check out the Facebook page for more aquafaba recipes!
- 1 tablespoon active dry yeast
- 1/2 cup warm water
- 1 tablespoon cane sugar
- 1/2 cup plant milk
- 3 tablespoons aquafaba
- 2 tablespoons melted coconut oil
- 1 teaspoon salt
- 3 cups all-purpose flour
- Combine warm water, yeast, and sugar in a food processor fitted with a dough blade and let sit for 10 minutes until foamy. Add plant milk, aquafaba, coconut oil, salt, and flour. Knead until a soft dough forms, about 5 minutes in the food processor, or 8 minutes by hand. Put dough into an oiled bowl and rest for an hour until doubled in size.
- Dump dough onto a floured baking sheet and cut into 8 pieces.
- Roll each piece into a flattened ball and rest again for 30-40 minutes.
- Brush the tops of the buns with aquafaba and sprinkle with sesame seeds. Bake for 15-18 minutes in a 375F oven.
- Separate any that connect and slice through the middle. Or, freeze in a tightly sealed freezer bag for up to 3 months.
They’re best served with your favorite veggie burger or homemade bean burger and aquafaba cheese.