Mark's Hamburger Buns

Mark Warren · 04-30-2013, 03:00 PM

Ever had a Burger or Sandwich at a Great and Memorable place?

Do you really think it has nothing to do with the Bread?

What good is a pulled pork sandwich on a store bought bun? They are either soft but fall apart before you are done eating your sandwich, or hold up well like a Pub Bun but are dry as hell.

I am giving you the Best of both worlds. Both Soft and can hold up to any sandwich you make.

Mark’s Hamburger Buns -> makes 6 buns

Ingredients:
150 Grams Sourdough Starter [75 Grams Flour + 75 Grams Water]
425 Grams Bread Flour
255 Grams Lukewarm Milk - the higher the Fat the better
5 Grams. Instant Yeast - I use SAF Red Label
10 Grams Sugar
5 Grams Iodized Salt
40 Grams Fat - I use melted butter

Mix and kneed on medium speed for 8 to 10 minutes.
Cover with plastic wrap and set in warm area for 1 hour to rise.

Cut the dough into 6 even weight pieces and with the palm of your hand roll the dough pieces into balls with a circular motion on a Roul'Pat mat. Place them evenly on your baking sheet that has a Silpat baking mat or parchment paper, and with the palm of your hand smash them flat about an inch thick.
Put back in a warm area and let proof for another hour.

Cook Time and Temp:
Temperature will be 400 degrees F
6 Hamburger Buns = 14 minutes

150 Grams Sourdough Starter by Mark V Warren, on Flickr

425 Grams Bread Flour by Mark V Warren, on Flickr

40 Grams Fat (I use melted Butter) by Mark V Warren, on Flickr

255 Grams Very Lukewarm Milk by Mark V Warren, on Flickr

5 Grams Instant Yeast by Mark V Warren, on Flickr

10 Grams Sugar by Mark V Warren, on Flickr

5 Grams Iodized Salt by Mark V Warren, on Flickr

Mix Ingredients on lowest setting. by Mark V Warren, on Flickr

Kneed on Medium for 8 to 10 minutes by Mark V Warren, on Flickr

Cover with plastic wrap - 1 hour rise by Mark V Warren, on Flickr

After 1 Hour 1st Rise by Mark V Warren, on Flickr

Weigh your dough-ball 866 Grams here by Mark V Warren, on Flickr

144 Grams each x 6 = 866 Grams by Mark V Warren, on Flickr

Trim the weight off so you only have 1 scrap dough-ball at the end. by Mark V Warren, on Flickr

Roll in circular motion with palm of hand then smash flat. by Mark V Warren, on Flickr

Sheet up 1" thick rounds for Proofing 1 Hour by Mark V Warren, on Flickr

After 1 hour Proof slash tops and spray 10 minutes before baking @ 400 degrees F for 14 minutes. by Mark V Warren, on Flickr

Let cool on rack for an hour before slicing in two. by Mark V Warren, on Flickr

Nothing cuts Bread better than an electric knife. by Mark V Warren, on Flickr

landarc · 04-30-2013, 03:14 PM

Even though I appreciate great bread, and really, I want a great bun for a burger, for pulled pork and brisket, I want the cheap white bun sometimes. It is more there to keep my fingers clean, than to contribute to the food.

That being said, thanks for the recipe. I bet those are terrific for a burger.

Titch · 04-30-2013, 03:38 PM

look great to me, we make breads often, thanks for the recipe

deguerre · 04-30-2013, 03:39 PM

I am a self confessed idiot when it comes to baking. Those look good. I'm with Landarc though, sometimes you just gotta have a CWB.

superlazy · 04-30-2013, 05:14 PM

I have something else to bake! Thanks!!

benniesdad · 04-30-2013, 05:22 PM

Thanks Mark. I am a failure at pre-launch when it comes to baking but my wife is a master. Guess I better start sweet talking her into trying this out. She will end up with a killer burger out of the deal complements of me so it will be a win-win for both of us.

Ron_L · 04-30-2013, 06:42 PM

You guys are slipping. We're at post 6 and no one has said it...

Nice buns, Mark!

It had to be said!

Smoothsmoke · 04-30-2013, 06:44 PM

Looks tasty, thank you.

mtbchip · 04-30-2013, 11:33 PM

Where's the MEAT?!?

kds9547 · 04-30-2013, 11:38 PM

What is a gram?

JMSetzler · 04-30-2013, 11:43 PM

Mark, those look excellent :) Have you ever tried an egg wash on the top? Sesame seeds (or other dry topping?)

Phubar · 05-01-2013, 02:10 AM

Looking great!

Just BS · 05-01-2013, 04:30 AM

I look forward to trying your recipe. Thanks for sharing!

BBQ Bacon · 05-01-2013, 08:30 AM

Nice. It's always better home made. I did buy the Torta buns from Costco a couple weeks back and used one as a burger bun. I was suitably impressed. Unfortunately it was at the Costco in Spokane and the Costco's in Canada don't sell Torta buns.

Bludawg · 05-01-2013, 08:51 AM

Quote:

Originally Posted by kds9547

What is a gram?

About $200 for the good stuff

04-30-2013, 03:00 PM	#1
Mark Warren is one Smokin' Farker Join Date: 04-16-13 Location: here	Mark's Hamburger Buns Ever had a Burger or Sandwich at a Great and Memorable place? Do you really think it has nothing to do with the Bread? What good is a pulled pork sandwich on a store bought bun? They are either soft but fall apart before you are done eating your sandwich, or hold up well like a Pub Bun but are dry as hell. I am giving you the Best of both worlds. Both Soft and can hold up to any sandwich you make. Mark’s Hamburger Buns -> makes 6 buns Ingredients: 150 Grams Sourdough Starter [75 Grams Flour + 75 Grams Water] 425 Grams Bread Flour 255 Grams Lukewarm Milk - the higher the Fat the better 5 Grams. Instant Yeast - I use SAF Red Label 10 Grams Sugar 5 Grams Iodized Salt 40 Grams Fat - I use melted butter Mix and kneed on medium speed for 8 to 10 minutes. Cover with plastic wrap and set in warm area for 1 hour to rise. Cut the dough into 6 even weight pieces and with the palm of your hand roll the dough pieces into balls with a circular motion on a Roul'Pat mat. Place them evenly on your baking sheet that has a Silpat baking mat or parchment paper, and with the palm of your hand smash them flat about an inch thick. Put back in a warm area and let proof for another hour. Cook Time and Temp: Temperature will be 400 degrees F 6 Hamburger Buns = 14 minutes 150 Grams Sourdough Starter by Mark V Warren, on Flickr 425 Grams Bread Flour by Mark V Warren, on Flickr 40 Grams Fat (I use melted Butter) by Mark V Warren, on Flickr 255 Grams Very Lukewarm Milk by Mark V Warren, on Flickr 5 Grams Instant Yeast by Mark V Warren, on Flickr 10 Grams Sugar by Mark V Warren, on Flickr 5 Grams Iodized Salt by Mark V Warren, on Flickr Mix Ingredients on lowest setting. by Mark V Warren, on Flickr Kneed on Medium for 8 to 10 minutes by Mark V Warren, on Flickr Cover with plastic wrap - 1 hour rise by Mark V Warren, on Flickr After 1 Hour 1st Rise by Mark V Warren, on Flickr Weigh your dough-ball 866 Grams here by Mark V Warren, on Flickr 144 Grams each x 6 = 866 Grams by Mark V Warren, on Flickr Trim the weight off so you only have 1 scrap dough-ball at the end. by Mark V Warren, on Flickr Roll in circular motion with palm of hand then smash flat. by Mark V Warren, on Flickr Sheet up 1" thick rounds for Proofing 1 Hour by Mark V Warren, on Flickr After 1 hour Proof slash tops and spray 10 minutes before baking @ 400 degrees F for 14 minutes. by Mark V Warren, on Flickr Let cool on rack for an hour before slicing in two. by Mark V Warren, on Flickr Nothing cuts Bread better than an electric knife. by Mark V Warren, on Flickr
	1 members found this post helpful.

04-30-2013, 03:14 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Even though I appreciate great bread, and really, I want a great bun for a burger, for pulled pork and brisket, I want the cheap white bun sometimes. It is more there to keep my fingers clean, than to contribute to the food. That being said, thanks for the recipe. I bet those are terrific for a burger. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-30-2013, 03:38 PM	#3
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	look great to me, we make breads often, thanks for the recipe __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

04-30-2013, 03:39 PM	#4
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I am a self confessed idiot when it comes to baking. Those look good. I'm with Landarc though, sometimes you just gotta have a CWB. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

04-30-2013, 05:14 PM	#5
superlazy is One Chatty Farker Join Date: 04-16-12 Location: Trevor,wi	I have something else to bake! Thanks!! __________________ 18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050

04-30-2013, 05:22 PM	#6
benniesdad Full Fledged Farker Join Date: 09-26-12 Location: Locust Grove, GA	Thanks Mark. I am a failure at pre-launch when it comes to baking but my wife is a master. Guess I better start sweet talking her into trying this out. She will end up with a killer burger out of the deal complements of me so it will be a win-win for both of us. __________________ OK Joe, KJ Classic, KJ Jr, WSM, 2 -Performers, 2-OTG, mini WSM, Summit 420, Q100, and Schwenkgrill

04-30-2013, 06:42 PM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	You guys are slipping. We're at post 6 and no one has said it... Nice buns, Mark! It had to be said! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

04-30-2013, 06:44 PM	#8
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Looks tasty, thank you. __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

04-30-2013, 11:33 PM	#9
mtbchip Full Fledged Farker Join Date: 02-24-11 Location: San Diego, CA Name/Nickname : Chip	Where's the MEAT?!? __________________ Cooking on a Kamado, Weber Performer, Hibachi & MSR WhisperLite (my only gasser).

04-30-2013, 11:38 PM	#10
kds9547 is one Smokin' Farker Join Date: 09-18-12 Location: Lugoff, SC	What is a gram?

04-30-2013, 11:43 PM	#11
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Name/Nickname : John	Mark, those look excellent :) Have you ever tried an egg wash on the top? Sesame seeds (or other dry topping?) __________________ [URL="http://facebook.com/mancavemeals"]http://facebook.com/mancavemeals[/URL]

05-01-2013, 02:10 AM	#12
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Looking great! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

05-01-2013, 04:30 AM	#13
Just BS is one Smokin' Farker Join Date: 09-10-12 Location: Lost in the woods, somewhere in the PNW	I look forward to trying your recipe. Thanks for sharing!

05-01-2013, 08:30 AM	#14
BBQ Bacon is Blowin Smoke! Join Date: 09-22-11 Location: Canyon, BC Name/Nickname : Dean	Nice. It's always better home made. I did buy the Torta buns from Costco a couple weeks back and used one as a burger bun. I was suitably impressed. Unfortunately it was at the Costco in Spokane and the Costco's in Canada don't sell Torta buns. __________________ I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/