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Hamburguer breads

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Ok. So yes, I have right now a fever for everything that is home-made. So, after telling you how to make these delicious home-made hamburguers with the best quality meat, obviously I’m going to tell you now hot to make THE BREAD with which you’ve got to eat them…

Home-made hamburguer breads

My roomate loves to make them home-made, so after a few movie-hamburguer nights here in Berlin, I decided that the next one was going to be an Oscar Winner! I prepared this bread, these special potatoes from Teresita and a classical cole-slaw salad. Believe me when I say that there’s nothing more delicious that eating a hamburguer with everything natural.

Home-made hamburguer breadsThe recipe from the bread is a modified version from this one that I found at  Madrid tiene Miga.


  • 500 gr wheat flour (9,8 % protein)
  • 10 gr salt
  • 3 gr dried yeast (or 12 gr fresh yeast)
  • 175 gr warm water
  • 115 gr whole-milk
  • 25 gr butter
  • 1 egg
  • sesam and poppy seeds
  • egg yolk to brush on top


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    1. Mix the warm water with the yeast and leave for 5-10 minutes.
    2. Add the milk and egg. Mix well.
    3. Finally add the flour and mix until all the ingredients are  formed into a ball without any lumps.
    4. Let sit for 20-30 minutes.

This process is called autolisis and helps the hidrating of the flour because it the protein chains present in the flour, that will develop the gluten are stretched. Salt contracts these proteins instead of relaxing them, the contrary effect we want to produce now, thus why we don’t add it yet. Moreover, salt also slows down the fermentation of the yeast. So if we want a first spring of the yeast for a faster fermentation, it’s better to add the salt later.

    1. Add the salt.
    2. Start kneading in a working surface. Knead for about 1 minute, rest 10 minutes. Repeat and after 10 minutes of rest add the butter in small pieces. You will see how the butter changes the state of the dough. You should try to add if fast and make sure it is well incorporated.

Butter (or solid fat) is usually added at the end because it slows down fermentation and gluten development. That’s why we need to add it once the gluten has already started to develop.

  1. Let the dough rest for about 10-15 minutes once the butter has been well incorporated.
  2. Knead for about 1-2 minutes. Window-pane test. At this point my dough was ready to leave fermenting.
  3. About 1 hour and a half it had already doubled volume. So I weighed my dough (880gr) and divided it into 8 small pieces of 110 gr. Let them sit for 5 minutes.
  4. Shape them into balls with your hand, making surface tension at the bottom. This will make them rise and form well. Place them over an oven tray, leaving about 5 cms between each bread.
  5. Let ferment until the double their volume. About 1h 1/2 in my case.
  6. Pre-heat the oven to 200ºC for 20 minutes.
  7. Brush the breads with egg yolk and add the seeds on top.
  8. Bake until golden.
  9. Take out of the oven and let sit ina rack for about 1 hour.
  10. Done!!! You can freeze it for whenever you want hamburguers at home, invite friends right away, make other types of sandwiches, whatever you like!!! It is really a pleasure to see you’ve made your own hamburguer breads :) That’s why I enjoy baking bread so much!!!

I leave you some more pictures of our latest hamburguer night in Berlin with my roomates. Clovis prepared hamburguers with soya sauce, some really nice cocktails and then we watched a horror movie with some beer. Great evening!!!

home-made hamburguers

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4 Responses to Hamburguer breads

  1. Pingback: Hamburguesas Caseras. | Monitouille.

  2. Pingback: Pan de Espelta | Monitouille.

  3. Alicia says:

    Acabo de sacar del horno los panecillos hechos con tu receta, y han salido maravillosamente bien, riquisimos!
    Un saludo!

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