Cheeseburger Stuffed Buns

Quick-rising yeast buns stuffed with a mini hamburger patty, cheese, and pickle are super delicious. These Cheeseburger Stuffed Buns are perfect as an appetizer, main dish, or game day food.

While you can certainly buy refrigerated dough to make these delectable stuffed buns, I really hope you will try this from-scratch recipe. It is mixed entirely in a stand mixer—no muscle power is required. Equally impressive, it requires only 30 minutes of proofing time.

I found a recipe for Peeta’s Stuffed Cheese Buns from Yammie’s Noshery, and I was inspired to make an adaptation. This particular blog, by the way, is terrific and has mouthwatering photographs. Yammie is adorable and funny, and she seems to be a daughter that any mother would be proud to have. Her posts always bring a smile to my face.  

What struck me about the buns is the amount of yeast. The dough requires 2 tablespoons for 3 cups of flour. It’s a lot of yeast, but it works! It allows the dough to rise at lightning speed, and I’m all over that!! Yammie stuffs her buns with a chunk of cheese and tops the whole thing with shredded cheese. Yum!  

My version is stuffed with hamburger patty, pickle, and cheese. The buns are then topped off with caramelized onions. I know! How good is that?

I would like to leave you with a couple of tips for working with yeast. Fresh, room-temperature yeast is best. If it blooms (foams) when added to water but does not double in size after 30 minutes of proofing, don’t fret. Warm the oven up for a minute or so and shut it off. You are trying to obtain a temperature of about 90 degrees F (not too much higher). Place the entire covered bowl of dough in the oven. Let it sit for 20 minutes. You should now have nicely risen dough!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Stand mixer for working the dough.
• Active dry yeast for leavening the dough.
• Lawry Seasoned Salt—one of my favorite go-to spice blends.

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Cheeseburger Stuffed Buns

Author: Thao | In Good Flavor Cooking Method:Baking Cuisine:American Courses:Appetizers, Main Recipe Keys: B Baking

Difficulty:BeginnerPrep time:1 hour Cook time: 15 minutesTotal time:1 hour 15 minutesServings:20 Buns

Description

Quick-rising yeast buns stuffed with a mini hamburger patty, cheese, and pickle are super delicious. These Cheeseburger Stuffed Buns are perfect as an appetizer, main dish, or game day food.

Ingredients

• 1 cup warm water (between 105º and 115º)
• 2 tbsp. active dry yeast
• 2 tbsp. sugar
• 2 tsp. garlic powder
• 1/4 cup melted butter, cooled slightly
• 1/4 cup olive oil
• 3 cups all-purpose flour
• 2 teaspoons salt
• 1 tbsp. milk

For the filling:

• 1 cup chopped onion, divided
• 4 tsp. olive oil, divided
• 3/4 lb. ground beef
• tsp. seasoning salt (I use Lawry’s)
• 4 oz. shredded or sliced American or any cheese of your choosing
• 20 pieces bread & butter pickles (optional), patted dry

Instructions

1. Add water to the mixing bowl of a stand mixer equipped with a hook attachment. Stir in yeast and let stand for 2 minutes. It should look bubbly and foamy.
2. Add sugar, garlic powder, butter, and oil. Stir for a few seconds to blend.
3. Add flour, a little at a time, beating at low speed at the beginning of each addition and increasing to medium to blend. Scrape the bottom of the bowl with a rubber spatula. Sprinkle in salt.
4. Knead for 10 minutes on your stand mixer manufacturer’s recommended speed (see note * below). If the dough does not begin to ball up around the hook after a couple of minutes of kneading, add flour (a couple of tablespoons at a time). Wait about 30 seconds between additions. Be careful not to add too much. By the end of the 10-minute kneading period, all of the dough will have pulled away from the bowl and balled up around the hook.
5. Place the dough in a large greased bowl. Cover with greased plastic wrap and place in a warm area, such as a sunny window or under a light, to proof (rise) for 30 minutes.
6. Meanwhile, preheat the skillet to medium to medium-high heat. Add 2 tsp. oil. Cook the onion, stirring frequently, for about 3 minutes or until it turns light caramel in color. Remove the skillet from the heat. Remove1/2 cup. Cook the remaining until it takes on a rich caramel color. Transfer to a separate plate.
7. Combine ground beef, 1/2 cup lightly caramelized onions and seasoned salt. Form into 1 1/4-inch wide meatballs. Using your palm, flatten to 1/4-inch thick nuggets. Add 2 tsp. oil to the pan on medium to medium-high heat. Cook burgers for about 2 minutes on each side. Place on paper towels to remove fat (on both sides). 
8. To assemble buns: Knead dough a few times with your hands. Pinch off a golf ball-sized piece and shape it into a circle. Place a pinch or 1/3 slice of cheese in the center, followed by 1 pickle, then a burger. Wrap then dough around the filling to form a ball. Pinch off edges and smooth out seams. Place seam side down on a greased baking sheet. Continue forming buns. Brush with milk. Gently pat a pinch of the reserved onions on top of each bun.
9. Bake in a preheated 375° degrees F oven for 11 to 15 minutes or till the bread turns golden.
10. Serve with ketchup and mustard. Makes about 20 (2 1/2-inch to 3-inch) buns.

Notes:

• * The manufacturer of my KitchenAid stand mixer specifies to knead on speed 2.  Your brand might be different. If you have to guess, knead at medium-low speed. To ensure that you don’t wear out your motor if you don’t have a powerful model, let the stand mixer rest for 5 minutes after the first five minutes of the mixing. Then continue to mix.
• If the buns seem pale after 15 minutes of baking, turn the broiler on high (with the buns on the middle rack) and broil for about 1 1/2 minutes, keeping a close eye to prevent burning.

Keywords:Cheeseburger, Stuffed Buns

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