Veggie Burger with Homemade Burger Buns

Ingredients

• 490 g wheat flour type 550
• 240 ml milk
• 30 g sugar
• 1 egg
• 2 egg yolks
• 40 g Kerrygold Original Irish butter (cold)
• 13 g salt
• 4 g fresh yeast
• 1 large onion
• 250 ml milk
• 125 g hearty rolled oats
• 125 g fine rolled oats
• 2 Eggs
• 150 g Kerrygold Original Irish cheddar (grated)
• 2.5 tsp curry powder
• 1.5 tsp salt
• Pepper
• Kerrygold Original Irish clarified butter
• ketchup
• lettuce
• tomatoes
• cucumber

Instructions

1. 1.

   For the burger buns, combine flour, milk, sugar, whole egg, egg yolks, salt and yeast; knead into an elastic dough for 8–10 minutes. Add butter and knead another 3–4 minutes until fully incorporated. Cover and let rise at room temperature for 3–4 hours, doubling in volume.

2. 2.

   Cut the dough into eight pieces (about 100 g each) and shape them into rounds with a circular motion of your hand. Place on a baking tray, cover and allow to rest at room temperature for about 2 hours, again doubling in size. Just before the end of the resting period preheat the oven to 225 °C (200 °C fan; gas: level 3–4).

3. 3.

   Brush the buns with melted butter using a pastry brush and bake for 10–12 minutes in the preheated oven. Tip: During the dough rests, prepare the oat patties and assemble them at the end!

4. 4.

   For the oat patties, finely dice the onion and place it in a large bowl. Add milk, oats, eggs, cheese, curry powder and salt. Mix well and season with pepper. Let sit for 15 minutes. Tip: The oat patties can also be varied with other spices such as paprika or chili flakes.

5. 5.

   Shape eight hand‑sized meatballs from the mixture. Fry four of them in about one tablespoon of clarified butter over medium heat, slowly on one side until the bottom is firm. Flip and cook the other side.

6. 6.

   Split the cooled buns in half with a sharp bread knife and layer with patties, ketchup, lettuce, tomato and cucumber slices.