Everybody knows it, Italian cuisine is amazing (I believe it’s the best of all, but of course I’m Italian), but I also love food from every corner of the world.

And, yes, I do love hamburgers!

But I especially love home-made hamburgers, and often enough I treat myself with an hamburger night! I start from scratch, though, so I make my own mayonnaise and I make my own burger buns, because I believe these two ingredients (along with the meat, of course) could entirely change the taste of your hamburger!

And if you add great company, the right meat (I prefer meat from chianina cow, a Tuscan cow), some bacon, a good cheese (have you ever tried smoked scamorza in a burger? Amazing!), salad and tomato, you could really reach perfection… But only if you add some freshly fried potatoes (chips or fries, whatever you like)!

For the recipe of my burger buns, I used Laurel Evans‘ one, my personal guru about US cuisine.

Burger buns


  • Yield: 8 buns
  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 5 hrs 25 mins



  1. Mix all the ingredients (except the ones for glazing and garnishing) and knead for about 10 minutes or until you have a soft and smooth dough (you can do this in your food processor).
  2. Put the dough in a slightly oiled bowl and cover it with a kitchen towel. Let it rise until doubled (if you use 7 grams of yeast it should take 1 to 2 hours, if you use less yeast, it will take longer).
  3. Slightly deflate the dough, form a ball and cut it in 8 pieces. With every piece, form a disk about 2,5 cm thick and 8 cm in diameter. Place these disks on a slightly oiled (or covered in parchment paper) baking tray, cover with a towel and let them rise for about an hour (or more, if you use les yeast) or until puffed up.
  4. Turn on your oven to 190°C (374°F). Brush your buns with the egg (previously beaten with a teaspoon of water), then sprinkle with sesame seeds.
  5. Bake in a pre-heated oven until golden brown (it will take about 15 minutes)

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Burger buns quadrata blog

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