Vegan Burger Buns
Soft, golden, and sturdy enough to hold up to your favorite burger fillings, these homemade buns are the kind of thing that makes store-bought feel like a real downgrade. The secret to getting that classic pillowy texture without any eggs or dairy is aquafaba — the liquid from a can of chickpeas — which stands in beautifully for the egg wash and adds just enough structure to the dough. Melted vegan butter keeps the crumb tender and rich, so there's no compromise on flavor or feel. The dough comes together with pantry staples, rises for about an hour, and bakes up with deep golden tops that you can finish with a sprinkle of sesame seeds for that classic diner-style look. This batch makes 8 buns, which is perfect for a cookout or a week of weeknight dinners. Once you've pulled a tray of these out of the oven and caught that fresh bread smell, you'll wonder why you ever settled for a plastic bag of buns with a mile-long ingredient list.
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Learn more →Ingredients
8 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 tbsp organic cane sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 3 tbsp vegan butter, melted and cooled slightly
- 3 tbsp aquafaba (liquid from a can of chickpeas)
For the topping
- 2 tbsp aquafaba, for brushing
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Combine the warm water, yeast, and sugar in the bowl of a stand mixer (or a large mixing bowl). Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the flour, salt, melted vegan butter, and 3 tbsp aquafaba to the yeast mixture. Mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, then increase to medium speed and knead for 7–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl. If kneading by hand, turn the dough onto a lightly floured surface and knead for 10 minutes.
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