Hello lovelies, I hope you enjoy the beautiful weather to the fullest and I have the perfect recipe for it today: tomato burger buns. We like to eat burgers in summer, and if possible make them completely ourselves. But it isn't only the topping of the burger that is important – above all it is the bun. I'm not a fan of the mostly floppy buns you can buy in the store. The tomato burger bun has everything a good burger bun has to have. It is crunchy on the outside, nice and soft on the inside and tastes fantastic.
I created this recipe in cooperation with Knorr Switzerland*. In order for the bun to taste really like tomato, I added the new Knorr tomato flakes to the dough. The tomato flakes have a fine tomato flavor, but also contain some garlic and basil. They are made of 100% natural ingredients and don't require the addition of salt, so you can salt your dish to your own taste.
An airy yeast dough as the base
The secret to a good bun is the dough. To get that lovely light crumb it needs two things: fresh baker's yeast and time. I dissolve the yeast in slightly warmed soy milk, add tomato juice, tomato paste and the tomato flakes, and knead everything with spelt flour and a pinch of salt into a smooth dough. Then it's time to let it rise, covered, for 3 to 4 hours. It is exactly this resting time that makes the buns crisp on the outside and wonderfully soft inside.
And now here is the recipe for tomato burger buns:
We kept it red with these burgers and added red hummus, ketchup, radicchio, tomatoes and small radish – that didn't only look very nice, but was really delicious. This time the burger patty was made from Seitan. I like to experiment with it and as soon as I am 100% satisfied, I will also share the recipe with you.
But you can build the tomato burger buns according to your preferences. There are no limits to your imagination. They are perfect for Mediterranean burgers with grilled vegetables, or for a classic with salad, cucumber, tomatoes and your favorite patty.
As usual I'm curious, do you make your burger buns yourself or do you buy them? They are really made so quickly, just prepare the dough in the morning, let it rise, bake and ready for dinner from the grill. Or just make a larger amount and freeze them, so you always have a bun at hand when the burger cravings come.
Of course the tomato flakes are also delicious with a Mediterranean salad, bruschetta or on pizza. And have you already discovered the other spices of the series? I've created a few recipes with them, too.
I hope you'll try the tomato burger buns soon – they are the best proof that a homemade roll beats any store-bought one. That beautiful red colour and rounded tomato flavour, by the way, come from lycopene, the pigment of the tomato that the juice, paste and flakes all carry into the dough. Now I wish you lots of fun baking and a sunny summer full of homemade burgers.
If you have Pinterest you can find me here. Feel free to pin this picture:
**This blogpost was created in cooperation with Knorr Switzerland – the recipes are my own. *
