I am always happy to steal an idea from here or there. We had some catering at work the other day and guys brought mini cheeseburgers. About an inch in diameter, insanely good. I wanted to make them and try some recipe while doing so.

Zawsze chętnie podkradam pomysły stąd i owąd. Mieliśmy niedawno catering w firmie i goście przynieśli małe cheeseburgerki. Miały średnicę 2-3 cm, niesamowicie smaczne. Chciałem je zrobić i przy okazji wypróbować nowy przepis.

I made burger buns once based on J. Hamelman’s recipe, but something wasn’t right in them. Instead of trying again I decided to check a different recipe, from Piotr Kucharski’s “Chleb. Domowa piekarnia” (ISBN 978-83-764-2418-7, Polish only).

UPDATE: There were some errors in the recipe so I have retried it and republished the updated version in Burger buns, take two. Bułki do burgerów, podejście drugie.

Before I begin, let me just warn you that something is not right with the recipe – there is no water in it and even if I count milk and cream as water, the hydration is 44.(4)% (the water to flour ratio) which strongly feels not enough. The dough was tearing while rising, did not stretch well (it could just as well be because of amount of fats in the dough, so I did not change anything while making), and the finished buns crumbled easily. I think I could have easily added 50 g of water to the dough and I will try that next time. I wrote a message to the author on Facebook, let’s hope he replies.

The dough being divided

Mini burgers

Summary

Fill the buns with whatever you like. I was lazy and used Swedish meatballs from Iceland (same as the Ikea ones), bacon, mustard, cheddar and some vegetables. I recommend having toothpicks to keep them stable.

Mini burgers