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Spinach Burger Buns Recipe with Topping Recipe

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4.2 from 45 reviews

This healthy and vibrant Burger Buns Recipe with Spinach incorporates fresh baby spinach into the dough, adding a beautiful green color and a subtle nutrient boost. The recipe uses all-purpose flour combined with nonfat dry milk and an egg replacer powder, making it suitable for a dairy-free and egg-free diet. Optional everything bagel seasoning on top adds a flavorful crunch. Perfect for sandwiches, these buns are soft, fluffy, and packed with wholesome goodness.

  • Total Time: 2 hours 30 minutes
  • Yield: 8 to 10 burger buns

Ingredients

For the Dough:

  • 4 cups Baby Spinach or chopped regular spinach
  • 3 to 3¼ cups All Purpose Flour
  • 2 teaspoons Instant Yeast
  • ½ cup Nonfat Dry Milk
  • 1 tablespoon Egg Replacer Powder (equivalent to 1 large egg)
  • 1 teaspoon Salt
  • 2 tablespoons Vegetable Oil
  • ¼ to ½ cup Water (adjust as needed)

For the Topping (optional):

  • 1 tablespoon Unsweetened Non-Dairy Milk (oat or almond milk)
  • 2 tablespoons Everything Bagel Seasoning (sesame seeds, poppy seeds, etc.)

Instructions

  1. Prepare the Spinach: Wash the baby spinach thoroughly and drain excess water. If using regular spinach, chop finely. Lightly steam or blanch the spinach, then cool and squeeze out any excess moisture to prevent soggy dough.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, instant yeast, nonfat dry milk, egg replacer powder, and salt. Stir well to evenly distribute the ingredients.
  3. Add Spinach and Liquids: Add the prepared spinach and vegetable oil to the dry ingredients. Gradually add water, starting with ¼ cup, mixing until the dough comes together. Add more water as needed to achieve a soft but not sticky dough.
  4. Knead the Dough: Transfer the dough onto a floured surface and knead for about 8-10 minutes until the dough is smooth, elastic, and well combined with the spinach.
  5. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Shape the Buns: Punch down the risen dough to release air. Divide into 8-10 equal portions and shape each into a round bun. Place the buns on a lined baking sheet, spacing them evenly.
  7. Second Rise: Cover the shaped buns and let them rise again for 30-45 minutes until they puff up visibly.
  8. Apply Topping: If using, brush the buns with unsweetened non-dairy milk and sprinkle everything bagel seasoning evenly over the tops.
  9. Bake: Preheat the oven to 375°F (190°C). Bake the buns for 15 to 20 minutes until golden brown on top and cooked through.
  10. Cool and Serve: Remove the buns from the oven and let them cool on a wire rack before slicing and serving for sandwiches or burgers.

Notes

  • For best texture, ensure to squeeze out as much water from the cooked spinach to avoid soggy dough.
  • Egg replacer powder makes this recipe suitable for vegan diets; however, confirm the brand ingredients for strict vegans.
  • You can substitute vegetable oil with olive oil for a richer flavor.
  • Everything bagel seasoning is optional but adds a delicious crunch and flavor contrast.
  • Store leftover buns in an airtight container or freeze for up to a month.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://allyumcooks.com/spinach-burger-buns-recipe-with-topping-recipe/