Yesterday morning I made patties using mushrooms, spinach and other simple ingredients. We enjoyed them a lot just as they were and came to the conclusion that they could very well take the place of a burger on a bun.
We love veggie burgers. They are a meal that can be put together quickly upon arriving home hungry after an outing. Finding commercially made buns to our liking has been an unfulfilling pursuit for many years. Even the enterprises which make artisan type breads fall short of our expectations when it comes to burger buns. I was determined to try the mushroom / spinach burgers in a sandwich, so early this morning I set about making buns for the first time ever.
So, first of all, the patties consisted of ( as far as I can remember):
- mushrooms chopped small
- spinach sliced thinly
- jalapeños and serranos
- sweet red pepper
- shredded cheddar cheese
- chopped boiled potato
- bread crumbs
- brown rice flour
- kosher salt
- chili powder
- celery seed
For the buns I just followed my instincts so I don’t have a precise recipe to offer. The ingredients I used were:
- warmed buttermilk (1 cup)
- salt (1 teaspoon)
- yeast (2 Tablespoons)
- oil (part olive & part coconut)
- whole wheat flour (2+ cups)
- all purpose flour (1+ cups)
- butter (to brush on top after baking)
I mixed the dough in the stand mixer for a few minutes then formed the buns. I let them rise on the baking sheet for about 30 minutes then slid them into the oven to bake at 400ºF for about 15 minutes.
The buns cooled in time for me to fix myself a mushroom spinach veggie burger for breakfast.