Burger buns might not seem like the most exciting thing to bake - after all, they're not exactly cookies or cupcakes that you're dying to take a bite out of. But it is undeniable that what makes or breaks the perfect burger is ultimately the bun. If it's too dry or tasteless, it takes away from the burger. And if it's too soft, it crumbles to pieces while you're trying to bite into that juicy burger. Your burger deserves better, and so do you. So avoid all that heartbreak and make these! It's super easy and vegan - what are you waiting for?

Ingredients (makes 10):


  • 250 g (2 cups) flour
  • 325 g (2.5 cups) whole wheat flour
  • 250 ml (1 cup) lukewarm water
  • 175 ml (0.74 cups) plant milk (we used oat)
  • 2 tsp. pink salt (or regular salt)
  • 2 tsp. organic cane sugar
  • 11 g (0.4 oz) active dry yeast 
  • 1 tbsp. hemp protein powder (optional)
  • 2 tbsp. flaxseed

For the "eggwash", mix:

  • 25 ml (0.85 fl. oz) plant milk 
  • 25 ml (0.85 oz) flour 


  1. In a stand mixer or a large mixing bowl, stir together the lukewarm water, sugar, and yeast. Let it rest for 5 minutes. 
  2. Add the salt and plant milk to the yeasty water. Little by little, add the three types of flour to the liquid while mixing on high speed. 
  3. When all the flour is mixed in, the dough should stick to the dough hook, but it should still not separate completely from the bottom of the bowl.
  4. Cover the mixer bowl with a damp kitchen towl, and let the dough rest for 1 hour.
  5. Now it's time to form the buns. We made 10 buns out of the dough.
  6. Place the buns on an oven tray covered with baking paper. Cover the buns with the damp kitchen towel from before and let them rise for 30 minutes. Use this time to preheat your oven to 200°C (390°F).
  7. Mix together the 25 ml (0.85 fl. oz) plant milk and 25 ml (0.85 oz) flour to make the "eggwash". Take off the kitchen towel, and brush the buns with the mix.
  8. Sprinkle with flaxseed on top, and bake for 20-25 minutes in the oven until golden.


Whole-Wheat Vegan Burger Buns



© Copyright. All Rights Reserved.

We use cookies for performance and targeted ads. By continuing to use this site, you accept our use of cookies.