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Recipe: Spent Grain Burger Buns

Spent Grain Chef, Recipes

The perfect bun is the foundation for an amazing burger. Firm enough to hold everything in one place--meat, condiments, sauce--but soft enough to give when you bite into it. Beyond the basics, what we love about our burger bun is that it's made with spent grain, which means the ideal pairing of beer and burgers just became an even better match.

    What You Need

  • 1 cup milk
  • 1/2 cup water
  • 1 packet dry-active yeast
  • 3 1/2 cups flour
  • 1 cup Spent Grain Flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 4 tablespoons butter, melted
  • egg wash (1 egg white, 1 teaspoon water, pinch salt)
  • 1 1/2 tablespoons sesame seeds

    What You Do

  1. In a small saucepan over medium-high heat, heat milk and water until quite warm (~110 degrees)
  2. In the bottom of a stand mixer with a dough hook attachment (or large mixing bowl if you will be kneading by hand) combine warm milk mixture and yeast and let stand for 10 minutes
  3. Combine flours, sugar and salt in a small bowl. With the mixer on medium-high add in dry ingredients (a third at a time), melted butter and egg yolk. Beat (or turn out onto a floured work surface and knead) for 10 minutes or until dough is smooth and elastic
  4. Place dough in an oiled bowl, cover with a clean dish towel and let rise for 1 hour
  5. Form dough into 2-3 inch ball and flatten into disks, should make 12 large buns
  6. Place disks on a silicone baking mat (or parchment lined baking sheet), if you have ring molds, spray them with cooking oil and place disks inside them on baking sheet, cover with a clean dish towel and let rise a second time for 30 minutes
  7. Preheat oven to 400 degrees F.
  8. Brush buns with egg wash and sprinkle with sesame seeds
  9. Bake 15 minutes, let cool on drying rack before slicing. Stuff with your  favorite burger and enjoy!

9 comment(s)

9 Responses to Recipe: Spent Grain Burger Buns

  • Katie says:

    Good for this weekend.

    Posted on September 10, 2014 at 3:23 pm

  • Ben says:

    Do I need to crush the grain in to a powder or use as is?

    Posted on October 16, 2014 at 11:33 am

  • Carol says:

    Okay, sounds good! BUT how do you recommend safely handling and drying the spent grain from our microbrew source to try in this recipe?

    Posted on October 26, 2014 at 10:28 pm

  • Here's a primer on how to make spent grain flour: http://thema.sh/SGflour. Let us know if you have any other questions!

    Posted on November 17, 2014 at 3:16 pm

  • Chris says:

    Hi, I copied and pasted the link above for making spent grain flour and it kept coming up with an error message. Could you possibly send me a link?
    Thanks, and a very Happy Thanksgiving to you and yours.
    Chris

    Posted on November 25, 2014 at 1:43 pm

  • jaye says:

    The links to make sg flour. and various other bits aren't going through. I'm really interested in using some of our spent grain and experimenting, any chance you can email the links please?

    Posted on January 27, 2015 at 10:50 am

  • Sorry you are having trouble with the links, Jaye! You should be able to copy and paste the following into your browser and navigate to it: http://thema.sh/SGflour. Email info@brooklynbrewshop.com if you are still having issues.

    Posted on February 2, 2015 at 4:04 pm

  • Sorry you are having trouble with the links, Jaye! You should be able to copy and paste the following into your browser and navigate to it: http://thema.sh/SGflour. Email info@brooklynbrewshop.com if you are still having issues.

    Posted on February 2, 2015 at 4:04 pm

  • Todd says:

    I've made this recipe 3 times with a mix of stout and pale ale grains. This makes a great pumpernickel bread.

    This is a very easy recipe to make. Drying the grain is easy, you just put it in your oven at 170 with the door cracked for about 5 hours. The length of time depends how thickly you put it on the baking sheet.

    I only keep about 1 pound of grain from each batch. The rest goes to compost. A little goes a long way..

    P.s. Lose the captcha

    Posted on March 26, 2015 at 8:26 am