Ingredients
Big Boys Burger Sauce:
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Onions 50 g
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Gherkin 50 g
Vegan Buns:
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Strong Flour 500 g
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Water 300 ml
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Yeast 14 g
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Coconut Oil 20 g
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agave syrup 25g
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Salt 5 g
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Soya Milk (unsweetened) 30 ml
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Poppy seeds 5 g
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Sesame seeds 5 g
Preparation
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Big Boys Burger Sauce:
- Finely chop Onions and gherkins.
- Mix together with HELLMANN's Vegan Mayo, Tomato Ketchup and American Style Yellow Mustard.
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Vegan Buns:
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Mix warm water with yeast ( this will help to get the yeast working). Put the rest of the bun ingredients into the mixer and slowly add the yeast mixture. Once you have a smooth mixture you want to cling film and leave in a warm place to prove and let it double in size.
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While the dough is proving make the glaze by heating up the soya milk and agave syrup.
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Once the dough has doubled in size you want to knock it back. Once done you want to portion into 90g balls and roll them into a tight ball. Put them onto a tray dusted with flour and let them prove again for 20/30 mins.
- When the second prove is done you want to glaze the buns and top with sesame seeds and poppy seeds.
- Then bake in the oven at 200oc for 16 minutes. A top tip here is to put some ice cubes on the bottom of the oven to create some steam in the oven and a nice crust on the rolls. When cooked turn a bun over and tap the bottom of the bun for a hollow sound.
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Putting it all together:
- Toast your buns on grill.
- Brush Hellmann's American style mustard on one side of the burgers and put that side down to grill for 4 mins. Repeat the process for the other side of the burgers.
- Once cooked melt vegan cheese over the top.
- Smother buns in the Big Boys burger sauce.
- Add lettuce and sliced tomato to the bottom bun base, your cheese-topped burgers, lettuce and the bun lids will finish it off.
