Burgers with delicious homemade pumpkin bun

One of the important elements of a burger is a bun, and the best bun is baked at home. Autumn is the time when pumpkins reign in our kitchens. So this time I recommend a seasonal home-made pumpkin roll with burgers. With such a bun, we can serve burgers with various additions. These can be vegetarian or meat burgers. My burger will be beef, cheese, vegetables and a fried egg.

We need two days to prepare pumpkin rolls. On the first day, we bake the pumpkin puree and mix the poolish * leaven. On the second day, add the remaining ingredients, knead the dough, form and bake the rolls.


Rolls - 12 pieces


100 g of type 750 bread flour

100 g of water

5 g of fresh yeast



400 g of type 750 bread flour

100 - 150 g of milk (the amount depends on the thickness of the pumpkin puree)

200 g pumpkin puree **

10 g of fresh yeast

10 g of honey

20 g of melted butter

8 g ​​of salt

1 tablespoon of sesame seeds for sprinkling on rolls

1 egg + a spoonful of milk for spreading on rolls


1 kg of ground beef

2 teaspoons dijon mustard

1 tablespoon of teryaki sauce

1 onion

about 100 ml of water (can be carbonated)

salt, pepper

frying oil


12 slices of yellow cheese

12 fried eggs


pickled cucumbers

red onion






The day before, in the evening.
In a small bowl, mix all the ingredients for the leaven, cover with foil and set aside for 12 hours.


The next day.
Pour milk into a larger bowl, add yeast, honey and leaven. When the yeast dissolves, add the pumpkin puree, pour in the flour, mix until the ingredients are combined, cover and leave for about 30 minutes to autolysis. Then add salt and cooled melted butter and knead until a soft and smooth dough is formed. Cover and set aside to rise for about 1.5 - 2 hours.

Form 12 rolls from the dough, place them on a baking tray lined with baking paper and slightly flatten them. Cover the cloth and leave it to rise for 45 minutes.

Preheat the oven to 200 ° C.

Before baking, brush the rolls with the beaten egg with milk or cream and sprinkle with sesame seeds. Put them in a preheated oven and bake for about 15 - 20 minutes.


Mix the meat with finely chopped onion, mustard, teryaki sauce, water, pepper and a little salt. Knead the mass thoroughly and form it into round, flat cutlets. We can set aside for an hour to "chew" a little, but it is not necessary. The taste of good beef will always defend itself, even without all these additives!

Heat a little oil in a frying pan and fry the burgers for about 5 minutes on each side.


Cut the rolls in half, smear the bottom of each with ketchup and arrange: pickled cucumber slices, onion rings, lettuce leaves, hot hamburger, cheese slice, fried egg, mayonnaise and mustard. Cover the rolls with the top, fasten them with a stick or a steak knife.

Enjoy your meal!

* Poolish is a fermented flour with water and yeast, added to the final kneading of the dough to enhance and enrich the taste of the bread and prolong its freshness due to the acidity of the leaven, which ferments for 6 - 12 hours.

** Pumpkin purée - cut the pumpkin in half, remove the seeds together with the fibrous flesh, and cut into small pieces. Place them on a baking sheet lined with baking paper with the skin side down and bake for about 40 minutes at 200 ° C until tender. After cooling, separate the flesh from the skin and mix until smooth.

also check

Beef burgers in a purple homemade bun


Pumpkin ciabatta with pumpkin seeds - yeast bread


Pumpkin croissants with honey butter, cranberries and walnuts


Baked pumpkin with sage, mushrooms with feta cheese, and tomatoes



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