Stuffed Mince Burgers || Stuffed Mince Bun || How to Make Stuffed Mince Burger with Step by Step photos
Stuffed Mince Burgers make a wonderful snack and go
well with a cup of coffee/tea try them you would love them, Mince stuffed bun is also the most popular snack/breakfast all over the world, homemade mince stuffed buns are very soft and tasty, and can be given kids' tiffin boxes, healthy and delicious lunch for kids
I am using in this bun beef keema/mince you can use lamb, chicken, or mutton mince as desired, The filling of the bun is quite similar to samosa stuffing but in this post, I will tell you again the recipe of filling because I brought some changes in the bun filling by using another seasoning so let’s begin
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Firstly In a large bowl sieve the maida/plain flour
Make 2 wells in the center of the flour then add all ingredients
Mix and rub them with your both palms till turn to crumble
Start kneading the soft dough by adding lukewarm water little by little till the dough is formed
Make 2 wells in the center of the flour then add all ingredients
Mix and rub them with your both palms till turn to crumble
Start kneading the soft dough by adding lukewarm water little by little till the dough is formed
Now add oil/butter and keep kneading for 5-10 minutes
The dough should be soft and smooth. Cover it with the cling wrap keep it in a warm place and let it proof double in size, It may take around 2-3 hours maximum. Meanwhile, you prepare mince filling for stuffing
In a frying pan add cumin seeds and dry roast them slightly on low flame then add pomegranate seeds and dry roast both of them together for 10 seconds. Then add coriander seeds and fennel
Now dry roast them all together for about 2 minutes on low flame
Turn off the flame take them out into the plate, and Grind all dry roasted whole spices coarsely. Then add powdered spices
Grind them once again for a minute, don’t need to grind them too much, mix them together and keep them aside
On the other hand, take a separate pan and pour oil to heat it
Then add chopped onion and fry them for 2 minutes then add the mince, Stir to mix them, and keep on stirring until keema water dries out. Now add ground spices and yogurt in it stir to combine well on low flame until water dries out, meanwhile heat the charcoal on the high flame. then add coriander, mint, green chilies, and grated ginger mix it well
Place the small steel/aluminum bowl in the middle of the keema mixture then drop some ghee/butter over charcoal and cover it for a while, charcoal smoke gives it the smoky flavor
Take them out into a bowl, let them cool down completely, and set them aside..
After 2-3 hours once the dough has risen well punch down the air and knead for 2-3 min, divide into equal balls
Flatten each ball on your palm and place the mince stuffing, cover to form a ball, and pinch the seam side down
Cover with a damp cloth and let it rise for 30 minutes or till it's doubled in volume. Meanwhile, turn on the oven and preheat it to 230 C for 30 minutes
Brush the top with egg and milk wash and sprinkle sesame seeds.
Grease the baking tray or line butter paper and transfer all buns to the baking tray_Bake buns in the preheated oven at 200 C for 20-25 minutes or until nicely golden brown color
Right after taking it out of the oven apply butter well on the whole buns and let them rest covered with a cloth for 2-3 min to soften the buns completely.
Serve hot with coffee/tea
Ingredients of Bun Dough:
- 2 cups, of maida/all-purpose flour
- ½ tsp, instant yeast
- 1 tbsp, milk powder
- 1 tbsp, warm milk
- 1 large, egg
- 2 tsp, sugar
- 1/2 tsp, salt
- ½ cup, of lukewarm water
- 1/3 cup, oil/butter
- ½ cup, of milk and egg wash for brushing
- Some sesame seeds for sprinkling on top.
Ingredients of Mince Filling:
- 300g, mince/keema
- 1 tsp, crushed red chili powder
- ½ tsp, whole coriander seed (dry roasted)
- ½ tsp, cumin seeds (roasted)
- ½ tsp, dry pomegranate seeds (dry roasted)
- ½ tsp, tsp, chaat masala
- ¼ tsp, fennel seeds
- 1/3 tsp, garlic powder
- 1/3 tsp, ginger powder
- 1/3 tsp, black peppercorn
- 2 tbsp, olive oil/canola oil
- 1 tbsp, onion finely chopped
- Salt to taste
- 1 small piece, of charcoal
- 1 tbsp, mix mint, and coriander leave chopped
- 1 tsp, green chili finely chopped
- ¼ piece, of ginger finely and freshly grated
- 1 tbsp, yogurt thick and beaten
How to Make Stuffed Mince Burgers?
- Firstly in a large bowl sieve the maida/plain flour
- Make 2 wells in the center of flour then add instant yeast, sugar
- Salt, egg, milk powder, and warm milk
- Mix and rub them with your both palms till turn to crumble
- Start kneading the soft dough by adding lukewarm water little by little till the dough is formed
- Now add oil/butter and keep kneading for 5-10 minutes
- The dough should be soft and smooth
- Cover it with the cling wrap keep it in a warm place and let it proof double in size
- It may take around 2-3 hours maximum
- Meanwhile, you prepare mince filling for stuffing
- In a frying pan add cumin seeds and dry roast them slightly on low flame then add pomegranate seeds and dry roast both of them together for 10 seconds
- Then add coriander seeds and fennel
- Now dry roast them all together for about 2 minutes on low flame
- Turn off the flame and take them out into the plate
- Put all dry roasted whole spices in the grinding jar then grind them coarsely
- Add red chili, chaat masala, ginger powder, garlic powder, salt, and black peppercorn
- Grind them once again for a minute
- Don’t need to grind them too much
- Mix them together and keep them aside
- On the other hand, take a separate pan and pour oil to heat it
- Then add chopped onion fry it for 2 minutes then add the mince
- Mix it and keep on stirring until keema water dries out
- Now add ground spices and yogurt and stirs it well on low flame until water dries out
- Meanwhile, heat the charcoal on a high flame.
- Then add coriander, mint, green chilies, and ginger
- Stir to mix well
- Place the small steel/aluminum bowl in the middle of the keema mixture then drop some ghee/butter over charcoal and cover it for a while
- Charcoal smoke gives it the smoky flavor
- Take them out into a bowl
- Let them cool down completely
- Set aside..
- After 2-3 hours once the dough has risen well punch down the air and knead for 2-3 min
- Divide into equal balls
- Flatten each ball on your palm and place the mince stuffing
- Cover to form of a ball and pinch the seam side down
- Cover with a damp cloth and let it rise for 30 minutes or till its doubles in volume
- Meanwhile, turn on the oven and preheat it to 230 C for 30 minutes
- Brush the top with egg and milk wash and sprinkle sesame seeds.
- Grease the baking tray or line butter paper and transfer all buns to the baking tray
- Bake buns in the preheated oven at 200 C for 20-25 minutes or until nicely golden brown color
- Right after taking it out of the range apply butter well on the whole buns and let it rest covered with a cloth for 2-3 min to soften the buns completely
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