Stuffed Mince Burger Recipe - Yummy Traditional

Stuffed Mince Burger Recipe


stuffed-mince-bun-recipe

Stuffed Mince Burgers || Stuffed Mince Bun || How to Make stuffed Mince Burger with Step by Step photos 


Stuffed Mince Burgers make a wonderful snack, goes well with a cup of coffee/tea try them you would love it, Mince stuffed bun is also the most popular snack/breakfast all over the world, homemade mince stuffed buns are very soft and tasty, can be given kids tiffin boxes, healthy and delicious lunch for kids 
                            
mince-bun-burger-recipe


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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mince-bun-burger


Firstly In a large bowl sieve the maida/plain flour
Make 2 wells in the center of flour then add all ingredients
Mix and rub them with your both palms till turns 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 proofing double in size, It may take around 2-3 hours maximum. Meanwhile, you prepare mince filling for stuffing

kneading-dough-for-buns


In a frying pan add cumin seeds dry roast them slightly on low flame then add pomegranate seeds 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, Grind all dry roasted whole spices coarsely. Then add powder spices
Grind them once again for a minute, don’t need to grind them too much, mix them together and keep them aside
  
dry-roast-whole-spices



On the other hand, take a separate pan pour oil to heat it
Then add chopped onion 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 in 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

cook-buns-for-stuffing-buns


Take them out into a bowl, let them cool down completely, set them aside..


let-keema-cool-down


After 2-3 hours once the dough has risen well punch down the air and knead for 2-3 min, divide into equal balls


make-equal-balls-of-the-dough

Flatten each ball on your palm and place the mince stuffing, cover to form a ball, and pinch the seam side down


place-keema-filling


Cover with the damp cloth and let it rise for 30 minutes or till it's doubled in volume. Meanwhile, turn on the oven and preheat it at 230 C for 30 minutes

let-buns-rise


Brush the top with egg and milk wash and sprinkle sesame seeds.

brush-wash-on-buns

Grease the baking tray or line butter paper 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


bake-buns


Right after taking out of the oven apply butter well on whole buns and let it rest covered with a cloth for 2-3 min to soften the buns completely.

stuffed-buns-are-ready

Serve hot with coffee/tea

serve-hot-with-tea-coffee






Stuffed mince burger passes that test. Try it and you’d love it, too.

Ingredients of bun dough:
  1. 2 cups, maida/all-purpose flour
  2. ½ tsp, instant yeast
  3. 1 tbsp, milk powder
  4. 1 tbsp, warm milk
  5. 1 large, egg
  6. 2 tsp, sugar
  7. 1/2 tsp, salt
  8. ½ cup, lukewarm water
  9. 1/3 cup, oil/butter
  10. ½ cup, milk and egg wash for brushing
  11. Some sesame seeds for sprinkling on top.
Ingredients of mince filling:
  1. 300g,mince/keema
  2. 1 tsp, crushed red chili powder
  3. ½ tsp, whole coriander seed  (dry roasted)
  4. ½ tsp, cumin seeds (roasted)
  5. ½ tsp, dry pomegranate seeds (dry roasted)
  6. ½ tsp, tsp, chaat masala
  7. ¼ tsp, fennel seeds
  8. 1/3 tsp, garlic powder
  9. 1/3 tsp, ginger powder
  10. 1/3 tsp, black peppercorn
  11. 2 tbsp, olive oil/canola oil    
  12. 1 tbsp, onion finely chopped
  13.  Salt to taste   
  14. 1 small piece, charcoal
  15. 1 tbsp, mix mint and coriander leave chopped
  16. 1 tsp, green chili finely chopped
  17. ¼ piece, ginger   finely and freshly grated
  18. 1 tbsp, yogurt thick and beaten 
How to Make Stuffed Mince Burgers?
  1. Firstly in a large bowl sieve the maida/plain flour
  2. Make 2 wells in the center of flour then add instant yeast, sugar
  3. Salt, egg, milk powder, and warm milk
  4. Mix and rub them with your both palms till turns to crumble
  5. Start kneading the soft dough by adding lukewarm water little by little till the dough is formed
  6. Now add oil/butter and keep kneading 5-10 minutes
  7. The dough should be soft and smooth
  8. Cover it with the cling wrap keep in a warm place and let it proofing double in size
  9. It may take around 2-3 hours maximum 
  10. Meanwhile, you prepare mince filling for stuffing
  11. In a frying pan add cumin seed dry roast it slightly on low flame then add pomegranate seeds dry roast both of them together for 10 seconds
  12. Then add coriander seeds and fennel
  13. Now dry roast them all together for about 2 minutes on low flame
  14. Turn off the flame take them out into the plate
  15. Put all dry roasted whole spices in the grinding jar then grind them coarsely
  16. Add red chili, chaat masala, ginger powder, garlic powder, salt, and black peppercorn
  17. Grind them once again for a minute
  18. Don’t need to grind them too much
  19. Mix them together and keep them aside
  20. On the other hand, take a separate pan pour oil to heat it
  21. Then add chopped onion fry it for 2 minutes then add the mince
  22. Mix it and keep on stirring until keema water dries out
  23. Now add ground spices and yogurt it stirs it well on low flame until water dries out
  24. Meanwhile, heat the charcoal in the high flame.
  25. Then add coriander, mint, green chilies, and ginger 
  26. Stir to mix well
  27. 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
  28. Charcoal smoke gives it the smoky flavor 
  29. Take them out into a bowl
  30. Let them cool down completely
  31. Set aside..
  32. After 2-3 hours once the dough has risen well punch down the air and knead for 2-3 min
  33. Divide into equal balls
  34. Flatten each ball on your palm and place the mince stuffing
  35. Cover to form of a ball and pinch the seam side down
  36. Cover with the damp cloth and let it rise for 30 minutes or till its double in volume
  37. Meanwhile, turn on the oven and preheat it at 230 C for 30 minutes
  38. Brush the top with egg and milk wash and sprinkle sesame seeds.
  39. Grease the baking tray or line butter paper transfer all buns to the baking tray
  40. Bake buns in the preheated oven at 200 C for 20-25 minutes or until nicely golden brown color
  41. Right after taking out of the oven apply butter well on whole buns and let it rest covered with a cloth for 2-3 min to soften the buns completely
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