Stuffed Mince Burger 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 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 in kids' tiffin boxes, a 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 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 double in size. It may take around 2-3 hours maximum. Meanwhile, you prepare the mince filling for stuffing.

In a frying pan, add cumin seeds and dry roast them slightly on a 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 a 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 the keema water dries out. Now add ground spices and yogurt to 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 the 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 it with 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.

Stuffed Mince Bun Burger
Author: Sana Rasheed
Preparation Time: 20 mins
Baking time: 25 mins
Total time: 45 mins
Servings: 5
Recipe Category: Baking
Cuisine: Pakistani
Calories per serving: 147 kcal

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

Ingredients of Bun Dough:

1. 2 cups of 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 of lukewarm water
9. 1/3 cup, oil/butter
10. ½ cup of 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 of charcoal
15. 1 tbsp, mix mint and coriander leaves chopped
16. 1 tsp, green chili finely chopped
17. ¼ piece of 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 the flour, then add instant yeast, sugar
3. Salt, egg, milk powder, and warm milk
4. Mix and rub them with both palms till turn 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 for 5-10 minutes
7. The dough should be soft and smooth
8. Cover it with the cling wrap, keep it in a warm place, and let it proof double in size
9. It may take around 2-3 hours maximum 
10. Meanwhile, you prepare the mince filling for stuffing
11. In a frying pan, add cumin seeds and dry roast them slightly on a low flame, then add pomegranate seeds and 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 a low flame
14. Turn off the flame and 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 and 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 the keema water dries out
23. Now add ground spices and yogurt and stir it well on a low flame until the water dries out
24. Meanwhile, heat the charcoal on a 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 the 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 the form of a ball and pinch the seam side down
36. Cover with a damp cloth and let it rise for 30 minutes or till its doubles in volume
37. Meanwhile, turn on the oven and preheat it to 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 it with butter paper and transfer all buns to the baking tray
40. Bake buns in the preheated oven at 200 C for 20-25 minutes or until a nice golden brown color
41. 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

*Not to be duplicated, rewritten, or published without permission- Thank you! 

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