I love flavoured breads, and I’m sure it’s no secret that I love colourful dishes too. These Spinach Burger Buns are the perfect blend of a fluffy, light, classic burger bun, but packed full of colour and nutrients.

Using Spinach buns is a perfect way to add a bit more goodness to a dish that is usually considered junk food. Burgers don’t have to be totally unhealthy though. These Spinach Burger Buns are also a great way to get the kiddos to eat their veggies without even knowing. Since the spinach flavour is super subtle they won’t taste the difference.

I am sure some people are intimidated by bread recipes. But these are definitely not difficult. Patience is the only skill you need here since they have to rise twice, as with most breads and buns. I don’t even use a stand mixer as they don’t require much kneading.

For me, I prefer avoiding hidden preservatives in shop bought breads. And especially burger buns that are often laced with unnecessary sugars.

You can serve these as you wish. They are super versatile. I have recently used them in a Trout Burger recipe I did for my latest campaign with Kerrygold. If you are looking for a slightly healthier or non-red meat burger option, you should definitely give it a try. The Trout Burgers are definitely not bland and boring and are packed with flavour and texture it is .

Spinach Burger Buns

Vanessa Vermaak

A green twist on a classic burger bun. Just as soft and fluffy as the traditional but with added nutrients.

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Prep Time 20

Cook Time 20

Rising Time: 1 30

Total Time 2 1

Course Baked Goods, Bread, Buns

Servings

Ingredients

4 Cups Baby Spinach (or normal spinach, chopped)
3½ Cups All-Purpose/Cake Flour
2 tsp Instant dry yeast
½ Cup Milk (dairy or non-dairy)
1 Large Egg
1 tsp Salt
2 Tbsp Oil (Vegetable/Sunflower/Canola)

Instructions

Add the spinach to a food processor and blend until a smooth-ish puree. If you need to add liquid, add half the milk to the spinach (4 cups of spinach should make around 1 cup of puree)
In a large bowl or the bowl of your stand mixer, add the salt, then the flour, followed by the yeast
Note: salt can kill yeast so you don't want direct contact between the two until you've start mixing
Whisk the egg with the milk (or remaining milk if you added some to the spinach puree), then add the puree and the oil. Mix together then add to the dry ingredients
Mix and knead until it forms a smooth dough. Around 8 – 10 minutes
Tip: if the dough is dry and doesn't come together, add a teaspoon of water and mix to incorporate. Repeat with one teaspoon at a time until the dough is soft and smooth. If too wet, add a tablespoon of flour at a time until the dough can be handled and is less sticky. Do not over work the dough
Lightly grease a large bowl with a little oil and add the dough. Cover and place in a warm, draft free place for 45 minutes to 1 hour, until doubled in size
When the dough has doubled in size, turn it out onto a lightly floured surface. Cut the dough into 8 equal portions. Form each into a ball and place on a baking paper lined baking tray, leaving space in between for the buns to rise
Cover lightly with a clean tea towel and leave to rise for around 30 minutes, until they are around doubled in size
Preheat the oven to 190°C
When the buns have risen, brush the tops with a little milk. Bake as is or sprinkle with some sesame seeds or other seeds or seed mixes of your choice
Bake for around 18 – 20 minutes. The buns should just start turning golden on top. Do not brown too much as you want to keep the green colour. Transfer to a wire cooling rack to cool
Serve with your favourite burgers and toppings