Closed Burger (with Homemade Burger Buns Recipe)
This viral closed burger is made with soft homemade burger dough wrapped around juicy beef patties, melted cheese, caramelized mushrooms and onions, and tangy pickles. Unlike a regular burger, the entire filling is sealed inside the dough before baking, creating a fluffy golden bun with a savory surprise inside. If you love homemade burgers and viral food trends, this closed burger recipe is a must-try!
Equipment
- Stand mixer with dough hook attachment
- Kitchen scale
- Large mixing bowl
- Rolling Pin
- small bowl (for shaping the dough; Mine is 5.5 inch diameter)
- Baking sheet
- Parchment paper
- Plastic wrap
- Pastry brush
Ingredients
Burger Dough
- 740 g all-purpose flour
- 10 g salt
- 10 g instant yeast
- 40 g sugar
- 2 eggs
- 330 g cold water
- 70 g unsalted butter (room temperature softened)
Filling
- 8 slices cheese (Prepare 16 slices of cheese if you want to make double cheese burger.)
- 8 small beef patties (Use 16 beef patties if you want to make double layer beef burger.)
- 2 cups caramelized mushrooms and onions
- 16 slices pickle
Topping
- 1 egg (for egg wash)
- 2 tsps sesame seed (optional)
Instructions
- In a stand mixer, combine: all-purpose flour, instant yeast, salt, and sugar.
- Add 2 eggs and 330g cold water. Mix on speed 1 for 1 minute until combined, then increase to speed 4 and knead for 10 minutes.
- Add the room temperature softened butter and continue mixing on speed 4 for another 10 minutes, until the dough becomes soft, smooth, and elastic.
- Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let it rise until nearly doubled in size, about 1–2 hours at room temperature, or refrigerate overnight if you’d like to prepare the dough ahead of time.
- Transfer the dough to a work surface, gently deflate it, and divide it into 8 equal pieces.
- Roll each piece into a ball, then flatten into an approximately 8-inch dough disc.
- Line a small bowl with the dough sheet, allowing the edges to hang over slightly.
- Layer the filling inside with 1 slice of cheese, 1 beef patty, 2 tablespoons of caramelized mushrooms and onions, 2 pickle slices, another beef patty, and 1 more slice of cheese.
- Seal the dough tightly around the filling. Pinch the edges together and flip the dough over so the sealed side is on the bottom, forming a smooth ball shape.
- Place the closed burger dough balls onto a parchment paper lined baking sheet.
- Proof the dough in the oven or in a warm place for 30 minutes. If your oven does not have a proof setting, place a small pot of boiling water next to the baking sheet inside the oven to create a warm and humid environment.
- Brush the tops with egg wash and sprinkle sesame seeds on top.
- Bake the closed burgers at: 180°C / 350°F on the lower level of the oven, for 15 - 18 minutes Until golden brown.
- Serve with your favorite burger sauce, such as a mayo-ketchup sauce, honey mustard sauce, or a creamy mayo Dijon mustard sauce.