January 05, 2013

Roasted Vegetable Sandwich with Homemade Cheesy Burger Buns

As I was thinking about the theme for this week, "Cooking with Appliance", one appliance I use a lot after my blender is my oven. Here in the US, ovens are standard in every house, even rental apartments come with a standard size oven. For today's recipes I've used the stand mixer and the oven to make a complete meal.

I wanted to make my own buns for the sandwich and  found this No-Knead Cheese Burger buns recipe on the King Arthur Flour website. Only change I made is to add whole wheat flour along with all-purpose flour.  As the name suggests, these are no-knead burger buns and the dough comes together really quickly. I used my stand mixer, but you can also use a hand mixer. I think a food processor will also do the job. Here's how I made the Burger buns:

Ingredients:
Whole wheat flour - 1¼cups
All purpose flour - 1½ cups
Yeast - 2½ tsp
Vermont Cheese powder - 1/3 cup or ½ cup finely grated Sharp cheddar cheese or Parmesan cheese
Butter - 4tbsp, softened
Flaxseed meal - 1tbsp mixed in 3tbsp water and left for 2 minutes (or use 1 egg or equivalent other egg replacer)
Sugar - 1tbsp
Salt - ¾tsp (use 1tsp if using grated Cheddar cheese)
Lukewarm water - 2/3 to ¾cup
Butter - 2tbsp, melted

Method:
  • Add butter to 2/3 cup water and warm in the microwave to melt the butter. Set aside to cool a little. n the mean time combine all the other ingredients in a large bowl. Add water and butter mixture and using a stand mixer or electric mixer, beat on high speed for 2 minutes. Add more water if the dough seems too crumbly. 
  • Place the dough in a lightly greased bowl or use the bowl of your stand mixer and let rise in a warm place for 60- 90 minutes or until noticeably puffy.
  • Gently deflate the dough and divide into 6 pieces.
  • Roll each piece into a ball and gently flatten the base until they are 3½" to 4" wide. Place them on a lightly greased or parchment lined baking sheet, cover and let rise for another 60-90 minutes.
  • Towards the end of the rising time, preheat the oven to 350°F. 
  • Brush the rolls with 1tbsp melted butter and bake for 20 minutes or until the rolls are light, golden brown and  internal temperature is at least 200°F.
  • Transfer the rolls over to a wire rack, brush with the remaining melted butter and let cool completely before digging in. Store at room temperature.
I was in a hurry and sliced the buns right after they got their second coating of yummy butter. These buns are cheesy, soft and delicious. They have a great texture and are sturdy enough to hold a veggie burger or my roasted vegetables. 
Roasted Vegetables:
Ingredients:
Eggplant - 1 medium, chopped into ¼" circles
Zucchini - 1 medium, sliced into ¼" circles
Peppers - 2 medium, chopped (I used orange & yellow peppers)
Red onion - 1 large, cut into thick circles
Olive oil - 2tbsp
Herbes de Provence - 1tsp
Salt & Pepper - as per taste

Method:
  • Preheat the oven to 425°F and line a large baking sheet with aluminum foil.
  • Combine all the ingredients and spread them evenly on the baking sheet making sure that they are in a single layer. Bake for 20-25 minutes or until the veggies are tender and lightly browned around the edges. Don't forget to stir them in the middle once or twice.
  • Remove from the oven and enjoy on the cheesy burger buns or in a pasta or on a salad.
To Assemble the Sandwich: Cut the burger bun in half, spread mayonnaise or tomato pesto or the creamy spread with ricotta cheese and pesto on both the halves. Pile up all the roasted veggies that you can and a slice of cheese (I used Swiss cheese), cover with the other half of the sandwich. Enjoy!!
Lets check out what my fellow marathoners have cooked today for BM# 24.
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15 comments:

  1. The entire plate looks so fetching!..The cheese used is just for flavour right, this comes out good even without that?..I have been wanting to make burger buns for so long..

    ReplyDelete
    Replies
    1. Valli, I'm not sure if you can eliminate the cheese and use the same recipe, because there's quite a bit of cheese and without it you might have to adjust the other wet and dry quantities as well. Try this other burger bun recipe instead, replace the egg with flaxseed meal: http://cooks-hideout.blogspot.com/2010/08/burger-buns.html

      Delete
  2. What a wholesome and flavorful meal. I just want to grab that burger off the screen, looks extremely tempting...

    ReplyDelete
  3. Thats a super filling and flavourful sandwich definitely; inviting

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  4. Wow....that sure is one hearty sandwich.

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  5. Very nice, love roasted Veges!

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  6. Looks inviting. If I get any closer do you think the burger will willingly come with me?

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  7. looks delightful, bookmarking rightaway

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  8. Wow one more great sandwich..

    i'm big fan of your photography could you share some tips how to handles or choose proper for food

    ReplyDelete
    Replies
    1. Thank you for your kind words Preeti.

      Delete
  9. I don't know what I'd do without my stand mixer-- or oven. You have made such great use of both for this recipe. Those buns are perfect, and I would just love to sink my teeth into those yummy roasted vegetables.

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  10. Wow, they look really lovely. A little addition of spicy seasonings would make these buns atreat on their own.

    ReplyDelete

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