How to make Burger Buns Recipe with Spinach

If you are looking for a naturally colored burger buns recipe, then you have come to the right place. These homemade spinach burger buns are very easy to make. Spinach puree adds a vibrant color and a mild sweet taste to the buns.

My version of these burger bun bread recipe is eggless and fool-proof. These spinach bread rolls turn out soft with a beautiful crumb. They are great to eat with burgers or other sandwich fixings. And also perfect to serve as dinner rolls.

About the Recipe

I have always wondered on how to make colored burger buns or colored bread. So after trying my hand at making sweet potato naan and spelt sweet potato paratha, I tried this yeast bread with spinach puree.

Initially I wasn't sure how bright and green these spinach burger buns will end up to be after baked. But I was pleasantly surprised to see how pretty the rolls looked as they came out of the oven. The best part is when slit in half - they were soft, vibrantly green and very inviting.

The best part about these colored burger buns is that they are not only pretty but they also add extra vitamins and antioxidants to the bread.

So try this easy burger buns recipe and give your own spin to it. Feel free to customize the recipe by using your favorite fruit or vegetable puree. For example use beet puree (like in this vegan chocolate beet cake recipe) or pumpkin puree.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

You need basic baking ingredients to make these simple burger bun recipe.

• Spinach puree - simply blanch spinach until wilted, cool and grind to a puree.
• Flour - you can use either 100% all purpose flour or mix it with whole wheat flour for some added nutrition.
• Instant Yeast
• Non dairy milk powder - this makes the bread softer and adds flavor. Look in the tips section for substitutes.
• Egg replacer - I use commercially available egg replacer powder to make this eggless burger bun recipe. You can also use ground flaxseeds. If you don't mind the egg, then use 1 large egg.
• Vegetable oil, salt, water
• For Topping (optional) - non-dairy milk and everything bagel Seasoning - I love the crunch and flavor it adds to these burger buns. If you don't have this on hand, simply top with sesame seeds.

Video Recipe

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Start by making the spinach puree. Then make the dough. In a large bowl or the bowl of a stand mixer, combine all the ingredients. Mix and knead to form a smooth, pliable dough.

Transfer to a lightly greased bowl, cover and set aside to rise until the dough is almost doubled in volume, about 45 minutes to 1 hour.

Remove the dough onto a lightly floured work surface. Gently deflate the dough and divide it into 8 equal pieces.* Place them on a parchment lined baking sheet, cover and let rise for 30 minutes or until almost doubled in size.

Brush the rolls with milk and sprinkle with the everything bagel topping, if using.

Preheat the oven to 375°F. Bake for 17~20 minutes or until the tops are golden and feel firm with pressed lightly.

Remove the rolls from the oven and cool them on a wire rack. Enjoy your spinach burger buns warm or at room temperature.

Storing and Serving Suggestions

These burger bun bread can be store, well wrapped, for up to 3 days at room temperature. For longer storage, freeze them, well wrapped and stored in a ziploc bag up to 2 months.

These spinach flavored bread buns are great to serve as sandwiches. Add homemade bean burgers or spread some hummus and make a veggie sandwich.

Expert Tips

• To add flavor and spice to the spinach puree, add a green chili.
• You can use frozen spinach to make the puree. Simply thaw about 1 cup of spinach and puree until smooth.
• I add up to 1 cup of whole wheat flour to all purpose flour to make the burger buns a little more fiber rich and nutritious.
• Use 1 large egg instead of egg replacer.
• Depending on the consistency of your spinach puree, you will have to adjust the amount of water added to the dough. Start with ¼ cup and add more as needed.
• You can also divide them into 6 larger buns or 12 small rolls.
• Baked burger buns can be stored well wrapped for up to 3 days at room temperature. Store them in the freezer for up to 2 months.

You might also like

Here are a few more delicious sandwich ideas that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Spinach Burger Buns

These naturally colored burger buns are flavored and colored with spinach puree. They are easy to make and are soft with a beautiful crumb. Perfect for any kind of sandwich or can be even served as dinner rolls.

Author: Pavani

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Prep Time: 30 mins

Cook Time: 20 mins

Rising Time:: 1 hr 30 mins

Total Time: 2 hrs 20 mins

Course: bread, breads, sandwich

Cuisine: American

Servings: 8 Burger Buns

Ingredients

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For the Dough:

• 4 cups Baby Spinach or Chopped regular spinach*
• 3~3¼ cups All Purpose flour*
• 2 teaspoon Instant Yeast
• ½ cup Nonfat Dry Milk
• 1 tablespoon Egg replacer powder (1 large egg)
• 1 teaspoon Salt
• 2 tablespoons Vegetable Oil
• ¼~½ cup Water

For the Topping (optional):

• 1 tablespoon Unsweetened Non-dairy Milk (oat or almond)
• 2 tablespoons Everything Bagel Seasoning (sesame, poppy seeds etc)

Instructions

Make Spinach Puree:

• Steam or boil 4 cups of fresh baby or chopped regular spinach until wilted, but still bright green, about 1~2 minutes. Drain and let the spinach cool completely. Then blend the wilted spinach into a smooth paste. You need 1 cup of spinach puree total.

Make the Dough:

• In a large bowl or the bowl of a stand mixer, combine flour, yeast, milk powder, egg replacer and salt. Whisk well. Add spinach puree, vegetable oil and ¼ cup of water*. Add more water, if needed. Mix and knead to form a smooth, pliable dough. Takes about 6~8 minutes on a stand mixer and 10~12 minutes by hand.
• Transfer to a lightly greased bowl, cover and set aside to rise until the dough is almost doubled in volume, about 45 minutes to 1 hour.
• Remove the dough onto a lightly floured work surface. Gently deflate the dough and divide it into 8 equal pieces.* Place them on a parchment lined baking sheet, cover and let rise for 30 minutes or until almost doubled in size.
• Brush the rolls with milk and sprinkle with the everything bagel topping, if using.
• Preheat the oven to 375°F.
• Bake for 17~20 minutes or until the tops are golden and feel firm with pressed lightly.
• Remove the rolls from the oven and cool them on a wire rack.
• Store, well wrapped, for up to 4 days at room temperature, or freeze for up to 1 month.

Video

Notes

• To add flavor and spice to the spinach puree, add a green chili.
• You can use frozen spinach to make the puree. Simply thaw about 1 cup of spinach and puree until smooth.
• I add up to 1 cup of whole wheat flour to all purpose flour to make the burger buns a little more fiber rich and nutritious.
• Use 1 large egg instead of egg replacer.
• Depending on the consistency of your spinach puree, you will have to adjust the amount of water added to the dough. Start with ¼ cup and add more as needed.
• You can also divide them into 6 larger buns or 12 small rolls.
• Baked burger buns can be stored well wrapped for up to 3 days at room temperature. Store them in the freezer for up to 2 months.

Nutrition

Serving: 1Burger Bun | Calories: 260kcal | Carbohydrates: 45g | Protein: 10g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 549mg | Potassium: 310mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1581IU | Vitamin C: 5mg | Calcium: 142mg | Iron: 3mg

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