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A filled bread basket with freshly baked vegan potato burger buns stands on a bamboo table top. In the background are potatoes and a napkin on which a small wooden plate with a ready-to-eat burger is placed. In the foreground is a sliced bun and a wooden shovel with flour.

It’s time to bake our vegan potato burger buns – the perfect partner for our vegan patties! I mixed potatoes with flour and flaxseed for a delicious, nutrient-dense burger bun. Some extra wheat protein gives the dough its elasticity so that the buns keep their shape. The yeast provides a light, rich flavor and an airy texture. The result is a protein-rich bun that you can top with your favorite fillings.

Ingredients for making vegan potato burger buns:

The ingredients for the vegan potato burger buns are presented on a table made of bamboo sticks. There is a jug of oat milk, a small glass jug of soya cream, a small glass bowl of maple syrup, a spoonful of turmeric powder, a wooden bowl of rice seeds, a wooden bowl of seitan wheat protein, a small white plate of vegan butter, a small wooden bowl of dried yeast, a large wooden bowl of wheat flour and a white kitchen towel with three potatoes on it. In the foreground are two small shovels with sugar and salt, and a large shovel with sesame seeds.

For the dough:

Potatoes
Wheat flour (type 550)
Seitan flour (wheat protein)
Dry or fresh yeast
Ground flaxseed
Oat milk
Vegan butter substitute
Apple cider vinegar
Cane sugar
Salt
Oil – to grease the bowl

For the topping:

Soy cream
Maple syrup
Turmeric
Sesame seeds

How to make Vegan Potato Burger Buns:

Making the Dough:

First, boil the potatoes. Peel them, and mash them in a large bowl. Let them cool so they dry out a bit.

The potatoes are mashed in the stainless steel bowl. One hand holds a stainless steel masher and crushes the potatoes.

Next, prepare the yeast mixture. Yeast thrives in warmth, so gently heat the oat milk, but no more than 30°C / 86°F! Stir in the cane sugar until dissolved, then add the dry or fresh yeast. Let it sit for about 5 minutes to activate. You should see bubbles forming on the surface. If nothing happens, the yeast is old and won’t work!

A hand pours warmed oatmeal from a glass jug into a stainless steel bowl. The bowl stands on a table made of bamboo sticks.

One hand adds cane sugar to warmed oat milk in a stainless steel bowl.

Now, back to the large bowl with the mashed potatoes. Add the soaked flaxseed, melted vegan butter substitute, flour, salt, seitan wheat protein, and apple cider vinegar. Mix everything.

One hand adds the swollen flaxseed from a glass bowl into a stainless steel bowl with the mashed potatos.

One hand adds melted butter from a small glass jug into a stainless steel bowl with mashed potatoes and swollen flaxssed.

One hand adds the scoop of salt to the flour mixture in a stainless steel bowl.

One hand adds seitan wheat protein to a stainless steel bowl containing the flour mixture.

Pour in the activated yeast milk and continue mixing. Then, knead the dough with your hands until well combined. Next, transfer it to your kitchen counter and knead for another 5 minutes. The dough should be smooth and elastic.

The vegan potato burger buns dough is kneaded thoroughly by hand in the stainless steel bowl. The bowl stands on a table made of bamboo sticks.

The vegan potato burger buns dough is kneaded thoroughly by hand on the stainless steel kitchen surface.

I didn’t need to dust my surface with extra flour. If your dough feels sticky, you can add a little. The longer you knead, the firmer and more elastic it becomes. Shape the dough into a ball and place it in a large, lightly oiled bowl. This will prevent the dough from sticking.

First Proofing of the Yeast Dough:

Cover with a damp kitchen towel and let it rest in a warm, draft-free spot for 1-2 hours. It should double in size.

You can also proof the dough in the oven. Preheat it to 25 – 30°C / 77 – 86°F, then turn it off. Place a bowl of hot water inside to create a warm, humid environment – yeast loves that!

The kneaded vegan potato burger bun dough is placed in an oiled metal bowl for the rising time. The base on which the bowl stands is made of bamboo sticks.

The vegan potato burger bun dough in a metal bowl has risen after resting. The bowl stands on a table made of bamboo sticks.

Once the dough has risen, gently press out the air and transfer it to your work surface. Divide it into six equal pieces. I like to use a scale for accuracy – first weighing the whole dough ball and then dividing by six. Each piece should weigh around 100 – 105g, then you will have equally large buns.

A hand places portions of vegan potato burger bun dough on a digital scale to get equal sized buns.

The vegan potato burger bun dough pieces are shaped on a stainless steel base.

Now, shape each piece into a firm, round ball. Stretch the dough from the sides and tuck it underneath to create surface tension. Then, roll the dough gently between your palms in a circular motion until smooth. Place the buns on a baking sheet lined with parchment paper, leaving enough space between them to expand.

Second Proofing of the Vegan Burger Buns:

Six vegan potato burger buns are placed on baking paper on the baking tray, ready for another proofing time.

Six vegan potato burger buns lie on baking paper on the baking tray, ready for the oven. They were then brushed with the mixed glaze and sprinkled with sesame seeds.

Now it’s time for the second rise. Cover the buns with a clean kitchen towel or place the tray back into the warm, slightly humid oven. Let them proof for 30 minutes until slightly puffy. Avoid overproofing, as this can cause them to collapse during baking.

Meanwhile, preheat your oven to 200°C / 390°F. Place a tray of water on the bottom rack to create steam.

The Topping for Vegan Potato Burger Buns:

The ingredients for the burger bun glaze are presented on a table made of bamboo sticks. There is a jug of soya cream, a small glass bowl of maple syrup and a spoonful of turmeric powder.

The glaze for the burger buns is stirred together. Two hands hold a silicone brush and a small glass.

Mix the soy cream with maple syrup and turmeric. Once the buns have finished proofing, brush them generously with the soy cream mixture and sprinkle sesame seeds on top.

Finally, bake in the hot oven with the hot water tray for 10 minutes. Then, remove the water tray and lower the temperature to 180°C / 350°F. Bake for another 10 – 12 minutes until golden brown. You’ll know they’re done when they sound hollow when tapped on the bottom. Transfer the ready-baked burger buns to a cooling rack.

Hands with bread knife and a vegan potato burger bun cut it open. Below, a patterned plate on a bamboo stick base. In the background is a bread basket with more buns.

Burger Bun Supply from the Freezer:

If you want to make a batch of burger buns, you can freeze them for later. In this case, bake the buns for only 10 minutes, then let them cool completely and freeze them. When you’re ready for a fresh burger, take them straight from the freezer! Preheated the oven to 180°C / 350°F. Then, bake the buns for 10 – 12 minutes until golden and warm.

I hope you enjoyed this vegan potato burger buns recipe. Let me know what you think in the comments below!

Vegan Potato Burger Buns

Ingredients for making vegan potato burger buns: