The Philly Recipe Project: Showing you new ways to use delicious vegan products local to Philly at home!
Why pour your leftover pickle juice down the drain when you can use it to make delicious bread?
A good jar of pickles can become a good jar of pickle juice really quickly. If you don't want your leftover pickle juice to go to waste, but you're stumped on how to use it, maybe try making some flavorful hamburger buns!
To make these extra special hamburger buns, we used pickle juice, pickles, dill, and habanero from a jar of Fishtown Pickle Project Habanero Dill pickles! We're also 100% sure this recipe would be great using any of their pickles, so feel free to make these buns using whichever variety of FPP pickles is your favorite! You can find thier pickles in many Philly stores, and beyond!
1/4 cup warm water
1-2 Fishtown Pickle Project Habanero Dill pickles, finely diced
habanero pepper + dill from FPP Habanero Dill jar, minced
1/2 cup pickle juice drained from FPP jar
2 tbsp dry active yeast
2 tsps unrefined sugar
1 tsp fine salt
4 tbsp vegan butter, cubed, room temp
1/2 cup non-dairy milk, warm
5 cups flour
1 tbsp non-dairy milk
1 tbsp corn meal
hydrated minced onions
Add sugar to warm water and stir. Add yeast to water and let bloom for about 10 minutes.
In a large mixing bowl, add flour, salt, and cubed butter. Mix together with hands or a mixer for about five minutes, breaking up the butter as much as possible. Add the warm non-dairy milk, pickle juice, chopped pickles, habaneros, and dill to the flour.
Use hands or hand mixer to knead until a smooth dough forms that pulls away from the sides of the bowl.
Shape dough into a ball and put in an oiled bowl. Cover and proof for about 1 hour.
Line a baking sheet with parchment and sprinkle with corn meal. Preheat oven to 350°F.
Once dough has doubled in size, push air completely out of dough. Divide into 8 pieces and shape into balls and flatten slightly to form hamburger buns. Place on baking sheet about 2 inches apart, or 4-5 inches apart if you do not want them to touch. Cover and let rise for about 15 minutes.
Once buns have proofed, brush tops with a coat of non-dairy milk and sprinkle with desired toppings like sesame seeds or rehydrated minced onions.
Bake hamburger buns for about 20-25 minutes or until golden brown.
Remove from oven and cool for about 20 minutes before slicing.
Slice and use your buns to make an extra flavorful hamburger or sandwich!!