Onion Burger Buns
Slowly fermented sourdough burger buns with sweet, tender Peri and Sons boiled onions folded right into the dough — soft, pillowy, and deeply savory.
Why I Like This Recipe
Sweet boiled onions folded straight into a slow-fermented enriched dough. Soft, pillowy, deeply savory — the bun that makes the burger.
Ingredients
Sweet Stiff Starter
Onion Preparation
Final Dough
Optional
Before You Begin
Make sure the boiled onions are well drained and fully cooled before adding to the dough so they don't interfere with fermentation. The onion step can be done ahead of time and refrigerated until you're ready to mix.
Instructions
- Make the Sweet Stiff Starter: Mix starter, water, bread flour, and sugar together well. Knead for 5 minutes until it starts to smooth out. Ferment at 78–80°F minimum — ideally overnight. A proofer works great here. If using sooner, 85–90°F will speed things up, but do not use the starter before it has truly doubled in size.
- Prepare the Onions: Finely chop the Peri and Sons onion. Place in a small pot with ¼ cup water and a tiny pinch of salt. Cover with a lid and gently boil over low heat until the onions are very soft. Let them cool completely, then weigh out 110g for the dough.
- Mix the Final Dough: Combine the sweet stiff starter, bread flour, milk, chopped boiled onions, egg, sugar, and salt. Mix by hand for 5–8 minutes until no lumps remain, or use a stand mixer on the lowest setting. Let the dough rest for 10 minutes, then slowly incorporate the soft butter. Continue mixing at the lowest speed — by stand mixer this takes about 25–30 minutes. The dough should start pulling away from the sides of the bowl. Do not overmix or turn up the speed.
- First Fermentation: Transfer the dough to a lightly greased container and cover. Proof at a temperature that suits your timeline: at 84–86°F it takes 5–7 hours, at 82–84°F it takes 6–8 hours, at 78–80°F it takes 7–9 hours, and at 75–77°F it takes 8–10 hours. The dough should at least double in size.
- Shape and Final Proof: Once the dough has at least doubled, turn it onto a lightly floured surface and divide into 6 pieces (roughly 110g each). Shape each into a tight ball by folding the sides to the middle, flipping seam-side down, and rotating against the counter while pulling toward yourself. Place in a lightly greased 9"×13" pan, cover loosely, and proof until puffy — about 9–10 hours at 70°F. If your kitchen is warmer (75°F+), refrigerate the shaped buns before the final proof to avoid overproofing.
- Bake: Preheat your oven to 350°F. Beat one egg and lightly brush over each bun, then sprinkle with sesame seeds if using. Bake for 20–25 minutes until deep golden brown. Let cool slightly before slicing.
This recipe was created in partnership with Peri & Sons Farms.
Baker’s Notes
- Make sure the boiled onions are well drained and fully cooled before adding to the dough so they don’t interfere with fermentation.
- Chop the onions as finely as possible for the best texture in the finished bun.
- The onion step can be done ahead of time and refrigerated until you’re ready to mix.
- Do not turn the mixer speed up at any point — higher speed heats the dough and weakens the gluten, which can cause the buns to collapse after baking.
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