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Mouth-Watering Homemade Burger

The Mouth-Watering Homemade Burger was always a challenge that seemed too hard to try or would take too much time. With the lockdown back for the next week and a half on our island, Mauritius, we can finally give it a try. This burger was the first time I got to try to make bread and make use of yeast! It was always a daunting ingredient, but I promise you with a bit of patience, any one can have a go at it. 

Mouth watering homemade burger

From the Burger bun to the patty, we’ll note down the steps one by one. This bun was inspired by Joshua Weissman’s burger bun for his But Better Chick-fil-A episode. However since I don’t have a dough hook, kneading by hand was the only option, and it’s totally possible. The main thing and most important thing about making this bun is kneading, and respecting the timing for the dough to rise and proof. 

Mouth Watering Homemade Burgers

For the patty, it’s all about how long you cook it, to avoid it being dry or over cooked and instead being juicy and flavourful. This Mouth-Watering Homemade Burger is a must! And the satisfaction of making it and making it with your own toppings? Heck yeah! We’re not saying you can’t go to the restaurant and treat yourself to a delicious burger! But in cases where you can’t make it to a restaurant or have a tight budget, you don’t have to sacrifice your craving. 


  • Push in with your palm and pull in part of the edge to the middle of the dough and push back into the middle with your palm
  • Leep doing so going all around, you’ll find your dough getting smoother as the minutes go by
  • This helps avoiding a dense bread which will be too heavy for the burger we’re making. 

Mouth-Watering Homemade Burger

Course: From the Kitchen, hangryCuisine: BurgersDifficulty: medium


Prep time




Cooking time


Total time




  • For the Burger Bun 
  • 3 ½ cup of multipurpose flour (Blédor)

  • 1 tablespoon Sugar

  • 1 ½ teaspoon fine sea salt

  • 2 tablespoon vegetable oil (Sunflower oil Moroil)

  • 2 ½ teaspoon Instant Dry yeast (saf-instant Dry Baker’s yeast)

  • 1 egg yolk

  • 1 egg 

  • ½ cup warm milk

  • ½ cup warm water

  • Egg wash (1 whole egg with 1 tablespoon water) 

  • For the patty
  • 1 kg Ground Beef 

  • 2 ½  tablespoon Louisiana Cajun seasoning(Cape Herbs & Spice Rub)

  • 2 ½ tablespoon Garlic & Fine herbs mix (Ducros)

  • Salt 

  • Ground Pepper

  • Butter

  • 2 tomatoes sliced

  • 2 tomatoes sliced

  • Lettuce

  • ½ Onion sliced into rings

  • 4-5 pickles sliced length wise

  • For the Sauce
  • 2 tablespoon Mayonnaise

  • 1 tablespoon ketchup

  • 1 tablespoon mustard 


  • Burger Buns
  • In a jug mix warm milk and warm water and add in the instant dry yeast mixing until completely dissolved
  • In a large bowl sift in the multipurpose flour and whisk in sugar and salt
  • Add in the vegetable oil, egg yolk, egg mixing with a spatula and finally the yeast and milk mixture incorporating as much as possible
  • Then with some flour on your hands start kneading the dough on a large chopping board or the counter itself
  • Knead for a good 30-45 mins until your dough is perfectly smooth, this is what will help make your buns fluffy and airy 
  • Roll it into a ball and in a greased bowl place your ball of dough, covering with a cling film and let rise at room temperature for 1 hour, the dough will double in size! 
  • After 1 hour remove cling film and gently push down on the dough removing the air and place it back on the counter cutting the dough into 7 equal pieces
  • Roll each dough back into 7 balls, using the counter, your left hand to cup the dough on the left side and your right hand rolling the right side clockwise down while tucking it under the dough until you get 7 perfect round ball of dough 
  • On a baking tray, place your parchment paper and place the 7 doughs leaving some space between them, cover with another baking try that has some height or with a large Tupperware and let rest and proof for 30 mins 
  • Preheat your oven to 190 degrees celsius
  • The dough will grow some more, then lightly brush your egg wash all over the top of the balls of dough 
  • Place tray in the oven for 15 mins until golden brown
  • And Tada! Remove from the oven and brush melted butter over the buns
  • Burger Patty
  • In a bowl mix ground beef, Louisiana Cajun Seasoning and Garlic & Fine Herbs mix
  • Let marinate for 1hr or half day
  • Separate the meat mix into 7 equal balls
  • Place pan on high heat and add ½ tablespoon butter spread it around on the pan and fit as many patties while keeping some space between the patties sprinkle pinch salt and pepper on top
  • With the salt & pepper side facing down gently push down on the ball of meat so it becomes the shape of a patty approximately the same size as your burger buns, the patty should be quite thick yet flattened
  • Let grill for 2 minutes on high heat sprinkle pinch of salt and pepper on top then flip patties on the other side and repeat 2minute, you’ll see the patty will have a crispy charred finish with a medium cooked patty, which will be more juicy rather than dry then remove from heat, repeat same for the other patties
  • In the mean time in another pan on medium high heat, cut your buns in half and spread some butter on the inner 2 halves of the buns and place it on the pan getting it toasty  
  • Remove patties and buns once ready and get ready to assemble your burger  
  • With the bottom bun, spread generously the mayo sauce mix and top with the patty, then add the tomato, pickle, onion and lettuce or whichever other toppings you love!
  • Enjoy! 
Recipe inspired by Joshua Weissman

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