Burger buns + Big Mac sauce

I ❤️ a good burger. I really really do. Together these buns, wedges and sauce are just wonderful and actually so much tastier than a takeaway and they don’t take a whole lot of effort. The buns are not quite a brioche, but not just a plain old bread roll either, it’s an excellent enriched dough. It’s deffo worth making a full batch of 10 because any buns that aren’t snarfed immediately are excellent the next day halved, toasted and spread with butter and honey (seriously yummy), in fact its worth whipping up a batch just to eat as every day bread as it’s utterly delicious. The Big Mac burger sauce recipe was given to me by my sister and it’s ridiculously close to the original. Yums.

Burger with sauce, gerkins, finely chopped red onion, lettuce + cheese. More sauce on the salad just because it’s yums.



500g strong white bread flour

1 tbsp caster sugar

7g fast-action dried yeast

1 tsp free flowing salt

200ml milk (pref whole) + extra for brushing

50g unsalted butter

1 egg, beaten

Sesame seeds

Big Mac Sauce:

120g mayonaise

2 tbs finely chopped gerkins

2 tsp American mustard

1 tsp white wine vinegar

1 tsp paprika

0.5 tsp garlic powder

A pinch of salt


1 large potato per person


2 tbsp olive oil

(Optional) sweet smoked paprika

Method – bread

  1. Put the milk, butter & 100ml water in a small pan and heat to melt the butter, stir, and leave to cool almost completely.
  2. Put the flour, sugar, yeast and salt in a large bowl, then mix and work in the milk mixture and egg until well combined.
  3. Tip onto a floured board and knead for 15 mins or so until smooth & shiny (or use a freestanding mixer, it’ll take about 10 minutes).
  4. Divide into 10 pieces then kind of fold each piece in on itself until it forms a smooth ball and place onto 2 baking sheets lined with parchment/greaseproof paper
  5. Slide the trays into plastic bags, tuck them in at the edges so that they are pretty air tight but with room to expand upwards, and leave to prove in a warm place for 45 mins or so.
  6. Heat oven to 180C.
  7. Press the buns down a little, gently with your hands, brush the tops with milk and scatter over some sesame seeds.
  8. Bake for 10-12 minutes until lightly golden.
  9. Allow to cool completely before serving.

Note: you can make about 12 hot dog rolls out of this same batch of dough, just form into sausage shapes in step 4 and continue.

Method – Sauce

  1. Place all of the ingredients in a bowl and mix well. That’s seriously it.

Method – Wedges

  1. Wash and dry the potatoes, then microwave them for around 10 minutes until just cooked.
  2. Heat oven to 180C and grab a roasting tin.
  3. Cut the potatoes into wedge shapes, put them in the tin, drizzle over the oil and a good pinch of salt and paprika if you’re using it, and toss to coat.
  4. Pop the tin in the oven for half an hour, taking the tin out and giving it a shimmy to toss them a little after 15 minutes.

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