Bottom Burger Bun. Place the balls into the lightly greased wells of a hamburger bun pan and gently press them with your hand to fill the bottom of the wells or until they re about 3 1 2 to 4 wide. Add the egg salt and enough flour to form a soft dough.
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Drape a piece of plastic wrap over the baking sheet do not seal tightly. If you re looking for a more substantial serving opt for 100g per bun for those of you who don t have a scale 100g of dough is roughly 1 3 cup about the size of a plum. Add oil and sugar.
Do not let rise.
Drape a piece of plastic wrap over the baking sheet do not seal tightly. Two portobello mushrooms one for the top and one for the bottom of your burger also contain over 2 g of fiber 3 5 g of protein only 6 5 g of carbohydrates and 37 calories according to the. Let buns rise until doubled about 1 hour. Turn onto a floured surface.
