Beef Buns Recipes

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TASTY BUNS



Tasty Buns image

Excellent yeast buns that can be used for hamburgers or just plain dinner rolls. They don't take long to make and have never failed for me!

Provided by Charlene Kaunert

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h20m

Yield 12

Number Of Ingredients 7

5 cups all-purpose flour
2 (.25 ounce) packages dry yeast
1 cup milk
¾ cup water
½ cup vegetable oil
¼ cup white sugar
1 teaspoon salt

Steps:

  • Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
  • Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
  • Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
  • Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.

Nutrition Facts : Calories 300.4 calories, Carbohydrate 45.3 g, Cholesterol 1.6 mg, Fat 10.1 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 1.5 g, Sodium 204.2 mg, Sugar 5.3 g

MEAT BUNS



Meat Buns image

On the outside, these golden buns resemble ordinary dinner rolls. But one bite reveals the tasty, cheesy beef filling inside. -Sharon Leno, Keansburg, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 1 dozen.

Number Of Ingredients 14

DOUGH:
1-1/2 teaspoons active dry yeast
1/2 cup plus 1 tablespoon warm water (110° to 115°)
3 tablespoons sugar
1 large egg
1/2 teaspoon salt
2 to 2-1/4 cups bread flour
FILLING:
1 pound ground beef
1-1/2 cups chopped cabbage
1/2 cup chopped onion
Salt and pepper to taste
1/2 cup shredded cheddar cheese
2 tablespoons butter, melted

Steps:

  • In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup flour; beat on low for 3 minutes. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage, onion, salt and pepper. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Stir in cheese. Remove from the heat; set aside to cool. , Punch dough down and divide into 12 pieces. Gently roll out each piece into a 5-in. circle. Top each with about 1/4 cup filling. Fold dough over filling to meet in the center; pinch edges to seal. , Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350° for 20 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 199 calories, Fat 8g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 172mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.

BEEF ON A BUN



Beef on a Bun image

My mom gave me this "Focus on Africa" cookbook for my birthday this year, and this is from that.

Provided by Jaime in Winnipeg

Categories     Roast Beef

Time 7h10m

Yield 12 serving(s)

Number Of Ingredients 13

3 cups celery, chopped
1 cup ketchup
1 cup water
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon pepper
1 cup onion, chopped
1 cup barbecue sauce
2 tablespoons vinegar
2 tablespoons brown sugar
1 teaspoon garlic powder
14 -18 hamburger buns, split
2 -4 lbs roast (trim fat)

Steps:

  • Combine celery, onion, ketchup, bbq sauce, water, vinegar, worcestershire sauce, brown sugar, chili powder, pepper, and garlic powder and mix well.
  • Pour into slow cooker.
  • Add roast, cover and cook high for 6 - 7 hours.
  • Remove roast and shred meat. Return meat to sauce and serve over buns with a slotted spoon.

NIKUMAN (STEAMED BEEF BUNS)



Nikuman (Steamed Beef Buns) image

Traditional Japanese recipe, delicious steamed buns filled with beef. You can add some mustard-like topping to serve.

Provided by Mike Córdova

Time 2h20m

Yield 6

Number Of Ingredients 16

1 cup milk
½ cup white sugar
1 (16-ounce bag) steamed bun flour
½ teaspoon salt
1 tablespoon olive oil
1 pound ground beef
½ cup diced shiitake mushroom caps
1 stalk green onion, diced
1 tablespoon cornstarch
1 teaspoon white sugar
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 teaspoon sesame oil
½ teaspoon salt
⅛ teaspoon Chinese five-spice powder
1 pinch ground black pepper

Steps:

  • Mix milk and sugar for dough together in a bowl. Pour bun flour into another bowl and add gradually the milk mixture, stirring with a spatula.
  • Form the dough into a ball and knead with your hands for about 20 minutes. Add olive oil and knead for 10 minutes more.
  • Transfer dough to a dry bowl, cover with a towel, and let rest for 30 minutes.
  • Combine beef, mushrooms, green onions, cornstarch, sugar, soy sauce, oyster sauce, sesame oil, salt, five-spice powder, and pepper in a bowl with your hands until thoroughly mixed. Form the filling into 12 equally sized meatballs.
  • Roll dough on a lightly floured surface and cut into 12 equal pieces. Roll each piece out with a rolling pin to a circle, no more than 5 inches in diameter.
  • Cover each meatball with a dough circle, pinching the edges to close.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beef buns, working in batches as needed, cover, and steam until meat is no longer pink, about 45 minutes.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 21.6 g, Cholesterol 50.6 mg, Fat 13 g, Fiber 0.3 g, Protein 14.5 g, SaturatedFat 4.5 g, Sodium 507.1 mg, Sugar 19.5 g

HAWAIIAN STEAMED BEEF BUNS



Hawaiian Steamed Beef Buns image

If you've ever had Chinese bao, you'll find Hawaiian manapua familiar. Chinese workers brought them to the islands, where they became hugely popular. Traditionally, the puffy yeasted dough was filled with roast pork but Hawaiians use a huge variety of fillings now. We like ground beef sauteed quickly with soy sauce and hoisin.

Provided by Cooking Channel

Categories     appetizer

Time 3h25m

Yield 8 buns

Number Of Ingredients 15

3/4 cup warm water (105 to 115 degrees F)
3 tablespoons honey
One 1/4-ounce package active dry yeast
3 cups all-purpose flour, plus more for dusting if necessary
1/2 teaspoon kosher salt
2 teaspoons toasted sesame oil, plus more for greasing
2 teaspoons canola oil, plus more for greasing
8 ounces 80/20 ground beef
Kosher salt and freshly ground black pepper
1 small yellow onion, small dice
2 cloves garlic, minced
3/4 teaspoon Chinese five spice blend
3 tablespoons dry sherry
2 tablespoons soy sauce
2 tablespoons hoisin sauce

Steps:

  • For the dough: Whisk together the warm water and honey in a small bowl. Sprinkle in the yeast. Let the mixture rest until it bubbles, 4 to 6 minutes.
  • Meanwhile, whisk together the flour and salt in a large bowl. Add the yeast mixture and sesame oil and stir with a wooden spoon until just combined. If the dough seems a little dry, sprinkle in a little bit of water. Turn the dough out onto a clean work surface. If the dough is a little sticky, lightly dust the surface with flour. Knead the dough until it is smooth and elastic, about 5 minutes.
  • Lightly grease a large mixing bowl with sesame oil. Form the dough into a ball and place it in the bowl, gently turning to coat. Cover with a damp clean dishtowel and let rest in a warm place until doubled in size, about 1 hour.
  • For the filling: Heat the canola oil over medium-high heat in a medium skillet. Add the beef and a sprinkle of salt and freshly ground black pepper. Cook, breaking up the meat with a spoon, until lightly browned and no longer pink, about 2 minutes. Transfer the beef to a plate.
  • Lower the heat to medium. Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic and cook, stirring occasionally, until softened, about 2 minutes. Return the beef to the skillet. Stir in the Chinese five spice powder and cook until very fragrant, about 20 seconds. Add the sherry and cook until the skillet is almost dry. Add the soy sauce, hoisin sauce and 1/4 cup water. Stir to combine and cook until the sauce has reduced and thickened, about 3 minutes. Cool completely.
  • To make the steamed buns: Cut the wax paper into eight 3-inch squares. Lightly brush a baking sheet with canola oil. Transfer the dough to a clean work surface. Punch it down and divide it into 8 equal balls. Roll out each to a 5-inch disc, working from the center to the outer edge and turning it often to keep the middle twice as thick as the outer edge. Cup the disc of dough in one hand and mound 2 tablespoons of filling in the center. Pinch the edges of the dough together with your other hand to seal the bun, Flip the bun over so that it is seam-side down and reshape it into a smooth round dome. Place it on a square of wax paper to keep it from sticking. Repeat with the remaining dough and filling. Arrange the buns (and wax paper) on the prepared baking sheet 2 inches apart and cover with a damp towel. Set the buns in a warm place to rise until plumped and puffy, 45 to 60 minutes.
  • Fill a large pot with at least 3 inches of water and bring it to a strong simmer over medium-high heat. Put 4 buns in the steamer insert, leaving 1 inch between them to expand. Drape a clean dishcloth across the top of the pot to prevent condensation from dripping from the lid onto the buns. (This step isn't necessary if you are using a bamboo steamer.) Cover the steamer and cook for 20 minutes. Repeat with the remaining buns. Serve hot.

BEEF AND PORK BUNS



Beef and Pork Buns image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 3

1 1/2 pounds thinly sliced cooked beef or pork, heated
6 kaiser rolls
12 ounces barbecue sauce, heated

Steps:

  • Distribute the meat evenly over the 6 Kaiser rolls. Place approximately 2 ounces of the barbecue sauce over the meat. Place the top of the kaiser roll on the meat and serve with a knife and fork.

BARBECUED BEEF ON BUNS



Barbecued Beef on Buns image

My mother-in-law gave this recipe to me, and my family loves it. I like to serve it at buffet meals when company comes over.

Provided by Taste of Home

Categories     Lunch

Time 3h55m

Yield 20 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (3 pounds)
1 medium onion, chopped
1/2 cup chopped celery
Water
1-1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup vinegar
2 tablespoons ground mustard
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic salt
Few drops hot pepper sauce
Hamburger buns

Steps:

  • Place beef, onion and celery in a Dutch oven; add water to almost cover meat. Bring to a boil; reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender. Remove meat; strain and reserve cooking liquid. Trim and shred meat; return to Dutch oven. Add 2 cups of strained cooking liquid (save remaining cooking liquid) and chill. Skim and discard fat. Add ketchup, brown sugar, vinegar and seasonings. Cover and simmer for 1 hour, stirring occasionally. If mixture becomes too thick, add additional reserved cooking liquid. Serve on hamburger buns.

Nutrition Facts :

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