Meat Buns — Hearty, perfectly seasoned beef wrapped in a fluffy bun. It’s tough to go wrong with bread stuffed with meat, and this recipe allows you to experience these flavors together in perfect harmony.
MEAT BUNS – STUFFED BUNS
Fresh bread is something I can never resist, and if you are a constant reader, you will know I love bread. That’s why I have a lot of bread recipes on this blog like sweet white bread, Crusty Dutch Oven No-knead bread, Bread sausage bread rolls, and many more…but this particular recipe is quite different.
Let’s look at it this way. Meat tastes good, and so do buns, so of course, these meat-stuffed buns will be good, right? The dough is so soft, and the filling is so tasty and addictive! Following this recipe is a sure way to get something truly delicious and new!
We prefer to eat them fresh and hot from the oven as an appetizer, but they can also be served with soup or salad as a full meal. They are also perfect for snack time or a quick meal.
MEAT BUNS WITH GROUND BEEF, TURKEY, OR CHICKEN
I made my filling with ground beef, but ground turkey or ground chicken will work just as well.
The meat filling is very versatile, and you can go as bold as you want with it. Add some crispy diced bacon, ham, onions, parmesan cheese, or shredded mozzarella cheese.
I made them into six big buns; however, you can make them into smaller buns, especially if you plan to use them as grab and go for kids.
How long will these buns last?
Since these buns are stuffed with meat, it is advisable to eat them within a couple of hours. If you plan to eat them later, you can store them in a ziplock bag and keep them in the fridge for up to 3 days, and they also keep well in the freezer and thaws well.
Can I use the no-knead dough for this recipe?
My answer will be no because no-knead doughs are wet and not strong enough to hold the weight of the filling.
How long to make Meat Buns?
This recipe takes about two hours, including prep and cook time.
Watch how to make it:
What are Meat Buns?
Meat buns are pretty much what they sound like—ground meat (usually beef or pork) baked inside a bun. Several cultures have variations on this, but meat buns are probably most commonly linked to Asia.
What to serve with Meat Buns?
Meat Buns are typically best treated as an appetizer or side dish so that they can go with just about anything. For more variation in texture, flavor, and nutrients, serve with a green vegetable and/or starch.
- Try not to overfill the buns to ensure that they hold together.
- It’s important to knead so that the dough will be strong enough to accommodate the filling.
Some of our favorite Bread Recipes:
- Quick and Easy Hot Dog Buns Recipe
- How To Make Bread Rolls
- Sausage Bread Rolls
- No-knead Bread Rolls
- No-knead Garlic Bread-Garlic Knots
- Chicken Stuffed Braided Bread
- Crusty No-knead Dutch Oven Bread
- No-knead French Bread
- Raisin Bread Rolls
- Easy Honey Whole Wheat Bread
- Sweet Milk Bread Recipe
- 1 lb beef
- 1 onion small size
- 2 Tbsp olive oil
- 1 tsp thyme
- Salt to taste
- 1 tsp Bouillon powder
- Red chili flakes to taste
- 2 carrots
- 2 green onions
- 2 tbsp flour for slurry
- 2 tbsp water for slurry
- 2½ cups flour plus 1 to 2 tbsp for kneading
- 2 Tbsp butter melted
- ½ tbsp yeast
- 1 egg
- ¾ cup Milk warm
- 3 tbsp Sugar plus 1 Tsp for proofing the Yeast
- ½ tsp Salt
- While the dough is resting, heat the oil in a pan, add the diced onion, and cook till soft—about 5 minutes.
- Add the beef and break it up.
- Add the thyme, red chili flakes, grated carrots, green onions. Bouillon powder, salt, and pepper to taste.
- Cook till there’s little to no more water in the meat
- Add the slurry and leave to simmer for a few more minutes. Remove from heat and leave to cool.
- Dissolve the Yeast and Sugar in the warm milk and leave to proof.
- In a large bowl, combine the flour, salt, and sugar, make a well at the center and add the proofed yeast, egg, and butter and mix together until a soft dough is formed.
- Transfer the dough to a lightly floured surface and knead until it’s smooth and elastic, about 7 minutes by hand.
- Place the dough inside a very large oiled bowl (making sure you smear some oil on the surface of the dough) and leave to rise in a warm place for 1 hour or till doubled in size.
- Punch down the dough to remove the trapped air and place the dough on a lightly floured work surface.
- Divide the dough into 6 equal parts and mold each of them into a ball.
- Take the dough one at a time and roll them out into a circular disc. Scoop the filling inside the center of the dough and gather the dough at the top. Then, pinch the top a couple of times to securely close the dough.
- Place seam side down on a parchment-lined baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
- Brush with egg wash and bake at 350° for 20 minutes or until golden brown. Serve warm.
If you make this recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen