Pink Beetroot Burger Bun

Recipe makes 5 medium sized burgers!


- 450g bread flour

- 260ml almond milk

- 60ml olive oil

- 4 tsp yeast

- 2 tsp sugar (I use coconut/muscovado!)

- 5 tsp of Organic Fields Beetroot Powder

- Pinch of salt

- Sesame seeds for topping

- Egg wash to brush buns: 1 egg whisked with 2 tbsp water



- Add all ingredients (except sesame seeds and egg wash) to a bowl and mix until combined

- Knead on a floured surface until smooth and elastic (windowpane effect - translucent when stretched)

- Coat the bowl in oil and let the dough rise covered for 1.5 hours or until doubled

- Remove and shape into 5 balls on a baking tray lined with a baking sheet, then cover and let rise until doubled again (1 hour)

- Preheat your oven to 180C and brush egg wash over the top. Sprinkle each bun with sea salt and sesame seeds

- Bake for 15-20 minutes until golden brown (bottom should sound hollow when tapped)

- Let cool and assemble your burgers!

Beetroot Bun


Recipe contributor : Katelyn from


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