Shiner Bock Beer Hamburger Buns

by Shawnda on March 17, 2010

in Bread

Shiner Bock Beer Hamburger Buns

There aren’t many things that are as appealing as dusting off the grill as soon as the first hint of spring hits. Standing at the grill, a spatula in one hand and an ice cold Shiner in the other… aaaah, the good old days. Now it’s standing at the grill, awkwardly juggling a baby and the meat thermometer and wondering where you left your beer. The joys of being a grown up!

Shiner Bock Beer Hamburger Buns

Hamburger bun recipes spin through a revolving door around here. One is good, the next is better, and then I find one that I like even more. The Foodie Groom wonders why I don’t just spend $3 and pick up a package of buns when I’m out shopping. And when I’m scraping sticky dough off of the kitchen island and from in between my fingers, I wonder the exact same thing.

These burger buns are our new favorite. There is a slight hint of sweetness and the texture is sturdy enough to stand up to a thick & juicy burger – but not so stiff that you wear out your jaw from endless chewing. A worthy recipe for which to sacrifice an otherwise perfectly good beer.

Shiner Bock Beer Hamburger Buns

Shiner Bock Hamburger Buns

Shiner and honey make an ordinary hamburger bun extraordinary.


  • 2 tsp (or 1 pkg) yeast
  • 1/4 cup warm water
  • 2 Tbsp honey
  • 1/4 cup olive oil
  • 1 bottle Shiner Bock, room temp and flat (or your fave dark beer)
  • 3 cups whole wheat flour (plus more, if necessary)
  • 1/2 tsp salt
  • 1 1/2 cup all-purpose flour
  • 1 egg
  • Sesame seeds rolled oats, for garnish


  1. Sprinkle yeast over warm water in the bowl of a stand mixer fitted with the dough hook and let sit for 10 minutes.
  2. Add honey, oil, and Shiner. Add dry ingredients and turn mixer to low.
  3. After the dough is mixed well, turn to medium speed and knead for 5-7 minutes (adding additional whole wheat flour 2 Tbsp at a time if necessary) until sides of the bowl are cleaned and the dough is smooth and elastic.
  4. Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Turn dough out onto a floured surface and divide in half.
  5. Form 6 buns from each half. Place buns 1/2 inch apart on a lined baking sheet and cover with oiled plastic wrap. Let rise for 45 minutes.
  6. Preheat oven to 350. Whisk the egg with 1 Tbsp warm water.
  7. Brush the buns with the egg wash and sprinkle with sesame seeds or rolled oats.
  8. Bake for 15-20 minutes, until browned. Remove from oven and transfer to a rack to cool completely before slicing.


Yields: 12 servings

Adapted from Recipezaar

Estimated time: 3 hours

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