Burgers with Zucchini and Homemade Buns

For the buns:
Measure warm water and melt sugar, and then dissolve the yeast. Let sit for about 10 minutes until mixture becomes slightly frothy.

Add vegetable oil. Heat milk very gently until lukewarm and then add to the mixture; stir until combined.

In a bowl, add the flours and salt. Reserve half in a separate bowl and beat in the liquid for 2 minutes until mixture is smooth. Add the reserved flour a bit at a time and mix until dough is soft but sticky—don’t add too much!

Knead on a floured surface for 5 minutes and then place back in the bowl and leave in a warm place for 1 hour. Knock down the dough and shape into 8 round balls. Place on a greased oven tray and leave to proof for another 40–60 minutes. (You can begin preparing the burgers while waiting.)

About 1/2 hour before baking, preheat oven to 210ºC (410ºF). Bake in the middle of the oven for around 10–15 minutes until golden brown. The bread is ready if it sounds hollow when the bottom is tapped. The bread will seem very hard but softens up substantially when it cools.

Leave on a wire rack until cooled. Serve with the burgers, tomato and homemade coleslaw! Enjoy!

For the burgers:
In a large bowl, add all the burger ingredients. Mix with a spoon to combine and then, using your hands, scoop six large balls, patting with your hands so everything sticks together. Place on a tray and refrigerate for around 1 hour or so. (Meanwhile, prepare buns.)

When ready to cook burgers, using a touch of oil, shallow fry the burgers until both sides are nicely browned. They are quite delicate and are a little prone to falling apart, so be as gentle as you can!