These meat buns have all of the components of a cheeseburger, but are much easier for little kids to eat! Plus: They store well in the fridge and freezer so can be made ahead of time.
- Stir the yeast and sugar into 1 cup warm water. Let sit for 5 minutes or until puffy.
- Add the flours, salt, egg, and water-yeast mixture to the bowl of a stand mixer fitted with a dough hook. Mix on medium-low for 10 minutes. Remove dough hook. Cover with a clean towel and let rise for 1-2 hours or until about doubled in size. It should look puffy.
- Heat the olive oil in a medium skillet. Add the beef and stir to break. Sprinkle with salt and spices cook for 8-10 minutes or until fully cooked through. Remove from heat.
- Divide the dough into 8 even sections. (I use a paring knife to cut it in half, then in half again and again, etc to make a pinwheel shape with 8 even triangles.)
- Working with one piece of dough at a time, coating with flour as needed if sticky, flatten into a disc that’s about 6 inches wide. (It doesn’t need to be precise!) Place 2 heaping tablespoons each cooked meat and cheese into the center and fold in the dough to enclose the fillings. The seams should press and hold together with slightly pressure and a little gentle pressing.
- Place roll onto a parchment-lined baking sheet and repeat to make all 8. Set aside and cover with a towel while the oven preheats.
- Preheat the oven to 400 degrees F. Bake the buns for 20-22 minutes or until firm to the touch. Let cool slightly and serve!
To store: Let cool fully and store in an airtight container in the fridge for up to 5 days. Reheat for about 30-45 seconds in the microwave or about 6 minutes in a 375 F oven. Freeze fully cooled meat buns in a zip top freezer bag for up to 3 months. Reheat in a 375 F oven for 8-10 minutes or until warmed through.
Egg-Free: Omit the egg and add 1-2 tablespoons additional water.
Shortcut Dough: Use pizza dough in place of homemade dough.
Poke the top of each bun with a fork to allow steam to escape and minimize the amount of cheese that leaks out.
Add some finely chopped baby spinach, kale, or steamed broccoli florets to add a veggie into the mix.
Try not to overfill the buns to ensure that they hold together.
Cook the ground beef up to 3 days ahead and store in an airtight container in the fridge if desired.