These Sourdough Discard Hamburger Buns are extra soft and fluffy thanks to a special ingredient - malt powder. They're easy to make using a stand mixer, require no yeast, and are perfect for your next ...

Remove skillet from heat and transfer bacon to paper towels to cool ... about 3 minutes. Transfer burgers to bottom buns. Top with lettuce, sour cream. Cover with top buns. Serve.

Take 2 pieces of greaseproof paper and place the ball in the middle. Squash down until it becomes a little larger than the burger bun, it should be quite thin. 3. Make the sauce by mixing all the ...

Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Put the chicken breasts ... pan over a high heat. Cut the burger buns in half and toast the cut sides on the ...

Remove from the oil and pat with kitchen paper to remove any excess oil. Add the spinach, red onion and burgers to the burger buns. Drizzle over the sauces of your choice and top with the bun lids.