Hamburger Bun Croutons (10 Minutes!)
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This is originally from THIS Instagram Post.
Ingredients:
2 hamburger buns. Mine were frozen, but yours don’t need to be. The more stale, the better.
Seasonings of choice. I used herbs de Provence and everything but the bagel seasoning.
Salt
Pepper
Directions:
Either slice with a knife or, using your hands to rip, cut the hamburger buns into smaller pieces.
In a large bowl, combine oil, seasonings, salt, and pepper.
Thoroughly mix to make sure it is evenly combined.
Spread onto a baking sheet in a single layer.
Top with additional oil. It really needs a lot of oil, or it will simply burn.
Bake or airfry at 375F for 10-15 minutes or until desired doneness. For a quicker method, air fry at 445F for 10 minutes for more crispy and charred pieces. NOTE: on my air fryer, I did 10 minutes at 445F, but this is a small appliance, which might heat up faster than a traditional oven.
Serve hot. It will harden as it cools.
FAQ:
Q: Will there be a taste difference between these vs regular croutons?
They will be softer since this is considered enriched bread, which contains additional ingredients outside of flour and water. Thanks to the added sugars and fats, this will be more delicate and have a smaller crumb structure.
Q: What is the difference between slicing vs ripping the bread?
Slicing: heterogeneous, will have more surface area. Might cook unevenly, but yields a more unique texture.
Ripping: will be unevently cooked, but will allow for more surface area to brown and crisp up. You don’t need to dirty a knife.
Q: Why do these burn so much faster than sourdough or regular bread croutons?
Due to the higher sugar and fat content of enriched breads like hamburger and hot dog buns, these are more likely to burn faster. If these burned for you, you have to try again with a lower heat and keep an eye on the doneness. I personally enjoy mine with a slight char. :)
Q: How can I use these?
In my latest use case, I had them inside my Chicken Caesar wraps. Yum!
