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Homemade pink Burger Buns with Chia - super fluffy & vegan

Homemade Pink Burger Buns with Chia

Fluffy soft burger buns that do not crumble and make every burger perfect. Beetroot juice provides the pretty pink color and also makes the buns a little healthier. Just the perfect homemade burger buns. 💕

[:de]Kategorien[:en]Course Tags[:] Dinner, Lunch, Main Course
[:de]Gerichte[:en]Cuisine Tags[:] American
Tags beetroot, burger, Chia, dairy-free, homemade, plant-based, vegan
[:de]Vorbereitungszeit[:en]Prep Time[:] 15 minutes
[:de]Garzeit[:en]Cook Time[:] 12 minutes
Resting time 1 hour
[:de]Gesamt[:en]Total Time[:] 1 hour 27 minutes
[:de]Portionen[:en]Servings[:] 12 burger buns


  • 4 cups all purpose flour*
  • 1 Tbsp chia seeds
  • 1 tsp sea salt
  • 1 tsp guar gum (optional)**
  • 1 cup beetroot juice
  • 1 tsp raw cane sugar
  • 1 cube fresh yeast crumbled
  • 3 Tbsp soy coconut yoghurt***
  • 1 Tbsp olive oil


  1. Preheat oven to 180° C | 360° F.

  2. Mix flour, chia seeds, salt & guar gum in a large bowl.

  3. Lightly heat the beetroot juice in a pan. IMPORTANT: the juice should really only be lukewarm (ideally 35-38° C | 95-100° F), otherwise the yeast will die and your buns will turn out rock hard.

    If you are unsure, simply test with a spoon on your wrist. If it feels pleasantly lukewarm there, it's the right temperature.

  4. Pour the warm juice into a small bowl and add the sugar and yeast. Stir well until the yeast has dissolved.

  5. Add the yeast-juice mixture, the yoghurt and the oil to the dry ingredients and mix everything into a dough. Then knead for 5 minutes on a lightly floured surface until you have a flexible, slightly moist yeast dough.

  6. Form 12 round burger buns and place on a baking sheet lined with baking paper. Cover with a dishcloth and leave in a warm place for 1 hour.

  7. After the resting time, the buns should have visibly enlarged. Now bake them for 12 minutes.

  8. Allow the finished buns to cool on a stove rack.


The burger buns can be easily frozen and after thawing taste just as fresh and delicious.


* I have used all purpose wheat flour. You can also replace some of the flour with wholegrain flour, but the consistency of the buns will be less fluffy then.
** The guar gum ensures that the buns stay a bit 'moist' inside and thus get the perfect burger bun consistency.
*** Or any other plant-based yoghurt of your choice.


I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚