High Protein Burger Buns

Cottage Cheese Burger Buns

These high-protein burger buns combine the structure of a traditional yeasted bun with the added nourishment of blended cottage cheese. The result is a soft, sturdy bun that holds up beautifully to burgers, sandwiches, or meal prep while providing about 10 grams of protein per serving.

They freeze well, reheat easily, and fit seamlessly into a weekly meal prep flow when you want something comforting but functional.

Ingredients

1 cup (225 g) full-fat cottage cheese, blended until completely smooth

1 large egg, room temperature

2¼ teaspoons instant yeast (1 packet)

2 tablespoons granulated sugar

3⅓ cups (415 g) all-purpose flour, plus more as needed

1¼ teaspoons fine sea salt

1 tablespoon olive oil

Egg wash, 1 egg + 1 tablespoon water

Instructions

1. Blend: Blend the cottage cheese until completely smooth with no visible curds. This helps create an even dough and improves texture.

2. Mix: In a large bowl or stand mixer, combine the blended cottage cheese, egg, yeast, and sugar. Add the flour, salt, and olive oil and mix until a shaggy dough forms.

3. Rest:Let the dough rest for 10 minutes before kneading. This allows the flour to fully hydrate and makes the dough easier to work with.

4. Knead:Knead the dough for 8 to 10 minutes, until smooth and elastic. The dough should feel soft and slightly tacky but still hold its shape. If needed, add additional flour one tablespoon at a time.

5. First Rise:Cover and allow the dough to rise in a warm place for 60 to 90 minutes, or until doubled in size.

6. Shape:Divide the dough into 8 equal portions and shape into tight rounds. Place on a parchment-lined sheet pan, leaving space between each bun.

7. Second Rise:Cover loosely and allow the buns to rise for 30 to 45 minutes, until puffy.

8. Bake: Preheat the oven to 375°F. Brush buns with egg wash and bake for 16 to 20 minutes, or until golden brown.

   
   

Protein Content

Approximately 9–10 grams of protein per bun when divided into 8 servings.

Meal Prep Notes

These buns freeze exceptionally well. Allow them to cool completely before freezing, then thaw overnight in the refrigerator or reheat directly from frozen. Toasting brings back their soft interior and lightly crisp exterior.