Rib Burger Steamed Buns

By Drum Digital
27 November 2018


Preparation: 30 min | Cooking: 30 min | Makes 8


Steamed buns

250ml (1c) white bread flour

250ml (1c) cake flour

30ml (2T) salt

65ml ¼c) castor sugar

20g (4t) dry yeast

375ml (1½c) lukewarm water

olive oil


500g Eskort Marinated Rib Burgers

2 red onions, chopped

45ml (3T) sage

30ml (2T) Marmite

500ml (2c) white cheddar cheese

15ml (1T) breadcrumbs

To assemble


Steamed buns

  • Add the flours, salt and castor sugar to a large mixing bowl.
  • Stir the yeast into the warm water and set aside to activate (5-7 minutes).
  • Add the activated yeast to the flour mixture and mix until a ball of dough starts to form.
  • Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth.
  • Place the dough in a large mixing bowl, drizzle with oil, cover with clingwrap and store in a warm place until double in size


  • Preheat the oven to 180°C.
  • Place the Rib Burgers on a greased baking sheet and cook for 10-15 minutes
  • Fry the onions and sage in a pan over medium heat until soft. Set aside to cool.
  • Combine the onions, Marmite, cheddar cheese and breadcrumbs in a mixing bowl and mix well.

To assemble

  • Flatten the dough and roll out into a square. Divide the dough into eight pieces and roll out each into a rectangle.
  • Halve each Rib Burger lengthwise, place on a dough rectangle and top with filling.
  • Cover the Rib Burger and filling and brush the dough with olive oil and a little water.
  • Place each bun on baking paper to prevent it sticking together when steaming.
  • Place the buns in a colander in a pot over simmering water, cover and steam for 25-30 minutes.
  • Remove the buns from the heat, allow to cool and pack into a sealed container for your trip.

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