These spicy meat buns are soft, fluffy buns filled with a fiery beef filling and gooey melted cheese. Think of them as brioche buns with a spicy kick! Perfect for satisfying mid-day cravings or enjoying any time when you’re feeling peckish.
These cheesy meat buns are soft, melt-in-your-mouth goodness stuffed with a flavorful, spicy beef filling and melty cheese. The dough, similar to brioche, is slightly sweet and rich, perfectly balancing the spicy filling.
This meat buns recipe is always a hit in our house! My kids love them for breakfast or as a quick snack, and they’re perfect for parties or lunch boxes. I once took two trays to a party and they’re gone within minutes.
I always use and highly recommend bread flour for extra softness—it truly makes a difference! Once your ingredients are ready, these buns are surprisingly simple to make.
The filling is super versatile—you can switch it up with beef, chicken (diced or shredded), or even ground turkey for a lighter option. And if you’re new to working with dough, don’t worry—I’ve included easy, step-by-step instructions to help you make them with confidence!
More Delicious Bun Recipes to Try:
Ingredients and Notes
*Scroll down for the recipe card with a full ingredient list and measurements.
For the dough:
- Bread flour: Higher gluten content makes for soft, fluffier buns.
- Milk: Adds richness and keeps the dough nice and soft..
- Egg: Helps bind the dough.
- Melted butter: For that irresistible buttery flavor.
- Instant yeast: The magic ingredient that makes the buns rise—no need to dissolve it first, just toss it straight into the dough.
- Sugar: Feeds the yeast for a faster rise and adds just a hint of sweetness to the buns.
For the meat filling:
- Ground beef: Lean ground beef works best for a non-greasy filling.
- Ginger garlic paste: I always have this on hand so it’s a no brainer to use. Or add 3 cloves of garlic minced.
- Sriracha: This Thai chilli sauce is my everyday go to sauce now. It adds spiciness and loads of flavor.
- Red chilli flakes: More spice but can be reduced if you want the filling to be mild.
- Brown sugar: This meat filling is spicy and sweet, so this is the sweet.
- Cheese: Any good melting cheese works perfectly—go for your favorite!
- Sesame seeds: Sprinkled on top for that nutty flavor and makes the bun looks extra special.
How to Make Meat Buns
*Scroll down for the printable recipe card for a full list of ingredients and instructions.
PART 1 – PREPARE THE DOUGH:
For the dough, warm the milk slightly and add it to a mixing bowl with yeast, sugar, melted butter, and an egg. Whisk lightly to mix.
Add in the flour and salt.
PART 2 – KNEAD AND RISE
Knead the dough in a stand mixer for 5 minutes or by hand for about 8 minutes. Your dough is ready when it’s smooth and elastic.
Transfer the dough to a lightly greased bowl, cover with a damp cloth or cling film, and let it rise until doubled in size, approximately 1 hour.
PART 3 – MAKE THE FILLING:
- Prepare the filling while the dough is rising. Start by cooking the ground beef in a skillet over medium heat until it’s no longer pink.
- Add the ginger garlic paste and red chili flakes, stirring until the beef is lightly browned.
- Whisk together soy sauce, vinegar, sriracha, and brown sugar.
- Pour this mixture into the skillet and cook until the liquid has evaporated and the beef is moist. Set aside to cool.
PART 4 – SHAPE THE BUNS AND SECOND RISE:
Once risen, punch down the dough and divide it into 12 equal pieces, each weighing around 60-62 grams.
Shape each piece into a ball, flatten into a 6-inch circle, thin the edges, and add 2 tablespoons of beef filling and shredded cheese into the center, then gather the edges and twist into a knot.
Flatten slightly and shape the dough back into a perfect round shape. Place the dough balls on a parchment-lined baking tray and repeat with the remaining dough. Cover with cling film and let rise for another hour.
While the buns are rising for the second time, preheat the oven to 420F.
PART 4 – BAKE THE BUNS
- Brush the tops with egg wash, sprinkle with sesame seeds, and bake in a preheated oven at 420°F for 12 minutes.
- Once baked, transfer the buns to a wire rack to cool.
Tips for Making Perfect Meat Buns
- Check your yeast. If it’s not active your dough will not rise. Check to see if it’s past expiry date or kept in hot and humid conditions. To test the yeast, dissolve 1/4 tsp in warm water with a pinch of sugar. If it’s foamy after 5 minutes it’s active and can be used.
- Use bread flour. The higher gluten content in bread flour makes the buns soft and fluffy.
- Dough consistency is key. The stickier the dough the softer and fluffier your buns will be because softer dough is easy to rise as opposed to a hard dough. So resist the temptation to add more flour if the dough is a bit sticky.
- Toss some chopped spring onions into the filling if you prefer to add something extra.
Best Way to Serve Meat Buns
Meat buns are tasty on their own, but you can add extra flavor with dips like spicy mayo or sweet chili sauce.
Meat Buns Storage Tips
Store meat buns in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. These can be warmed in the microwave before serving.
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Recipe
Spicy Meat And Cheese Buns
Ingredients
For the Dough:
- 1 cup milk
- 2 tsp instant yeast
- 2 tbsp granulated sugar
- ¼ cup melted butter
- 1 egg
- 3 cups bread flour or 450 grams
- 1½ tsp salt
For the Beef Filling:
- 1 pound ground beef
- 1½ tsp garlic and ginger paste
- 1 tsp chilli flakes
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp Sriracha sauce
- 2 tbsp brown sugar
Extras:
- 1 cup shredded cheese
- 1 egg beaten for egg wash
- black and white sesame seeds to sprinkle
Instructions
Prepare the Dough:
- Warm the milk slightly and add it to a mixing bowl with yeast, sugar, melted butter, and an egg. Whisk lightly to mix. Add in the flour and salt.
- Knead the dough in a stand mixer for 5 minutes or by hand for about 8 minutes until smooth and elastic.
- Transfer the dough to a greased bowl, cover with a damp cloth, and let it rise until doubled in size, approximately 1 hour.
Make the Filling:
- Prepare the filling while the dough is rising. Start by cooking the ground beef in a skillet over medium heat until it’s no longer pink.
- Add the ginger garlic paste and red chili flakes, stirring until the beef is lightly browned.
- Whisk together soy sauce, vinegar, sriracha, and brown sugar.
- Pour this mixture into the skillet and cook until the liquid has evaporated and the beef is moist. Set aside to cool.
Shape the Buns:
- Once risen, punch down the dough and divide it into 12 equal pieces, each weighing around 62-64 grams.
- Shape each piece into a ball, flatten into a 6-inch circle, thin the edges, and add 2 tablespoons of beef filling and shredded cheese into the center, then gather the edges and twist into a knot to seal
- Shape the dough into a ball. Place the dough balls on a parchment-lined baking tray and repeat with the remaining dough. Cover with cling film and let rise for another hour.
- Preheat the oven to 420F.
Bake the Buns:
- Brush the tops with egg wash, sprinkle with sesame seeds, and bake in a preheated oven at 420°F for 12 minutes.
- Once baked, transfer the buns to a wire rack to cool.
Notes
- Check your yeast. If it’s not active your dough will not rise. Check to see if it’s past expiry date or kept in hot and humid conditions. To test the yeast, dissolve 1/4 tsp in warm water with a pinch of sugar. If it’s foamy after 5 minutes it’s active and can be used.
- Use bread flour. The higher gluten content in bread flour makes the buns soft and fluffy.
- Dough consistency is key. The stickier the dough the softer and fluffier your buns will be because softer dough is easy to rise as opposed to a hard dough. So resist the temptation to add more flour if the dough is a bit sticky.
- Toss some chopped spring onions into the filling if you prefer to add something extra.
Nutrition
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