Very tasty, although a tad dry. I used extra lean ground beef so the burgers weren't as juicy as they could have been. The flavor was really good though. As for the buns, I used the same recipe that I used for dinner rollsdinner rolls, making 1/2 a recipe and forming it into 6 rolls. I made sure not to bake them too long, but I wish I had formed them so they were flatter. I could probably make 8 rolls out of this recipe if they weren't so tall. I used white whole-wheat flour for the first time and I think it's pretty cool.

BBQ Burgers

1 1/4 lbs ground beef
salt and pepper
1 small onion, finely chopped
1/4 cup BBQ sauce

Break up the meat into a large bowl. Sprinkle generously with salt and pepper. Add onion and BBQ sauce and mix well. Form into 6 4-oz patties, about 1/2 inch thick. Grill to desired doneness.

Burger Buns

3/4 cup warm (about 120°F) low-fat milk
2 tbsp sugar
2 tbsp unsalted butter, melted
2 tbsp canola oil
1 large egg
1 1/2 tsp active dry yeast or 1 tsp instant yeast
1 1/2 cups white whole-wheat flour
1 cup cake flour, divided, plus more for dusting
1/2 teaspoons salt
wheat germ

Whisk milk, sugar, butter, oil and egg in mixer bowl. Whisk yeast, white whole-wheat flour, 3/4 of the cake flour and salt in a medium bowl.

Gradually stir the dry ingredients into the wet ingredients using the paddle attachment. Switch to the dough hook and add the rest of the cake flour, gradually. Coat a large bowl with cooking spray. Transfer the dough to the bowl, coat the top with cooking spray and cover with plastic wrap. Let rise at room temperature (about 70°F) until doubled in volume, 1 1/4-2 hours.

Line a baking sheet with parchment then spray with cooking spray. Divide dough into 6 equal portions. Shape each portion into a ball and place on baking sheet. Brush tops of rolls with milk and sprinkle with wheat germ. Let the rolls rise at room temperature until almost doubled in size, about 1 1/4 hours.

Preheat oven to 400°F. Bake the rolls until light brown on top, about 10 minutes.