The perfect burger bun recipe: butter buns

Make your burger or bacon sandwich standout with a rich and soft burger bun recipe that will compliment your finest burger. An easier version of a brioche style burger bun.

This post was originally written many years ago, but has been updated with new pictures and an updated recipe.

When I originally came up with this recipe, it was in an attempt to find a good homemade burger bun recipe. I was frustrated by the fact that so many store-bought buns either turned to mush or frankly didn’t add anything to the burger.

Burgers are my oldest sons favourite food, he loves them. He is, however, quite particular about his burger. Not so much in the toppings (like me, he love to experiment with burger toppings. No, he insists that he will only eat beef burgers. We’ve been trying recently to eat fewer beef burgers, including some vegetarian or vegan burgers. Even the most beef-like burger he sees through it every time, to the point he is quite suspicious about anything we put before him! At least he will eat chicken burgers!

Now, I might have lived in the UK for awhile, but I have to say that North Americans make better burgers. European restaurants tend to under season, overpack, or overcook burgers. There are changes, as ‘gourmet’ burger chains grow. They produce good burgers, but they’ve turned the classic handheld food into a sit-down meal.

That’s not to say North American’s produce faultless burgers. My recent visit back to Nova Scotia reminded me that for every good burger, there are abominations. The Burger King Quad Stacker or the Wendy’s Baconator are prime examples of the later.

What makes a good classic burger?

• Fresh Beef – lightly seasoned
• Fresh Veggies
• A good sauce (Mayo, mustard, Peanut Butter, Onion chutney, Ketchup, my Aztec Sauce etc)
• Bacon, because why not.
• A good bun

Lets focus on the last one in the list, the bun. Burger buns in the shops, on either side of the Atlantic, tend to be the same. They overly airy (bakers are masters of making water stand up!), and cannot stand up to the burger. Or they are ciabattas (or similar) with a crust that is too chewy making the burger difficult to eat. In my case, these buns always result in my burger spitting out the back of the burger on to my plate. In either case, the joy of the burger is somewhat diminished!

Enter what I call Butter Buns. Now they can also be used for sandwich fillers, little side rolls, or bacon sandwiches (which my household can verify). They were, however, designed firstly for burgers!

These buns have a rich and semi-soft centre, with good browning on the outside. It matches the burger, and the butter adds a brioche-like richness, which adds to the beef flavour without overpowering it. I use a mix of white and wholewheat/wholemeal flour as I like the flavour, but for an even softer bun you could just use white flour.

Ingredients

• Bread flour
• Wholemeal flour
• Sea salt
• Sugar
• Instant yeast
• Butter
• Water
• 1 Egg

Instructions

1. Use a stand mixer – combine flour, sugar, salt, yeast and water. Mix until just combined, let rest and hydrate about 15min (less if using fresh yeast). Turn on mixer again and slowly add the butter. Mix on low until the butter is combined, then on high for 3min. Leave for another 20min but cover the bowl with cling film.
2. Divide into rolls and place onto a parchment-lined pan, evenly spaced. Let rise at least 1 hour, up to 1 1/4 hours. Near the end of this time heat your oven to 390f.
3. Break the egg and whisk. Brush your buns liberally, taking time to coat the sides as well. Please this directly into the oven, bake for 10-12min until golden brown. When you take them out the base should be lightly brown too. Let cool, then enjoy.

These burger buns need good quality flour, and also good quality butter. The good flour helps them stand up to the burger and toppings, while the butter adds a rich flavour.

Equipment

• A stand mixer
• A good quality sheet pan and a slip mat or parchment paper.

Tips and Varriations

How long will homemade burger buns last

Ok, so in theory a few days. In reality, you will want to eat these the same day. This is when they will be most tender and fluffy! 

What else can you use these burger buns for?

While my family will eat burgers all year round, these buns are also brilliant for sandwiches. However, the are brilliant for bacon sandwiches. They work really well with the slightly more greasy food.

Are these burger buns suitable for vegans

Due to the inclusion of butter, which helps add the richness and texture, no they are not suitable for vegans. You could, however, replace the butter with a splash more water and 3tbsp of olive oil (as it will add some flavour).

What flavours could I add to burger buns?

I love a good bun, but once you have mastered this burger bun recipe it is also fun to experiment. Think carefully about what will go into the bun as a filling. For example, adding a 1/2 tbsp of hot smoke paprika will give you a spicy bun that will go well with beef or chicken. However, putting ingredients like rosemary, lemon zest and some garlic will probably be better suited for chicken or possible some deli meats like roast chicken or turkey.

For a great taste, add 1 tsp of dried rosemary, the zest of 1/2 a lemon and 1 tsp of garlic powder. Then fill the cooked bun inside with cooked chicken and fresh mozzarella, and drizzle with a bit of extra virgin olive oil. Bake it, or put it in a panini press for an awesome sandwich.

You might like these other recipes

• Healthy crispy chicken sandwich
• Herby garlic fries
• Quick and Easy black bean burgers – Neil’s Healthy Meals
• Garbage plate burgers – Spiced Blog

Pairings

Drinks

These burger buns need a good beer or cider

Music

I always feel upbeat when I have a good burger or bacon sandwich, so check out the upbeat playlist.

Perfect Burger Bun recipe – Butter Buns

Matt

Perfect Burger Buns – butter buns, perfect for burgers or the classic bacon sandwich. The richness of these allows it to compliment whatever they hold.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 12 minutes mins

Ingredients

  

• 3 Cups Bread flour
• 1 1/2 Cup Wholemeal/whole wheat flour
• 1 tsp sea salt
• 1/4 Cup sugar
• 2 tsp instant yeast
• 1 1/2 Cups water
• 1/2 Cup lightly salted butter
• 1 egg to wash

Instructions

 

• Use a stand mixer – combine flour, sugar, salt, yeast and water. Mix until just combined, let rest and hydrate about 15min (less if using fresh yeast). Turn on mixer again and slowly add the butter. Mix on low until the butter is combined, then on high for 3min. Leave for another 20min (half the time if using fresh yeast) but cover the bowl with cling film.
• Divide into rolls and place onto a parchment lined pan, evenly spaced. Let rise at least 1 hour, up to 1 1/4 hours. Near the end of this time heat your oven to 390F.
• Break the egg and whisk. Brush your buns liberally, taking time to coat the sides as well. Please this directly into the oven, bake for 10-12min until golden brown. When you take them out the base should be lightly brown too. Let cool, then enjoy.