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
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.
How to make homemade burger buns
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.
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).
Great Pairings for brioche style burger buns
These burger buns need a good beer or cider
I always feel upbeat when I have a good burger or bacon sandwich, so check out the upbeat playlist.
Great recipes to have with these burger buns
- Healthy crispy chicken sandwich
- Herby garlic fries
- Quick and Easy black bean burgers – Neil’s Healthy Meals
- Garbage plate burgers – Spiced Blog
Perfect Burger Buns – Butter Buns
- 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
- 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 1hr, up to 1.25hrs. Near the end of this time heat your oven to 200C.
- 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.