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soft burger buns

Updated: Mon, 6 June, 2022

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Soft, fluffy and classic burger buns sprinkled with sesame, made with dough enriched with butter and eggs, but not as much as to make it a brioche.

soft burger buns cuisinefiend.com

Burger in a brioche?

Please - do not serve burgers in a brioche bun. It’s wrong in so many ways.

First off, tiny kobe burgers in tiny brioche sliders served for a hundred bucks or so in the NY db bistro moderne were a luxury novelty thirteen years ago. They created a gourmet version of what you regularly noshed for a couple of dollars in a local diner, and the idea was certainly original.

The wagyu beef they used (btw all kobe is wagyu: breed; only chosen wagyu is kobe: regional variety, the crème de la crème) tastes rich, a brioche tastes sweet; together they tasted weird-wonderful, especially if you were paying top whack. That’s all good and up there with the bacon ice cream.

classic burger buns cuisinefiend.com

Shop bought brioche buns are rubbish

Since then the world has wanted brioche buns for burgers. The most common search question in relation to burgers is ‘where can I buy brioche burger buns?’

But I believe you don’t, nor should you want to. All you can get in answer to that question is a fake bun that the supermarkets call 'brioche', or even ‘light brioche’ which is an oxymoron.

It's fluffy, puffy and yellow, sprinkled with sesame so you knew what it was meant for. It’s a con and you don’t want to go near it.

A proper brioche on the other hand is way too sweet, way too buttery and way too BRIOCHEY to be sliced and packed with a beef patty and an onion slice. Novelty is great but it won’t feed you very well every day.

burger buns from enriched dough cuisinefiend.com

What to pack the burgers in?

Plain, comforting soft baps will do well as burger housing but if you want to be a bit fancy, this is a good option.

These are burger buns made with enriched dough but not too sweet or eggy. You can give them the sesame treatment safely, and swap the milk for water for lighter texture. It’s my go-to burger bun.

Unless I can be bothered to make the Japanese milk rolls… But that’s a different story.

How to make classic soft burger buns

The dough is made all at once, without preferment and rises in the bowl until doubled.

proving dough cuisinefiend.com

Shaped buns also prove, wrapped in plastic or a clean tea towel, until ready to go into the oven.

shaping and proving buns cuisinefiend.com

Egg wash and the sesame sprinkle makes them pretty, but the glaze also keeps them soft and fresh for longer.

baking burger buns cuisinefiend.com

All you need is a patty now.

Various types of burger recipes

Classic beef patty, with a secret ingredient.

Grilled chicken burgers, best for the barbecue.

Chunky salmon burgers, with some of the fish minced and the rest diced coarsely.

Delicious prawn burgers, with crunchy homemade coleslaw.

Halloumi burgers, packed into the bun with grilled vegetables.

beef burger in a homemade bun cuisinefiend.com



soft burger buns

Servings: 12 bunsTime: 3 hours

INGREDIENTS

  • 450g white bread flour
  • 1½ tsp fast action yeast or 15g fresh yeast
  • 2 tsp salt
  • 1 tsp caster sugar
  • 100g butter, softened
  • 2 eggs
  • 200ml warm milk or water
  • beaten egg, to glaze
  • black and white sesame seeds, to sprinkle


METHOD

1. Place the flour, yeast, salt, sugar, butter and eggs in the bowl of a standing mixer with a dough hook attachment (or in a large bowl if using the hand held mixer, or in the bread machine pan). Add the milk and mix for about 10 minutes until the dough forms a ball that bounces off the sides of the bowl and doesn’t stick. Leave it to prove for an hour in a warm place until doubled in size.

2. Turn the dough onto a lightly floured surface and divide into 12 pieces; each about 75g in weight. Shape them into tight round buns and place on a large baking sheet.

3. Place the trays in plastic bags inflated a bit so it doesn’t touch the dough (just blow into it and tie the end!) and leave for about an hour.

4. Preheat the oven to 220C/425F/gas 7. When the buns have almost doubled in size or at least puffed up considerably, brush them with the beaten egg and sprinkle with sesame seeds. Put the tray in the oven and bake for about 15 minutes until golden brown.

5. Cool on a wire rack. They freeze very well so make a batch and keep in the freezer for your future burger occasions.

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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