Brioche Burger Buns

These homemade brioche burger buns are incredibly soft, fluffy and easy to make! – Nothing competes! Just fill them with your favourite patty, caramelised onions, crunchy lettuce, a slice of tomato and some pickled gherkins.

With the weather warming up, this weekend we decided to have a BBQ here in Hungary. One of the family favourites is a nice juicy burger and I like to make these buns, which you absolutely have to give a try.

They are really quite easy to make especially if you have a stand mixer. You can also knead the dough by hand but you might be tempted to add more flour as it is very soft and sticky, DON’T DO IT ! Stick to the recipe, more flour will produce a tough bun.

Additionally, the flavour possibilities are endless and so easy. Check out my variations section for making onion and herb or cheese buns!

Next time you want to grill some burgers, elevate your burger game with this homemade bun recipe. Plus they freeze beautifully, so be ready to enjoy a summer BBQ, make a couple of batches and load up the freezer.

If you like the sound of these fabulous burger buns, you might also like my pita bread or my naan bread recipes.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and other readers knowing what you think! And don’t forget to take a picture and tag me @thegourmetlarder or hashtag it #thegourmetlarder on Instagram or Facebook. I love seeing what you’ve been baking! 🙂

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RECIPE HIGHLIGHTS

• EASE: simple. They just require a little patience, while waiting for the dough to rest.
• GREAT FOR: weekend baking and perfect for freezing so they are always at hand.
• TASTE: deliciously rich and buttery.
• TEXTURE: light, soft and fluffy.
• SERVING: These brioche burger buns are the perfect accompaniment to the summer BBQ for all your favourite burgers.

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INGREDIENTS

For these brioche burger buns all you need are these ingredients:

• Milk – this is one of those key ingredients when making an enriched dough.

• Fresh or dried yeast – ferments the sugars in the flour and releases carbon dioxide, but because the dough is elastic and stretchable the carbon dioxide cannot escape, causing the dough to rise.

Using fresh or dried yeast, click here for further guidance!

• Strong white bread or all-purpose flour – is made from hard, high-protein varieties of wheat, which have a higher gluten content than other flours. Gluten is the substance that makes the dough more elastic and stretchable, giving the final baked product its fluffiness and lightness.

• Sea salt – elevates the other ingredients and brings out the best characteristics of these buns.  

• Caster or granulated white sugar – is more to help feed the yeast than to add sweetness.

• Butter – again is a key ingredient to an enriched dough, giving it that rich butter flavour and shine to the finished bun.

• Egg – another key ingredient to an enriched dough, helping to build structure and flavour.

• Sesame seeds – add a little flavour and decoration to the final burger bun.

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SUBSTITUTIONS

While I am making recommendations for alternative ingredients, I haven’t necessarily tried them. If you try making any adaptions, I would love to know how you get on and share it with the other readers.

SUGAR-FREE AND LOW-CALORIE OPTIONS

• Sugar-free or calorie reduced options: try alternatives such as coconut sugar, honey, natural erythritol, xylitol, stevia or fructooligosaccharide powder instead. There are also sweetener mixes available, that are 70% calorie reduced and low in carb.

• Brown sugar suggestions: Pure Via Baker’s soft brown sugar or Sukrin Gold’s natural brown sugar alternative.

VEGAN OPTIONS

• Butter: I recommend Naturli vegan block or Flora plant-based block butter alternative.

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WHAT VARIATIONS CAN I MAKE?

• Whole-wheat buns – simply substitute three quarters of the flour with whole wheat flour.

• Flavoured buns:
  • Cheese – add 100g / 1/2 cup of grated cheddar cheese with the flour prior to mixing. After the final rise, brush each bun with the egg wash and top with more grated cheese, around 1 tbsp per bun. Bake as per the method in the recipe.
  • Onion – add 1 teaspoon of onion powder to the flour prior to mixing the dough. You can also add 1 teaspoon of herbes de Provence or rosemary if you like.

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NUTRITION

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STORAGE AND FREEZING

These buns are best eaten on the day or will keep reasonably fresh in an airtight container for a day or two. If they start getting tired you could slice them in half and toast them – which I like to do for my burgers even when fresh.

Freezing: These buns freeze beautifully for up to 2 months! Simply remove the buns from the freezer and they will be ready to use in about 30 minutes.

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TOOLS YOU’LL NEED

Here is a list of some kitchen equipment that I use and recommend for this recipe.

• Earthenware Mixing Bowl Mason Cash, Cream 29 cm Chip Resistant.

I like the sturdiness of this bowl and its 4 litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer and dishwasher safe.

• Mixing Bowls Set of 5, Stainless Steel Nesting Bowls with Airtight Lids, 3 Grater Attachments, Size 5, 3, 2, 1.5, 0.63 QT

These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, great for using as dry storage bowls with lids. The plastic lid of the largest bowl has a removable centre, where one of 3 graters can be used for grating cheese or vegetables.

• 3 Plastic Mixing Bowls, Non-Slip Base, Soft Grip Handle, Microwave and Dishwasher Safe, Compact, Stackable, Ideal for baking and cooking, off-white, 1.5 Litre, 2 Litre, 2.5 Litre.

I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.

• Pyrex Measuring Jug 500ml | Capacity 568ml / 20 ounce 
• Pyrex Glass Measuring Jug, 1L

I think I have said it before that I am not a big fan of plastic, so I like this type of glass measuring jug for calculating my liquids.

• Silicone Baking Mat, Standard, 2 Count, 42 x 29.5 cm

I love using these baking mats. They stop everything sticking to the baking tray and are really easy to clean.

• Wire Cooling Rack, 40 x 25cm, Black

I find this cooling rack really useful and I actually have a couple for when I cool down cakes and biscuits.

Please check out my Shop for a curated collection of some of my favourite baking equipment. The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.

TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.

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RECIPE TIPS

Avoid adding additional flour: to get the best results, you want to avoid as best you can add additional flour when kneading. This type of bread dough is very soft and sticky and adding more flour will cause the buns to be heavy and tough. Kneading helps to work the gluten, which is crucial to the texture and crumb of these buns. Set a timer and watch some Netflix while kneading to help the time go by faster.

Proving the dough: these buns have two proofs which are essential, so be patient. In summer it will probably rise more quickly. These separate proves help ensure light, beautiful, rounded buns.

Identical sized buns: this is not super important but if you want to have equal sized rolls like me, weigh the whole dough and then divide the total weight by 6. Mine are usually around 85-90g each.

Even egg wash: be sure to brush the whole bun around and right to the bottom. Not only will this ensure your seeds stick but any bare spots left from your brushing will leave pale areas on the finished buns. You may be able to see this in some of my pictures. Nobody is perfect 🙂

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