Brioche Hamburger Bun Recipe – How to make Burger Buns

Have you ever wondered how to make burger buns? Probably, hence why you’re here! This brioche hambuger bun recipe will help to answer your questions.

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Introduction

The first time I had a brioche hamburger bun, I didn’t really get it. The sweetness didn’t seem to add anything of value and the bun seemed to crumble in an in extremely unsatisfying way.

Burger buns, whether brioche or not, should be light, fluffy and wonderful. They should be tiny clouds with a glossy crust and a generous sprinkling of sesame seeds.

They definitely shouldn’t crumble.

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But so frequently, that’s exactly what you’ll find. And it’s especially infuriating because they simply aren’t fit for purpose.

Stale, crumbly brioche burger buns really don’t achieve what they set out to achieve. The whole point of a brioche bun is that it is supposed to encase far more than a mere burger, but an ornate, extravagant burger with as many unique components as a Michelin Star tapas.

And a crumbly bun can’t do that. It just can’t. A stale, poorly made brioche hamburger bun leaves you covered in burger relish, caramelised onion all over your plate and table and the oh-so-important pieces of your burger smeared all over your carpet.

Needless to say, this isn’t going to be one of those buns.

Brioche Hamburger Bun Recipe - How to make Burger Buns

About the dish

There’s not a lot for me to say here really. This brioche hamburger bun recipe is all about creating a simple burger bun with texture, consistency and structure. As well as all the natural requisites for any piece of food like great flavour, freshness and depth.

You know, because creating food solely for texture, consistency and structure sounds really, really boring. And ever-so-slightly astronaut.

It’s about creating a bun with beautiful flavour and just robust enough to handle whatever twisted spin on the burger theme you might wish to throw at it.

A double bacon burger? Fine.

A chicken burger? Fine.

A sticky brisket burger with spicy sauce, caramelised onion and home made slaw? That’s what it’s all about. That’s what this guy is all a-God-damned-bout.

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So how does one create a brioche hamburger bun that ticks all those boxes? I’ll run you through a more in depth How to make burger buns below. But for now, I’ll simply explain the purpose of some of the ingredients.

If we take it as kind of gospel that a brioche hamburger bun is going to contain roughly the same core ingredients as any other kind of burger bun and that their purpose is to create a simple dough that will rise when met with heat, the components we need to look at are the additional ones that make the brioche bun unique.

Namely, the butter, which gives the bun its characteristic softness, and the eggs, which help it rise.

The right amount of butter brings a softness and almost flaky quality to the bun that almost represents a perfect fusion of bread and pastry. The wrong amount and we end up in the very dangerous territory I described above. And I think we all know how I feel about that.

A quick guide – Brioche Hamburger Bun | How to make Burger Buns

We’ll start by making a simple dough, adding the yeast, strong flour, sugar and salt to a bowl and stirring them together with milk and butter.

We’ll mix it all together and add the eggs, one at a time, mixing in between. (One at a time is a bit of an exaggeration when there are only two of something.)

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Then we’ll let it prove in a warm place in an oiled bowl, covered with a wet cloth, collapse the dough and cut it into eight equal pieces.

We’ll roll them into little bun shapes and allow them to rise again, until suitably bun-sized, then brush them with eggs, scatter some sesame seeds over the top and bake them until golden brown.

Simple. Surprisingly so!

A few final things to remember

  • You can substitute sesame seeds with poppy seeds if you’d prefer. Or with nothing at all. I don’t think it’s much of a stretch to say it’s not the most important thing about these buns!
  • Glazing the top gives these brioche burger buns their characteristic sheen. But you could also give them a good brush with milk. If you don’t want the sheen, obviously you can go without, but if you still want the sesame seed look, give them a little brush with water first. (Thank you McDonald’s!)
  • It might seem like I’ve skipped the step in which you activate the yeast. All that really does is tell you whether or not your yeast is dead. Believe me when I say that if they’re alive and well, they’ll get to work whether you give them a bath first or not.

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Brioche Hamburger Bun Recipe - How to make Burger Buns

How to make Burger Buns – Brioche Hamburger Bun Recipe

Have you ever wondered how to make burger buns? Probably, hence why you're here! This brioche hambuger bun recipe will help to answer your questions.
Prep Time 2 hrs 20 mins
Cook Time 15 mins
Course Dinner, main, Main Course
Cuisine American, English, French
Servings 8 Buns

Ingredients
  

  • 450 g Plain Flour
  • 1 Cup Milk
  • 2 Eggs
  • 125 g Unsalted Butter
  • 7 g Dry Yeast
  • 2 Tbsp Caster Sugar
  • 1 1/2 Tsp Salt
  • Additional Milk for Egg Wash

Instructions
 

  • Heat the milk in a pan on a low heat and add the butter, then stir until it melts, removing from the heat quickly afterwards.
  • Meanwhile, sift the flour into a bowl and mix it with the salt, sugar and yeast, then gradually integrate the liquid.
  • Mix everything together, then add the eggs and combine thoroughly.
  • Knead for10 minutes, or until the dough is smooth and springy.
  • Clean out the bowl and very lightly brush oil around it. Place the dough back inside – in a warm place – to rise until it has doubled in size. This can take an hour or even longer, so I would always advise going by appearance rather than by time.
  • Pat it down and knead it a little more. It will feel tighter and springier at this stage.
  • Divide into 8 – 10 pieces and shape into burger buns.
  • Place them on baking paper in the trays they will go into the oven in, then pre-heat that oven to 200c whilst they prove. Cover them while you wait.
  • Crack an egg into a bowl and give it a stir, then brush the top, scatter sesame seeds over it and cook them for about 14 minutes, then allow to cool.
Keyword brioche, brioche buns, Brioche Hambuger Bun, burger buns, hamburger buns, How to make Burger Buns

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