How to make your own burger buns

Have you ever found yourself getting passionately caught up in a topic you didn’t even know you cared about? Like when someone casually asks about the benefits of slow cookers, or what’s the best way to grow cabbages, and next thing you know, you’ve been talking animatedly for 20 minutes.

Click here to get more.

Burger buns are one such unexpected passion of mine. I never thought I had any strong opinions on them until I started thinking about it. It turns out, I have quite solid views on what makes the perfect burger bun.

So, what makes a great burger bun?

For one, burger buns need to be richer than your regular bread buns. They're not just holding a slice of cheese or ham; they're managing a plethora of ingredients that can be fatty, acidic, and salty. They should be soft enough to bite through easily but sturdy enough to hold everything together without falling apart.

Burger buns have to carry a heavy load: they mustn’t disintegrate into sogginess as soon as they see a tomato or a squirt of mayo.

While brioche buns, with plenty of butter, eggs, and sugar, were all the rage in early 2000s pub burgers, I find them too delicate and sweet. They tend to fall apart and spill the carefully stacked fillings everywhere. I prefer a middle ground—buns that are rich but not too rich, tender without being too tender.

To achieve this balance, I use an enriched dough with eggs and a fair amount of milk, but only a little butter and sugar. This results in a bun with a soft and slightly sweet crumb but still maintains its structural integrity. It’s not quite brioche, but perfect for sandwiches and burgers alike.

These buns are egg-washed for a glossy finish and sprinkled with sesame seeds. My husband, who is in a WhatsApp group devoted to burgers, claims these are the best burger buns he's ever had. So, why not make your own burger buns this holiday for your barbecue?

Recipe for Homemade Burger Buns

This recipe makes 8 large burger buns or 12 smaller ones. If burgers aren't your preference, this dough can also be used for hot dog buns or even lobster rolls by shaping the dough differently. The buns freeze well, so you can make them ahead of time and thaw when needed.

Makes 8-12 buns

Takes 4 hours, including proving

Bakes 12 minutes

What you need

500g strong white bread flour

7.5g instant yeast

200ml milk

1 egg

15g sugar

5g salt

50g butter

To top

1 egg, forked with a small splash of water

2 tbsp sesame seeds

Cooking instructions

1. Mix together the flour, yeast, sugar, salt, milk, and egg. Knead by hand or using a stand mixer until the dough comes together. Add the butter in small pieces and continue kneading until the dough is stretchy and smooth. Let the dough prove in a warm, dry place until it has doubled in size, about 2 hours.
2. Divide the dough into 8 pieces for large buns or 12 pieces for smaller ones. Shape each piece into a ball by folding the dough in on itself and placing the seam down. Place the balls on lined baking trays, cover lightly with clingfilm, and let prove for another 2 hours or until doubled in size.
3. Preheat your oven to 200°C. Brush the tops of the buns lightly with egg wash and sprinkle with sesame seeds. Bake for 10-15 minutes until the buns are golden brown. Allow to cool before slicing and serving.

Why Make Your Own Buns?

Homemade buns are easier to make than you might think. With a stand mixer, most of the work is done for you. The dough rises while you do other things, and the result is a delicious bun with a better texture than store-bought versions. Plus, they freeze well, so you can always have some ready for your next burger night.

QinLi offers the Burger Buns Forming Line, perfect for scaling up production. Their quality products are available globally, helping businesses thrive.