Best Brioche Buns For Burgers Recipe

Key Takeaways

Before starting to make this recipe, you need to know that these brioche buns for burgers are:

• Full of Flavor: they are made only with high-quality ingredients, like butter and eggs, resulting in a rich, slightly sweet taste.
• Perfect for Making Homemade Burgers: once you bake these golden buttery buns, those store-bought versions will become distant history;
• Require Time and Effort: this is not the easiest and fastest recipe for burger buns, for sure. It involves several steps and overnight fermentation in the fridge for the best results.
• Have Improved Flavor and Texture: the long, cold fermentation process will enhance the texture and taste of brioche burger buns. Also, the dough will be easier to handle.

There is something so healing in making yeast dough. Something that soothes our soul and mind. Provides comfort, happiness, and joy. This is exactly what these brioche burger buns, without exaggeration, gave to me.

And since I first baked these fluffy buns, I completely fell in love with them!

Although I now make brioche in many different, sweet, or savory forms, these brioche burger buns are most often on our menu. These are great to bake when you want to make delicious, high-quality burgers at home.

Now, let’s see what you need to know before you start making your first brioche!

Brioche Buns For Burgers Ingredients

Brioche is a French yeast bread enriched with eggs, butter, and sugar and in this post, I will show you how to make them in the form of burger buns.

Here’s the ingredient list:

• Milk – try using fresh, whole milk for the richest brioche buns for burgers.
• Yeast – I’m using active dry yeast because I find it convenient and I always have it on hand. We’ll make poolish with it. Poolish is essential because it contributes to the structure of baked goods, and provides consistent hydration and better flavor at the end.
• Flour – we need good quality all-purpose flour for this recipe. Make sure that the flour that you’ll use has at least 10% protein.
• Eggs – use fresh and free-range eggs, if possible. They need to be at room temperature before making the dough.
• Sugar – it will add a lovely touch of sweetness and softness to the buns.
• Butter – it has to be at room temperature, but not melted! I don’t recommend replacing it with any other fat in this recipe because the result will not be the same.
• Salt – for flavoring the dough and helping develop gluten. Use regular sea salt or kosher salt.
• Seeds – now, this is the part where you can get creative! I like to use a mix of black and white sesame seeds or poppy seeds. They give great flavor and crunch.

2 Crucial Tips for Making Perfect Brioche Burger Buns at Home

• Kneading Brioche – now this is where things can get tricky. The dough must be kneaded really well because we need a strong gluten network that will give this dough elasticity. Similar to our Croatian pinca. I recommend kneading brioche in a stand mixer if you have one. This is one of the few yeast doughs that I don’t knead with my hands because it takes about 15-20 min and the dough is quite sticky for handling.
• If you don’t own a stand mixer, use your regular hand mixer with dough hooks (you know, those swirly little things). When you come to adding the butter, check how it’s done in this YouTube video.
• Time – it’s a precious, magical ingredient in making any yeast-based dough, so brioche is no exception. There are recipes for brioche in which the dough doesn’t need to stay in the fridge overnights. And that’s OK. If you find it easier or you can’t wait, you can skip this step. Personally, I prefer to split this recipe into 2 days.

Why Ferment Brioche Dough in The Fridge Overnight

It’s important because:

• Long fermentation improves the taste and structure of brioche burger buns and ensures they will stay fresh longer;
• Brioche dough, because it’s so rich in fats, is much easier to shape when it stays in the fridge overnight.

How to Make Brioche Dough For Burger Buns

Check out the recipe card at the end of this post. It has the exact amounts of ingredients and detailed recipe instructions!

1. STEP: Make a poolish

2. STEP: Knead the dough

3. STEP: Add butter and shape into a ball

4. STEP: First proof and cold fermentation overnight

5. STEP: Shape brioche burger buns and second proof

6. STEP: Bake the buns

Brioche Bun Filing And Serving Ideas

These brioche buns don’t have to be reserved only for serving with burgers. You can serve them with some pulled pork, halloumi cheese, or maybe with some delicious fried eggs!

Here are some recipes from my blog that you can use for pairing with your brioche buns:

• CHUNKY GUACAMOLE
• VEGAN MUSHROOM AND RED BEAN PATTIES
• QUICK PICKLED RED ONIONS
• WILD GARLIC AND DILL PESTO
• GREEK TZATZIKI SAUCE
• HOMEMADE KETCHUP MADE FROM FRESH TOMATOES

Best Brioche Burger Buns Recipe

Mateja Zvirotic Andrijanic

What is the secret of a good burger? Juicy, properly seasoned meat? Secret sauce? Delicious salad? For me, there is no excellent burger without a beautiful, shiny burger bun! And most importantly, they don’t fall apart while you eat them!

5 from 2 votes

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Prep Time 4 hours hrs 10 minutes mins

Cook Time 25 minutes mins

Resting time overnight 8 hours hrs

Total Time 12 hours hrs 35 minutes mins

Course Bread

Servings 8 brioche buns

Calories 363 kcal

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Ingredients

 

US CustomaryMetric

 

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POOLISH:

• 70 ml milk room temperature
• 7 g active dry yeast
• 60 g all-purpose flour

DOUGH:

• 340 g all-purpose flour
• 4 eggs M size
• 40 g white sugar
• 7 g sea salt
• 100 g butter room temperature, but not melted

EGGWASH AND TOPPINGS:

• 1 tablespoon milk
• 1 egg S size
• good pinch of sea salt
• seeds (sesame seeds, poppy seeds..)

Video

Instructions

 

POOLISH

• Add milk, flour, and yeast to the measuring cup and stir well together so that there are no dry lumps of flour. Leave for about half an hour to activate like shown in the picture This is our poolish.
  

KNEADING THE DOUGH

• Now it's time to make dough. Add poolish together with flour, sugar, eggs, and salt to your standing mixer bowl. Start the kneading process with the dough attachment and observe how the dough looks to you. It should form after a minute. If it seems too dry, add another tablespoon of milk. Mix for 5 minutes on medium speed and then pause.
  
• Scrape the dough that has stuck to the sides of the bowl with a rubber spatula and add a little flour. Start the mixing process again and repeat this step one more time if necessary, but no more than that. The dough should be smooth and elastic after about 15 minutes of kneading in a standing mixer (in total).
  

ADDING BUTTER AND SHAPING

• Now we need to add our butter. First, add only half of the butter diced to cubes and start incorporating it into the dough at a slow speed. At this moment everything probably looks like a total disaster but worry not! Yep, just be patient. After a few minutes add the other half of the butter and keep mixing until the butter is fully incorporated and the dough looks shiny.
  
• Transfer the dough to a floured surface and shape it into a ball. Then place it in a lightly oiled bowl and cover it with a wet kitchen towel. Let it rise until it doubles in volume. This can take 1-1.5 hours, depending on the room temperature.
  
• It's doubled in size, yes! Now press out the dough gently with the palm of your hand so the gasses could come out. Cover it with plastic foil or a plastic bag (that you can reuse again) and put it in the fridge overnight, for 7-8 hours.
  
• After 8 hours, it's time to shape our brioche burger buns. Lightly flour the working surface, and line the baking tray with parchment paper. Shape the brioche into a somewhat longer loaf and divide it into 8 equal parts, about 100 g each. Place them on a baking sheet, lightly brush with egg wash and cover with another, deeper baking tray. Let rise in a warm place until doubled in size.
  

BAKING

• 15-20 min before the beginning of baking, preheat your oven to 180°C (356° F). Once again, brush them gently with egg wash and sprinkle with some seeds, if desired. Bake for about 25 minutes.
  
• They're done when they look shiny and golden brown on the outside. Let them cool and then transfer the buns into a plastic zip bag to keep them from drying out.
  

Notes

• In this recipe, I was mostly guided by instructions from the book “The Art of French Pastry” by Jacquy Pfeiffer and Martha Rosa Shulman. Their instructions are really extensive, but I have shortened and adjusted some procedures a bit.
• Also, I significantly reduced the amount of butter in these burger bun recipes only because burgers are, by themselves, the type of food that has a lot of calories. That’s why I wanted to make my brioche buns somewhat “lighter”.

Tried this recipe?Let us know how it was!

Nutrition

Serving: 1brioche bunCalories: 363kcalCarbohydrates: 13gProtein: 21gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 593mgSodium: 640mgPotassium: 245mgFiber: 0.4gSugar: 6gVitamin A: 1150IUVitamin C: 0.003mgCalcium: 103mgIron: 3mg

Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.

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