The Ultimate Brioche Burger Buns Recipe

The ultimate brioche burger buns recipe yields the most delicious buns, Bakery-style! Rich and buttery, lightly sweetened, with a soft and pillowy texture, these brioche buns will prove you that making homemade burgers is really worth the extra time. Follow my easy, step-by-step instructions to learn how to make them and ultimately host the best burger parties out there! I promise: both kids and adults approve.

It took me years to perfecting the ultimate brioche burger buns recipe and I finally nailed it. And believe me, when it comes to burgers, I can be very, very picky. A good burger is all about the choice and quality of ingredients. There is of course the choice of the filling for your burger (usually a pattie), whether it’s meat-based or vegetarian. But the buns is equally important and really tells if a burger is worth it or not.

The ultimate brioche burger buns recipe

My idea of the perfect burger bun is actually a brioche-based burger buns recipe over a bread-based one. I like them rich and buttery, pillowy-soft, with a nice outer-crust.

This is exactly what this recipe is about. With just a few simple ingredients and ideally a stand-mixer, you get some homemade brioche burger buns in no time. So let’s get started and have some fun together (I bet there will be many burger parties in your house too)!

How to make these brioche burger buns?

1. Start with proofing the yeast. Pour the dry yeast into a bowl, ideally with just a little bit of sugar, water and lukewarm (not hot!) milk. Then, let sit for 5 minutes.
2. When the yeast is ready to use, add to the bowl of a stand mixer together with the over ingredients minus the salt. You will start running on speed 1 for two minutes. At this stage, add the salt! Then increase to speed 4 and in the end to speed 6. The dough is ready when it slaps the sides of the bowl and is no longer sticky.
3. Shape into a ball, cover and then comes the first rise (about 2 hours or until the dough has doubled in size – depending on the temperature of your house, it can take more or less time).
4. Now the fun part: shape into buns! The recipe yields about 6 to 8 large brioche burger buns or 18 mini burgers!
5. Now comes the second rise of your buns before they’ve doubled in size and are ready to go to the oven!

Make it shine!

The final touches brought to a burger bun are very important, don’t skip them! After the second rise, generously brush the buns with beaten eggs on top and on the sides, then sprinkle with black sesame (or poppy seeds) an pumpkin seeds.

My little secret is to check the baking time by the color of the buns rather per the baking time itself. As soon as the brioche burger buns get a nice and glossy golden-brown color all over (don’t forget the sides), I remove them from the oven. Let them cool slightly onto a cooling rack for a few minutes so they are easier to handle and slice in half.

Troubleshooting (Tips for success):

1. Get your measurements right! For best results, I highly recommend you use the grams measurements that will give precise results. This is also why I didn’t convert into cups for this specific recipe.
2. Use a stand mixer. You could knead the dough by hand, but given the fact it involves butter, I find it way easier (and less messy!) with the use of a stand mixer. So if you can  afford one, go for it!
3. Don’t pass on the rising time! This is a very important step in the recipe and it comes in two parts (one rise of the entire dough, one other rise of the burger buns themselves). You don’t have to follow the time exactly, as long as you see the dough rising in time, then you’re good to go.
4. The “room temperature everything” rule. This means you should use room temperature ingredients (especially when it comes to butter) but also make sure the dough is rising in a “warm enough” environment rather than in a cool place.
5. Double check the yeast expiration date. This may sound silly, but more often than not, this explains why your dough is not rising.

How to reheat brioche burger buns?

It all depends on the texture you are expecting when serving your burgers:

1. For warm and slightly toasted burger buns, place them halved and face down in a 350°F (180°C) preheated oven for just a few minutes, until warm but not dry.
2. For a crispier texture, place them in the grill-position of the oven for about 30 seconds, watching them closely to prevent them from burning. Using a toaster on a very low position is also an option (make sure it doesn’t dry out the buns).
3. If you’re looking for a very soft texture, wrap them into foil and reheat in the oven at 350°F (180°C) for 5 minutes.

What’s inside my burger?

• Vegetarian Beet Quinoa Burger (my favorite!)
• Sweet Potato Veggie Burgers
• Nordic Salmon Burger
• Portobello Burger with Blue Cheese
• Vegetarian Jackfruit Pulled-Pork Burger

Best sides to serve along with your burger:

• Garlic Herb Potato Wedges
• Spicy Sweet Potato Hash Browns (Rösti)
• Sweet Potato Fries with Avocado Dip

The Ultimate Brioche Burger Buns Recipe

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• Author: Delphine Fortin
• Prep Time: 3h30
• Cook Time: 15 mins
• Total Time: 0 hours
• Yield: 6-8 buns 1x
• Category: Baking Basics
• Cuisine: American
• Diet: Vegetarian

The ultimate brioche burger buns recipe yields the most delicious buns, Bakery-style! Rich and buttery, lightly sweetened, with a soft and pillowy texture, these brioche buns will prove you that making homemade burgers is really worth the extra time.

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Ingredients

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• ¼ ounces (7g) active dry yeast
• 1 teaspoon sugar
• 1.7 ounces (50g) water
• 2.8 ounces (80g) milk, lukewarm
• 10.5 ounces (300g) all-purpose flour
• 1 large egg + 1 egg for brushing
• 1.5 ounces (45g) sugar
• 3.5 ounces (100g) butter at room temperature, diced
• 1 teaspoon (5g) salt
• 2 Tablespoons black sesame and pumpkin seeds (optional)

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Instructions

1. In a small bowl, dissolve the yeast with just a little bit of sugar, water and lukewarm milk. Let sit for about 5 to 10 minutes to activate the yeast (it should become slightly “bubbly”).
2. Place all the ingredients except for the salt into the bowl of a stand mixer. Mix on speed 1 for about two minutes. Add the salt. Mix on speed 4 for two minutes. Switch to speed 6 and mix until the dough becomes smooth and slaps the bowl.
3. Remove from the bowl and shape into a ball with your hands. Place into the bowl again and let rise until doubled in size, about 2 hours.
4. Shape the dough: divide the dough into 6 to 8 equal parts (depending on how big you want the buns to be)*. Use your hands to flatten each dough portion. Fold the tips into the center, and repeat again from all sides, until you get a little pouch. Flip it over, trap the dough with your hands, press a little bit and roll it onto the countertop. It must stick to the countertop a little bit. Place each little ball onto a baking tray lined with parchment paper. Cover with a cloth and let rise until the dough is strong and you feel the air inside, about one hour minimum.
5. Brush with beaten egg, sprinkle some black sesame seeds and pumpkin seeds on top, and bake at 375°F (190° C) for about 15 minutes or until golden-brown. Transfer to a cooling rack and set aside.

Notes

IMPORTANT NOTE: For best results, I highly recommend you use the grams measurements that will give precise results. This is why I didn’t convert into cups for this specific recipe (cups won’t be precise enough and risk to alter the final outcome of your burger buns).

* For mini burgers, my recommendation is to divide the dough into 18 equal parts.

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Did you make this recipe?

Lastly, if you make this The Ultimate Brioche Burger Buns Recipe, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!