Buns, buns, and more buns are on the menu. Nowadays, there are a plethora of alternatives! It doesn’t seem like it was that long ago that you were limited to two or three options. It’s no longer necessary to choose between a simple bun (maybe sprinkled with sesame seeds) or sliced bread. As a convenience, we’ve compiled a list of all of the burger buns currently available, along with a description of what each one has to offer for your burger. Potential spoiler alert: if you want to find out which burger bun is the best, go all the way down to the bottom of this page!
types of buns
advantages: ease of use Cons: It does not provide any additional functionalityThis is the most basic bread for a burger. Everyone has had this bun at some point in their lives, in some form or another. Although this bun is simple and unadorned, it accomplishes its purpose. That’s all there is to it. When asked to sustain a burger patty, various condiments, and numerous toppings at the same time, it will most certainly fall short of expectations due to its insufficient substance and durability.
It contains sesame seeds, which is a plus. Cons: The sesame seeds don’t really contribute that much to the dish. When it comes to burgers, the sesame bun is basically just a normal bread with some window dressing on top. Do sesame seeds truly make a difference in the taste of a bun? Yes, they do provide a little of crunch and perhaps a dash of taste, but given that sesame isn’t a particularly strong flavor in the first place, and given that the seeds come off quite quickly, they’re really there to make the bun seem prettier overall.
Advantages: It has a more nuanced flavor. Cons: It might be a bit too starchy at times. Potato buns are prepared from potato bread, as you may have guessed. It is required to replace potato flour for some of the wheat flour when making a potato bun for a burger. The finished product is more or less comparable to ordinary white bread, although it has a yellower hue and a denser texture than standard white bread. In certain cases, it also brings a mild potato taste with it. A burger meat and condiments are held in place by potato buns, but if we wanted potatoes on our burger we would just open the top bun and put on a few fries, right?
buns have a variety of applications.
3) a throw pillow 4) shoe inserts (optional).
Advantage: It’s a significant departure from the norm. Cons: It’s a significant departure from the norm. As a bun, perhaps? It does happen. When it comes to breakfast sandwiches, they are a go-to bread, and, hey! After all, burgers are a form of sandwich in their own right. When toasted, English muffin buns provide a crunchier bite to your burger than traditional buns.
Without a doubt, they are in the asteroid belt that orbits around the most famous burger buns. However, if you wanted to stand out from the crowd – and there’s nothing wrong with being unusual — the english muffin could be able to fulfill your needs.
Advantages: It can withstand the heat of the meat. Cons: It might be difficult to chew through at times. However, while the pretzel bread effectively overcomes one of the challenges provided by burgers, it creates a whole other obstacle. Because the pretzel bun can withstand the thickness of any burger patty, you won’t have to be concerned about your bread being soggy from all of the running fluids on your plate. Unfortunately, the thickness of the bread causes the dreaded backslider effect when you take a mouthful of the sandwich.
We don’t want to have to think about holding it together for each mouthful of a burger, especially when they are already notoriously messy.
The following options are available: 1) on the roof 2) in the pool (to keep you cool 3) on an anti-gravity chair chamberbakinghappiness
Several advantages include the fact that it can stand up to meat. The disadvantage is that it might be difficult to chew. While the pretzel bread successfully addresses one of the challenges posed by burgers, it creates a completely new one. You won’t have to worry about your pretzel bread becoming soggy from all of the flowing liquids since the pretzel bun can withstand the thickness of any burger patty. Unfortunately, the thickness of the bun causes the infamous backslider effect when you take a mouthful of the sandwich.
We don’t want to have to think about holding it together for each mouthful of a burger, especially because they are already a sloppy dish.
The following three options are available: 1) on the roof 2) in the pool (to keep you cool 3) on an anti-gravity chair chamberbakinghappiness
Advantages: delicious bread flavor and texture Cons: It might be difficult at times. The use of a ciabatta bread as a bun is unquestionably a product of the recent artisan burger boom. The ciabatta, which is often designated for traditional sandwiches (those made with deli meats such as turkey and ham), has provided burger customers with an alternative option to enjoy this juicy sandwich in a more casual setting. The ciabatta, like the pretzel bun, is well designed to endure the assault of fluids and sauces that may wind up spilling down to the bun throughout the cooking process.
The firm bread on the surface actually helps to keep the soft inside moist by locking in lost fluids.
The fact that it is a vegetable is a plus. The disadvantage is that it isn’t strictly a “bun.” Let us remember that we are living in the third millennium! In this day and age, vegetarians always have an option. Similarly, when it comes to accommodating vegetarians, the burger is no exception. Instead of a typical patty, they could choose to stuff their lettuce wrap with some form of vegetable burger or alternative meat. In either case, the lettuce wrap is a more nutritious alternative to the bun and may even be used to create a real vegetarian burger if desired!
What’s the plus side? It’s a little better for you in this case. What’s wrong with it? Because lettuce does not absorb liquid, you may find yourself with a puddle of burger juice on your plate by the end of your meal.
It’s a vegetable, which is an advantage. The disadvantage is that it is not strictly a “bun.” Let us not forget that we are in the third millennium. In this day and age, vegetarians have several options. In terms of vegetarians, the burger is no different from any other dish. Instead of a typical patty, they could choose to stuff their lettuce wrap with a vegetarian burger or any other alternative meat. However, the lettuce wrap, in place of the bread, is a healthier option that may also be used to create a complete vegetarian hamburger.
The nutritional value has been increased somewhat as a result of this.
– It is possible to wind up with a pool of burger juice on your plate due to the fact that lettuce does not absorb any liquids.
Advantages include a lively taste and texture. Cons: You will ultimately run out of money. Abrioche bread bun, according to internet surveys, is the greatest bun to serve with a burger! Our opinion is that it is the best sort of bun as well, and this is not only because we produce them! In addition to its “gourmet” appearance, the brioche bun boasts a number of positive attributes. The fact that brioche is French, and the French are experts in the field of gourmet, should not be overlooked. For starters, it has a stronger flavor than any of the other buns on our list.
Yes, we believe it adds a bit more flavor than both the potato and pretzel buns, and we believe it does so without dominating the other elements that it is responsible for keeping the sandwich together.
It’s like you’re listening to Mozart in your tongue (or whatever your favorite composer/artist is) when you combine the flavors of a savory hamburger patties and sauces of your choice with the silky richness of brioche bread.
where can you find bakerly brioche burger buns?
Of course, our website is the most convenient way to get the world-famous brioche burger buns. You also have access to a large number of burger recipes, the most well-known of which is the traditional brioche burger, which is perfect for everyone who like classic brioche!
what’s the big deal with brioche?
This is a question that we have an article that will address! Brioche buns are often smaller in size than other bun kinds, which means that smaller patties are the way to go if you want brioche buns. Despite the fact that the brioche bun is on the softer side, it is still able to hold up to a luscious burger due to its capacity to absorb up all of the fluids from the burger. The brioche burger bun is in great shape when flavor and durability are the two criteria used to evaluate a bun for a burger.
What’s The Best Bun For My Burger?
While a robust (but soft!) bun purchased from a local bakery or baked at home can suffice for large, thick burgers, nothing matches a store-bought bun for thin, griddled, traditional diner-style burgers. (Check out our recipes for clones of the Spotted Pig’s amazing bun.) There are certain fights that are simply not worth fighting, and making soft burger buns at home is one of them. But why bother when they’re so inexpensive and widely available, and they’re perfectly suited to the job? The perfect soft burger bun should be pillowy, squishy, and supple, with a tight yet soft crumb and an unique sweetness to complement the burger itself and the toppings.
It should hold up well to the fluids from the burger, but it should never be harsh or cottony in texture. Alternatively, you don’t want a hamburger that crumbles in your mouth halfway through your meal.
We decided on the seven most popular nationally accessible brands for our lineup and also included a wildcard favorite, Martin’s Potato Rolls, which is mostly offered on the East Coast, as a write-in wildcard. We also included the only other brand of potato rolls we could find, Pepperidge Farm’s Golden Potato, to serve as a form of competition. Finally, we added a generic brand from a local grocery to evaluate how it stacked up against the mass-market names in terms of quality (Super A). Following is a list of the competitors, listed in alphabetical order:
- The following brands are available: Arnold, Gold Medal Bakery, Martins, Pepperidge Farm, Pepperidge Farm Golden Potato, Sunbeam, Super A, Market Pantry (Target), Whole Foods, and Wonderbread.
Our favorite hamburger bread was usually the unseeded version when we had the option to choose it (some of them were called “sandwich buns”). Using a cheeseburger as a vehicle, we tried each bread in two different ways: plain and toasted. Flavor and texture of the plain buns were evaluated by tasters for the plain buns. Is it sufficiently sweet? Is it buttery or bland? When you chew it, does it get cottony in your mouth, or is it adequately soft in your mouth? Each bun was likewise lightly toasted before being utilized to make a cheeseburger sandwich.
Does it add to the flavor of the meat or take away from it?
Or perhaps it’s overly tough, resulting in the burger being squished as you consume it.
There were no big surprises here: Martin’s was the overall winner, however we were a little surprised that both the Sunbeam and the Arnold brand buns scored within.2 points (out of 10) of the Martin’s in the taste test. So don’t be discouraged if Martin’s isn’t accessible in your neighborhood! It was when I matched a graph of the total score of each hamburger bun with a graph of the perceived texture of the buns that the most fascinating results emerged from my tasting. In our opinion, there was an almost perfect link between the softness of the buns and our enjoyment of them.
Here are the final rankings, as well as our tasting notes on each product.
A classic burger bun, with its trademark yellow crumb and buttery-sweet flavor and soft yet substantial texture, it’s the perfect match for meat and cheese on a bun. “One critic described it as “sweet and pillowy,” while another simply remarked, “HELLO MARTINS.” I’D LIKE TO HAVE YOUR BABIES.” Are you paying attention, Martin’s?
In comparison to Martin’s rolls, these buns are very little, therefore if you plan on making burgers broader than 3 1/2 to 4 inches in width, you should choose for the Arnold buns listed below rather than these.
People weren’t crazy about its “light bready flavor,” but the softness of the bun won them over after the burger was put into it, which was a pleasant surprise. But it never completely disintegrates, and it squishes down until there’s just “a tiny bit between the flesh and your fingertips.”
In comparison to Martin’s rolls, these buns are very little, therefore if you plan on making burgers broader than 3 1/2 to 4 inches in width, you should choose for the Arnold buns listed below instead. People weren’t crazy about its “light bready flavor,” but the softness of the bun won them over after the burger was put into it, which was a pleasant surprise for us. But it never completely disintegrates; it squishes down till it’s only “a tiny bit between the flesh and your fingertips.”
Gold Medal (5.8/10)
They were not only the only seeded alternative available to us, but they were also the biggest of the bunch. However, several diners noted that “the bread crumbled a little with the burger,” which may have been a better match for the huge, grilled outdoor burgers on offer. Others praised it, describing it as “thick, but gooey and fluffy,” among other things. The sesame seeds were a dividing issue in the discussion.
Pepperidge Farm Golden Potato (5.3/10)
The second brand of potato roll in the lineup, however, did not do nearly as well as Martin’s brand of potato roll. These buns, like the usual Pepperidge Farms buns, are much bigger in size than either Martin’s or Sunbeam’s offerings. Flavor descriptions included “kind of funny tasting” and “soapy aftertaste” (every single taster noticed an odd aftertaste), yet its texture was described as “squishy and mushy” in a pleasant way by the participants.
Market Pantry (Target) (5.2/10)
Because it is made by Target’s in-house brand, it is a little higher than a regular supermarket bun. “Slightly sour but fairly neutral taste,” was the general impression of the flavor, but the texture was a letdown. The most serious issues were “crumb a touch stiff” and “dry crust,” which were both mentioned.
Pepperidge Farm (4.7/10)
We found Pepperidge Farm to make a rather big roll that had the most robust “genuine bread” appearance of any of the rolls we tried. However, this does not imply that it tastes like actual bread. The overall flavor sensation is described as “doesn’t taste like much, yet doesn’t taste excessively processed,” according to the taster. Several people reported that the outer crust was hard and papery in texture. “Soft but dry,” it was dubbed, but it did fair a little better after being stuffed with burger.
Classic polka-dotted bag brand, and one that we anticipated would be a popular among our readers. However, when compared to other buns, it simply did not measure up to the competition. The flavor was “quite neutral and OK,” but the “gritty crumb” was the actual problem, as it crumbled in an unusual way when eaten on its own and dissolved to nearly nothing when placed on the burger bun. When you consider that the company is known for its soft-textured, insignificant sliced bread, its burger buns are startling in their firmness.
Super A (4.2/10)
It appears that sticking with national brands is the best course of action.
Our one generic label brand was swiftly relegated to the bottom of the totem pole. The flavor was described as having a “weird, funky aftertaste,” “weird bubblegum flavor,” or simply “yuck,” while the crust was described as being “too chewy,” “a bit dry and thick,” and “just plain yuck.”
Whole Foods (3.8/10)
One more time, the Whole Foods 365 brand was forced to crawl its way across the finish line in last place. Whatever else they do well, they just don’t appear to be able to produce any respectable packaged goods. It towers above the other entries in terms of height and density, and “dwarfs the burger meat” with a top that is a full “inch and a half thick.” It has a highly cottony, dry feel and “dwarfs the burger flesh.” “It’s a little thick and dry, but it’s not horrible,” said one reviewer, while another (like myself) was unambiguous: “I despise this bun with a passion.”
Taste Test: Hamburger Buns
AT TARGET.COM: Martin’s Potato Sandwich Rolls, $3 for a box of 8 (available in the frozen section).
A Very, Very Close Second: Schmidt’s
Don’t get me wrong: I adore a good Martin’s burger. But I’ve only recently met Schmidt, and I want to remain a loyalist for the foreseeable future. As far as I was concerned, these rolls were far and away superior to the others in our taste test (although they were a very close second). Compared to Martin’s, they have a little more loft, but they still compress together to form the perfect portable vehicle for an abeef, mixed, or lamb burger, or any other burger you choose to shove in there. These buns were also less chewy than Martin’s, which has a propensity to linger in your tongue for somewhat longer periods of time.
BUY IT NOW: For example, Schmidt’s Potato Sandwich Rolls are $3.50 for a box of eight on Instacart.
What We Were Looking For
To be considered the finest hamburger bun, it needed to be soft without coming apart, have a decent balance of sweetness and savoriness, and have a good flavor without leaving an odd aftertaste. Not to mention that it had to be a potato roll. Despite the fact that we had a lesser number of samples than we normally use for taste testing, there was a great deal of variety across the competitors. Some of the buns had a bitter, chemically tinge to them after they were baked. Another was extremely sweet, to the point that it might have been used as filling for an ice cream sandwich.
(We were not duped in any way.)
How We Tested
Each package of buns arrived at our offices in a state of frozen perfection. Once we had all of the buns in our possession, we kept them at room temperature for six hours to allow them to defrost completely. As a starting point for the tasting, we tried the buns as they were — untoasted, unadorned, un-anything — simply right out of the bag. This resulted in a number of quick eliminations. We put the buns to work now that the two front runners had been selected. First and foremost, a typical smashed cheeseburger topped with tomatoes, lettuce, and a secret sauce is served out to guests.
As a result of both of these tests, the Martin’s supporters supported team Martin’s, and the Schmidt’s fans supported team Schmidt, resulting in an overall triumph for the potato roll poster-children.
When a team of Epicurious editors and staff members conducted blind tastings, no distinction was made between organic and non-organic items during the testing process.
The Other Hamburger Buns We Tasted
- Arnold Country Potato Sandwich Buns
- Arnold Country Potato Sandwich Buns Rustic Potato Buns from Pepperidge Farm
- Baked Potato Buns from Pepperidge Farm
- Hamburger Buns made with Golden Potatoes from Pepperidge Farm Bakery Classics
- Vermont Bread Potato Burger Buns
- Vermont Bread Potato Burger Buns
All of the goods listed on Epicurious have been hand-picked by our editors and are of high quality. If you make a purchase after clicking on one of our retail links, we may receive a small affiliate compensation.
Beautiful Burger Buns
Images can be hidden.
- You may either weigh your flour or measure it by carefully spooning it into a measuring cup and wiping away any excess flour. To prepare the dough, do the following: Prepare the dough by combining and kneading all of the ingredients (by hand, stand mixer, or bread machine) until it is soft and smooth. Allowing the dough to rise for 1 to 2 hours, or until it has nearly doubled in bulk, is recommended. To form the buns, do the following: Gently deflate the dough and divide it into eight pieces (each weighing approximately 100g)
- For information on how to produce smaller or bigger buns, see the “tips” section below. Using your hands, roll each piece into a ball. Use the palm of your hand to flatten each dough ball so that it is approximately 3″ across
- Place the buns on a baking sheet that has been gently oiled or lined with parchment paper. Cover and allow to rise for approximately one hour, or until significantly puffy. Preheat the oven to 375 degrees Fahrenheit near the conclusion of the rising period. Using about half of the melted butter, brush the buns with it. To prepare seeded buns, brush the egg white/water mixture directly into the melted butter
- This will help the seeds stick to the buns. Sprinkle the seeds of your choosing on top of the buns. To prepare the buns, follow these steps: Bake for 15 to 18 minutes, or until the buns are golden brown. As soon as you take them out of the oven, brush them with the remaining melted butter. This will give the buns a satiny, buttery exterior. In order to prevent brushing the seeds off the buns if you’ve created seeded buns, use caution when applying the melted butter. Allow the buns to cool on a cooling rack before slicing them in half horizontally. Use it as a basis for burgers (beef or plant-based) or as a filler for your favorite sandwich. Information on storing leftover buns: Store leftover buns, well wrapped, at room temperature for several days
- Freeze for extended storage.
Tips from our Bakers
- If you like somewhat smaller buns, split the dough into 12 pieces rather than eight pieces. Bake the buns for 12 to 15 minutes instead of 15 to 18 minutes as directed on the package. And how about “slider buns,” which are around 3 inches in diameter? Bake for 12 to 15 minutes, depending on how many pieces of dough you have. To create these buns using our hamburger bun pan, follow these steps: Divide the dough into six pieces (each weighing approximately 128g) and roll them into balls. Simply place the balls into the wells of a hamburger bun pan that has been lightly oiled and gently press them with your hand until they are approximately 3 1/2″ to 4″ wide, or until they have filled the bottom of the wells. Continue to follow the recipe exactly as instructed
- Join Martin Philip, a King Arthur baker, and his family as they work together to create Beautiful Burger Buns from start to finish. Also, make mouth-watering cinnamon buns out of the leftover dough! Watch Martin Bakes at Home – Burger Buns, Cinnamon Rolls, and More Now!
Types of Burger Buns: What are the Best?
When it comes to burger buns, what are the numerous sorts that are available, and which is the ideal bread to use for your burger? There are numerous options, and there are many different types of bread, so the decision is ultimately up to you and the sort of bread you choose. For your convenience, we’ve compiled a list of the finest burger buns, along with our thoughts on why we believe they’re a good pick for your burger. Choosing the ideal burger bun might also be influenced by the sort of burger you’re putting together.
The options are virtually limitless.
A Few Good Choices of Burger Buns
pretzel bun– pretzels were initially created as a snack item and are one of the world’s oldest snacks still in existence today. Because it’s a large market, why not turn it into a bun and use it to top your burger with some pretzel goodness? This bun, with its salty and crunchy brown crust and light and fluffy sweet inside, will give your burger a special flavor that you won’t find in any other bread. Reduce the number of toppings to a bare minimum and serve on a burger with only cheese and mustard.
- If you enjoy your pretzels with a variety of flavoring components, try a bun with the same ingredients.
- Kaiser Roll– This roll has a firmer crust on the outside but is still soft on the inside, making it ideal for burgers.
- It is possible to come across a Kaiser bun that has been dusted with seeds or even fried onion.
- Kaiser rolls are available in a number of different variations, allowing you to select the one that best suits your tastes.
- Brioche Bun– Brioche is a highly buttery, soft bun that has a light consistency and is made with a lot of butter.
- Brioche is similar to a French pastry, and some people believe it is not the greatest of the several varieties of burger buns available.
- The crust of the bun is already golden brown when it is baked.
While the bread is soft, it will stand up to any grilled burger or any protein you want once it has been toasted to a golden brown.
With the buttery flavor of the bun, it actually enhances the flavor of the burger!
Because of the soft nature of the bun, it is recommended that they be utilized for constructing thinner burgers.
It is because of this that the bun has a characteristic of lightness.
The fact that this bun has a longer shelf life is a good feature of this recipe.
It will also absorb all of the delicious burger juices, but it will not go soggy as a result.
Ciabatta Bun– Traditionally shaped as a square, a ciabatta bun has a crisp crust and a soft texture, and it is made with whole wheat flour.
Don’t let the square bun deter you from trying it.
In addition, you might make your burgers in a square form.
Additionally, the ciabatta is a flatter sort of bread with several large holes in the inside.
English Muffin– Using an English muffin for your burger is definitely something you didn’t consider.
Is it, however, one of the varieties of burger buns that you could consider purchasing?
The muffin is capable of absorbing any sauces that are thrown its way, and the flavor and texture of the muffin cannot be denied.
English muffins are available in a variety of flavors, so consider incorporating a distinct flavor dimension into the burger.
In order to maintain your fail-proof bun while also adding a little of taste, the onion bun is a great option to choose from.
Hamburger Bun with Sesame Seeds– This is a standard hamburger bun with sesame seeds added to it.
It has a texture that is neither too soft nor too dense, so it will not become soggy or crumble.
Many people have inquired as to whether or not the seeds truly make a difference on the bun; nevertheless, this is a subject that has not always been satisfactorily answered by the author.
Others have speculated that they are there to enhance color and texture.
Because they are crunchy seeds, they will certainly add texture to the dish, but will this be enough to make a difference? Some people prefer the seeds that have been added. It is entirely up to you which sort of burger buns you want, just as it is with all of the other buns you may choose from.
One thing to keep in mind is that no matter which bun you select, always toast the bread before cutting it open. This provides structure to the burger and prevents the bread from becoming mushy while cooking. Do you have any other sorts of buns or bread that you like to use? Please let us know! Your thoughts on what we discuss are always welcome, and if there is something specific you would like us to test, please let us know. We have a lot of fun coming up with unique ways to enjoy the delicious burger!
Best Buns for Burgers – Hamburger Rolls Guide
The most recent update was made on August 20, 2020. GoShindig is entirely supported by its readers. If you make a purchase after clicking on one of our affiliate links, we may receive a commission. More information may be found here. A hamburger cannot be considered a hamburger unless it contains two key ingredients: a burger and a bread. In order to produce a high-quality hamburger, it is critical to select the appropriate bun for your burger. So, what do you think is the best bun for a burger?
Below is a list of some of our favorite burger buns.
It all depends on the toppings, sauces, cheese, and the size of the patty that you intend to use on your burger.
Join our Grilled Burger Group on Facebook for more information.
The name of this famous burger bun comes from the fact that it contains potato flour or potato starch in place of some of the standard flour. As a result, when you cut open a potato roll, you’ll find a somewhat yellow-colored loaf of bread within the roll. In contrast, the reason that adding potato to a roll makes it ideal for use as a burger bun is because it makes it somewhat harder than a traditional white bun. Potato rolls have a soft, spongy texture and a sweet flavor. These buns hold up nicely when filled with juicy burgers, and when toasted, they can be used to hold juicy burgers and gobs of sauce without worrying about them coming apart in people’s hands.
A burger served on a brioche bun is a more sophisticated version of the classic hamburger. Among the family’s favorites are potato rolls, which have a sweet taste that children like. Brioche buns, on the other hand, have a deep flavor that grownups enjoy. Brioche buns have a rich flavor as a result of the large amount of egg and butter used in their preparation. It is also the bun that consistently wins the most polls on Facebook and Twitter for the greatest burger bun.
People are frequently surprised when you tell them that English muffins make excellent burger buns, despite the fact that they have long been used for savory sandwiches.
They are round and strong, and when toasted, they lend a fantastic crunch to the burger that is hard to beat.
Sesame Seed Bun
Sesame seed buns are basically just regular buns with a sprinkle of sesame seeds on top. However, in principle, sesame seeds may be put to any bun, and I have personally seen them added to brioche buns. Incorporating sesame seeds into a hamburger bun is a traditional aesthetic, and aside from providing a little more crunch, that is about all they provide to the overall experience. Many people place a high value on the appearance of their food, which is why sesame seed buns are an excellent choice if you’re seeking to create a stunt burger for Instagram shots.
Its fluffy interior absorbs juices and its hard exterior holds everything together, making it an excellent choice for a hamburger bun or kaiser roll. Due to the fact that it lacks taste, it is up to the burger and its accompanying toppings to carry the day on its own. Despite the fact that this bun/roll has been around since the 18th century, food only endures for that long if it is genuinely enjoyed by its consumers.
Is it better to have a square or rectangle bread for a burger? It may sound unusual, but having a ciabatta hamburger with the correct toppings can be rather tasty. This bread assortment arose as a result of the proliferation of high-end burger restaurants. Many eateries were putting their own unique spin on the basic burger in order to distinguish out from the throng. And one of the simplest ways to make a visual statement was to serve the burger on an odd burger bun. Some, such as the ciabatta bun and our next decision, the pretzel roll, were well-received and have survived, whilst other options have slipped into obscurity.
The pretzel bun is another popular choice that arose as a result of the artisan and craft burger craze of the 1990s. It is another another robust bread that can withstand even the juiciest of toppings and a burger on top of it. One tiny disadvantage of these more strong burger buns is that when you bite down on one end of the bread, the contents typically squishes out the other end. Consequently, even though these buns are capable of withstanding an avalanche of toppings, it is recommended that you keep things basic when using pretzel buns for your burgers.
There are several methods to include onion into a burger, as described in our best onion for burgers article, and incorporating onion into the burger bun is another excellent option. Despite the fact that the original onion roll has Jewish origins, onions may now be incorporated to a variety of different roll styles and are most delicious when served with sweeter buns.
Plain White Roll
The plain white roll is probably the most widely consumed bun in the world. Everyone has had a taste of one. As a rule, this bun is best served with cold cuts or cheese because it is too light and fluffy to withstand the liquids that come with a burger.
So if you want to serve your burgers on a simple white bread, it’s preferable to toast them first and then add barriers to the buns, such as lettuce or cheese, to prevent the juices from leaking through.
It’s amazing how many memories this “burger bun” type style brings up. Dad burgers were commonly referred to as “home hamburgers” or “Dad burgers” at my childhood household. A lazy person or someone who is on a tight budget will use this bun instead of going to the store or buying hamburger buns. Several pieces of bread can suffice in an emergency situation; however, you must consume them as quickly as possible since the bread will crumble almost as soon as the juices have soaked into it. GoShindig.com was founded by Brian Hamilton, a BBQ grilling lover who possesses the experience and understanding necessary to run a successful business.
Brian specializes in all types of grilling and barbecue equipment, and he considers himself to be a self-proclaimed backyard Pitmaster.
A well-traveled and well-cultured guy who has lived and worked in a number of European countries, Brian has established a solid reputation among his peers for the high quality of his grilling abilities and his dedication to the craft of grilling.
The Luxe Guide to Choosing the Best Burger Bun — LUXE BAKERY
When it comes to creating the ideal burger, the bun is one of the most critical pieces of the jigsaw to take into consideration. Not all burger buns are made equal, and choosing the rightbun is critical. In addition, various burgers go well with different buns. It’s similar to pairing the right wine with the appropriate dish – every burger has its own perfect bun. One thing that can be agreed upon is that soft burger buns are the finest, and this is true across the board.
- In order to hold up to a juicy burger, it must have sufficient structural integrity, but it must never be rough or chewy, since this would detract from the other exquisite flavors and sensations found in a well constructed burger.
- However, it is not simply a matter of selecting a favorite; each location has its own set of advantages, and each location excels with a certain sort of burger.
- A Potato Bun is the traditional bun for an American-style burger in the United States.
- Thus, a juicy beef burger topped with your choice of sauce and ingredients is the ideal carrier for your burger.
- In this way, the burger’s flavors may come through without being overshadowed by anything overly doughy or starchy in texture.
- This bun is ideal for a cheeseburger because of its soft, yet substantial, texture and flavor.
- Milk Buns have experienced a significant resurgence in recent years, and are now the bun of choice for many establishments.
The milk bun is a very soft, sponge-like bread that is less sweet than a potato bun.
This means that not only does it absorb the juices and flavors of the burger ingredients exceptionally well, but it also takes on the flavors of the burger ingredients themselves, resulting in zero distraction from the burger’s star ingredients.
Consider chicken burgers or plain hamburgers as examples.
These sweet, buttery buns are made with lots of eggs and milk, so they are very filling.
It is the brioche bun that becomes one of the burger’s “star” elements, since it contributes its own sweet flavor.
Think hot southern fried chicken burgers, tangy pulled pork, veg burgers with loads of fresh flavors, or anything with a zesty slaw.
There is no better place to turn than Luxe for the right burger bun that will make your menu stand out from the crowd.
If you would like to talk with a member of our staff and arrange for a sample of our exquisitely baked buns, please complete the wholesale enquiry form found here.
Best Buns for Burgers – Top 7 Burger Buns
BBQ burgers are a superb example of an All-American barbecue staple! With so many various toppings, spreads, and even buns to choose from, you can make a simple burger into something truly special. Throughout this piece, I’ll go over all of the numerous types of buns that you can utilize to elevate your burger-eating experience even further. Let’s dig into the greatest burger buns that money can buy! What are the best buns for burgers and how do you make them? There are a plethora of alternatives to consider.
The greatest burger buns are soft, supple, and squishy, with just a bit of sweetness to balance out the savory.
7 Best buns for burgers
When looking for the perfect bun for your burgers, there are a few traits you should look for in particular. Burger buns should be soft and robust enough to hold up to the patties and all of the toppings while yet being moist. Tough or extremely chewy buns, such as a ciabatta bread, are not recommended for burgers since you want to be able to dig your teeth into the entire burger and get every layer without having to rip the bun. Here are the best 7 burger buns, as well as the reasons why they are such a good pick for your next barbecue!
1. Classic white bun
Several qualities should be considered while choosing the ideal bun for your burgers. Here are a few to keep in mind. It is important that the burger buns are soft and robust enough to hold the meat and all of the toppings. Tough or extremely chewy buns, such as a ciabatta bread, are not recommended for burgers since you want to be able to dig your teeth into the entire burger and get every layer without having to rip at the bun. Check out our list of the best 7 burger buns, as well as why they’re such a good pick for your next BBQ.
2. Brioche bun
Brioche buns are one of my favorite types of buns to use for a variety of items, including burgers and pulled pork sandwiches. Their airy and delicate texture on the inside, along with a somewhat crusty shell on the exterior, makes them a fantastic choice for burgers. There is a buttery and soft exterior to this French pastry bun, which can withstand the liquids from the burger. Because of the soft bread inside, it not only holds up to the juices, but it also soaks them up, retaining all of the delicious flavors.
3. Potato bun
Brioche buns are one of my favorite types of buns to use for a variety of items, including burgers and pulled pork sandwich! Their airy and delicate texture on the inside, along with a somewhat crusty shell on the exterior, makes them an excellent choice for burgers.
This french pastry bun has a buttery, tender crust that can withstand the juices from the burger. Because of the soft bread within, it not only holds up to the fluids, but it also soaks them up, retaining all of the wonderful tastes.
4. Sesame bun
The toasted sesame seeds sprinkled on top of these buns give a delicious taste. The light and soft nature of these buns, which are similar to the classic roll and potato bun, makes them an excellent choice for use as a burger bun. Sesame buns may provide a satisfying crunch to your burger if you like something a bit more substantial. Although, due to the small size of the seeds and the tendency for them to fall off as you are eating, they only provide a minor crunch. Adding sesame seeds to your burger is similar to giving your burger a traditional appearance.
5. Kaiser roll
Kaiser rolls are somewhat larger than standard burger buns, but they make a fantastic bread for burgers and other sandwiches. They have a soft fluffy center and a crusty exterior. They are a great snack. The additional crisp on the outside of the burger provides a wonderful texture to the burger. It is because they have a neutral flavor and can hold up to a large, juicy hamburger that they are an excellent choice when seeking for a new bread option for your hamburgers. There is a fascinating little detail about the Kaiser rolls, which are also known as the emperor rolls in German: you will note that they have a pinwheel design on the tops of them, which is intended to resemble a crown.
6. Pretzel bun
If you have never had a burger served on a pretzel bread, you are certainly missing out on something delicious. Burger buns are made even better by the combination of a salty and tender surface and a soft and fluffy inner. Because of its chewy exterior, the pretzel bun can withstand even the heaviest of patty combinations. The fluids do not make the buns soggy or cause them to crumble apart as they should. The one drawback is that the soft crust might cause the burger and topping to slide out of the back when you go in for a mouthful when you’re not paying attention.
7. Onion roll
Okay, before you say, “No Way,” and dismiss the idea of morning food, hear me out. If you’re in a need and don’t have any buns on hand, these are a terrific alternative. In fact, you can use it even when you aren’t in a tight spot. It turns out that they’re rather tasty as a burger bun! It is recommended that you use toasted English muffins for burger buns since they are soft, crispy, and have all of the nooks and crannies that they are famous for, which are perfect for soaking up all of the delicious liquid.
When it comes to burger buns, you want something that is light and airy, but yet strong enough to hold up the burger and all of its juices without becoming mushy and falling apart.
Using different buns for your burgers can help to increase the flavor of your burger and make it more appealing. What is your favorite go-to burger bread that you always have on hand?
Every Burger Bun Type – The Complete Guide
*Some of the links in this post may be affiliate links. For further information, please check mydisclosure. Obtaining the highest-quality components is essential to creating the most ideal burger imaginable. The bun for a burger is one of the most crucial components of the dish. There are many various varieties of burger buns available on the market, and each one has its own set of advantages and disadvantages. Two characteristics that they must all share are the ability to be loaded with ingredients and the texture that is soft and fluffy when bitten into after they are baked.
Fortunately, there are a plethora of options available!
The greatest burger buns are the classic plain hamburger bun, sesame bun, ciabatta bun, brioche bun, pretzel bun, and onion bun, to name a few options.
Qualities To Consider When Choosing a Burger Bun
The following characteristics should be considered while selecting the ideal bread for your burger to guarantee that you are selecting the greatest available option:
When it comes to picking a bun, the first and most crucial thing to consider is the type of meat you’ll be serving it with. Burgers may now be made out of nearly any type of meat. While there are basic beef burgers available, there are also turkey burgers, chicken burgers, vegetarian burgers, and even salmon burgers available. Because each meat has such a distinct flavor, certain buns complement certain meats better than others (and some don’t work at all). Salmon, for example, has a delicious flavor with a subtle fishy aftertaste.
Even the differences in texture between the salmon and the pretzel would make for an unsatisfying combination.
Buns have a distinct flavor, just as meats do; not all bread is created equal, and the same is true of buns. It is critical to consider the flavor of each bun and whether or not it is one you want to combine with your specific burger. Some buns, such as standard hamburger buns, are mild and may be used with almost any type of meat, but potato buns are starchy and have a subtle potato flavor, and would not be suitable for salmon burgers or other fish burgers. Remember to consider the flavor of the bread when selecting a bun for your burger.
An additional consideration is bun texture, which may make or break your burger-eating adventure. Some buns are thicker and more robust than others, which works well for densely laden burgers or juicy meat, whereas thinner buns work better for plain burgers or meat that has less moisture in it.
Choosing a bun with the appropriate texture may make or break a burger, depending on how well it complements the burger and how well it falls apart. It is for this reason that texture is so crucial.
Condiments And Burger Additions
In addition to the burger’s physical properties, you should consider the sauces and toppings you want to use on it. Most conventional burger condiments, such as ketchup, mustard, and mayonnaise, are delicious on a variety of burger buns. Unique toppings or condiment combinations, on the other hand, may not work on certain types of buns. For example, you might want to recreate that blue cheeseburger you had at a restaurant the other week if you have the ingredients. It had blue cheese crumbles and balsamic onions on top of a delicious beef patty, and it was very delicious.
The bread would also absorb all of the flavor from the condiments, completely taking over the taste of the burger.
Not only does the flavor of the condiments influence your choice of bun, but so does the amount of condiments on the bun.
Plain, sesame, and onion buns are excellent choices for burgers that contain fewer ingredients.
Burger Bun Types
Condiments and toppings that you intend to use on your burger are the last features that should be considered. Traditional burger condiments, such as ketchup, mustard, and mayonnaise, are delicious on a variety of burger buns. It is possible, however, that some buns will not work with certain toppings or condiment combinations. Suppose you want to duplicate the blue cheeseburger you had at a restaurant last week. Here’s how to do it. Blue cheese crumbles and balsamic onions were strewn on the top of a succulent meat burger.
The bread would also absorb all of the flavor from the condiments, completely taking over the flavor of the burger itself.
Your bun selection is influenced by not just the flavor, but also the amount of condiments you choose to include.
Plain, sesame, and onion buns are excellent for burgers with less toppings.
Traditional White Bread Burger Bun
This particular style of burger bun is most likely the one you are most familiar with. Generally speaking, these are the buns that are most frequently purchased at the grocery store and taken to picnics and barbecues. In addition to fast-food places, both chain and family-owned, the typical white bread burger bun is the most frequently encountered. This is the type of bun that we are all most accustomed to. This burger bun is about as straightforward as they get. When made with white bread, there isn’t a lot of flavor; it frequently tastes like a thicker slice of bread, and the texture is the same as when made with whole wheat bread.
Because they are less strong than other types of buns, it is preferable to use the conventional white burger buns when cooking a burger with simple components such as ground beef or turkey.
I would avoid adding a lot of condiments or sauces since the bread can come apart if there is too much of them.
The lack of strong taste in these burger buns allows them to pair nicely with virtually any sort of burger. Beef, turkey, chicken, and vegetarian or vegan burgers would all work nicely together, as long as the burgers are properly seasoned (and there aren’t too many condiments on the table!).
Additionally, in addition to the typical white bun, the sesame bun is a popular option of bun. At the grocery store, they are normally available alongside to the regular buns; however, they may also be found at select fast-food establishments (hello, Big Mac!) The sesame bun, on the other hand, has a fairly straightforward flavor. This bun is similar to the classic bun in that it is formed from white bread; the only difference between them is the inclusion of sesame seeds to the mix. The sesame seeds, on the other hand, seem to have little flavor and appear to be there more for aesthetic purposes than anything else.
- Compared to other possibilities, these buns are a little smaller in size and are not as solid as some of the others.
- Despite the fact that the sesame flavor is modest, it would be delicious when served with a salmon burger.
- You could, on the other hand, make your own Big Mac at home!
- Chicken or turkey burgers are the only meats I would recommend avoiding when eating on a sesame bun since the tastes may not blend as well as they should.
A common choice among people who wish to indulge in a craft or unique-tasting burger is the ciabatta bread. This bread has a thick and crispy outside with a light and airy core, which makes it a great sandwich bread. Their form is also distinctive; they are more square in shape than circular. They are, on the other hand, often larger than store-bought burger patties and are capable of holding round patties effectively. Ciabatta buns are wonderful, with a buttery and rich flavor that makes them a fantastic choice for a burger bun or sandwich.
Ciabatta buns pair nicely with a wide variety of burgers and sandwiches.
The dense texture of the bun aids in maintaining its structural integrity and preventing it from falling apart.
Also, consider serving your turkey, chicken, or veggie burgers on ciabatta buns instead of hamburger buns. In order to enhance the flavor of these meats, which tend to be a little on the drier side, condiments should be used, and the ciabatta can withstand the additional sauces.
For those seeking a burger with a distinct flavor profile, ciabatta buns are an excellent alternative. There is a light and airy middle to the ciabatta that has a thick and crispy outside layer. Also distinguishing is their form, which is more square than circular. They are, on the other hand, typically larger in size than store-bought burger patties and are capable of holding round patties. A burger made with ciabatta buns is a delicious treat with a buttery and rich flavor that goes well with a variety of meats.
Several different types of burgers can be served on ciabatta buns.
As a result of the dense texture of the bun, it retains its shape and does not crumble when cut open.
As an alternative, ciabatta buns can be used with turkey, chicken, or veggie burgers.
Pretzel buns are a fun and distinctive alternative that may be difficult to come across in stores due to their size. Many pubs and breweries, on the other hand, are now serving burgers in pretzel buns (because pretzels and beer go extremely well together!). Pretzel buns stand out from the rest of the buns on this list because they have a distinct appearance and flavor. It’s a dark brown color on the outside, and it has the appearance of a pretzel that you could see at a carnival or in a bag at a grocery shop.
- As a result of having a stiff and crisp outside and a delicate and airy core, the texture of the bun is quite powerful.
- Despite the fact that it can resist a variety of condiments, the pretzel bun performs best when only a few ingredients are used since the bun itself is intended to be one of the key taste characteristics.
- Beef is the only meat that truly pairs well with a pretzel bun, and it is a rare breed.
- In addition, the flavors of pretzel and salmon burgers do not complement one another well.
Alternatively, you might use potato buns, which are readily available in many grocery shops; however, you will not see many burgers served on potato buns in restaurants. Potato buns are distinctive in that they are the starchiest and densest of the buns on our list, making them stand out. They resemble conventional buns in appearance; however, they are thicker and tend to have a thin layer of flour on top of the bun, as opposed to traditional buns. They are also known for being exceptionally thick and velvety on the interior and exterior, as well as having a subtle potato flavor.
The taste and thick texture of the potato buns can have a significant impact on the overall flavor of your burger creation.
As a result, chicken and turkey burgers are excellent candidates for this bread.
This would also make an excellent bun for vegetarian burgers or portobello mushroom burgers, which both benefit from a little more sauce to enhance their flavor.
Salmon burgers are something I would steer clear of in this establishment. The flavors of the potato and the fish do not complement one another nicely.
The onion bun, which is the final item on our list, is a delicious and filling alternative. You can purchase onion buns at a variety of grocery stores, but don’t expect to see them on the menu at many restaurants. Onion buns are remarkably similar in appearance and feel to classic white or sesame buns, and they are made from the same ingredients. Onion buns are made from white bread and are soft and substantial, although they are somewhat thin and fragile when compared to some of the other alternatives on our list.
On the other hand, the bun is infused with onion taste, and the top bun contains chunks of caramelized onion that have been baked into the bun.
These onion buns contain the greatest taste, second only to the pretzel bun, and it makes a significant difference when it comes to assembling your burger.
If, on the other hand, you enjoy onions, they are a fantastic alternative.
To be really honest, any type of meat goes great with an onion bread as long as the flavor is to your liking.
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