When it comes to building the perfect burger, don’t overlook the bun. A great burger bun should be light yet sturdy, rich but not overwhelming, and toasty with just the right chew—and these homemade brioche burger buns check every box.
Whether you’re making smash burgers, tavern-style patties, or a loaded gourmet burger, this recipe delivers the ultimate bun: fluffy, buttery, golden, and versatile.
Why These Brioche Buns Are the Ultimate Burger Base
These brioche buns aren’t just delicious—they’re engineered to complement any burger style:
- 🧈 Rich and buttery, thanks to a high-fat dough that still feels light
- 🌬️ Soft and fluffy, perfect for that melt-in-your-mouth texture
- 🔥 Toasts like a dream, giving you crispy edges with a pillowy interior
- 🍔 Sturdy enough for any burger—juicy patties, gooey cheese, stacked toppings, you name it
Whether you’re searing up a crispy-edged smash burger or stacking a thick patty with all the fixings, these buns hold up beautifully without stealing the spotlight.
🥇 Burger-Ready Brioche Perfection
Once cooled, these buns are ready to go. Slice them in half and toast them cut-side down in a skillet or on the grill for a crispy edge and warm interior that takes any burger to the next level.
They’re especially great with:
- Smash burgers – Thin, crispy patties pair perfectly with the soft interior
- Tavern-style burgers – Hearty enough to hold all the sauce and toppings
- Gourmet burgers – Whether it’s blue cheese and fig jam or a bacon-egg combo, these buns elevate every bite
Tips for the Best Brioche Buns
- Knead the dough until a strong network of gluten forms! Beginner bakers often under-knead their dough. Test your gluten network by performing the windowpane test:
- After kneading, lightly stretch a corner of your dough until it becomes translucent. If it doesn’t break, you’ve done a good job kneading! Otherwise, continue working the dough.
- Press down on the buns before the final proofing stage to release any last minute air bubbles and prevent the buns from baking into a circle shape. We want a dome shape.
Fluffy Brioche Burger Buns
7
servings2
hours30
minutes15
minutesIngredients
330 g 330 bread flour
150 g 150 whole milk (lukewarm, ~80 F)
30 g 30 granulated sugar
5 g 5 active dry yeast
1 large 1 egg (room temperature)
2 g 2 salt
70 g 70 unsalted butter (softened)
- Egg Wash
1 large 1 egg
1 tbsp 1 whole milk
Sesame seeds (optional)
Directions
- Activate the Yeast
- In a large bowl, combine the milk, sugar, egg, and yeast.
- Whisk until the sugar and yeast dissolve.
- Mix the Dough
- In a bowl of a stand mixer, add the flour, salt, and the yeast mixture.
- Mix with the dough hook attachment until just combined, about 3 minutes. You can also knead by hand with a spatula for the same amount of time.
- Cover and let it rest for 20 minutes—this helps the gluten begin to develop.
- Knead with Butter
- After resting, add 70g unsalted butter (in 2–3 parts) and knead on medium speed until the dough becomes smooth, elastic, and passes the windowpane test. This will take about 10 minutes with a stand mixer or 15 minutes by hand.
- First Proof
- Form into a smooth ball, cover, and let rise for 1 to 1 hour 20 minutes, or until doubled in size.
- Shape the Buns
- Punch all the air out of the dough and divide into 7-8 equal pieces (80 to 90 g each).
- Shape into round balls and place on a baking tray. Press down slightly on the dough balls to prevent the buns from rising too much.
- Proof for another 45–60 minutes, or until puffy and doubled again.
- Egg Wash & Bake
- Preheat your oven to 375°F (190°C).
- Mix 1 egg yolk with 1 tbsp milk for your egg wash. Brush it onto each bun and sprinkle with sesame seeds if desired.
- Bake for 12–15 minutes, until golden brown and shiny. Let cool on a wire rack.
Final Thoughts
These homemade brioche burger buns are the best kind of secret weapon—they elevate any burger from good to unforgettable. With their light, buttery texture, stunning golden finish, and toasty versatility, they’ll become your new go-to whether you’re cooking for yourself or feeding a crowd.
