The Ultimate Brioche Burger Buns Recipe (2024)

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

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