Everything You Need To Know To Find The Best Burger Buns Forming Line

We all know that every ingredient that goes into your hamburger needs to work in harmony. The sauce, the type of cheese, the veggies, and, of course, the patty.

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One crucial ingredient that is often overlooked and (literally) just slapped together is the mighty bun. A true hamburgerologist knows that what goes on the outside truly defines the flavour on the inside. But with so much choice on the market, it's not always easy to decide which bun will truly make your burger sing.

So, we spoke with our in-house expert who put together this handy "Know Your Buns" guide, breaking down the differences between all the buns on the market and the impact they'll all have on your final burger product.

Plain White Bun

The plain white bun gives us context, something to compare all the buns against. This is often the cheapest on the market but has little to offer if you&#;re creating a showstopper burger because it is often too fluffy to hold together for the entirety of a burger experience. So, by the time you&#;re taking the last few bites, it&#;s fallen apart and making a mess of things.

If you have more than one patty on the bun and multiple sauces, forget the plain white bun. Go for something sturdier and (frankly) tastier.

Key takeaway: budget-friendly bun, will fall apart before your burger is finished.

 

Sesame Seed Bun

Everything mentioned above about the plain white bun applies to the sesame seed bun - namely because they are the same except this one has sesame seeds on the top.

That's not to say the sesame seeds don't make a nice addition to a plain white bun - they look great, add some crunch to each bite and don&#;t overpower the flavour of your ingredients. But you may find it falling apart in your hands if you like to load up on sauce and can't eat your burger quicker than it takes to fall apart.

Key takeaway: same as the plain white bun, but with sesame seeds.

Potato Bun

A Potato Bun is a classic choice for an American-style burger. Potato flakes are added to the dough along with potato flour resulting in a subtly sweet, structurally sturdy burger bun with a longer shelf life than other buns. Another added benefit is that they're dairy and egg-free, meaning your lactose-free customers will be able to enjoy your burgers too.

The potato bun pairs perfectly with our 120g Homestyle Beef Burger Patties and your choice of cheese and trimmings. You can count on a potato bun to keep your burger intact until the very last bite.

Key takeaway: authentic US burger flavour bun that will hold together under double patty action. Maintains freshness longer than traditional buns.

Milk Bun

Korean culture is having a global influence and you cannot make a Seoul-style fried chicken burger without one. Well, you can, but it won&#;t have that X factor. But these buns aren't just reserved for chicken, with their distinct, milky taste, they make the perfect encasing for your chosen Angel Bay beef or lamb patty.

The milk bun is even softer than a potato bun but with a slightly crispier exterior, meaning your burger will hold together if built strategically. Aim to keep anything wet - think juicy patties and wet sauces - from directly touching the buns and they'll carry your diners through to the last bite.

But how are milk buns different from the rest you ask? They're made with a tangzhong, a mix of water, milk and flour cooked together to form a paste. Once cool, this paste is mixed and cooked with the remaining dough ingredients.

Key takeaway: soft burger buns that will melt in your mouth with a slightly hard exterior and savoury taste. Perfect for burgers with a more delicate flavour combination, as they aren't overpowering.

Brioche Bun

Oooh la la&#; chef&#;s kiss! Hailing from France and originally used in desserts, the brioche bun has quickly become a crowd favourite for beef burgers across the nation. These buns are made with enriched dough, which is where they get their soft texture and buttery, sweetness from.

Lovers of sweet and salty combinations rejoice when a brioche bun is on the menu because they make the perfect complement to any meat patty they hold.

Key takeaway: a crowd-favourite bun made with sweet dough. Perfectly pairs with any Angel Bay patty.

 

Ciabatta bun

If you have a loaded burger that keeps destroying your lesser buns, then an upgrade to a ciabatta may be on the cards. Even the juiciest takeaway burger - on a journey homeward - would still be delicious and in perfect knick on a ciabatta bun.

This bun is boiled during preparation and so brings a chewy robustness. We highly recommend if you upgrade to ciabatta, toast your buns before serving to ensure they are crunchy rather than chewy.

Be warned though - crunching your way through a ciabatta bun can be hard work so keep your fillings to a minimum to keep your diners happy.

Key takeaway: can be chewy if not toasted. Great for holding together loaded burgers with lots of sauce.

 

Charcoal Bun

You may have come across a charcoal bun in your travels and had questions along the line of, "What the hell?" and "What does it taste like?". In most cases, the charcoal bun is a variation of the brioche bun that's been made with activated charcoal to give the bun a distinct black colour.

Some would argue there's not much difference in taste between a regular brioche bun and a charcoal bun, and that the point of difference comes from the slightly not unpleasant gritty texture provided by the charcoal. Whatever your opinion of the bun, they make for a great showstopper on any menu as the bun contrasts well against bright coloured ingredients.

Key takeaway: a black brioche bun with a slightly gritty texture.

English Muffin

English muffins are a round, light-coloured flat yeast-leavened bread that when toasted has a crunchy exterior with a doughy centre. 

We know we're not fooling anyone with this addition, English muffins aren&#;t buns, they&#;re muffins! But that doesn't make them any less worthy of a mention. One could argue that all the previously mentioned buns will carry you through lunch and dinner but what about breakfast? Well, the English muffin is your perfect breaky bun for your early morning trade (see our Breaky Muffin recipe). 

Key takeaway: perfect fit in your hand size for grab-and-go breaky burgers. Slightly salty dough with a crunchy exterior.

 

Bagel Bun

We know the bagel bun seems like a weird addition to our Know Your Buns guide, with its chewy texture, hole in the middle and sweet taste, but when prepared right they make for a winning breaky burger bun.

Like their ciabatta cousins, bagel buns are dense and chewy because they are boiled when cooked. To get the most out of this bun, make sure you toast it well and generously add sauces and cheese to break up the density. Bonus points if you use a runny fried egg.

Key takeaway: dense, chewy bun that needs to be prepared correctly to work as a burger. Great for breakfast burgers and creates a point of difference.

Now you know your buns, you&#;re one step close to earning your hambugerology degree from The Angel Bay University of Sizzle - don&#;t worry, there won&#;t there won&#;t be any end of year exams. All you need to remember is: whether you are going for cheap and cheerful or a fully loaded showstopper, there's a bun for everyone.

Ah, most beloved of buns...

Soft and golden, butter-brushed, seed besprinkled...

Open thy crust to receive a fat, juicy, grill-charred BURGER.

And ketchup. And relish, onions, a slice of orange cheese, maybe a dab of mayo.

Hold the yellow mustard, though. I'll take mine dark and honey-sweet.

Are you feeling the (burger) love? Getting ready to break out the Weber?

Hope so. Memorial Day is less than 2 weeks away, and you know what that means:

Grill Season!

I've read piece after erudite piece about The Perfect Hamburger. Writers wax lyric over fat levels, grind, the addition of salt (vs. topical application), and just how thick is thick enough.

How you're not supposed to squeeze the meat, just gently pat it. The correct way to get perfectly cross-hatched grill marks.

But very seldom do I read about the burger's best friend: the bun.

I mean, what's a hamburger without a bun &#; Atkins, right? It's practically un-American to eat a burger bite by dainty bite with a knife and fork, rather than grabbing it in both hands and chowing down.

Yet so many of us settle for those wimpy (as opposed to Wimpy) tissue-paper buns, the ones that squish cardboard-thin under the weight of burger and cheese and condiments before finally collapsing to mush.

When you've made an 85% lean ground chuck burger (patted not squeezed, grilled not fried, with DelMonte ketchup, homemade pickle relish, caramelized onions, and a generous crumble of Maytag blue cheese) &#; why not enjoy a bun with an equally good pedigree?

Introducing Beautiful Burger Buns, the #1 bun at kingarthurflour.com &#; as voted by you, our chief critics.

Summer's coming - let's nail this recipe right now.

Place the following in a mixing bowl:

3/4 to 1 cup (170g to 227g) lukewarm water*
2 tablespoons (28g) butter, at room temperature
1 large egg
3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour
1/4 cup (50g) sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast

*If you plan on topping your buns with seeds, use an additional egg - but only the yolk. Set the white aside to use as a glaze once the buns are shaped.

Why the range of water? Because flour is like a sponge; it absorbs moisture from the atmosphere. In summer, or in humid conditions, flour will be "wetter;" in winter, or in dry climates, it'll be "drier." Thus, if you're baking in high humidity, start with 3/4 cup lukewarm water. If you're in Arizona, or it's a cold, dry January day in Maine, use the greater amount of water.

Not sure what to do? Start with the lower amount of water. It's always easy to add more; impossible to add less!

Mix everything together until the dough is cohesive.

If you're using a stand mixer, knead the dough for about 7 minutes at low-medium speed. You can also knead the dough by hand, for about 10 minutes. Or use your bread machine, set on the dough cycle, to bring it right through its first rise.

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However you knead, when you're done the dough should be soft, smooth, and stretchy; that's the gluten at work.

See how it clings to the bowl? It should be just a touch sticky.

Place the dough in a lightly greased bowl, or 8-cup measure. I like to use the measure, as it allows me to see how much the dough has risen at a glance.

Let the dough rise until it's just about doubled in bulk; this could take 2 hours or so, depending on the warmth of your kitchen, as well as its yeast friendliness.

"Yeast friendliness?" The more yeast bread you bake, the faster your dough will rise, due to the spread of wild yeast into your baking environment.

Gently deflate the dough, and divide it into 8 pieces.

This is most easily done with the help of a scale.

756 divided by 8? Looks like about 94g each.

And there you have it: 8 balls of dough, all roughly the same size.

Shape each piece of dough into a smooth ball.

See that crease? An imperfection now will only become more prominent as the dough rises.

Take the time to smooooth those balls by rolling them under your gently cupped fingers.

Ah, that's better.

Space the balls on a parchment-lined or lightly greased baking sheet.

Flatten each until it's about 3" to 3 1/2" wide.

Like this.

Cover the buns, and let them rise for about 1 hour. They'll be puffy, but nowhere near doubled.

Towards the end of the rising time, preheat the oven to 375°F.

Brush the risen buns with melted butter.

Or, instead of butter, top them with seeds. Sesame or poppy are traditional; our Artisan Bread Topping is both colorful and tasty.

Remember the reserved egg white? Now's the time to add 2 tablespoons cold water, and whisk the mixture to a froth. You're going to paint it on the buns before sprinkling on seeds.

If you're not using seeds, there's no need to brush the buns with egg whites &#; unless you want them to be shiny. In which case, be my guest.

Gently brush the risen buns with egg white...

...and sprinkle with the seeds.

Bake the buns for 15 to 18 minutes, until golden.

Hey, how come there are two pans of buns in the oven? Because I made a double recipe. Yeah, they're that good!

Remove the buns from the oven, and brush any unseeded ones with melted butter.

Can you brush butter on seeded buns? Sure, go for it. Butter is always welcome, in my book.

Not only does butter give the buns' crust delicious flavor, it adds a satiny finish, too.

Look at that soft, creamy interior...

Shape the burgers &#; dig out the condiments &#; fire up the grill:

Summer's here!

Now - how about slider buns, perfect for kids (and dieters)?

Divide the dough into 24 pieces, instead of 8. Round each piece into a ball.

Space the balls on two baking sheets, leaving room between them for rising.

Use the palm of your hand and your fingers to flatten each ball; they should be about 2 1/4" in diameter. They'll shrink back to a smaller size; wait 10 minutes, come back, and flatten them again.

Cover the pan, and let the buns rise for about 90 minutes, until they're nice and puffy. Brush with melted butter, as the original recipe directs. Bake in a preheated 375°F oven for 12 to 15 minutes, until they're a light golden brown. Remove them from the oven, and brush them with butter again.

Place on a rack to cool.

Here are the slider buns with a couple of eggs, for scale; they're about 2 1/2" to 3" in diameter.

Read, bake, and review (please) our recipe for Beautiful Burger Buns.

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