Amazing Homemade Hamburger Buns Recipe (Video) (2024)

FAQs

What makes the best burger bun? ›

The ideal burger bun is pillowy soft, squishy and tender. It needs enough structural integrity that it will hold strong with a juicy burger, but should never be tough and chewy - that would distract from all the other delicious flavours and textures in a perfectly crafted burger.

There you have it from the expert himself: Don't skip toasting and buttering the bun before you put it on top of your burger. A toasted, buttery bun gives the burger an extra crunch and keeps it from getting soggy or mushy.

Avoid adding too much extra flour to the dough.

Your instinct might be to add extra flour; however, any extra flour will create a denser, tougher bun instead of the light, fluffy, brioche-style bun we want.

Sesame seeds add texture, visual appeal, flavor, and contrasting color to a plain brown bun. They give the impression that the burger is more interesting than an average burger and therefore more appealing to diners.

Brioche buns are rich, buttery, and slightly sweet, thanks to their high egg and butter content. They practically melt in your mouth, creating a heavenly contrast with the savory burger fillings. Think of them as the velvet robe of burger buns – luxurious and utterly satisfying.

Hard crusts/bread/buns etc means that you are either baking on too low heat and for too long, OR the dough you started off with was not kneaded well enough.

Press your thumb into the center of each patty before cooking. Burgers tend to shrink and puff up in the middle as they grill. The indentation will help them stay flat so they cover the whole bun and toppers won't slide off. 4.

The last possible action is to spread the bread with butter, mayonnaise, or salad dressing (Russian, miracle whip, ranch, or some other flavor). Put a thin layer to help seal the bread from the burgers juices. The more rare the burger, the juicier it will be. That juice seeping into the bun helps the bun “ fall apart”.

The secret to soft, light rolls, if you're looking for something like a dinner roll, is an enriched dough that contains butter or other dairy, eggs, or both. If you want something more bread-like, you want a high hydration dough that's been properly kneaded and given at least two bulk fermentations before shaping.

Too much yeast in bread will give bread an off-taste. Allow the bread to rise in a draft-free 80°F to 90°F area away from a heat source. If the area is too warm, bread will rise too fast and begin cooking before the yeast has finished acting.

What is the flour on the bottom of hamburger buns? ›

It is used to prevent the uncooked dough from sticking. You will sometimes see the same on the bottom of bread loaves. It is the same reason that homemade pasta is lain on flour dusted pans or pastry makers sprinkle flour on the work surface before working with their dough.

Cooks are discovering a culinary seed spice that believe it or not has been ubiquitous for many years. Those little black seeds we see on Turkish bread, are more often than not nigella seeds!

"Just a little heat, such as from grilling or toasting, reactivates the gluten in the bread," said Formicola. "This makes the buns softer and enhances their scent." If you do nothing else to your burger buns, tossing them in the oven or toaster for a minute or two will help recreate that just-baked aroma and texture.

1916. A fry cook named Walter Anderson creates the first hamburger bun. Five years later, he co-founded White Castle.

Classic white bun

It is the most often used bread while preparing burgers, and they are lightweight, soft, and durable. Classic white buns are bready yet robust enough to hold your burger without it falling apart. The bread fuses with the burger and its ingredients, making it simple to consume without producing a mess.

To make Ramsay's cheeseburgers at home, you'll need: Ground beef. Brioche buns. Bacon.

Every day, BURGER KING^® restaurants receive their signature sesame seed buns from their local bakery. Restaurant team members inspect each shipment to ensure the buns are delivered in the best condition. Our sesame seed buns are always fresh, never frozen.

If you want to make your burgers extra special, you might want to consider using potato buns instead of regular buns. Their pillowy-soft insides make them fluffier and bouncier than your average burger bun.