I’ve been so underwhelmed by supermarket burger buns. I’ve tried different brands, different supermarkets—honestly, all of them just feel like a disappointment.
They’re either too dry, too dense, or just… boring. And if you’ve gone through the effort of making a really good burger, the bun shouldn’t be the weak link.
So I decided to make my own—and now I’m fully hooked. This brioche burger bun recipe is genuinely one of my favourites.
Like… once you make these, there’s no going back.
They’re soft, buttery, slightly sweet, and somehow still sturdy enough to hold a proper juicy burger without falling apart halfway through (which, let’s be honest, is a personality trait at this point). Whether you’re making beef burgers, crispy chicken, or even a veggie option, these buns just elevate everything.
And before you think this is one of those complicated baking recipes—it’s really not. It just takes a bit of patience, and I’ll walk you through it like we’re baking together.
Why Homemade Brioche Burger Buns Are Worth It
I used to just grab burger buns from the shop and call it a day. But the difference when you make your own? Actually unreal.
Homemade brioche burger buns are:
- Way softer
- Properly buttery (not dry and sad)
- Slightly sweet in the best way
- Fresh, which makes a huge difference
And visually? They look like proper bakery-style buns—golden, shiny, and actually worth putting your burger in.
If you’re trying to level up your home cooking, this is one of the easiest ways to do it.
The Secret to Soft Brioche Buns: Tangzhong Method
Okay, this sounds technical, but it’s really simple.
The Tangzhong method is just cooking a small amount of flour, milk, and water into a paste before adding it to your dough.
That’s it—but it completely transforms the texture.
It:
- Keeps the buns super soft
- Helps them stay fresh longer
- Gives that light, fluffy, almost cloud-like texture
If you’ve ever had bread that’s still soft the next day and wondered how—that’s probably why.
What These Brioche Burger Buns Are Like
Just so you know what you’re aiming for:
- Light and fluffy inside
- Slightly sweet, buttery flavour
- Soft but not fragile
- Golden and shiny on top
Basically, they taste like something you’d get from a really good burger spot in London and think “yeah, this was worth it.”
Tips for Perfect Brioche Burger Buns
Let’s avoid disappointment, yeah?
1. Don’t rush the kneading
This dough takes time. It’ll look messy at first—completely normal. Keep going until it becomes smooth and stretchy.
If you can stretch it thin without tearing (windowpane test), it’s ready.
2. Add butter gradually
It’s tempting to throw it all in—but don’t. Add it slowly so the dough absorbs it properly. This makes a huge difference to the final texture.
3. Rising time actually matters
If your dough hasn’t doubled, it’s not ready. Simple.
I use the proof setting on my Ninja 15-in-1, and the difference is honestly mad. I’ve tested it side by side—after an hour in the Ninja, the dough is perfectly risen and nicely rounded. Leaving it at room temperature takes way longer and the results aren’t as good.
UK kitchens aren’t exactly known for being warm, so if you’ve got a multifunction appliance like that, use it. Total game changer.
If not—just be patient. It’ll get there.
4. Egg wash = the glow up
That golden, shiny top? That’s from the egg wash.
Don’t skip it unless you want pale buns (we don’t).
5. Keep an eye while baking
Ovens here are unpredictable, so check your buns towards the end.
You’re looking for a deep golden brown. If you take them out and the bottoms feel a bit soft, just pop them back in for a few more minutes.
Topping Ideas
You can keep it simple or go a bit extra:
- Sesame seeds (classic burger bun vibe)
- Nigella seeds (slightly oniony, so good)
- Dried rosemary (gives proper gourmet energy)
- Or just leave them plain
Honestly, all of them work.
What to Use Brioche Burger Buns For
Obviously burgers—but not just that.
These work perfectly for:
- Beef burgers
- Fried or grilled chicken burgers
- Halloumi or veggie burgers
- Breakfast sandwiches
One of my favourite combos is cream cheese, cucumber, lettuce, and cheddar in one of these—so simple but so good.
Also: lightly toasting them with butter before using? Elite.
How to Store Brioche Buns
If they last that long:
- Room temperature: 1–2 days in an airtight container
- Freezer: up to 1 month
- Reheat: toaster or oven
Because of the Tangzhong method, they stay softer for longer than regular buns—which is another win.
Final Thoughts
I know baking bread can feel a bit intimidating, but this recipe is actually really forgiving once you get into it.
And the payoff? Soft, buttery, bakery-style brioche burger buns that make anything you put inside them taste better.
If you’re making burgers at home, this is one of those small upgrades that makes a massive difference.
💭 Quick tip:
Make extra and freeze them—future you will be very grateful.
Burger Bun
Ingredients
Flour paste starter
- 27 g water
- 60 g milk
- 20 g all-purpose flour
Dough
- 120 g milk
- 9 g instant yeast
- 320 g all-purpose flour
- 7 g salt
- 35 g sugar
- 50 g whole egg
- 42 g unsalted butter, softened
Egg wash
- 1 whole egg
- splash of milk
Instructions
- In a small saucepan, whisk together 27g water, 60g milk, and 20g flour. This is our Tangzhong.
- Cook over medium heat, stirring constantly until it thickens into a smooth paste (~65°C or when lines appear in the mixture).
- Transfer to a bowl and let cool to room temperature.
- In a mixing bowl, combine: Tangzhong, 120g milk, 9g yeast, 320g flour, 35g sugar, 7g salt, 1 whole egg + 1 egg yolk
- Mix with dough hook until just combined.
- Gradually add softened butter, a few grams at a time, until fully incorporated.
- Continue kneading on medium speed with a stand mixer for approximately 20–30 minutes, until the dough is smooth, elastic, and pulls away from the bowl. Perform a windowpane test to check if it’s ready.
- Cover and let rise at room temp for 1.5 to 2 hours, or until doubled in size.
- Divide the dough and shape it into balls, each weighing between 110 and 120 g.
- Place each ball on a parchment paper, on a tray with space between pieces.
- Cover and let rise until doubled again (30–60 minutes depending on temp).
- Whisk 1 egg with a splash of milk.
- Brush the tops of the proofed dough gently.
- Top with dried rosemary, toasted sesame seeds, or nigella seeds.
- Bake at 175°C (350°F) for 22–24 minutes.