One fine Monday we had a chicken burger party at my place with part of my foodie gang (taste buds? Haha!). We got really inspired by this lebanese chicken burger video we saw on Instagram, and decided to try making it ourselves. My friends brought the different components needed for the burgers, while I was tasked to make the buns. Clearly, the best buns for burgers are brioche burger buns, so here we were.
I used an excellent recipe by The Clever Carrot, and these turned out really great. The original recipe was written using volume measurements, so here I’ve noted down the measurements by weight, for a bit more consistency. The dough turned out a little sticky, but completely manageable with some light sprinkling of oil. It was a hot day the first time I made this, and the dough doubled in a fraction of the time I expected, which I also noted here.
Definitely a keeper, and these fluffy, buttery burger buns will be my go-to recipe for any future burger parties. Yum!
Jump to Recipe
Step by Step
In a medium sized bowl, add the water, milk powder, yeast and sugar. Whisk to combine.
In a separate bowl, beat the egg.
In the bowl of your stand mixer, add the bread flour, all-purpose flour, salt, and butter.
Turn on the mixer at the lowest speed, and mix until the butter is cut into the flour roughly the size of small pebbles.
Turn the speed up one notch. Stream in the yeast mixture and egg and knead, until a sticky dough forms, about 8 minutes.
Scrape down the sides of the bowl, and transfer the dough to a well-oiled surface. Shape the dough into a tight ball. The dough may be sticky.
Cover and let rest, until doubled in size, about 45 minutes.
When the dough has doubled, punch down to let the air out, and transfer to a lightly floured surface. Divide the dough into 8 equal-sized pieces. Divide into 6 for larger, oval-shaped buns.
Shape the dough into round buns. Flatten a piece of dough, then fold the edges to the center. Flip the dough over and roll into a ball.
Arrange the buns in a large baking sheet lined with parchment paper, leaving enough space in between.
Cover and let rest, until doubled in size, 45 minutes.
Preheat the oven to 200 degrees C (fan 180 degrees C). Place an empty metal baking pan at the bottom of your oven.
Make the egg wash. In a small bowl, add the egg and water, and beat until thoroughly combined.
Gently brush the risen buns with the egg wash, and sprinkle with sesame seeds, if using.
Right before putting the buns in the oven, pour ½ cup of water into the preheated empty tray to create steam. Bake until golden brown, 20 to 25 minutes.
Transfer to a wire rack and let cool.
Use as desired.
Brioche Burger Buns
Ingredients
For the Dough
- 280 grams warm water
- 1 tablespoon milk powder full cream
- 35 grams granulated sugar
- 1 large egg
- 415 grams bread flour
- 40 grams all-purpose flour
- 2 teaspoons instant yeast
- 1 ½ teaspoons fine sea salt
- 35 grams unsalted butter softened
For the Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- In a medium sized bowl, add the water, milk powder, yeast and sugar. Whisk to combine.
- In a separate bowl, beat the egg.
- In the bowl of your stand mixer, add the bread flour, all-purpose flour, salt, and butter.
- Turn on the mixer at the lowest speed, and mix until the butter is cut into the flour roughly the size of small pebbles.
- Turn the speed up one notch. Stream in the yeast mixture and egg and knead, until a sticky dough forms, about 8 minutes.
- Scrape down the sides of the bowl, and transfer the dough to a well-oiled surface. Shape the dough into a tight ball. The dough may be sticky.
- Cover and let rest, until doubled in size, about 45 minutes.
- When the dough has doubled, punch down to let the air out, and transfer to a lightly floured surface. Divide the dough into 8 equal-sized pieces. Divide into 6 for larger, oval-shaped buns.
- Shape the dough into round buns. Flatten a piece of dough, then fold the edges to the center. Flip the dough over and roll into a ball.
- Arrange the buns in a large baking sheet lined with parchment paper, leaving enough space in between.
- Cover and let rest, until doubled in size, 45 minutes.
- Preheat the oven to 200 degrees C (fan 180 degrees C). Place an empty metal baking pan at the bottom of your oven.
- Make the egg wash. In a small bowl, add the egg and water, and beat until thoroughly combined.
- Gently brush the risen buns with the egg wash, and sprinkle with sesame seeds, if using.
- Right before putting the buns in the oven, pour ½ cup of water into the preheated empty tray to create steam. Bake until golden brown, 20 to 25 minutes.
- Transfer to a wire rack and let cool.
- Use as desired.
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