Possibly the Best Burger Buns EVER

Dec. 30, 2024

Possibly the Best Burger Buns EVER

Remember when I said I didn&#;t believe in anything being the &#;best&#; of anything back in my &#;BEST IN THE WORLD&#; peanut butter cheesecake chunk brownie entry? Well, I may have to backtrack a little since I just made some burger buns that could very well be the &#;best ever&#;. Plus, a really, fat, juicy burger loaded with corned beef, swiss cheese and slaw, to put between these burger buns.

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It all started when I was flipping through People Magazine a few weeks ago (my weekly gossip indulgence). Sometimes they have a section where a well-known or celebrity chef offers up some recipes from their restaurant, usually recipes that are brand spanking new. In this case, it was some party held by Rachael Ray where one of the American Iron Chefs, who also happens to be a very talented, well-known celebrity chef chef, Michael Symon, served up these incredible looking burgers loaded with homemade slaw, swiss cheese, and pastrami.

Apparently, these burgers were so popular, they won the People&#;s Choice Award at this star-studded event. Naturally, this piqued my interest, especially since I&#;m not much of a burger enthusiast. It has to be a really, really exceptional, knock your cotton toed socks off burger for me to crave a burger in general, like this Black and Blue Burger with Cajun Mayonnaise I had at some restaurant on the UES, the name totally escaping me, when I was 15. Gosh, I wish I could remember!!

The add-ons looked and sounded great, but I think what probably makes these burgers pretty special are the different cuts of beef used; brisket, sirloin and short rib. Right then and there I knew I had to try what Michael Symon calls his &#;Fat Doug&#; Burger. In the culinary world, that&#;s akin to a rock star writing a song about you, right?

Doug must be pretty stoked.

The thing is, I don&#;t know if the &#;fat&#; refers to Doug, the burger, or both. This certainly IS a fat, messy burger, as you can see in the photos below. Jaw-cracking bites and lots of napkins are definitely imperative. If you omit the corned beef or pastrami and swiss cheese, you now have a &#;light&#; slaw burger that&#;s more manageable on the mandible&#;and hips.

Of course I&#;d never omit either.

Since I was going to take a stab at these burgers, and the slaw too..when I saw it called for buttery brioche or egg burger buns, lightly toasted in a pan with butter, I knew there was no way I was going store-bought. They had to be home baked, yeasty goodness to compliment this manna of burgerdom.

I searched the net for burger buns and brioche burger buns, restraining myself from typing in &#;best ever&#;, but I did find a &#;best ever&#; and it was from the NY Times via Comme Va restaurant in LA. Let me put it to you this way, the simplicity in making these burger buns is a bonus because these are the bomb of all burger buns; the holy grail of burger vessels; the creme de la creme of light, fluffy, eggy, buttery goodness. I usually prefer really soft and doughy egg or potato burger buns hugging my beef patties, but these fluffy, tender, slightly dense burger buns are perfect because they soak up the juices without falling apart like my favorite doughy counterparts do.

If you&#;re making what you feel is the &#;best&#; burger ever, please make these burger buns. They&#;re the diamond Tiffany necklace to the Versace gown; the crunchy sea salt atop the buttery caramel; the perfect accessory.

As for the other burger accessories, I made two slight changes to what I think is an already perfectly loaded burger. I added thinly sliced red bell pepper to the slaw and used corned beef instead of pastrami.

Make these burger buns; make the burgers, make the slaw (and even the corned beef or pastrami if you&#;re feeling adventurous); it&#;s totally worth every step! Enjoy and let me know how it turned out for you!

The Best Burger Buns

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Best Brioche Booger Buns

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Yield:

Eight 4-inch to 5-inch burger buns

Recipe from the

Total Rising time: 2 to 4 hoursRecipe from the New York Times via Comma Ca restaurant, Los Angeles

ingredients:

1 cup warm water
3 tablespoons warm milk
2 teaspoons active dry yeast
2½ tablespoons sugar
2 large eggs
3 cups bread flour
&#; cup all-purpose flour
1½ teaspoons salt
2½ tablespoons unsalted butter, softened
Black and white sesame seeds and/or poppy seeds (optional) or try everything bagel seasoning!

directions:

In a measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. In the mean time, beat one egg.
In a large bowl, combine both flours with the salt. Add the butter to the flours and salt and rub into the flour using your fingers or a pastry cutter, making crumbs, like you would a pie dough. Stir in the yeast mixture and beaten egg until it forms a dough. Scrape dough onto clean, well-floured counter or board. and knead, scooping the dough up, slapping and turning it, until smooth and elastic, about 8 to 10 minutes. (You may also use a stand mixer for this, eliminating the need for a bench scraper - but bread that's hand kneaded is always better in my opinion). You want the dough to remain slightly tacky, as the more flour you add, the tougher they will be when baked.
Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 to 2 hours.
Line a baking sheet with parchment paper. Using dough scraper or sharp knife, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on the lined baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for 1 to 2 hours.
Set a large pan of water on oven floor. Preheat the oven to 400 degrees with a rack in the center. Beat remaining the egg with 1 tablespoon water to make an egg wash, then brush on top of buns. Sprinkle with sesame seeds ( I used both sesame and poppy seeds. Try a little sea salt too!), pressing them in gently to adhere. Bake, turning the sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a wire rack to cool. These can be frozen, then placed in a freezer bag for up to 2 to 3 months, When ready to use, let thaw at room temperature and heat or toast slightly, if desired.

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"Fat Doug" Burgers

Prep time: 1 hour

Cook time: 10 mins

Total time: 1 hour 10 mins

Yield:

4 burgers

Recipe from Michael Symon, with my slight revisions

ingredients:

Slaw

½ head Napa cabbage, shredded
½ clove garlic, minced
½ small red onion, sliced thin
½ jalapeno pepper, minced
3 tablespoons champagne vinegar
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 tablespoon sugar
1½ teaspoons salt
1 tablespoon Worcestershire sauce
1 tablespoon spicy mustard
I added some julienned red bell pepper

Burgers

½ lb ground sirloin *
½ lb ground brisket *
½ lb ground boneless short rib *
½ lb pastrami, sliced thin (I used corned beef)
4 slices swiss cheese
1½ tablespoons butter, melted
4 brioche or egg buns
Salt and Pepper

directions:

Mix all slaw ingredients and refrigerate for one hour.
Combine the meats, then make 4 equal size patties, and season each with salt and pepper. Heat a grill or saute pan over high heat, then cook patties 3 to 5 minutes per side, or to your liking. I prefer medium rare. REmove from pan and keep warm.
Place 4 piles of pastrami (or corned beef) in the same pan over medium heat. After two minutes, top each pile with a slice of swiss cheese. Remove when cheese melts.
Over medium heat, melt the butter in a clean pan. Toast the buns in the melted butter, cut sides down, for two minutes.
Assemble Burgers. Place slaw on bottom half of bun. Top the slaw with a burger and the pastrami (or corned beef) cheese pile. Cover with top bun and serve.

notes:

* You can use just 1½ lbs of ground beef instead of all those cuts of beef, if desired. However, I definitely recommend trying it with those cuts at least once!

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BTW, I&#;m submitting these burger buns to

BTW, I&#;m submitting these burger buns to Bread Baking Day #28 (buns) hosted by Rachel of Tangerine&#;s Kitchen and Susan at Wild Yeast for Yeastspotting . Yes, once again, they&#;re that good.

Simply Perfect Homemade Hamburger Buns

Elevate your burger game with this delicious, homemade hamburger buns! These brioche-like buns are light in texture and high in flavour.

This is the only hamburger buns recipe I&#;ve used to make hamburger buns for years! While these buns are enriched with eggs and a bit of butter for flavour, they somehow still manage to be light in texture, yet sturdy enough to hold all the burger and the toppings.

I love that I can make these burger buns without a stand mixer. The simple dough comes together easily in a large bowl.

So if you&#;re looking to elevate your burger game this Summer, these delicious homemade hamburger buns are a great place to start. They freeze beautifully, so make a couple of batches and load up the freezer and you&#;re always ready for a leisurely Summer BBQ

Key Ingredients

Bread flour: You&#;ll get the best results if you start with bread flour and even better, if you start with unbleached bread flour. Here in Canada, that&#;s not the easiest to find on the shelf in grocery stores. I get mine at Bulk Barn. Failing that, bleached bread flour is fine. You can use just all-purpose, but your buns might not rise quite as high.

Active Dry or Regular Instant Yeast: Active dry yeast needs to be proofed (soaked) in warm water before using. I never use dry active yeast myself, but prefer to use Instant Yeast (such as SAF Brand). While Instant Yeast doesn&#;t require proofing in water before using, it doesn&#;t hurt if you do, so I just go ahead and proof the Instant Yeast in the same manner as described in the recipe. Instant Quick-rising or rapid-rise yeast will not work with these buns and are not recommended.

Video: How to make homemade hamburger buns

I think the one thing that tends to trip people up when making buns is the shaping of &#;the ball&#;. It&#;s quite understandable that someone might think that you just need to grab a piece of dough and form/squeeze it into a ball shape. In fact though, there is a bit of a technique to creating &#;a ball&#; with dough, that creates what&#;s known as surface tension or tightness on the top of the ball. It&#;s this tension that encourages the dough to rise higher, while also creating a lovely smooth top.

The technique for forming the dough into buns is shown in this video. It&#;s the easiest way I think and produces great results.

1. Stretch the top to create a smooth top.
2. Flip over and stretch the sides in towards the centre and pinch together.
3. Do this all around the edges, until the sides are smooth, too.
4. Flip the ball over, so your pinched part is down.

Baking Tips

The first thing you need to know about this dough is that it is very moist and almost sticky when made as prescribed. To get the best (lightest) results, you want to avoid as best you can adding much more flour here. Add just the bare minimum you need to, so you can handle the dough.
This dough is also a slow riser, so be patient and allow it to rise for however long it takes to double etc. In a warm Summer kitchen, it will probably rise a little more quickly.
I like to weigh the whole dough before dividing into balls. I then divide the total weight by 8, to calculate the dough weight of each roll. Weigh them out separately and you will have 8 identically sized rolls!
Right after egg washing the buns and just before popping them in the oven, top buns with sesame seeds, poppy seed or &#;everything&#; mix if you&#;d like to add some toppings to your homemade buns.

1. Stretch the top to create a smooth top.2. Flip over and stretch the sides in towards the centre and pinch together.3. Do this all around the edges, until the sides are smooth, too.4. Flip the ball over, so your pinched part is down.

Top Tip!

Be sure to brush the egg wash on the dough evenly and thoroughly, being sure to get all around the bun and right to the bottom. Any bare spots left from your brushing will leave pale spots on the finished burger buns.

Making ahead, storing and freezing homemade hamburger buns

These are best enjoyed on the day they are made, but it is perfectly fine to make in the morning and enjoy for dinner.

Store rolls in an airtight container, until needed, up to 24 hours. Freeze for longer storage.

These buns freeze beautifully up to 2 months! Simply remove the buns from the freezer and thaw on the counter. It will only take a short time to thaw (30 minutes, or so).

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Get the Recipe:

Simply Perfect Homemade Hamburger Buns

Delicious, homemade hamburger buns recipe. Makes 8 buns. Freeze beautifully!

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stars from

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Ingredients

1

cup

(
240

g
)
water
,
warmed to about 105-110F
3

Tablespoons

(
45

g
)
milk
,
warmed slightly to lukewarm
2

teaspoons

(
6

g
)
active dry yeast or regular Instant yeast
,
not quick or rapid rise yeast
2 1/2

Tablespoons

(
33

g
)
white sugar
1

large

egg
,
beaten with a fork
3

cups

What equipment does a commercial brewery need?
(
375

g
)
bread flour
,
spooned and levelled
1/3

cup

(
45

g
)
all-purpose flour

For more Burger Buns Forming Lineinformation, please contact us. We will provide professional answers.
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spooned and levelled
1 1/2

teaspoons

(
9

g
)
fine salt
2 1/2

Tablespoons

(
35

g
)
unsalted butter
,
at room temperature

For egg wash:

1

large

egg
1

Tablespoon

water
Poppy or sesame seeds
,
optional

Cook Mode

Prevent your screen from going dark

Instructions

Before you start! Scroll down to the Recipe Notes for some important tips for working with sticky dough.
In a small bowl or
2
cup measuring cup, combine the warm water, warmed milk, yeast and sugar. Let stand until bubbly, about 5 minutes.
In a large bowl, whisk together the bread flour, all purpose flour and salt. Add the butter. Using your finger tips, rub the butter in to the flour mixture, making even crumbs.
Add the yeast mixture and the beaten egg to the bowl and using a dough scraper or silicone spatula, stir until a moist, sticky dough forms.
Using a silicone bowl scraper, scrape the dough on to a very lightly floured counter or work surface. At this point the dough is very moist and sticky and not really able to be kneaded as you traditionally would. You will be tempted to dust with flour, but resist the urge to start. Instead of traditionally kneading, use your dough scraper or silicone spatula to scoop up the dough and then slam it back on the counter. (Don't just drop it, slam it. It's therapeutic :) Use your scraper to turn it over a few times on the counter, then pick it up and slam it again. Repeat this slaming/turning action for a couple of minutes. You should find that it is a sticking to the counter a little less. If you feel it isn't progressing after a couple of minutes (is still super sticky), very lightly dust the counter with flour and turn the dough over it to flour very lightly (Not too much flour. Just a dusting). Continue doing the slam and turn action for several more minutes. At some point, after about 5 minutes or so of this routine, your dough should stop sticking to the counter. Though it will still be a quite moist dough, you should be able to form it into a ball. *If your dough is still sticking after 5-7 minutes of working it, dust with a tiny bit more flour, as needed, until it is no longer sticking, but is still nice and moist.
Shape dough into a ball and place into a greased bowl. Cover with plastic wrap and let rise until doubled, 1-2 hours. Note that this dough is a bit of a slow-riser. Allow it to rise until doubled, no matter how long that takes.
Line a large baking sheet with parchment paper and set aside.
Using a dough scraper, divide the dough into 8 equal pieces. (* I like to weight the dough ball and then divide that weight by 8, to get a weight for each piece. I then weigh out each piece to that weight, to get 8 exactly equal pieces. My last bake, the individual balls were 101g apiece. Yours may vary somewhat.)
If your dough is still too sticky at this point to form into balls, very lightly dust with a tiny bit of four.
Form each of the 8 dough pieces into balls (* See video above the recipe card on how to do this!). Place balls on parchment lined baking sheet about 2-3 inches apart. Cover loosely with a clean kitchen towel and let rise until doubled again, 1-2 hours.
Set a large shallow roasting pan of water on the lowest rack of the oven. Preheat oven to 400F (not fan assisted) with a rack in centre of the oven, as well.
When buns have doubled, beat remaining egg with 1 tablespoon water and brush the buns thoroughly. * Be sure to brush the entire bun, top and sides, right down to the pan, as any areas you miss will be pale-coloured once baked. If desired, you could sprinkle with sesame or poppy seeds at this point, as well. Bake, turning sheet 180 degrees halfway through baking, until tops are golden brown, about 15 minutes.
Immediately transfer buns to a rack to cool completely.

Notes

Note 1:

This is a very sticky dough, that isn't going to be "kneadable" right after mixing together. Follow the directions for slapping the dough on the counter, for the time specified and it should become less and less sticky as you work and finally handleable. If it is really just too sticky and doesn't seem to be becoming less so as you go, work a bit more flour into the dough, a small bit at a time on the counter and carry on. Don't mix in so much that it immediately becomes kneadable, as the gluten won't properly develop without the slamming process, which is essentially causing the dough to stick to the counter and then stretching it when you pull it back up.

Note 2:

I recommend using bread flour, but If you are going to make these with all all-purpose flour, keep in mind that all purpose flour doesn't absorb as much of the liquid, so the dough will be wetter and stickier. Adding a bit more flour on the counter will probably be necessary.

Note 3:

If you prefer to use a mixer for this sticky dough, use the mixer fitted with the paddle attachment or the kneading hook to mix the ingredients for about 5-6 minutes on Speed 2. Transfer to the counter and proceed. The mixer should replace most of the slamming process, but some may still be necessary to bring the dough together.

Note 4: For the most accurate measurements for the flour, use a scale to measure it in weights. If you don't have a scale, be sure to use the spoon and level method to measure the flour.

Buns are best used on the day they are baked. For making ahead, it's best to freeze as these buns freeze beautifully! Freeze in a freezer bag or container. Thaw in the container at room temperature.

Be sure to read the "Baking Tips" included with this post, where I share some valuable tips, options, substitutions and variations for this recipe! I have also included a short video to demonstrate how to shape the dough into balls, for the nicest shaped buns.

Cuisine:

American, Canadian

Course:

Bread

Author:

Jennifer Maloney

Serving:

bun

Calories:

260

kcal

Carbohydrates:

Protein:

Fat:

Saturated Fat:

Cholesterol:

Sodium:

462

Potassium:

Fiber:

Sugar:

Vitamin A:

200

Calcium:

Iron:

0.9

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Adapted from &#;Light Brioche Buns&#; by Jane Sigal as shared by the New York Times

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Hi! I&#;m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!

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Possibly the Best Burger Buns EVER