These Homemade Hamburger Buns are incredibly fast, easy and delicious!  In less than an hour, you can have soft and fluffy hamburger buns without going to the store.  Make this 40 minute hamburger bun recipe for your next cookout! (2024)

FAQs

Why are burger buns bad? ›

A standard white hamburger bun has 26 grams (g) of refined carbs and a little under 1 gram of fiber (USDA). It means that traditional burger buns are not only nutritionally deficient but also a no-no if you're following a low-carb diet.

With a dough that's simple to make and easy to handle, you'll never buy brioche burger buns from the store again! We like our burgers on soft, buttery brioche-style rolls and this recipe looked like a great starting point to experiment.

This is simple, if it's a whole loaf or bun lightly dampen it with water, wrap in foil and heat in a medium oven for several minutes, depending on size. It should come out of the oven warm on the outside and tender on the inside.

The ideal soft burger bun should be pillowy, squishy, and tender, with a tight but soft crumb and a distinct sweetness. It should hold up nicely to the burger's juices, but should never be tough or cottony. On the opposite end of the spectrum, you don't want a burger that disintegrates half way through your meal.

Brioche rolls and regular rolls are different in that brioche rolls require more eggs and butter in their recipe than regular rolls. Although both brioche rolls and regular rolls contain eggs and butter, the fact that brioche rolls contain more of these ingredients means that these rolls are higher in fat content.

These buns taste no different than any other burger bun. The only thing that makes them different is the coloring! I used a black liquid food colorant and then topped them off with black and white sesame seeds. But, you could go with just black or just white if you have any preference over either.

If the bun is too dense, it might become chewy and you'll feel like you're eating a big loaf of bread instead of a hamburger. You can control the density of the bun by how sticky/dry the dough is. The drier the dough (by adding more flour), the denser the bun will be.

There's a substance called lecithin, E-322, that helps the dough to rise and stretch, and you can add it at home just by adding egg yolk to your dough. Adding egg white will make the dough more stable as it rises, less likely to collapse, giving you buns that feel more soft and bouncy.

There are multiple variants of the common roll, differing in size, type of flour used, and toppings. While traditionally plain, Kaiser-style rolls are today found topped with poppy seeds, sesame seeds, pumpkin seeds, flax, or sunflower seeds.

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.

What's the healthiest hamburger buns? ›

Refined carbohydrates are those found in white rice, baked goods and white breads, including hamburger buns. While you may save a few hundred calories removing the bun from your hamburger, this step alone is not likely to lead to significant weight loss.

Portobello Mushrooms

These low-calorie burger buns contain beta-glucans, compounds related to preventing cancer. You'll need two mushrooms to make a whole burger, and they will add 3.5 grams of protein and 2 grams of fiber to the nutrient scale.

Buns are an excellent source of carbohydrates, fibre, vitamins, and minerals, preventing deficiency diseases. However, the primary nutrients they offer are carbohydrates and fibre. Various buns are enriched or fortified with nutrients. However, buns made from refined or regular flour are not healthy.

Chemical preservatives in the beef, bun, or packaging deter mould growth. High salt content in the burger prevents decomposition. The small size of the McDonald's hamburger allows for quick dehydration, making the environment inhospitable for mould. Lack of mould spores on the burger and in the surrounding air.