While the Burger is said to have been born in the United States in New Haven, Connecticut, in 1900, it was sandwiched between two pieces of toast at the time. Shortly thereafter, in 1916, a fry cook named Wes Anderson is said to have created the first hamburger bun and then launched an iconic Burger chain of his own (hint: it’s where royalty live…).

You can certainly buy Burger buns at the grocery store or local bakery (and no one will be the wiser), but imagine how impressed the guests will be at your next barbecue when you casually mention you MADE these delicious buns. (mic drop, mind blown, etc.).

But first, let’s lay out some of the most popular Burger buns out there.

Popular Burger Bun Varieties:

1. Sesame seed bun—a fast food chain favorite.
2. Potato bun—like white bread, but denser.
3. Pretzel bun—no soggy bun here as it stands up to the thickest of Burgers.
4. Ciabatta roll—when you want your Burger to really be a sandwich.
5. Brioche bun—the gourmet option with the most flavor.

Some say the easiest and most impressive bun to try at home is the DIY Brioche Buns (or brioche-like), even for the most novice of bakers.

Let’s get your DIY summer started…try this recipe and let us know what you think!

DIY Brioche Buns Recipe

Ingredients:

• 1 cup of warm water
• 3 TBSP of warm milk
• 2 tsp active dry yeast or regular instant yeast
• 2 ½ TBSP sugar
• 1 large egg
• 3 cups of bread flour
• 1/3 cup of all-purpose flour
• 1 ½ tsp salt
• 2 ½ TBSP room temp unsalted butter

Instructions:

• Mix the water, milk, yeast, and sugar.
• In another bowl, whisk together the bread flour, all-purpose flour, and salt. Then add the butter, making it crumb-like by mixing it together with the flour mixture using your fingers.
• Once the yeast mixture is bubbly, add it and the egg (beaten) to the crumb-like mixture and stir with a spatula until it’s a sticky dough.
• Transfer the dough to a lightly floured surface. Scoop up the dough with a spatula and slam it back on the surface. Trust us on this part! Repeat this until the dough sticks less to the surface.
• Shape the dough into a ball. Put it in a greased bowl and cover with plastic wrap. It should rise in about 1-2 hours. It should double in size.
• Line a large baking sheet with parchment paper and set aside.
• Separate the dough into 8 pieces and form them each into balls and place them on a parchment-lined baking sheet. Cover with a kitchen towel and let rise for another 1-2 hours.
• Finish dough balls with an egg wash once they have doubled in size.
• Put a shallow pan of water on the lowest rack of the oven and your tray of buns on the center rack of the oven at 400 degrees Fahrenheit for about 15 minutes. Rotate the pan halfway through baking.
• Cool and enjoy!

Pro tip: these buns stay fresh for about 24 hours in an airtight container, and they also freeze and defrost well.

When you’re ready to put your freshly baked buns to the test, grab Schweid & Sons Signature Blend pre-made patties or the Butcher’s Blend 1-pound brick of ground beef. You can find your favorite Schweid & Sons products in a store near you, just use our store locator link here. 

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