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Favorite recipes for hamburger buns?

juliejulez Apr 1, 2013 08:00 PM

Pretty short post here, the title explains it all :) I'd like to try my hand at making my own hamburger buns, so I'm interested in hearing y'alls favorite recipes for them. Whole wheat would be nice but not necessary. My favorite ones from the store are either pretzel buns (but those aren't healthy at all) or potato buns. Oh and I don't like sesame seeds. Thanks in advance!

  1. s
    sandylc Apr 4, 2013 08:09 PM

    I have made potato rolls, brioche, and kaiser (vienna dough)rolls for hamburgers and they are all great. If I had to choose, I guess the potato bun is the best bang for the buck.

    1. b
      Bliss149 Apr 4, 2013 06:06 PM

      I don't have a recipe but my brother and I were laughing recently about the hamburger buns in our elementary school cafeteria. When they would runout of "regular" hamburger buns, they would make these yeast roll buns.

      And we would go, "EWWWWW, these aren't REAL hamburger buns. They MADE these. EWWWW."

      1. rcbaughn Apr 3, 2013 05:01 PM

        Please go to Seriouseats.com and give their Spotted Pig replica buns a try. It's a sort of light brioche and I have always had great luck with them. I always put black and white sesame seeds on the buns after the first egg wash. I also score them after the egg wash so I get more lift out of them. Here is a picture of a lamb burger that I do. Kerrygold Cashel blue cheese, sautéed hen of the woods mushrooms, garlic aioli, baby arugula and a 9 ounce home-ground lamb patty. Wicked good with that bun, it soaks up the juices so much better than any commercial bun.

        I don't think a store-bought bun works very well when you're dealing with a medium rare burger that is going to be VERY VERY juicy. It would just turn to mush.

         
        2 Replies
        1. re: rcbaughn
          i
          iamreptar Apr 8, 2013 04:14 PM

          I've been meaning to try the spotted pig recipe for ages. thanks for reminding me. Have you every tried reproducing their roquefort cheese burger? I wonder how it compares to the actual recipe. Friday is going to be burger day. :) Im going to compare these buns to the comme ca light brioche buns in the nytimes.

          1. re: iamreptar
            rcbaughn Apr 10, 2013 06:26 PM

            Roquefort cheese is my go to for any blue cheese burger, no matter if the patty is beef or lamb. The cheese is just so amazing and I love the strong flavor. When I eat blue cheese, I want it creamy when warmed. But me careful, it can quickly seperate into oil slicks if you put it under a ripping hot burger right off the grill. Probably better to top the burger with room temp roquefort and that would allow it to gently melt a bit.

            One of the only things I've done different sometimes when I make this burger is sauté some wild mushrooms to go on it. Maitake are the best by far, and that goes for any mushroom dish in my eyes. Their flavor is absolutely amazing, and with beef it's even better.

        2. Becca Porter Apr 3, 2013 05:48 AM

          Cook's Illustrated recently put out a potato bun recipe that I adore.

          1. k
            kengk Apr 2, 2013 06:32 AM

            Reinhart's variation #1 white bread from the Bread Bakers Apprentice is my favorite. Most all these recipes will have the same ingredients, his has the balance of them that I prefer.

            The recipe does not call for whole wheat flour but I have added in WW up to 25% of the total amount of flour.

            I make a dozen every week or so and use them for all sandwiches, not just hamburgers.

            1 Reply
            1. re: kengk
              s
              smtucker Apr 4, 2013 07:28 PM

              And I use the variation no 2. Can't go wrong with either.

            2. chowser Apr 2, 2013 06:21 AM

              No whole wheat, I like King Arthurs:

              http://www.kingarthurflour.com/recipe...

              I never use the sesame seeds.

              1. g
                Gloriaa Apr 2, 2013 05:54 AM

                I have made CI potato buns and they were a huge hit. I love hamburgers but they are so much work when you insist on making every component.

                1 Reply
                1. re: Gloriaa
                  juliejulez Apr 2, 2013 09:10 AM

                  Oh trust me, I won't be making them myself every time :) But I thought it might be a fun weekend activity. I love to bake all sorts of things but I can't have sweets and fresh baked bread laying around... I would eat them all! SO is no help because he doesn't like sweets. Since there's just the 2 of us, I can freeze most of them to use later... I make a lot of hamburgers in the summertime with my own grind.

                2. ipsedixit Apr 1, 2013 09:12 PM

                  If I decide to go through the hassle of making buns it's going to be brioche and nothing else.

                  1. e
                    ebethsdad Apr 1, 2013 08:18 PM

                    Here's a link to my favorite,
                    http://leitesculinaria.com/81501/reci...
                    I have tried Nancy Silverton's (also quite good - a little richer), and Peter Reinhart's as well as adapting Julia Childs' brioche recipe, but these are the best I have made. They freeze well.

                    4 Replies
                    1. re: ebethsdad
                      juliejulez Apr 4, 2013 08:14 PM

                      I think I'm going to try these ones this weekend.... so many good suggestions in this thread though, I'll have to try them all out at some point.

                      I was also surprised that these are the same calories as the ones I buy at the store (approx 200 calories). Often the homemade versions end up being higher in calorie, but was happy that isn't the case here.

                      1. re: juliejulez
                        juliejulez Apr 7, 2013 04:53 PM

                        So I tried them out, the taste was very good, but when made as 12, the buns were pretty small....more like large dinner rolls. Next time I'd probably do it as 8. Very easy to do though

                        1. re: juliejulez
                          e
                          ebethsdad Apr 7, 2013 05:20 PM

                          Glad you liked them. I do the buns by weight following Peter Reinhart's guideline of around 3 oz of dough per bun. I also use Saf-Instant yeast which I find more potent than others so the buns are bigger and lighter.

                          1. re: juliejulez
                            gingershelley Apr 8, 2013 09:35 AM

                            Thanks for mentioning these on WFD, JJ. I am going to make these later in the week for burger night, and freeze some for later!

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