Hamburger Buns

Hamburger buns should be soft, slightly dense and full of delicious flavor. Not one of those sad grocery store imposters filled with preservatives and flavor boosters. Level up your burger game with the perfect bun. Easy to freeze and keep on hand for grilling on the fly.

Have you ever gotten home from the grocery with a pack of buns and their tops were flaking off? Or maybe they were so tiny your burger barely fit…or they were so dry from weeks of sitting on the shelf that they crumbled.

Food manufacturers go to great lengths to make bread shelf stable and we often pay for it in quality and flavor. Dough stabilizers, flavor enhancers, and mold inhibitors make what should be bread a long list of ingredients I can’t identify.

Instead, you can make your own with an almost all-in-one-bowl method and freeze them for meals as you need them.

Are there any nutrients in hamburger buns?

A standard hamburger bun provides some energy and nutrients though it’s nothing to get excited about. They often have about 120-150 calories and contain carbohydrates, protein, and a small amount of fat. The carbohydrate content is mainly from the flour.

Each bun has around 20-25 grams of carbohydrates, 4-6 grams of protein, and 1-3 grams of fat. Buns are typically low in fiber unless whole grain flour is used. While they provide minimal vitamins and minerals, fortified store bought buns might contain added nutrients such as iron or folic acid.

Choosing the Right Bun

If you are buying your buns at the store, consider the texture. Soft buns like potato rolls are great for classic burgers. Brioche buns are richer and add a touch of sweetness.

Size matters: Make sure the bun fits the patty–why are there so many tiny ones these days?! Larger patties need wider buns to avoid spills. If you like to add lots of toppings, choose buns that can handle the weight without falling apart.

Check for freshness by squeezing the bun gently. It should not feel hard or stale. Inspect for even color and no mold spots. Store bought ones don’t usually have these issues because they are so filled with preservatives.

A good bun will elevate the entire burger experience. It should complement the flavors, not overpower them.

How to mix this easy hamburger bun dough

This hamburger bun dough is especially easy to make. Everything just gets put in the bowl together and mixed up!

Lightly beat the egg before adding and use instant yeast here–not active dry–so that the hamburger buns rise properly. Make sure your ingredients are all warm. If you keep your flour in the fridge, make sure it’s out in time to warm up too.

You can make your burger buns by hand with a bit longer mixing time or in a stand mixer. Just work the dough until a smooth ball forms and pulls away from the sides of the bowl.

There’s actually no additional kneading for this recipe either!

Let the dough rest until doubled in size, then shape the buns.

Shaping the buns

Sometimes shaping a hamburger bun can feel like the hardest part. For best results, use a scale to divide the dough into 8 equal parts. The amount of flour needed for a bread recipe can vary a little based on humidity and the day these were tested, 1/4 cup extra flour was used.

That brought each dough ball to 96 grams per bun.

Once the dough is divided, tuck the edges under and then use your hand like a claw cage over the top of the dough. Move your hand in a tight circle until a smooth round ball of dough forms. This post has great step by steps for shaping your hamburger buns.

I like to flatten mine slightly into a disc once they are on the baking tray. This keeps them from turning in to balls or rolls when they rise and bake.

How to store hamburger buns

To keep hamburger buns fresh, store them properly. Room temperature is best if you plan to use them within a few days. Keep them in a plastic bag or bread box.

For longer storage, consider freezing buns. I place the buns on a cookie sheet and allow them to freeze individually, then transfer them to a zip top bag to prevent freezer burn. They can last up to three months in the freezer.

Above all, avoid the refrigerator for your bread because it can dry out the buns. When ready to use, defrost frozen buns at room temperature or wrap in foil and warm gently in the oven.

Serving and Pairing

When serving hamburger buns, people often use classic methods, yet there are new and creative ways to pair them, which both enhance flavor and add variety.

Classic Serving Suggestions

Hamburger buns are commonly paired with grilled beef burgers. People often add lettuce, tomato slices, and melted cheese as toppings. Condiments like ketchup, mustard, and mayonnaise are typical choices.

Another classic is the cheeseburger, which includes a slice of cheese melted over the burger patty. Soft buns are popular since they easily soak up juices from the burger.

Some choose to toast buns for extra texture. In family meals, serving buns with grilled chicken sandwiches is also a frequent option.

Innovative Pairing Ideas

Hamburger buns are versatile and can be creatively paired with non-traditional ingredients. They can be used with veggie patties, making them suitable for vegetarians. Grilled mushrooms or avocado slices provide unique flavors.

Breakfast sandwiches are becoming popular; people use buns with eggs, bacon, or sausage. For a twist, try using buns as a base for pulled pork sandwiches, adding coleslaw for crunch.

Dessert buns are a surprising option, using sweet ingredients like peanut butter and bananas. For a healthier option, buns can be paired with chickpea patties. Experimenting with different combinations can lead to new favorite meals.