Possibly the Best Burger Buns Ever - Parsley, Sage, and Sweet

Possibly the Best Burger Buns Ever

March 31, 2010 at 11:25 pm | Posted in BBD, Beef, Breads, Dinner, Lunch, Salads, Vegetables, Yeastspotting | 167 Comments
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Remember when I said I didn’t believe in anything being the ‘best’ of anything back in my ‘BEST EVER’ peanut butter cheesecake swirl 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’.

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 (I really hate that term – and usually the celebrity chefs are celebs because they’re more entertainers than chefs) 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 phenomenal chef chef, Michael Symon, served up these amazing 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 out of this world burger for me to crave a burger in general.

The add-ons looked and sounded great, but I knew what probably made these burgers pretty special was the different cuts of  beef used; brisket, sirloin and short rib, to be exact.  Right then and there I knew I had to try what Michael Symon calls his ‘Fat Doug’ Burger.  In the culinary world, that’s a 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 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.

Of course I’d never omit either.

Since I was going to take a stab at these burgers, going to the trouble of whipping up the slaw too – when I saw it called for brioche or egg 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.

Fat Doug Burger - Juicy Burger with Pastrami, Swiss Cheese and Slaw

 

I searched the net for brioche buns, NO, I did not type 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 them 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 crumbed, eggy, buttery goodness.  I usually prefer really soft and doughy egg or potato buns hugging my beef patties, but these fluffy, tender, slightly dense buns are just 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 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 julienned red bell pepper to the slaw and used corned beef instead of pastrami.

Make these buns..make the burgers, the slaw..and even the corned beef or pastrami if youu’re feeling adventurous; (yeah, yeah, yeah..I cheated..I bought the corned beef already made) -, it’s totally worth every step!  Enjoy and let me know how it turned out for you!

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.  Yep, once again..they’re that good.

Light Brioche Burger Buns
Recipe from the New York Times via Comme Ca restaurant in Los Angeles
Makes 8 4-inch to 5-inch burger buns

1 cup warm water
3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
Black and white sesame seeds and/or poppy seeds (optional)

DIRECTIONS:
1. 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.

2. 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.

3. 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.

4. 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.

5. 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 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.

“Fat Doug” Burgers
Recipe from Michael Symon, with my slight revisions
Makes 4 burgers
Slaw
1/2 head Napa cabbage, shredded
1/2 clove garlic, minced
1/2 small red onion, sliced thin
1/2 jalapeno pepper, minced
3 tablespoons champagne vinegar
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 tablespoon sugar
1 1/2 teaspoons salt
1 tablespoon Worcestershire sauce
1 tablespoon spicy mustard
I added some julienned red bell pepper

Burgers
1/2 lb ground sirloin, 1/2 lb ground brisket, 1/2 lb ground boneless short rib (or 1 1/2 lbs ground beef)
1/2 lb pastrami, sliced thin (I used corned beef)
4 slices swiss cheese
1 1/2 tablespoons butter, melted
4 brioche or egg buns
Salt and Pepper

DIRECTIONS:
1.Mix all slaw ingredients and refrigerate for one hour.

2. 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.

3. 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.

4. Over medium heat, melt the butter in a clean pan.  Toast the buns in the melted butter, cut sides down, for two minutes.

5.  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.


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  1. These DO look like a “best ever” bun! The burger in the middle looks pretty darn good too:) My son-in-law LOVES my hamburgers, so you can be sure I am going to try these buns to go with them! Thanks!

  2. I can very well see why you claim that this is best burger ever…Thank you for sending it in for the event.

  3. Wow what gorgeous buns!!!

  4. I agree with you. I tried this recipe on the Fourth of July last year and still remember how awesome it was. I remember making the meat and french fries and all my friends could rave about were the buns. I have never heard people get distracted more by the bread than the meat. It truly is a good recipe. Thanks for reminding me about it. Your burger looks AMAZING!

  5. These look mouth-wateringly delicious. I want to eat the buns off the screen! Will definitely have to try making these buns one day. Thanks for the recipe.

  6. Nice buns!…and your rolls are nice to HA. I never think of using yeast recipes much. But this is tempting. They look awesome and nothing like a gourmet burger.

  7. Those buns look fantastic and so perfect! And that burger… OMG, I’m drooling incontrolably! I also make my buns myself and use a KAF which is super simple, but so good!

    Cheers,

    Rosa

  8. What I am doing at one in the morning looking at an amazing hamburger and wonderful buns…Oh my Lisa. They look awesome… now talking about bread, brioche in particular I am sold… I love brioche. By the way your Brioche recipe is similar to dough I make,
    Borek pastry dough we stuff them with cheese, meats, chicken or mushroom stuffing. Time to do a batch soon….

    BY the way some years back we stayed at the Renaissance Marriott in New Jersey as we couldn’t find a room in Manhattan Area. In the area where we stayed there was the Medieval times Theatre, and one coffee bar in a hotel across the street, he makes the biggest ever stuffed sandwich I ever seen in my life… we heard some guests at the lobby talking about the sandwich , so we went to check it out, we couldn’t even eat 1/3 of the sandwich, the man wrap it in a long box, and we put it in the fridge, for our lunch the second day, oh man we couldn’t finish that monster .… we throw it away… tons of meats and cheeses and veggies. For sure that sandwich can feed 6 persons. I am not sure if the place still exists I have to ask my cousin.
    since that time, I avoid a big huge sandwich its too much to eat and enjoy. I will give yu my humberg recipe and let me know what you think.

  9. BOOKMARKED!!!! These awesome looking buns are the reason why I’m going to make burgers for the first time ever! Well, I live in a no-burger country – of course, there is McDonald’s, but except for those, burgers are not popular here. Anyway, BBQ season starts soon, so I’ll try my hands on making them!

  10. YEs sweetie – that ECLAIR POST WAS U…it had to be…i can never forget the awe n excitement the post brought me ,i even had saved a pic of that wonderful delicious collage on d cell :-)))0
    and ur so right …these ARE the best burger buns ever …….

  11. They absolutely look like the best burger buns I’ve seen. Will give them a try! Thanks for the recipe.

  12. I love it how you just had to make the buns from scratch. They actually look amazingly perfect! An amazing burnished shade and a perfectly risen round!

  13. Homemade buns must put these burgers over the top. Sounds delicious!

  14. Now that’s how a burger should be! That looks incredible. Lis. Do you remember when you spit that burger out at Sizzler and told them it sucked? This is what I thought of when I saw this lmao

  15. Lisa, the buns look so soft and delicious. And I can definitely sink my teeth into that yummy burger right now.

  16. Wow — to both burger and bun!

  17. Wow, this is the best ever buns. You will never find this even at the best bakery. And that burger, wow…. it makes me drool!

  18. Can’t wait to try this recipe. I’m a sucker and a skeptic for “best ever” recipes, and this burger looks too good to remain on my “to do” list. How can I Easter-ize this onto my menu for Sunday night? :)

  19. Yup- I made those. I concur- they are FABULOUS!

  20. Your buns looks awesome! Would love to have one of those burgers with oozing cheese. Well done or should I say medium rare lol.

  21. You really, REALLY need to get a ‘Spell Check’ program of some sort.

    • Hate to burst your ‘spelling patrol’ bubble, but my keyboard was water logged when I typed this post due to a glass of water that decided to tip over. Any few misspellings were duly noted and fixed – after being proofread hours later.

  22. Lisa, you continue to impress the hell out of me! I’d tell you your buns look fantastic … but someone might take that the wrong way! LOL and j/k They DO look fantastic.

    I’ve always felt like it was too much trouble to make your own burger buns, but you might have convinced me otherwise. Yum!

  23. Oh, wow! I love me a good burger, but have trouble finding good buns. This recipe is officially bookmarked! Thank you for sharing!

  24. Hamburger buns have been on my list of things to attempt to bake since forever, and now I’m inspired to get moving on that list! They do indeed look like the best ever.

  25. Right!

    • Have you ever been referred to as a ‘tool’?

      • Doc Fuck is definitely a tool. One of the only commenters ever blocked from my MySpace blog. Excuse the language but I felt the need to stress my point.

  26. In my Gmail account I have a “draft” box where I keep all the best ever recipes that I need to try one day. I’ve just stored this there so that I never lose it! I think though “one day” means very soon. My husband went to NYC and had a burger on a brioche bun and he has been asking me to make it ever since!

  27. I definitely love a good burger! Call me crazy, but I’m not a huge fan of brioche buns with burgers; however, your burger buns do look amazing. I love that you even put the seeds on top of them. That burger had to be phenomenal after all the work you put into it! I was thinking of trying to make Thomas Keller’s burgers — they also call for different cuts of meat — but you have to grind it yourself, and I don’t yet own a meat grinder. It’s not really on the top of my kitchen want list either, but maybe eventually I’ll have one. Did you find the different meats already ground? Ooh… and that slaw sounds fabulous. I’m kind of imagining it on a pulled pork sandwich.

  28. I am drooling, truly drooling at the sight of this burger (and the buns!) This has to be perfection!

  29. [...] Possibly the BEST Burger Buns Ever [...]

  30. Hello my friend!!

    Waw,..i see that you have been being busy,…what an endresult though!!

    Your burger buns look so apart & so special too & that hamburger with all of its trimmings looks to die for,…drool,…drool,…

  31. Ok, you’ve intrigued me now. I believe your “best-ever” call and will be bookmarking this for the next time we have burgers. That shot of the burger and oozing cheese is very drool inducing.

  32. I have long believed that the bun makes the burger, but I have never actually made the bun myself. How can that be??? Well, anyway, you have inspired me. These look awesome! And now that it is warm and sunny and time to grill, I’m going to have to make these ASAP. Thank you!

  33. Omg wow these look amazingly good!! Yumm!!!

  34. They look great! I am craving burgers looking at them. Beautiful pics…

  35. OH MY GAWD, I made these buns last night for dinner and served them with sliced roast beef. Yes, I think they are the best buns ever! Thank you so much for posting the recipe!

  36. I forgot to add, I added chives to dough, it really added a nice, mild onion flavor :)

  37. They look stunning, as do the burgers. Can u believe i am actually trying a low carb diet :P???? I am so drooling over these.
    Hope you have an amazing easter weekend.
    *kisses* HH

  38. Wow, Lisa, I’ve never made hamburger buns from scratch yet but now I’m gonna have to!! These look phenomenal, and the fancy burger you assembled looks incredible. I don’t typically crave hamburgers either, but the option to have one with a fantastically fresh, yummy homemade bun just might change that. Gorgeous!

  39. I also shy away from ‘best ever’ because it’s often a let down. But coming from you, I must try these. Well, the buns mostly. Sure, love a good burger, but I’m always on the hunt for another great bread recipe. Must say I rarely eat an egg-based bread with savoury but, what a great idea!

  40. Hi Lisa, I wish I knew of a substitute for cream of wheat in my rock toast… all i can think of is you can mix the veggies in egg, heat the bread with egg on top and when it starts to cook you can flip and cook the egg completely. As I am typing this, I am thinking it might really turn out yum. Let me know if you try it. Kind of do a savory french toast coated on one side.

  41. Wow, the fluffy texture inside the bun does look delicious. It’s a big call to say the “best” but I’m going to believe you and make these for our next burger meal. Thanks for the recipe!

  42. Thanks for stopping by my blog. This burger and bun look over the top and a quick gaze at a few of your posts leaves me in awe of your photography skills.

  43. Lisa, I love the hamburger in brioche bun, actually I had for the first time at Flemings and love it…I’ll definitely try your recipe :-) Nice pictures, very tempting!

  44. I’ve made these buns before and absolutely adored them. Thanks for reminding me that I really need to make them again!

    Those burgers look insane. I’m currently cooking through Symon’s new cookbooks and made his LOLA burger. It was equally stuffed.

  45. I have to agree… best burger buns ever! I saw your recipe and I had to try it asap… so simple and delicious! Thank you so much!

  46. What a great post. LOVE your buns!!! :) :) :O
    And the meat also looks fantastic. I am going to try these buns, too!… and maybe the burger – this weekend.
    :)
    Valerie
    PS – You are extremely convincing… great photos!

  47. That’s what i call a real burger, completely home made and the burger buns do look the best!

  48. I just tonight watched Bourdain’s technique episode. He had some Frenchy making cheeseburgers. While they did look good. I would do very bad things to have one of yours.

    • I watched it too, Robert. However..I fell asleep midway and cannot find another viewing of it :( As for ‘bad things’ for a burger..I’m almost afraid to ask lol

  49. Wow, your buns look perfect and love the idea of making brioche buns.

  50. I have no doubt these are the best burger buns ever….they look good. I am hungry, i need a burger now! I’ll try this very soon.
    And thank you for visiting blog!
    Hilmar

  51. The burger looks so bloody perfect, I am so hungry right now…its such a bad idea to blog hop when ure hungry…your pictures look marvellous as well…
    Thanks for dropping by my blog and leavin a comment…

  52. Undoubtedly the BEST Burger buns I’ve ever come across!
    Abolutely Professional!

  53. Lisa, these rolls are a work of art. I can’t wait to give the recipe a try. I hope you are having a wonderful day. Blessings…Mary

  54. Thanks a lot dear for your lovely comments. First time here and you have a beautiful blog neverthless to say the burger buns looks soooooooooo delicious

  55. Lisa Michelle, for the rock toast, I don’t cook the cream of wheat because, it cooks pretty fast and that is what we do on stove top. Also mixing it with other ingredients and then cooking it will make it flavorful and it will stick well to the bread. Cooking and them mixing may make it a little pasty.

    And your question is totally legit. Indians do tend to cook cream of wheat a lot so its kind of a familiar ingredient. If only u knew how scared I am of baking bread which u do amazingly :)

    Sorry about answering your query so late.

  56. It’s after 10 pm and I would love to have that burger!!! I can’t believe you made the buns: incredibly impressed.

    Thank you so much for a lovely comment you left on my blog and bday wishes! I really appreciate it.

    PS I think Michael Symon is dreamy :)

  57. Those buns look so perfect. Loved that glaze on the buns. They look so much like the store bought ones. Surely the best-ever I have seen on any blog! Your orange tian is also fabulous! You have a great blog!

  58. Lisa, these hamburger buns look awesome! Perfectly glazed and browned crust, great crumb, nicely shaped–just perfect. It has been a whole week since I have had bread, and I so want one of these rolls.

  59. I’ve been craving a big, juicy burger! That looks divine, and the buns so soft and perfect!

  60. Fantastic! I will have to try both: buns and burgers. Thank you!

  61. I’m sold! Husband keeps asking me: “if you love to bake so much, why are we still eating store-bought hamburger buns?!” Well, Lordy I am converted! I am going to try these buns – I trust you so much that your word is gold, but the pictures prove that you don’t lie! These do look like the BEST EVER BUNS! Fabulous!

  62. That is one beautiful, professional-looking burger – it puts all the burgers here in Beijing to shame, even the ones at fancy five-star hotels. I have been craving burgers lately and may have to give them a try one of these days!

  63. That…looks…amazing!!! Definitely the best burger buns EVER! I could definitely eat it by itself, or just with a smear of butter! I’m such a terrible bread-baker, but I’ll risk the kitchen failure to try these! (or you can just send a truckload to me.hee hee)

  64. I have a soft spot for hamburgers – my brother and I used to have them on rainy weekends while watching videos (remember those?). These do look good, I’ll remember them for the next rainy weekend.

  65. they do look so awesome..am sure they were the Best!!

  66. Those burger buns looks perfect Lisa! The burger picture is also very tempting, I want to try these soon :)

  67. Oh…that burger. Wow. Stunning breads too

  68. Man, I’ll believe it- They sure do look perfect! Makes it hard to want to buy more of those flat, squishy, awful buns from the store…

  69. Hi, I am so delighted, people like you who are really great in baking, visiting my blog and appreciating and encouraging people like me, who have just started baking !!, means so much. Thanks once again, your burger buns really look so beautiful!!, I must definitely give this a try soon!!, please do visit me whenever you have time…

  70. They look so awesome, can’t wait to bake them soon. Thank you for your participation in BBD.

  71. Lis,

    You have awesome buns!

    Your baked goods are not too shabby either!

    (_/_) (_\_)

  72. wow these buns look so good.
    i love the photos it gives this post a window to how looks in the end… yummy

  73. These buns look very good and sound even better. With your recommendation of their being a “best ever”, I’m going to give them a swing too.

  74. I’ve been craving hamburgers like nobody’s business! These are not helping! Why don’t I just go get one you ask? Work! Work! Work! And by the time work is over the incredible burger place in town is closed, so of course I go without, but I can’t have a crappy burger!

  75. Did you know that there is a new Facebook Chefs United? I lost your email on a recent re-format. So look me up there.

    Check it out here.

    http://www.facebook.com/#!/group.php?gid=108351159185233

    Obie Serious posted some brioche buns that were proofed in old tuna cans. I think he also must have cooked them in the same cans.

  76. I baked these up tonight and AGAIN they turned out beautiful and perfect. Such lovely little burger buns. Thanks for sharing!

  77. [...] dando la vuelta al mundo, porque Sandra, que la publicó en francés, a su vez la tomó prestada de Lisa, que la publicó en inglés, que a su vez la adaptó de una publicada por el chef Hidefumi Kubota [...]

  78. they are that good indeed!!!!!!
    I found the recipe at Sandra´s blog, tested it and found it soooo goooood…. and I translated it to spanish.
    I posted my buns here:
    http://laflordelcalabacin.blogspot.com/2010/09/posiblemente-la-mejor-receta-de.html

    thank you!!!!!!

  79. I made these hamburger buns last night for the first meal we had on our new barbecue, and the buns were so delectable! They really are the best! There is no comparison to store bought tasteless things! They helped make our meal the best we have had in a long time.

    Thanks for sharing!

  80. [...] dando la vuelta al mundo, porque Sandra, que la publicó en francés, a su vez la tomó prestada de Lisa, que la publicó en inglés, que a su vez la adaptó de una publicada por el chef Hidefumi Kubota [...]

  81. [...] el mencionado Madrid tiene miga, en francés por Sandra Avital, que a su vez la tomó prestada de Lisa, que la publicó en inglés, y ahora en este aprendiz de [...]

  82. Once I initially commented I clicked the -Notify me when new feedback are added- checkbox and now every time a comment is added I get 4 emails with the same comment. Is there any manner you possibly can remove me from that service? Thanks!

    • Tracy,
      I received this email from WordPress about it..

      I’m sorry but only the subscriber can remove their self from receiving updates of comments they have subscribed to. We cannot control this. Public blogs are public blogs and if we offer comment notifications by subscription they are available to all.

      So, at the bottom of all of these botifications is probablt a link where you can unsubscribe. Good luck!

  83. Am I the only one who lacks the amount of water? I also checked smittenkitchen and they don’t mention water either? Damn. And I was going to use this recipe now… Within an hour.. :/
    Perhaps I can glean another recipe for water amount..
    Or did I miss something? :o)

    • heddy – In the first paragraph of the directions, it says 1 cup of warm water. However, I added it to the ingredients.

  84. I just made these tonight and they are so wonderfully easy!! and so good! I have finally found the “RECIPE”!! for all my burgers, hot dog buns and anything else!

  85. So glad you loved them and now they’re your ‘go to’s’, Cindy! They’re my fav too!! :) The NY Times sure found a goodie out in LA!

  86. [...] really made the meal, though, I think, were the homemade burger buns. I used this “best ever” burger bun recipe, and they did not [...]

  87. [...] “make” the “burgers,” I buttered the buns (bun recipe here) and put the patties and buns in the broiler. The patty had already been pan-fried, so the broiler [...]

  88. [...] göra den själv och det gäller i allra högsta grad brödet. Så jag bakade hamburgerbröd enligt detta recept. Jag stekte bacon genom att fläta fyra bitar så man fick en lagom stor fyrkant som höll ihop. [...]

  89. Best burger buns I’ve made. Really really good, light but a tiny bit crusty. Held their shape well with tomato juice and a juicy burger. Good effort ma’am.

  90. [...] en diferentes blogs: en  Madrid tiene miga, en Le Petrin de Sandra Avital, en el blog de Lisa… y ahora en Las Recetas de [...]

  91. [...] en diferentes blogs: en  Madrid tiene miga, en Le Petrin de Sandra Avital, en el blog de Lisa… y ahora en Las Recetas de [...]

  92. I’ve been looking for a really good bread recipe for sloppy joes and such and this bread is soooo delish!!! I’ve only made buns one time prior to making these last night and they were an epic fail to say they least, very dense. I didn’t have any bread flour so I used 1 cup Chapti flour and 2 cups of King Arthur’s wheat flour and they still came out gr8. Will definitely have to multiply this recipe so that I can freeze it.
    Thank you for sharing this recipe!!!

    • Sorry, I mean Chapati flour

    • Glad you loved them, Carline – you can thank the NY Times via the Comma Ca Restaurant in LA. I think these might be the most popular burger buns on the net! I like the addition of chapati flour – I’m going to have try that!

  93. Thanks so much for posting this recipe! It is my go-to burger bun now. The first time I made them I blogged about it on sidonie.com (the track backs are above) but I’m making them again today and thought I’d just say hello and thanks!

    Best,
    Sidonie

    • Sidonie – They truly are the best I’ve ever had – I’m glad you think so too! A huge thanks to the NY Times for posting the recipe from Comma Ca restauarnt in Los Angeles :)

  94. Wow, these look amazing!i definitely inspired me to give these a go for my blog and hopefully they will turn out as pretty as yours! I think I just drooled a bit looking at them…

  95. [...] en diferentes blogs: en  Madrid tiene miga, en Le Petrin de Sandra Avital, en el blog de Lisa… y ahora en Las Recetas de mamá La hamburguesa perfecta: el pan – video receta [...]

  96. lovely buns!

  97. I want to make these for a large BBQ I’m having Saturday but I want to make the dough the day before and do the final baking Saturday morning. Any thoughts on if that will affect the quality? I make pizza dough in advance with no problems so I’m hoping this dough recipe will be ok.

    • Hi, Alice! Of course you can keep the dough in the fridge overnight for a long, slow rise – I’ve done it..and do it with many yeast bread recipes. If you let it go too long, though..like another two days, you’ll probably get a sourdough tang to the buns..not that there’s anything wrong with that! Letting the dough sit overnight will have no effect on the buns..just make sure you let them rise at room temperature once you form them, before baking :) Have a great BBQ!

      • Thanks, Lisa. So do I refrigerate them after the first rise or put them in the fridge for the first rise? I’ll make sure to let them rise again after I form the rolls.

      • You can do either, Alice..as I’ve let it rise at room temp..than something came up where I couldn’t form, rise and bake them after that rising, so I put them in the fridge overnight and did all of the above next day :)

  98. It does look like “the best ever” brioche burger bun! Recipe looks easy and does not take too long to make. Will give it a go!

  99. I’ve tried making bread and rolls 5 times over the last year and they’ve been so depressingly poor that I it put me off trying again for months. So, with 7 people coming for a bbq burger lunch it was an act of faith making this recipe (I bought 2 bags of store buns just in case and, given that I live in Germany where comercial burger buns are shockingly poor, I was desperately hoping this recipe would work out). And … they were MIND-BLOWING!!! I followed the recipe to the letter and the result looked identical to the pics on here. They complemented the burgers perfectly and were easily the stars of the meal. Everyone “wowwed” simultaneously when I brought them through pre-toasted and there ws silence as they at them. Genuinely, sincerely the best burger bun of my life and it came from my own inexperienced hands. Thank you.

    • Andrew..I am SO HAPPY to hear you had success with this recipe!! I have a few friends from Germany who say the fkour there is a little different than the flour in the US, so maybe that could be the reason why some bread recipes don’t work out as well? Regardless, keep on enjoying these babies..they ARE perfection!

  100. I made these yesterday with my home ground hamburgers and my lettuce from my garden. Let me tell you these buns are amazing. They made the hambugers awesome Exactly what I was looking for. Thanks for the recipe!

    • Hi, Lee! I wish I could take credit for them, but it’s from a restaurant in LA, and the recipe was published in the NY Times. They are amazing, though! My favorite burger buns, by far.

  101. Thanks so very much for sharing this recipe. I must say that out of all the recipes I have tried before, this is by far the best. The burgers were light and yummy. Since I didnt have unsalted butter, I used Shortening instead and only 1 egg, but the next time I shall follow the recipe to the letter.

    • I totally agree, Regina! Thanks to the chef at Comma Ca in LA, we’ve all found the perfect burger bun! Let me know how they turn out when you follow the recipe verbatim :)

  102. [...] used this recipe from Parsley, Sage & Sweet, and I didn’t change a thing, so please head over there for the recipe and [...]

  103. Hi Lisa,

    I really want to make these buns as I am on a quest to make the ultimate burger!
    I just wanted to ask if there are cup to gram conversions for the flour and to ml for the liquids?

    I am British and not very good with cups!

    Thanks

    • Hi, Sean..I have a friend who is is brilliant with conversions – spot on every.single.time. Can you give me two days and I’ll put it up for you here?

      • Hi Lisa, That would be amazing thanks! Sorry to be a pain but I have tried a bread recipe with cups before and it didn’t work at all!
        I had a little look around and this may be correct http://www.deliaonline.com/home/conversion-tables.html see if your friend gets the same.

      • Here you go, Sean! A friend, also in he UK, has made them and here are her conversions. 1 cup of flour or bread flour actually equals 125 to 128 grams. 150 grams would be a packed cup, and flour measures are spoon and sweep or the flour is stirred (lightened up) before dipping the cup in, then sweeping. That said, These conversions turn out the buns exactly as they should be. Let me know how they turn out for you! :)
        ———————

        1 cup (250 ml) warm water
        3 tablespoons (45 ml) warm milk
        2 teaspoons active dry yeast
        2½ tablespoons (40 g) sugar
        2 large eggs
        3 cups (380 g) bread flour
        ⅓ cup (40 g) all-purpose flour
        1½ teaspoons salt
        2½ tablespoons. (35 g) unsalted butter, softened
        white sesame seeds, for topping (optional)

      • Thank you so much! That’s great!
        I will post back to let you know how they turn out!

  104. Mouth watering preparation. Love it… Will surely try this. Check out mine at Stuffed bun recipe.

  105. [...] The source can be found here [...]

  106. [...] Chris came across a particular bun recipe that claims to be the Best Burger Buns Ever. How could I deny him the opportunity to try out a recipe he found on his own? We were left with [...]

  107. Best ever recipe… First time bread making here, it certainly won’t be my last, I completely understand the addiction to fresh home made bread & not being a big bread lover that is saying something!

  108. […] es Buns werden welche es so nicht zu kaufen gibt. Nach einigen Recherchen im Internet wurde ich hier auf die Light Brioche Burger Buns aufmerksam. Eine Mischung aus herkömmlichen Bun und […]

  109. Doug who?

    • I think Doug is/was a friend of Michael Symon when he created the ‘Fat Doug’ burger. :)

      • sorry to say, but this recipe failed to work out. dough refuses to rise despite properly temperatured wet ingredients and rising conditions. possibly something different about the dry yeast you have in the US. gave it a shot at least!

      • Hmmm..I’m sorry these didn’t work out for you, Josephine, but I’ve used cake yeast to make them too, with no problem. Do you think it could have been the flour? I’ve heard some European flours are coarser than US flour. What kind of white flour did you use? Also, if your yeast foamed up, they should have risen fine, hence my flour theory.

  110. I agree they LOOK good. Very professionally yummy looking. Wish your commenters would come back after they actually make and eat them with how good they really are or not. So many different versions of the recipe out there. Id like to make my first attempt to be a best effort.

    • Hi, kd..unfortunately, most people don’t come back to comment on how good or bad a recipe is..and you can see that in the comment sections of most blogs. However, there are always a few who are nice enough to do so, and some in this thread if you read through the comments. That said, I can assure you that these hamburger buns are perfection, so give it a go! :)

  111. […] original recipe, as near as I can tell, comes from the NY Times, via Comme Va restaurant in LA, via Parsley, Sage and Sweet.  (I always like to give credit where credit is […]

  112. I made these last week … my spouse thought he had died and gone to heaven. He is now officially addicted, so I have a new batch rising at this very moment. This time I have made a few hot dog buns. Truly an awesome recipe; the perfect texture you’d want in a bun. If I went and had this bun at a restaurant, I’d be impressed. I’m blown away that this sort of thing can be made at home — our taste buds thank you, but our weight hates you! ;) Thanks so much for sharing!

    • I’m so glad you and your spouse loved these! They really are the ultimate burger or hot dog bun. Speaking of which, I need to make some hot dog buns, myself!

  113. I’ve never been good at making dough with yeast, but I always like the idea. I decided to make these today. My family loved these. They turned out perfectly. A recipe I once used gave a couple tips that I used for this recipe. To get your water the perfect temperature, combine 1 1/2 cups cold tap water with 1/2 cup boiling water. I did this and then poured the mixed water into a one cup measure to use for this recipe. Also, to speed up the rising time, I preheat the oven at 350 degrees for two minutes for each rise. Then turn off the oven and put the bowl or the baking sheet in the oven to let the dough rise. Then it only needs about an hour per rise. These buns were perfect. I will make them again! Thanks for sharing this recipe.

    • I’m so glad you liked them and thanks so much for the tip! I’ll do just that the next time I make them :)

  114. Definitely a keeper! After reading all of the reviews and seeing photos of how scrumptious they looked, I wanted to try them. EASY to make, fun to eat, and I would make them again, Hopefully soon. I made a roast in a crock pot along with a small jar of hot pepperoncini’s, small jar of mixed gardiniera 1 packet of Good Seasons dry italian dressing mix, and about 10-oz of beef broth.. When it is done, 12-13 hours, shred the meat, (it just falls apart) then you put it on your bun and top with cheese. I use cheddar. As for the bun recipe, I did not have milk, but I did have half and half so I substituted. WONDERFUL!!!
    What can I say.
    Thankyou for the great recipe
    ,

    • Betsy, that roast sounds amazing! I really like the addition of pepperocinis! I’m so glad you loved these buns as much as we do, and you’re welcome, although all credit goes to Comma Ca in Los Angeles :) That said, I truly don’t think there’s many better buns out there! As for subbing half and half when you realized you didn’t have milk, I’ve done that in other recipes, always without a hitch, and it’s usually better (especially in mashed potatoes) ;) I’m wondering is the buns had a richer flavor due to it? Guess I’m going to have to try!

  115. what is the water in the oven for?

    • HI, Brittani :) The water provides steam, which in turn helps keep the crust soft so the buns can to continue rising in the oven for the first 5 to 10 minutes of baking (called oven spring). It also gives the buns a nice crust.

  116. Tried last night to eat with pate and this morning with nutella. Really cool recipe thanks. There would be some changes i’do. Bit more yeast so it raises more, sugar a tiny bit of water or milk (instead of the whole measure) and yeast to jumpstart the yeast and to divide the dough before the first proof and make it proofing for longer so it should be fluffier. What do you think?

    • Very interesting ideas, Ariel. Even though I think they’re pretty perfect as is, I was actually thinking a sponge or levain with a some of the flour from the master recipe, might be worth a try. But, until then..I like your idea of additional yeast, sugar and liquid and portioning the dough into buns (is that what you meant?) for both proofs. If you try it, will you report back and let us know how it turned out?

      • Yes it was :D i’m sorry if i misused some of the terms :D still getting my head around this whole brad making thing :D my suggestions were because, even if they came really nice and soft, they were missing a bit of the inner airy texture. Keep you posted and thanks again!

  117. Hi Lisa. I found this recipe via Pinterest and would love to try those buns. I was just wondering what bread flour acutally is, as I am from germany and we do not have this kind of flour over here. Do you have any hints what I could use as well?
    Many thanks in advance and regards
    Stefanie

    • Hi, Stefanie! Bread flour is higher in protein, and therefore gluten, than All Purpose flour, which leads to more of a rise and more structure. You can substitute All-Purpose flour, cup for cup, with no problem, the only difference being that the buns may not rise as high as they do with bread flour. Below I’ve provided a link that will tell you more about bread flour so you can familiarize yourself with it in case you want to order some online. :)

      —-
      http://bakingbites.com/2012/09/what-is-bread-flour/

    • hi! i used what here in uk is called strong flour or canadian flour. in Italy you can find it called manitoba. s thee is chance you can findin germany as well. if still in doubt ask to your trusted “backerei” what kind of flour they’d recommend you for simple white bread and probably it’s close enough.
      found this link as well, hope it helps: http://www.gourmet-versand.com/article3621/manitoba-mehl-aus-eliteweizen-1-kg.html

      • Thank you for that, Ariel! :)

  118. Many thanks for this quick reply! In the meanwhile I checked out several websites concernig this topic. Bread flour can be ordered online at Amazon for example but is quite expensive with about 11 Dollar for 2 kg. But I found that the substitute for bread flour in germany is 2/3 flour type 1050 and 1/3 flour type 405 (wheat). This combo brings up flour type 812. Will try this and tell how it worked out. Best regards!

    • You’re welcome, Stefanie! Did you see Ariel’s suggestion above? In any event, please let us know how the flour substitutions in Germany work out for you :)

  119. Thank you too!! :)

  120. Hi Lisa. I tried the buns at the weekend but it didn’t work out very well:( The dough was soo sticky and liquid and it was a big job to make dough balls… As we only needed buns for 2 people I halved the measurements but I must have done sth. wrong… I decided to try it again the next days because the taste was really nice.
    Do you know if i could freeze a part of the buns so dividing the measurements is not needed anymore?

    Best regards!! Stefanie

    • That’s baking for ya! Muss with the exact science and sometimes it bites back lol Yes, you can absolutely freeze the bun dough! The only thing you have to remember is to thaw the dough in the refrigerator overnight and then allow it sufficient time to fully rise at room temperature and continue on as the recipe states. That said, you can also make the whole recipe and freeze the already baked buns! That’s what I do and they last for months and months! Just freeze the baked buns on a baking sheet, then bag and label them with the date. When ready to use, let them thaw at room temperature and they’re as fresh as the day they were baked. :)

      • Hi there again. Yesterday I gave it another try and they came out preeeetty nice :D I put 2 pieces in the freezer and am now curious how they taste when I take them out again.

        As the dough was still a tiny bit too sticky I will put 1/4 or 1/3 cup of flower more next time. For all the german readers I’d like to publish the recipe on my own food blog with the correct flower instruction for Germany :D – is this ok with you Lisa? Many thanks for this recipe again.
        Stefanie

      • Hi, Stef! I’m so glad you had better results this time! That said, on any given day your liquids will absorb more or less flour than the recipe states depending on a lot of factors like the weather, so definitely add more flour to achieve a non-sticky, smooth dough, if need be. As for posting the recipe on your blog, of course! Just credit the source I got the recipe from..The NY Times via Comme Ca in LA :)

  121. I made the buns today and they where truly fantastic! I used fresh yeast (25 grams) instead of dry since that is the yeast commonly used in Sweden and easily obtained in every grocery store. The texture was absolutely dreamy, light, fluffy with evenly distributed holes yet slightly on the “chewy” side (as opposed to dry and brittle). I let the dough prove for 3 hours the first time and one hour the second time and there was no yeasty flavor at all left in the buns. My dough was very very wet and impossible to handle without a scraper but considering how great the buns turned out I really don’t care.

    Thank you for sharing the recipe!

    • I couldn’t agree more about the way you described them *you should write about bread, that was beautifully and perfectly written!*, although I never experienced the hard to handle dough, but maybe I’ve always lucked out with perfect weather when making them. That said, I’m so glad you enjoyed them, thanks to the brilliant chef at Comma Ca, who was so generous to share this recipe!

  122. Can You Please tell me what kind bread flour You used? I know flour make a big difference
    Thank You :)

  123. Thank YOU sooooo very much!!!!:)

    • My pleasure!

  124. […] auf einen sehr tollen Blog gestoßen: Parsley, Sage & Sweets. Lisa erzählte hier von einem Rezept für Burger Brötchen aus der New York Times und schrieb dass es “möglicherweise die besten Buns” überhaupt seien. Das machte mich […]

  125. Hi Lisa. For all german readers of your very lovely blog. I placed to links to yours for the ppl who want to check the original.
    Best regards! Stefanie
    http://loving-this.com/burgerbroetchen/

    • Thank you so much, Stefanie! They look great!!

  126. Curious, I thought Brioche should have a high butter-to-flour ratio, anywhere from 1-to-3 to 1-to-1. This recipe is closer to 1-to-12. Did I miss something?

    • I know, I thought the same thing initially, but this is what the chef at Comma Ca calls them, and they do have a brioche like quality to them. I guess it’s one of those ‘All rules and technicalities aside..’ deals. You can always add more butter. There’s never any harm in adding more butter, and I don’t think it will affect the formula at all, and in fact, probably make it even better. I plan on trying just that!


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