Amazing Sourdough Brioche Hamburger Buns
Hamburgers are one of the most favorite dinners at our house. Spring, summer, winter or fall, we will find a way to make them whether on the grill, or inside on a skillet they are going to happen. But let me tell you what makes them our favorite….my sourdough brioche hamburger buns. These are incredible, and make the perfect vessel to enjoy the perfect burger.
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Get my sourdough brioche hamburger bun recipe below!
Sourdough Brioche Hamburger Buns
Ingredients
- 100 g active sourdough starter bubbly
- 520 g bread flour
- 2 eggs
- 1 cube softened butter also 115-120g, or 1/2 cup room temperature
- 200 g whole milk
- 50 g sugar
- 10 g salt
Topping
- 1 egg for egg wash
- butter to brush on after baking if desired
Instructions
- Warm your milk. You do not want it hot. I find that about 1 minute in the microwave is sufficient.
- Add the milk, sugar and sourdough start to your stand mixer.
- Give it a quick mix to incorporate.
- Add your flour and eggs to the mixer and mix it into a shaggy dough.
- Let it sit for about 20-30 minutes.
- After this you want to add the salt and butter. You will be adding the butter in small amounts. You can add about 1 tbsp at a time. Make sure to use your dough hook attachment for this.
- Once all the butter and salt is mixed in, let it knead in the mixer until the dough is elastic and soft. It should pull away from the sides of bowl. It should feel silky soft. It shouldnt feel very sticky, but should be really soft. If its too sticky add a small amount of flour and continue to knead.
- Move the dough into a container or bowl so that it can bulk ferment. Cover and set it in a warm spot. This will help it to rise a bit faster.
- It will take some time so be patient and do other things while your dough do its thing.
- Once the dough has risen to at least 50 percent its time to shape it and put it in your loaf pan. This could take from 6-8 hours.I actually prefer to mix this dough at night and let it sit on my counter overnight. It will be doubled by morning.
- In the morning, the dough will be ready to be shaped into buns. I use 90 grams per small buns and 140 grams for a large bun. You can separate and weigh out your dough.
- One it is weighed out, you can shape them into balls. Place them on a large baking sheet covered in parchment paper. Cover in plastic wrap and let them rise until doubled in size. This may take a few hours. You can place them in the oven uner a proofing setting if you prefer to speed up the process.
- When they are close to being proofed, preheat the oven to 350 degrees.
- Once they have risen, use a brush to apply the egg wash to the top of the buns.
- Bake in a preheated 350 degree oven for 30-35 minutes. You want the tops to be golden brown. They should puff up nicely.
- Remove your buns from the oven and let them cool.
- Cut your buns and add all the toppings you want!
- Store in an airtight container.
I know sometimes it may seem extra to make your own hamburger buns, but for someone like me, who cannot tolerate regular bread, making my own sourdough hamburger buns is a saving grace. Lets me honest, they taste so much better too!
Making homemade hamburger buns are a pretty great use of free will. I love that I can control the quality of the ingredients and each and every ingredient is simple, clean and wholesome. I use farm fresh eggs, grass fed butter, unbleached bread flour, pink himalayan sea salt, and of course my sourdough starter.
These are the basic ingredients in my sourdough brioche hamburger buns. I am telling you, it makes a difference when you eat these. When they’re homemade, there is just a difference. Just look how amazing they look below.
They are soft, but hold their structure which I find really important when eating a burger.
Because of the butter in these sourdough brioche hamburger buns, they toast up beautifully. I love a toasted bun for my burger.
Tips & Tricks
- If you like sesame seeds you can sprinkle them on top of the sourdough brioche buns with them.
- Mix your hamburger dough at night before bed. Let it sit overnight to bulk ferment. You can then shape and bake them the next morning.
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