Know Your Buns

We all know that every ingredient that goes into your hamburger needs to work in harmony. The bun, patty, sauce, cheese and greens all play their part in bringing an explosion of flavour together.

While a lot of attention is given to the patty, it is the bun that can be the downfall of many a burger. Making a burger sing means making sure that the buns are fresh and, if warmed or toasted, that they are not dry.

Our team caught up with the in-house expert at Anzco Foods, who put together this handy “Know Your Buns” guide, breaking down the differences between all the buns on the market and the impact they have on your final burger product.

PLAIN WHITE BUN

The plain white bun gives context, something to compare all the other buns against. This bun is often the cheapest on the market but has little to offer if you’re creating a showstopper burger because it is often too light to hold together for the entirety of a burger experience.

This bun choice can be problematic if you have more than one patty and multiple sauces. For a child-size burger, these can be ideal, but for a bigger burger or gourmet burger, go for something more robust that will be a fantastic framework that will hold together patty, sauces and greens.

Key takeaway: budget-friendly bun will fall apart before the burger is eaten.

SESAME SEED BUN

Everything mentioned above about the plain white bun applies to the sesame seed bun, because they are the same, except for the sesame seeds on the top.

That’s not to say the sesame seeds don’t make a nice addition to a plain white bun - they look great, add texture and don’t overpower the flavours of your ingredients. However, this bun will also not hold together until the burger is finished.

Key takeaway: same as the plain white bun, but with sesame seeds.

POTATO BUN

A Potato Bun is a classic choice for an American-style burger. Potato flakes are added to the dough along with potato flour, resulting in a subtly sweet, structurally sturdy burger bun with a longer shelf life than other buns.

Another added benefit is that they’re dairy and egg-free, meaning they are good for lactose intolerant customers.

The potato bun pairs perfectly with beef and can be counted on to keep the burger intact until the very last bite.

Key takeaway: authentic US burger flavour bun that will hold together under double patty action. Maintains freshness longer than traditional buns.

POTATO BUN

MILK BUN

Korean culture is having a global influence, and you cannot make a Seoul-style fried chicken burger without one. Well, you can, but it won’t have that wow factor. However, these buns aren’t just reserved for chicken, with a distinct, milky taste, they are perfect with beef or lamb as well as chicken.

The milk bun is even softer than a potato bun but with a slightly crispier exterior, meaning the burger will hold together if built strategically. Aim to keep anything wet - think juicy patties and wet sauces - from directly touching the buns and this burger bun will hold out till the very last bite.

Milk buns are different because they are made with a tangzhong,

MILK BUN

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a mix of water, milk and flour cooked together to form a paste. Once cool, this paste is mixed and cooked with the remaining dough ingredients.

Key takeaway: soft burger buns that melt in the mouth with a slightly hard exterior and savoury taste. Perfect for burgers with a more delicate flavour combination, as they aren’t overpowering.

BRIOCHE BUN

BRIOCHE BUN

Hailing from France and originally used in desserts, the brioche bun has quickly become a crowd favourite for beef burgers across the nation. These buns are made with enriched dough, which is where they get their soft texture and buttery sweetness.

Lovers of sweet and salty combinations rejoice when a brioche bun is on the menu because they make the perfect complement to any meat patty they hold.

Key takeaway: a crowd-favourite bun made with a sweet dough.

CIABATTA BUN

CIABATTA BUN

For a stacked burger, a more substantial bun is needed, so time to upgrade to a ciabatta bun. Even the juiciest takeaway burger - on a journey homeward - would still be delicious and in perfect condition on a ciabatta bun.

This bun is boiled during preparation, and this brings chewy robustness. Best toasted so that they are crunchy rather than chewy.

Over stacking a ciabatta bun means the contents may spill out, so keep fillings to a minimum combo and don’t overfill.

Key takeaway: can be chewy if not toasted. Great for holding together loaded burgers with lots of sauce.

CHARCOAL BUN

Currently trending is the charcoal bun. A variation of the brioche bun that’s been made with activated charcoal to give the bun a distinct black colour.

Some would argue there’s not much difference in taste between a regular brioche bun and a charcoal bun and that the point of difference comes from the slightly not unpleasant gritty texture provided by the charcoal.

They make for a great showstopper on any menu as the bun contrasts well against bright coloured ingredients.

Key takeaway: a black brioche bun with a slightly gritty texture.

ENGLISH MUFFIN

So this is left field and not a burger bun, but where would we be without a breakfast muffin? English muffins are a round, lightcoloured flat yeast-leavened bread that, when toasted has a crunchy exterior with a doughy centre.

One could argue that all the previously mentioned buns will carry you through lunch and dinner, but what about breakfast? Well, the English muffin is the perfect breaky bun for early morning grab-and-go breakfasts.

Key takeaway: perfect hand size fit. Slightly salty dough with a crunchy exterior.

ENGLISH MUFFIN

BAGEL BUN

BAGEL

We know the bagel bun seems like a weird addition to our Know Your Buns guide, with its chewy texture, hole in the middle and sweet taste, but when prepared right, they make for a winning breaky burger bun.

Like their ciabatta cousins, bagel buns are dense and chewy because they are boiled when cooked. To get the most out of this bun, make sure you toast it well and generously add sauces and cheese to break up the density. Bonus points when a runny fried egg tops it off.

Key takeaway: dense, chewy bun that needs to be prepared correctly to work as a burger. Great for breakfast burgers and creates a point of difference.

Remember, whether it’s a cheap and cheerful or a fully loaded showstopper, there’s the right bun for every menu.

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