{"id":7734,"date":"2019-04-16T11:30:36","date_gmt":"2019-04-16T09:30:36","guid":{"rendered":"https:\/\/www.kitchensplace.de\/homemade-burger-with-brioche-buns\/"},"modified":"2026-09-26T20:23:14","modified_gmt":"2026-09-26T18:23:14","slug":"homemade-burger-with-brioche-buns","status":"publish","type":"post","link":"https:\/\/www.kitchensplace.de\/en\/homemade-burger-with-brioche-buns\/","title":{"rendered":"Brioche Buns Homemade"},"content":{"rendered":"\n

Have you ever made your own burger? Many make their own burger patties, but then use store-bought burger buns. So that your burger can rise to the next taste level, you should definitely make the buns yourself. In this post, I’ll show you how you can make delicious burgers yourself. The focus is on the brioche burger bun. <\/p>\n\n\n\n

\"Brioche<\/figure>\n\n\n\n

Who does not know them – those sticky burger buns from the supermarket, which are simply placed quickly on the toaster or used to make burgers without any armor. However, the homemade burger only tastes half as good if you use a ready-made 0-8-15 bun. If you want to prepare really tasty burgers, you should definitely prepare the bun yourself. A slightly sweet brioche roll, which is nice and fluffy and makes your burger a special eating experience, is particularly suitable for this. <\/p>\n\n\n\n

For preparing the brioche buns<\/h3>\n\n\n\n

The basis of the brioche burger bun is yeast, egg, flour and a little sugar. In order for the bun to be nice and fluffy afterwards, it is important to knead the dough particularly well and let it rise sufficiently. In addition, when shaping the rolls, you should make sure that you get some tension into the dough. You can do this by pulling the individual buns apart again and again and folding the “corners” inwards again before you work them into a round bun. <\/p>\n\n\n\n

  • \"\"
    Fold buns inwards<\/figcaption><\/figure><\/li>
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    Brush with egg and sesame seeds<\/figcaption><\/figure><\/li>
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    Let rise before baking<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n

    After the shaped rolls have risen for another 30 minutes, you can brush them with a little egg yolk and sprinkle with sesame seeds. This gives them their shine on the surface when baking. They are then baked for a relatively short time at 200 degrees for about 20 minutes so that they remain nice and light and fluffy inside. This will give you an ideal brioche bun result that you can then continue to work with. <\/p>\n\n\n\n

    \"Brioche<\/figure>\n\n\n\n

    How you then design your burger is up to you. I used a mixture of romaine lettuce, tomatoes, cucumber, red onions and of course cheddar for my burgers. The patty consisted of 100% reduced-fat beef, which I simply seasoned with salt and pepper and fried medium in a pan. For the sauces I only used a little ketchup and a special burger sauce. But the same applies here: let your imagination run wild! <\/p>\n\n\n\n

    \"Brioche<\/figure>\n\n\n\n\n\n\n\t\r\n\t\t<\/ins>\r\n\r\n\t\t