Best Buns for Burgers: Brioche, Potato, Sesame and More

The best bun for most burgers is a soft, slightly sweet roll that's sturdy enough to hold juices, which is why potato buns and brioche are so popular. Classic sesame seed buns are a reliable all-rounder, while pretzel buns, kaiser rolls and ciabatta suit bigger, heavier burgers. Whatever you choose, toasting the cut sides is the single biggest upgrade.

What to look for in a burger bun

A good bun has one job: deliver the patty and toppings to your mouth without falling apart or getting in the way. That comes down to a few qualities:

• Softness: the bun should compress easily when you bite, so it doesn't squeeze the patty and toppings out the back.
• Structure: it still needs enough body to absorb juices and sauce without turning to mush.
• Size: the bun should match the cooked patty. A patty that's a bit wider than the bun looks generous; a tiny patty lost in a giant roll doesn't.
• Bun-to-meat ratio: too much bread mutes the beef. Thinner patties like smash burgers want a smaller, softer bun.
• Flavor: a little sweetness complements salty, savory beef, but the bun shouldn't taste like dessert.

The best types of burger buns

Potato buns

Potato buns are made with potato flour or mashed potato, which gives them a pale yellow color, a soft, slightly dense crumb and a subtle sweetness. They squish down nicely around the patty yet hold up to juices well. That balance makes them a favorite for smash burgers and classic cheeseburgers. If you're only going to keep one kind of bun around, this is a strong pick.

Brioche buns

Brioche is an enriched dough made with eggs, butter and a bit of sugar, so it bakes up golden, tender and rich. It feels a little upscale and works well with gourmet toppings like caramelized onions, blue cheese or a fried egg. The downside: brioche is delicate and can get soggy or collapse under a very juicy burger. Always toast it, and look for a slightly sturdier style if the bun seems overly airy.

Sesame seed buns

The classic. A plain white bun topped with sesame seeds is soft, neutral and familiar, and the toasted seeds add a light nutty note. It's the go-to for a backyard cheeseburger and handles almost any topping combination.

Plain white hamburger buns

The supermarket standard is soft, mild and inexpensive. It can be a bit flimsy straight from the bag, but toasting or griddling it with butter turns it into a perfectly good burger bun. It's also the traditional choice for regional styles where the bun is meant to be soft and simple, such as the Oklahoma fried onion burger, where the bun often gets steamed on top of the cooking onions.

Pretzel buns

Pretzel buns get a dip in an alkaline bath (usually baking soda solution, or food-grade lye for traditional pretzels) before baking, which gives them a deep brown, shiny crust and a chewy, dense crumb. They're sturdy enough for thick patties, beer cheese, mustard and heavy toppings. Because they're chewy, they work better with thicker, juicier patties than with thin smash burgers.

Kaiser rolls

Kaiser rolls have a thin, crisp crust, a soft interior and a distinctive pinwheel pattern on top. They're usually larger than standard buns, so they suit big, loaded burgers with lots of toppings.

Ciabatta

Ciabatta has a crackly crust and an open, airy crumb that soaks up juices without falling apart. It's a good match for Italian-leaning burgers with mozzarella, pesto or roasted peppers, though the crust can be tough to bite through on a tall burger. Split and toast it, and keep the toppings modest.

English muffins

Toasted English muffins have a craggy surface full of nooks that catch sauce and juice. They're sturdy, the right size for a modest patty and especially good for breakfast burgers with eggs and bacon.

Hawaiian and sweet rolls

Soft, noticeably sweet rolls are popular for sliders. The sweetness pairs well with salty bacon, teriyaki glazes, spicy sauces and grilled pineapple.

Lettuce wraps and other alternatives

For a low-carb option, wrap the patty in large leaves of iceberg or butter lettuce. Some cooks also use toasted Texas toast or sourdough slices for a patty melt style burger.

Which bun for which burger

• Smash burgers: potato bun or soft white bun. Keep it small and squishy so the crust stays the star.
• Classic thick backyard burgers: sesame seed bun, potato bun or brioche.
• Gourmet or loaded burgers: brioche, kaiser roll or pretzel bun.
• Very juicy burgers: potato or pretzel buns, which hold together better than delicate brioche.
• Butter burgers: a soft bun with butter on the toasted top, as in our Wisconsin butter burger.
• Turkey and veggie burgers: brioche or whole wheat; leaner patties benefit from a richer bun.
• Sliders: Hawaiian rolls or small potato rolls.

How to toast burger buns

Toasting adds flavor, a bit of crunch and, most importantly, a barrier that keeps juices and sauce from soaking straight into the bread. Here's how to do it with whatever you're cooking on:

• Skillet or griddle: spread a thin layer of butter or mayo on the cut sides and press them onto a medium-hot surface for about 30 seconds to 1 minute, until golden. A cast iron skillet or griddle gives the most even color.
• Grill: place buns cut-side down over medium or indirect heat for 30 seconds to 1 minute. Watch closely; buns go from toasted to burnt fast over direct flame.
• Oven or broiler: broil cut-side up a few inches from the element for 1 to 2 minutes. Don't walk away.
• Toaster: fine in a pinch, but it dries out the bun more than a buttered pan does.

Butter gives the classic flavor, while mayo browns evenly and resists burning. Toast the buns while the burgers rest or while the cheese melts so everything comes together hot.

Tips for keeping buns fresh and soft

• Store buns sealed at room temperature and use them within a few days. Refrigerating bread tends to make it stale faster.
• Freeze extra buns in a sealed bag, then thaw at room temperature before toasting.
• To revive slightly stale buns, steam them briefly: set them on top of the patties under a lid for the last 30 seconds, or wrap them in foil and warm them in a low oven.
• Pair the bun with toppings you'll actually use. Our guide to the best burger toppings covers how to stack everything so the bottom bun stays intact.

Frequently asked questions

What is the best bun for a smash burger?

A soft potato bun or plain white bun works best. It compresses easily around a thin patty and doesn't overwhelm the crispy, browned crust.

Are brioche buns good for burgers?

Yes, especially for richer, gourmet burgers. Toast them well, because brioche is tender and can get soggy under a very juicy patty or lots of sauce.

Should you toast burger buns?

Almost always. Toasting adds flavor and creates a barrier that keeps juices and sauces from soaking into the bread, so the bun holds together longer.

What size bun should I buy?

Most standard hamburger buns are around 4 inches across, which suits patties of roughly 4 to 6 ounces. Form patties slightly wider than the bun, since they shrink as they cook; our guide to forming burger patties explains how much.