Best Store-Bought Burger Buns: Types and What to Look For

The best store-bought burger buns are soft enough to squish around the patty but sturdy enough to hold up to juice and sauce, and sized to match your burger. For most burgers, a potato roll or a classic sesame seed bun is the safest pick; brioche suits richer, fancier burgers, and pretzel or ciabatta-style rolls work for big, saucy builds.

The bread aisle has a lot of options, and the "best" bun depends on the burger you're making. Here's how the main types compare and what to look for on the shelf.

What to look for in a store-bought bun

• The right size: the bun should be about the same width as the cooked patty, or slightly wider. Patties shrink as they cook, so a bun that matches the raw patty can end up too big.
• Soft but resilient: give the package a gentle squeeze. The bun should compress and spring back, not stay flattened or feel stiff.
• Structure: a bun that falls apart when it meets juice ruins the burger. Slightly denser crumbs and a thin, tight crust hold up better.
• Sweetness level: sweeter buns, like brioche and potato rolls, balance salty, cheesy burgers. Plain white or whole wheat buns let the beef stand out.
• Freshness: check the date and buy buns within a day or two of your cookout, or freeze them.
• Pre-sliced: most store buns are sliced, but check that the cut goes all the way through so they don't tear.

Potato rolls

Potato rolls are made with potato in the dough, which makes them soft, slightly sweet and tender. They're a favorite for smash burgers and thin double patties because they compress around the meat instead of overwhelming it.

Martin's is the best-known brand, and its official site lists several burger-friendly sizes, including Sandwich Potato Rolls, 4 Inch Potato Rolls, Slider Potato Rolls and Big Marty's rolls. Martin's foodservice guide matches roll size to patty size: slider rolls for minis, Sandwich Potato Rolls for classic quarter-pound burgers, 4-inch rolls for 1/3-pound burgers and 5-inch rolls for half-pound stacks. That's a useful rule of thumb whatever brand you buy.

Best for: smash burgers, classic cheeseburgers, copycat fast-food burgers.

Sesame seed buns

The classic white hamburger bun topped with sesame seeds is soft, mild and widely available from national brands and store brands alike. The seeds add a little nutty flavor and texture. Plain white buns without seeds are similar and are the most budget-friendly option.

Best for: backyard cheeseburgers, crowd cookouts, burgers with lots of toppings.

Brioche buns

Brioche is an enriched bread made with eggs and butter, so it's richer, shinier and a little sweeter than a basic bun. Store-bought brioche varies a lot: some are light and soft, others are dense or very sweet. Look for one that springs back when squeezed.

Brioche toasts beautifully, but very soft versions can go soggy under a juicy patty, so toast the cut sides well. If you'd rather bake your own, try our upcoming brioche burger buns recipe.

Best for: gourmet burgers, bacon and cheese burgers, burgers with rich sauces.

Pretzel buns

Pretzel buns have a chewy, deep brown crust and a dense crumb. They're sturdy and stand up to big, wet toppings, though their firmness can make a burger harder to bite.

Best for: thick pub-style burgers, beer cheese burgers, bratwurst-style patties.

Sweet Hawaiian-style rolls

Sweet, pillowy rolls sold in pull-apart packs are a popular shortcut for sliders. Their sweetness pairs well with salty fillings like bacon, ham and barbecue sauce. See how to make sliders for ideas.

Best for: sliders, party platters.

Whole wheat and multigrain buns

Whole wheat buns add a nutty flavor and more fiber. Some can be dry or crumbly, so look for soft ones and toast them lightly.

Best for: turkey burgers, veggie burgers, everyday weeknight burgers.

Ciabatta and kaiser rolls

These crustier rolls are bakery-style options. Ciabatta has an open, chewy crumb, and kaiser rolls have a crisp crust. Both handle thick, juicy patties, but they're large, so pair them with bigger burgers.

Best for: thick grilled burgers, mushroom Swiss burgers, burgers with lots of sauce.

Gluten-free buns

Gluten-free buns have improved, but they're often smaller and more fragile than wheat buns. Toast or warm them to soften the texture, and check labels for cross-contact warnings if you're cooking for someone with celiac disease.

How to make any store-bought bun better

1. Toast the cut sides. Spread with a thin layer of butter or mayo and toast in a skillet or on the grill until golden. Toasting adds flavor and creates a barrier against juice.
2. Steam soft buns for smash burgers. Setting the top bun on the patty for the last few seconds of cooking warms it and makes it extra soft.
3. Sauce both halves. A thin layer of sauce on each side helps protect the bread.
4. Freeze extras. Most buns freeze well for a month or two. Thaw at room temperature and toast before serving.

For a deeper look at styles and pairings, read our guide to the best buns for burgers, or bake your own with our homemade burger buns recipe.

Which bun matches which burger?

• Smash burger: potato roll. Try our ultimate smash burger.
• Classic backyard cheeseburger: sesame seed bun. See our classic backyard cheeseburger.
• Bacon cheeseburger: brioche.
• Pub burger: pretzel bun or kaiser roll.
• Sliders: sweet pull-apart rolls or slider potato rolls.
• Turkey or veggie burger: whole wheat or multigrain.

FAQ

What is the best store-bought bun for smash burgers?

A soft potato roll is the most popular choice because it squishes around thin, crispy patties without overpowering them.

Are brioche buns good for burgers?

Yes, especially for rich burgers with bacon or strong cheese. Toast them well so they don't go soggy.

What size bun do I need for a quarter-pound burger?

A bun about 3.5 to 4 inches across is a good match for a quarter-pound patty, which cooks down to roughly that width.

How do I keep buns from getting soggy?

Toast the cut sides, add sauce as a thin barrier, and assemble burgers right before eating.