There’s something about a good burger bun that just makes the whole thing click. You bite in and the bread is light and pillowy, a little sweet, kind of buttery… and it doesn’t collapse under the juicy chaos. That’s the dream. For me, a great burger pretty much starts with brioche. Eggs + butter = flavor and that soft, rich crumb that feels a bit fancy without trying too hard.
I take my time with the dough. It’s a little sticky at first (don’t panic), but once the butter goes in and you keep mixing, it turns silky and alive. Let it rise until it’s clearly doubled and puffy — not “I think so,” but yep, that’s big. Roll the dough into small, tight balls. Leave them to puff up until they do that little wobble when you nudge the tray. Brush on the egg wash and send them into the oven. A few minutes in and—boom—your place smells like a bakery. That shiny, golden top gets me every time.
Fresh out? They’re soft but sturdy, so they hold the patty, sauce, pickles, the works, without giving up. Toast them lightly right before serving — just a minute — so the cut sides go delicate and crisp. Perfect bite. And, yeah, these are dangerously snackable on their own with a swipe of butter. Ask me how I know.
For the dough
For finishing
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1
egg (for egg wash)
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sesame seeds (optional)
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Make the dough
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Mix dry ingredients
In a large bowl, whisk together flour, sugar, salt, and yeast.
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Add wet ingredients
Add eggs and warm milk to the dry mixture, stirring until a shaggy dough forms.
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Knead
Knead the dough for about 8–10 minutes until smooth, then work in the softened butter until fully incorporated and the dough is elastic.
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First rise
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1–1.5 hours or until doubled in size.
Shape and bake
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Shape buns
Punch down the risen dough and divide into 8 equal portions. Shape each into a smooth ball and place on a parchment-lined baking sheet.
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Second rise
Cover loosely with a clean towel and let rise for another 45–60 minutes until puffy.
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Prepare for baking
Preheat oven to 190°C. Brush each bun with beaten egg and sprinkle with sesame seeds if using.
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Bake
Bake for 15–20 minutes until golden brown. Cool on a wire rack before slicing.
Note: You can freeze the baked buns and reheat them when needed — they’ll taste just as fresh.
Updated: August 30, 2025