Of the many things that can ruin a good hamburger, I think that the bun is most often overlooked. Imagine this: you’ve just picked up some beautiful coarse ground beef—or maybe you ground your own. And maybe you’ve also got some really good apple wood smoked bacon. You’ve got nice fresh buttery boston lettuce and maybe a few homegrown tomatoes from the farmer’s market. You’re going to have burgers with all the fixin’s. And you’re thinking that you had better get home so you can start making your burgers, but, oh wait! You forgot the buns. Without much thought, you go to the bread isle and grab whatever is cheap.

STOP! Stop right there! You are one step away from turning a possibly award winning burger into a mediocre one and I just can’t let you do it. Now think of the restaurants where you love to get a burger. How are the buns? They’re probably really good right? They’re probably shiny, golden and toasted with some butter. They’re probably rich with eggs or milk and maybe they’re flecked with sesame seeds. They are anything but bland. Now think about the buns you’ve got in your hand. Why would you put your ingredients that you selected so carefully in between two texture-less, tasteless, chemically-fortified so-called pieces of “bread”? Because it’s easy! Don’t be easy! This may come as a surprise, but you don’t have to use those buns.

Free yourself from the confines of tasteless supermarket buns and try making your own for a change. It’s not that hard, it takes very little active preparation time and the result is well worth it. I recently made some very good buns with this recipe from Annie’s Eats. The process was really simple.

You dissolve some sugar, instant yeast and warm water in the bowl of a stand mixer and then you add milk and oil. You gradually add some flour and knead it to the right consistency. Then you let it rise. You form the risen dough into discs like this:

If you like soft-sided buns (I do) you put them closer together on the pan for the second rise. After the second rise you paint them with an egg wash and sprinkle some poppy seeds or sesame seeds on top if you want. They look something like this:

Then you just pop them into a nice hot oven and when they are done they might look like this:

If they don’t look like this, well, sorry. But try again! And now that you’ve got some nice soft buns, all you have to do is figure out what to put between them (sorry, I couldn’t resist).

Making your own hamburger buns is probably not feasible if you decide you want hamburgers like, right now. I won’t say that I will only use made-from-scratch buns from now on, but I will make them more often when I have the time. And when I have to buy them at the store, I’ll be thinking the whole time about how much better my burger would be with one of these babies.

Budget Recipe Info

You could argue that you won’t save any money by making your own buns at home. You can go to the store and pick up a bag of buns for like 99 cents. If you already have the ingredients on hand it costs very little to make hamburger buns, but it takes time (albeit very little active time). But if your hamburger buns come out really good, you could argue that to buy buns of equal quality you would have to go to a bakery where the buns would be more expensive, or you might have to drive further to get them. So it may or may not save you money, but I do know I have paid $3.99 for some organic hamburger buns before that weren’t even that good. The choice is yours, but I encourage you to try it once.