Onion Brioche Burger Bun

Yum Facebooktwitterpinteresttumblrby feather

It’s all very well and good to have a good burger, but if you don’t have a great burger bun, the picture will never be complete.

There’s something so lovely about a shiny, seeded burger bun. They’re very ‘gourmet’ and fancy, and are sure to impress when you present them. I love a good brioche burger bun. I also love a good onion bagel. So, naturally, I decided to combine the two. It went very well. Very well indeed.

Dark, golden, shiny, and wonderfully flavoursome, these buns will complete any burger. Prepare to have them requested again and again once after you’ve made them once! Pair them with my Perfect Sweet Potato Bean Burgers for absolute heaven.

Onion Brioche Burger Buns
Yields 6
Perfect for any burger!
Write a review
Prep Time
2 hr 30 min
Cook Time
30 min
Total Time
3 hr
Prep Time
2 hr 30 min
Cook Time
30 min
Total Time
3 hr
  1. 1 tbsp fast-acting yeast
  2. 445g strong white (bread) flour
  3. 235ml warm water
  4. 45g melted butter
  5. 1 tbsp olive oil
  6. 1 tbsp salt
  7. 0.5 tsp onion powder
  8. 2 large free-range egg
  9. 2 tbsp sugar
  1. Into the bowl of a stand mixer, add the yeast. Add 4 tbsp of the flour and enough warm water to make a loose paste. Allow to stand for around 10 minutes until the paste starts to bubble up and expand.
  2. Whisk together 1 egg, the melted butter, the sugar and the salt. Add to the yeast mixture and mix to combine. Add the rest of the flour, the onion powder, and water and stir to just barely combine.
  3. Fit the dough hook to your stand mixer and let it work the dough for 6/7 minutes until it's smooth and elastic. It will still be slightly sticky, but not too much so.
  4. Turn the dough out onto the counter and clean out the bowl and oil it. Place the dough back into the bowl, turning it to coat it in the oil, cover with clingfilm and leave in a warm place to rise for 1.5-2 hours, or until doubled in size.
  5. When the dough is ready, turn it out onto a counter, lightly oiled if necessary. Knock back the dough and portion it into 6 equal pieces.
  6. Shape each piece into a rough bun shape, place on a baking tray lined with greaseproof paper, cover with clingfilm and leave to rest for 30-40 minutes, or until the buns have puffed up. Preheat the oven to 200C/390F while the buns are resting.
  7. Beat the remaining egg.
  8. Brush the top of each bun with the beaten egg, and sprinkle on sesame seeds.
  9. Bake for 20/25 minutes, until the buns are shiny and a deep golden brown.
  10. Remove from the oven and cool on a wire tray until totally cool.
  11. Store in an airtight container until use.
Sauce Pots http://www.saucepots.net/
  1. caroline lawrence
    July 4, 2020

    I just made these onion brioche burger buns and was quite happy with the results apart from the saltiness which made me wonder the recipe states 1TBSP salt is that a type error?

    • Alice | Sauce Pots
      July 4, 2020

      Hi Caroline,

      1 tbsp wouldn’t be uncommon when working with this quantity of flour (in fact, the current sourdough bread recipe I use calls for 2 tbsp for 800g of flour so it would be fairly typical). Things like this can be a matter of taste, but I’d also check that you’re not using onion salt in lieu of onion powder.

      I hope that helps!

  2. caroline lawrence
    July 19, 2020

    Hi no I definitely have onion powder not onion salt so bit puzzling ill def try again as i say they worked out well apart from the salty Thanks