If you’re a burger enthusiast, you probably know that the bun is just as important as the patty. Sourdough Brioche Burger Buns with Wagyu Beef Tallow are rich, buttery, and have a unique, soft texture that compliments any burger. What makes these buns special is that they are made with Wagyu beef tallow instead of butter. You may never eat a regular burger bun again. In this post, I’ll how to make these delicious, golden-brown burger buns.
What is Brioche?
Brioche is considered an upgrade to regular bread and is used in everything from bread pudding to sandwiches. Sourdough brioche burger buns are light, soft, sweet and golden brown. There is not a better bun for your burger.
Use Beef Tallow Instead of Butter
Brioche is typically made with butter and that is what contributes to its soft texture and rich, wonderful taste. Since these buns are destined for burgers, why not use beef tallow instead of butter? Wagyu beef tallow adds a deep, savory richness to the brioche dough, giving it a unique depth of flavor while maintaining the traditional buttery softness. Combined with the natural flavors of sourdough, these buns that will quickly become a favorite for your grilled burgers.
Are They Better Than Store-Bought Brioche Burger Buns?
Absolutely, positively yes, they are far superior to any store-bought burger bun. Unless you buy your brioche buns from a bakery that makes them fresh every day, you’re getting burger buns that have softeners and preservatives and you have no idea when they were actually made. You just can’t beat fresh and homemade.
Try my recipes for Wagyu Burgers Cooked in Beef Tallow, Beef Tallow French Fries, Patty Melt - A Classic Burger Alternative and Waffle Maker Grilled Cheese.
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Ingredients
- Sourdough starter
- Whole milk
- Eggs
- Instant yeast or active dry yeast
- Granulated sugar
- Kosher salt
- All-purpose flour
- Beef tallow
- Sesame seeds
See recipe card for quantities.
Instructions
Make the Dough
Add the dry yeast and warm milk to the bowl of a stand mixer. Let the yeast hydrate 20 seconds then mix with a whisk. Add the 325 grams of flour, 1 egg, sugar and salt and mix with a paddle attachment on low speed until a sticky dough is formed. Cover the dough with plastic wrap that has been sprayed with a little cooking oil and let it rest 30 minutes.
Using the dough hook attachment, knead the dough for 8 minutes while slowly adding the remaining flour and then the Wagyu beef tallow a tablespoon at a time. The dough should be soft, smooth and elastic and not too sticky. It should also pull away from the sides of the bowl. If the dough feels too sticky, slowly add more flour, 1 tablespoon at a time. Be careful not to add too much flour, you want to maintain a tender, fluffy texture. Transfer dough to a dough tub that has been sprayed with cooking oil. Cover and move to a warm place and let the dough rise for 3 hours.
Divide and Knead the Dough
Transfer the dough to a lightly-floured work surface. Using a kitchen scale, divide the dough into 8 equal pieces. Stretch out a piece then fold it over itself in thirds, like folding a letter. Fold the dough left to right then right to left. Next, fold the dough top to bottom and bottom to top. Shape the dough into a tight ball by tucking the sides under and dragging it across an un-floured surface (watch the video). Repeat with the other pieces of dough.
Form the Buns and Bake
Place the dough balls on a baking sheet lined with parchment paper, spaced a few inches apart. Flatten each ball slightly into the shape of a bun. Cover with plastic wrap that has been sprayed with cooking spray. Allow to rise a second time until they double in size (about 80 minutes). Watch them carefully. Do not let them over proof or they will deflate, and you will have to start over and make new dough.
Just before baking, make an egg wash by whisking together 1 egg and 1 tablespoon of water. Lightly brush the top of each dough ball with the egg wash. It’s the egg wash that gives the buns that shiny, golden-brown crust. Sprinkle sesame seeds on top.
Bake at 375°F for 20 - 25 minutes until the buns golden brown and the internal temperature is 190°F. Move the buns to a wire rack and let them cool for an hour before slicing. This ensures the buns are light and fluffy on the inside and crispy, golden-brown on the outside. Slice with a serrated knife.
Mix the brioche dough in a stand mixer.
Transfer the brioche dough to a dough tub and let it rest.
Cut the rested brioche dough into 8 equal pieces.
Brush the tops of the brioche buns with egg wash.
Storage
Store leftover buns in an airtight container for up to 3 days. They also freeze well. Just let them thaw and reheat them in the oven at 250°F for about 8 minutes.
Top Tip
The best way to ensure a good rise is to place your dough in a warm, draft-free environment. The dough will be a bit sticky at first, but resist the urge to add too much flour as that will make the buns dense and tough instead of soft and tender.
Final Thoughts
These burger buns are simply fresher and better tasting than anything you can buy. The beef tallow adds a wonderful but subtle level of complexity that you will not find in a store-bought burger bun. They are also great with pulled pork, BBQ beef and chicken sandwiches. Modify the size of the bun to make terrific slider buns and dinner rolls. Make more of these buns than you need because a few are sure to go missing when they come out of the oven.
Related
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Sourdough Brioche Burger Buns with Beef Tallow Recipe
Ingredients
Method
- Add the dry yeast and milk to the bowl of a stand mixer. Let the yeast hydrate 20 seconds then mix with a whisk. Add the flour (only 325 grams), egg, sugar and salt and mix with a paddle attachment on medium speed until a shaggy dough is formed. Cover the dough with plastic wrap that has been sprayed with a little cooking oil and let it rest 30 minutes.
- Using the dough hook, knead the dough for 8 minutes while slowly adding the remaining flour and the Wagyu beef tallow a tablespoon at a time. Move the dough to a dough tub that has been sprayed with cooking oil. Cover and place in a warm area of the kitchen for three hours.
- Move the dough to a work surface and cut into eight pieces. Use a cooking scale to get them all the same size. Stretch out a piece then fold it over itself in thirds (like folding a letter). Roll the dough into a tight ball by dragging it across an un-floured surface (watch the video). Repeat with the other pieces of dough.
- Place the dough ball on a parchment lined tray and flatten slightly into the shape of a bun. Cover with plastic wrap that has been sprayed with cooking spray. Allow to rise until they double in size (about 80 minutes). Watch them carefully. Do not let them over proof or they will deflate and you will have to start over from the beginning.
- Brush each bun with egg wash (beaten egg and water) and sprinkle sesame seeds on top. Bake at 375°F for 20 - 25 minutes until golden brown and the internal temperature is 190°F. Move the buns to a cooling rack and let them cool for an hour before slicing.
Elizabeth says
Just wanted to point out that beef tallow isn’t actually listed as an ingredient, so there’s no volume/weight included. I was really excited about this recipe, so I’ll probably end up riffing off of it and just figuring out my own fat ratio.
Dave says
Elizabeth,
You're right! I totally missed that. Use 193g of beef tallow. I will get the recipe updated now. Thanks.
Dave
Diane says
I loved making these brioche sourdough buns; I had them with a grass-finished beef burger and a glass of VQA Chardonnay. So good I shared on a Linkedin post!
Dave says
That's awesome! Thanks for sharing. I have a classic brioche bun recipe and video in the works. They are a bit easier to make and taste great. I will let you know when it's published.