Your Ultimate Guide To Burger Bun Types

Not all burger buns are made evenly. You know this, I know this, and yet, we treat them the same. Burger buns can often be treated as interchangeable, with the same patties and toppings ending up in different buns – and then the whole thing falls apart, sometimes quite literally. Why? Because each bun has its own flavor, texture, and nuance, and will work best in certain combos.

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So! Let’s discuss them. We’re breaking down the most common burger buns, talking about their pros and cons, and when you should use them. Let’s discuss.

Plain white bun

The old favorite. The evergreen choice. Some might say the king of all the buns (although purely in terms of ubiquity, not necessarily in flavor). Plain white buns are readily available, affordable, and do a fairly good job with most patties, thanks to their neutral flavor.

But – they’re chewy and weirdly delicate. So, if you’re using them, stick to single-patty burgers and fairly simple topping combos. Otherwise, they’ll fall apart fast. Sesame seed buns, incidentally, are pretty much exactly the same, apart from the gentle nuttiness they bring to a burger. 

Brioche bun

Speaking of falling apart…! Brioche buns have had an extended moment over the last few years, thanks to the buttery sweetness they bring to burgers. They’re especially good with umami-rich fillings and provide a lot of contrast to smokier toppings and patties, or salty deep-fried chicken burgers. That said, they’re also delicate – so don’t try to load them up. 

Potato bun

Okay, now let’s talk structure. Potato buns have potato flakes added to their dough, which not only alters their flavor (giving them a slightly earthier taste) but also makes them way more robust. Here’s where you want to spend your money if you’re aiming for double or triple patties, as they’ll hold their own with all of those fillings. 

Charcoal bun

Charcoal buns look more different than they are, to be honest. These buns are, as their name suggests, made with activated charcoal – but they generally start with a brioche base, which means that they have the same flavor advantages and structural disadvantages as that style. They may have a slightly grittier texture, but generally speaking, you should use them in all the applications you’d use a brioche bun in. 

Milk bun

Milk buns are slightly deceptive, folks. They have a very tender interior, but a very satisfying crispiness on the outside – and that crispiness also gives them a good structure that belies their delicate crumb and flavor. They’re the ideal choice for chicken burgers, thanks to their gentle dairy note, but you should avoid putting too much sauce on top, as they can easily fall apart.

Pretzel bun

If you need sturdiness, pretzel buns are where it’s at. Their chewy consistency and salty, slightly savory flavor give them a lot of presence, and they work particularly well with thicker patties and sauce-rich burgers. That said, they can sometimes be a bit too imposing; don’t use them for delicate burgers, as they’ll dominate.