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BRIOX BAKERBy the box or pallet · 48 h

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Guide · 25 min

The perfect burger at home

A burger-restaurant burger at home doesn't depend on a trick but on four decisions: a bun the size of your patty, a very hot pan, the bun toasted on the inside and building it in the right order. Here they are, step by step.

  • Time25 min
  • Serves2 burgers
  • DifficultyEasy
Buy the bun in this guide
Cheeseburger built on a SUPREME 80 brioche burger bun by Briox

Serves 2

Ingredients.

  • 2 SUPREME 80 buns (10 cm across)
  • 300 g of minced beef, 20 % fat
  • 2 slices of cheddar cheese
  • Salt and pepper
  • Lettuce and tomato, if you like them
  • Your favorite sauce

25 minutes

Step by step.

  1. A brioche burger bun next to a raw patty slightly wider than it, with a tape measure beside them

    Choose the bun by the size of your patty: bun and patty should measure the same. Meat shrinks between 10 % and 20 % as it cooks, so for a 120 to 160 g ball the bun should be 10 to 11 cm. The SUPREME 80 is 10 cm across.

  2. Brioche burger buns thawing inside their bag on the counter

    If the buns were frozen, take them out about 2 hours ahead and leave them in their bag: that way they thaw without drying out.

  3. A brioche bun being sliced horizontally with a serrated knife on a board

    Slice it with a serrated knife, in one cut: for home, the SUPREME 80 arrives whole.

  4. Two balls of raw minced beef on a plate

    Make two 150 g balls without working them too much and keep them in the fridge until the last moment: cold meat forms a better crust.

  5. An empty cast iron pan heating up over a high flame

    Heat a cast-iron pan or a griddle on high, with no oil, until it smokes.

  6. Two burger patties with toasted edges and cheddar melting in the pan

    Put the meat in, salt it and, when the edges are browned, flip it. Put the cheese on top for the last 30 seconds.

  7. Two brioche bun halves toasting in the pan and two more already toasted on the board

    Toast the bun 20-40 seconds on the inside, in the same pan: it's the cheapest step and the one you'll notice most.

  8. The cheeseburger already built on a brioche burger bun on the board

    Build it from the bottom up: the base, sauce, the patty with its cheese, lettuce and tomato if you like them, a little more sauce and the top.

For home · box of 12

The bun for this recipe.

Questions

What you ask us.

Which brioche burger bun should I choose?

The one that measures the same as your cooked patty. For a home burger of 120 to 160 g, a 10 to 11 cm bun like the SUPREME 80. For a smash, a low, wide one like the SMASH ROLL.

Do I need to toast the bun?

It's not a must, but it's the step that changes the result most: 20-40 seconds on the cut side, in the hot pan.

How long does the bun keep?

It arrives fresh and keeps 15 days without freezing. Frozen, 6 months.

How do I thaw it?

About 2 hours at room temperature, inside its bag.

Recipes

More recipes.

Guide · 3 min readAll about brioche bunsRead the guide