We asked 3 chefs to name the best hamburger buns—they all picked the same ones

Your burger deserves better.

Key Takeaways

• When shopping for buns, look for ones that are soft yet sturdy, slightly sweet, and made with simple, recognizable ingredients.
• Three chefs independently named Martin’s Potato Rolls as their favorite store-bought hamburger buns.
• Potato rolls stay softer longer, hold up to juicy burgers, and add a subtle flavor that complements the beef.

Any professional chef will tell you that not all hamburger buns are worth buying. Some are too dry, and others fall apart after a few bites. For a hot day around the pool, that quality may not matter as much. But if you’re serving up a thick gourmet burger, the bun needs to be up to the task. The reality is that a perfectly cooked burger can only do so much heavy lifting.

So, which store-bought option is preferred? We asked several professional chefs to share the hamburger buns they would use time and time again, and they all gave us the same answer. Here’s why one brand is so prized, and what to look for when shopping for hamburger buns in general.

Meet the Experts

• Kara Brown, home chef, recipe developer, and founder of Bee Inspired
• Isaac Bernal Carbajo, executive chef for the representation of Spain at the United Nations
• Michael Parlapiano, food blogger and managing director at The Culinary Edge

What to Look for When Buying Hamburger Buns

Chefs tend to look for three main things when selecting a hamburger bun: flavor, texture, and structure. Beyond that, the ingredient list can tell you just as much as the bun itself. Here’s how to evaluate all four before you buy. 

Soft Yet Sturdy Texture

The bun has one important job: stay together until the last bite. So it’s no surprise that texture topped every chef’s list. “I want a soft, tender crumb with enough structure to hold up to the burger’s juices and sauces without falling apart halfway through the meal,” says Isaac Bernal Carbajo, executive chef for the representation of Spain at the United Nations. “There’s nothing more disappointing than a bun that starts breaking apart after the first couple of bites.”

Michael Parlapiano, food blogger and managing director at The Culinary Edge, agrees that the best buns are somehow squishy and firm. “I look for a bun that strikes the right balance between softness and structure,” he says. “It should absorb juices, sauces, and melted cheese without falling apart, while still being soft enough to compress around the burger.”

Fortunately, you don’t have to guess whether a bun has the right texture. To tell the difference between a quality bun and an average one, Kara Brown, home chef and founder of Bee Inspired, likes to give them a gentle squeeze. “If they bounce back, that’s a good sign they’re fresh and pillowy,” she says.

Balanced Flavor

Once the texture is right, turn your attention to taste. Like the texture, the flavor needs to be balanced. “The bun should complement the burger, not compete with it,” says Carbajo. “If it’s overly sweet or has a strong flavor of its own, it ends up masking the taste of the beef and the other ingredients.”

But that doesn’t mean the bun has to be bland. “A little sweetness helps, too; it plays off the savory, salty side of the burger,” Brown explains. Think harmony, not competition.

Quality Ingredients

We spoke to a range of food experts—from a home chef and an executive chef to the managing director of a culinary consultancy. They all agreed on one thing: Pay close attention to the ingredient list. “I prefer buns made with quality ingredients and without an unnecessarily long list of additives,” Carbajo says.

A good rule of thumb is to choose buns made with simple, recognizable ingredients. If you’re buying potato rolls, you should expect to see potato flour or potato flakes listed along with basics like enriched wheat flour, yeast, butter, and a touch of sugar.

The Best Store-Bought Hamburger Buns

Surprise: All three chefs chose Martin’s Potato Rolls as their favorite hamburger roll. (The runners-up weren’t even close.) “Honestly, they’ve got a bit of a cult following for a reason,” says Brown. “Once you use them, regular buns feel kind of flat. They’re just the right size; they hug the patty instead of overwhelming it. They basically let the burger be the star.”

These rolls are just as popular with chefs as they are with backyard grillers. “Martin’s Famous Potato Rolls are the first choice of serious burger chefs, especially those making the on-trend smashburger,” says Parlapiano. “They are a favorite for their structural integrity, yeasty flavor and aroma, and soft texture, which takes well to griddling and steaming.”

As for flavor, the bun’s popularity is no accident, thanks to just a touch of sweetness. “Martin’s nails that balance better than almost any bun on the market,” Parlapiano adds. “There’s a subtle sweetness that complements the savory flavors of a great burger without getting in the way.”

Carbajo agrees—and he especially appreciates their texture. “What I like most about Martin’s Potato Rolls is their balance,” he says. “They have a wonderfully soft texture while still maintaining their structure, even when paired with a juicy burger.” Another bonus for Carbajo is that Martin’s Potato Rolls toast so well that you end up with a lightly crisp exterior while the inside remains soft and airy.

And it’s not just the chefs we spoke to who prefer Martin’s Potato Rolls. “It’s become a favorite among burger purists, including George Motz, whose work has helped define what many consider the gold standard of the classic American hamburger,” Parlapiano explains.

Tip

Can’t find Martin’s Potato Rolls at your local grocery store? Brown thinks the brioche buns from St Pierre are a close second.

Why Chefs Prefer Potato Rolls

Chef Anthony Bourdain famously advocated for the potato roll in his cookbook Appetites. In general, potato rolls are preferred to more traditional sesame seed buns for burgers. “The potato gives the crumb exceptional tenderness along with a subtle sweetness that complements the meat without overpowering it,” Carbajo says. The result is a bun that feels rich without ever becoming heavy.

More specifically, it’s the potato flour or flakes that give the bun its signature texture. “That potato flour softness soaks up the juices and butter without disintegrating, so you get all the flavor and none of the sad, soggy fall-apart,” says Brown.

Read the original article on Real Simple