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The bun makes the burger, and we found the best ones for your summer cookouts.
With all respect to the carb-avoidant, a good bun makes for the best burger eating experience. Whether it’s the vehicle for a lacy-edged smash burger or thick pub burger, a bun adds yeasty or buttery notes, absorbs some of the meat juices, and still allows the savory patty to take center stage. A proper squishy texture also means you can easily eat the burger with your hands, as is intended.
To find the very best burger buns, we tasted eight side by side, which resulted in our first-ever taste test tie. Read on for the buns you should buy ahead of your Fourth of July cookout, and throughout the summer.
Related: We Tested 6 Ways to Cook Burgers — Here’s the Best Method for Juicy, Flavorful Results
How we selected the buns
We picked the most popular hamburger buns on the market, selecting a range in common styles like potato and brioche. Of course, you can use any type of roll for hamburgers, just as you can use hamburger buns for any sandwich, but we chose brands that are marketed specifically for burgers. We excluded seeded buns for the test and prioritized buns that are nationally available in most grocery stores.
How we tested
We tasted the buns on their own to get the best sense of their flavor and texture. But most people aren’t snacking on burger buns, so we made sure to try them in assembled burgers as well. Each set of samples was labeled with a random number so editors didn’t know which brand they were trying.
 We tried the buns on their own and in assembled burgers. Credit: Food & Wine / Andee Gosnell |  |
When it came to the burgers, we wanted to keep them as simple as possible while still seeing how the buns would hold up to popular toppings. We arranged the buns open-faced in an oven and cooked at 350°F for a few minutes, until lightly toasted and warm. We assembled the burgers with 6-ounce stovetop patties (80/20 ground chuck) cooked to 130°F to 135°F for medium-rare — we prefer medium-rare patties, and we also wanted to see how well the buns could handle their exceptional juiciness. We topped the burgers with American cheese and ketchup.
Related: Here’s Exactly How Long to Cook Burgers, Depending on Your Method
We evaluated the buns on their flavor — noting whether they were sweet, yeasty, buttery, milky, potato-forward, and/or artificial-tasting — and how well that flavor complemented the overall burger. For texture, we judged the interior and exterior. We wanted a soft, tender bun with a delicate outer skin — soft enough to bite through cleanly but sturdy enough to hold its shape. We also considered how well the bun absorbed the meat juices and ketchup without turning pasty. A good bun compresses with the burger so the sandwich is easier to eat.
Finally, our editors gave each bun an overall score, which reflected their personal preferences and how likely they’d be to buy it.
It was a true battle of the burger buns, and the ones below came out on top.
Best classic: Ball Park Burger Buns
These traditional white buns tied for our top spot thanks to their simplicity. They had a yeast-forward flavor akin to white sandwich bread and were noticeably less sweet than many contenders, which our testers appreciated in assembled burgers.
“This bun doesn’t tamp down the meatiness with sweetness — it allows the meaty qualities to shine,” said Senior Food Editor Ann Taylor Pittman.
Tasters also praised their texture — squishy but not soggy. “It absorbs juices well and compresses without falling apart,” said Pittman. “Gives me Quarter Pounder vibes.”
These versatile buns would work for just about anything, but we especially recommend them for toppings-heavy burgers or saucy sandwiches like sloppy Joes.
Related: Chefs Swear by These 7 Unconventional Burger Toppings
Best potato bun: Arnold Potato Buns
Potato buns are generally made by substituting a portion of the wheat flour with potatoes for a softer bite. Arnold’s are made with potato flakes, and they indeed impressed us with their pillowy texture — enough that they tied for the top spot.
“It has a nice spring to it, a good texture and chew, and doesn’t turn to mush when eating,” said Recipe Developer Melissa Gray-Street.
They were mild enough that they didn’t steal the show in assembled burgers, but some tasters noticed a briochelike flavor. “It’s vaguely sweet with a buttery dough that is very light and tender,” said Test Kitchen Assistant Isabelle Easter. “It reminds me of a brioche bun that adds buttery richness to the burger.”
If you enjoy slightly sweet buns, this one might take the edge over Ball Park for your next cookout.
Best for lovers of whole grains: Dave’s Killer Bread Burger Buns Done Right
Dave’s Killer Bread is known for hearty whole-grain loaves, and its burger buns — made with a blend of wheat, whole-wheat, barley, rye, spelt, quinoa, and millet flours — are equally satisfying. Testers enjoyed the buns’ natural flavor and complexity, with notes of toasted wheat, honey, and oats coming through.
“The wheaty flavor is really nice with the burger and almost leans into a restaurant burger type of feel,” said Gray-Streett.
This bun lost some points for texture — it wasn’t as fluffy or squishy as the others, and testers noted it was slightly difficult to eat the assembled burger. “You have to really bear down on the outer edge of the bun to bite through — it doesn’t want to give way,” said Pittman.
Still, it’s a great whole-grain option that would be a delicious vehicle for more minimalist burgers or even deli sandwiches.
Related: We Tasted 10 Yellow Mustards — Our No. 1 Pick Is Less Than $1
The full list of contenders, ranked from highest to lowest
1. Ball Park Burger Buns (tie)
1. Arnold Potato Buns (tie)
3. Dave’s Killer Bread Burger Buns Done Right
4. Martin’s Sandwich Potato Rolls
5. Sara Lee Artesano Brioche Buns (tie)
5. Wonder Classic Hamburger Buns (tie)
7. Pepperidge Farm Golden Potato Hamburger Buns
8. Nature’s Own Brioche Style Hamburger Buns
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