Our brioche burger bun recipe has been perfected by our team to produce the quintessentially rich taste and the signature shiny top – made even better with the addition of sesame seeds! Get that classic burger look and pick up a pack of our Seeded Brioche Burger Buns for your next barbecue or big night in.
Why are there sesame seeds on burger buns?
Sesame seeds on burger buns add extra texture and taste to every bite! The story goes that the tradition of topping burger buns with sesame seeds dates back to Oklahoma in the 1890s, and the world has been loving them ever since. We think they’re a magnifique addition to our soft and lightly sweet brioche buns as they add another crunchy texture and delicious flavour!
Are seeded brioche buns good for burgers?
Seeded brioche buns are ideal for burgers. The soft inside of the brioche roll is the perfect base for condiments and toppings, and the shiny top studded with crunchy sesame seeds makes for the most satisfying bite.
Do you toast seeded brioche buns?
Our Seeded Brioche Burger Buns come pre-sliced, so if you need to you can simply grab one and get filling. However if you want to toast your burger buns to warm them, simply pop the two halves of the bun under a grill on a low temperature or carefully toast in a pan until lightly golden brown.
Are seeded brioche buns sweet?
Brioche bread is slightly sweet because it’s an enriched dough. However, brioche burger buns aren’t overly sweet and we think they complement any kind of burger wonderfully – browse our recipe collection for ideas on how to serve them.
Shiitake Mushroom Burgers with Miso Mayo and pickled carrots
Its best to use a food processor to make these, but if you don’t have one, just chop everything finely before mixing together.
- 2 St Pierre Seeded Brioche Buns
- 1 onion, diced
- 2 tsp sesame oil
- 150g Shiitake mushrooms, roughly chopped
- 150g Portobello or chestnut mushrooms, roughly chopped
- 1 clove garlic, chopped
- 1 tsp grated fresh ginger
- 75g cooked couscous (approx 35g uncooked weight)
- Large handful pecan nuts or walnuts
- 2 tbsp milled linseed 1 free range egg
- 1 tbsp chilli sauce (eg sriracha, sweet chilli or gochujang sauce)
- 1 tbsp soy sauce
- 2 tbsp panko breadcrumbs
- 1-2 tbsp chopped fresh coriander
- For the pickles
- 2 tbsp rice wine vinegar (or white wine vinegar)
- 1 tbsp light soy sauce
- ¼ tsp salt
- ¼ tsp sugar
- A little fresh red or green chilli, thinly sliced (optional)
- 1 tsp sesame seeds (white or black sesame seeds both work well)
- 1 small carrot, peeled and very thinly sliced
- 10cm cucumber very thinly sliced
- Vegetable or olive oil for frying
- 3 tbsp mayonnaise
- 2 tsp sriracha or other chilli sauce
- Shredded iceberg lettuce
- Add the raw couscous to a bowl and pour over an equal quantity of boiling water. Stir then cover and set aside for 5-10 minutes
- While the couscous is soaking, saute the onions in the sesame oil for 3-4 minutes.
- Add the chopped mushrooms and cook for another 8-10 minutes or so, then add the garlic and ginger. Cook for a further minute, then tip into the food processor bowl with the blade fitted
- Add the cooked couscous, nuts, linseed, egg, chilli sauce, soy sauce, panko breadcrumbs and coriander and pulse a few times until the mixture comes together but still has some texture
- Tip into a bowl, cover and chill for 30 minutes
- Meanwhile make the pickled carrots and cucumber. Mix together the vinegar, soy sauce, salt ,sugar, chilli and sesame seeds in a bowl and add 2 tbs cold water. Add the sliced carrots and cucumber and stir then set aside.
- Take the chilled mushroom mixture (it should have firmed up a little but will still be quite soft) and form into 4 patties. Cook the patties in a little oil in a frying pan over a medium heat for about 7-8 minutes on each side or until golden and cooked throughout. Alternatively place onto a baking tray and cook in the oven for about 20 minutes at 170°C
- Lightly toast the buns.
- Mix together the mayo and chilli sauce and spread a little over the bun bases then add some shredded lettuce. Top with a mushroom burger then some pickled vegetables. Finish with another dollop of mayo and pop on the lids
Duck in Orange Sauce Buns
- 4 St Pierre Seeded Brioche Buns
- 2 oranges
- 1 zested and both juiced
- 2 duck breasts, boneless, skin on
- Sea salt and black pepper
- 1 small onion, very finely chopped
- 100ml chicken or vegetable stock
- 2 tsp honey
- 1 tsp cornflour
- 1 tbsp butter
- ¼ savoy cabbage, or few handfuls Cavolo Nero, or curly kale, shredded
- Preheat the oven to 180°C fan/200°C conventional/gas 6 and place a baking tray in the oven
- Zest one of the oranges then squeeze both of the oranges
- Pat the duck breasts dry with kitchen paper then use a sharp knife to score the skin a few times, but make sure you don’t cut into the meat. Season with a little salt and pepper
- Heat a frying pan over medium heat and add the duck breasts, skin side down. Fry gently for about 4 minutes or until the skin is golden brown and crispy. Drain off the fat half way through cooking, keeping a little for later.
- Turn and cook the other side for one minute
- Transfer the duck breasts to the heated baking tray and cook in the oven for 7-12 minutes, depending on how well cooked you like them and how large they are. As soon as they’re done, take them out and let them rest
- Meanwhile make the sauce. Add a tablespoon or so of the duck fat to a saucepan and saute the onion over a medium heat for a few minutes until softened but not browned
- Add the stock and orange juice and bring to a gentle simmer for a minute or two until slightly reduced.
- Mix a teaspoon of cornflour with a couple of teaspoons of water and slowly drizzle into the sauce, stirring all the time. Cook gently for another minute until thickened, then stir in the honey and orange zest
- In a frying pan, saute the savoy cabbage in the butter for a few minutes, adding a small splash of water as it cooks
- Open the buns and divide the cabbage between the bases
- Slice the duck breasts and lay on top of the cabbage. Drizzle over some sauce and add a little orange zest then finish with the lids
Discover the rest of the St Pierre product range for even more délicieux recipe ideas.