A fast food favorite reimagined: The story behind the potato bun
Burger buns are not just a vessel—they can make or break the entire burger experience. While brioche buns have long been the darling of gourmet burger joints, the potato bun is quietly taking over as the new gold standard. Originating in American diners and cherished for their pillowy softness and subtle sweetness, potato buns are especially loved by seasoned burger chefs for one key reason: moisture retention. This makes them perfect for burgers loaded with juicy patties, sauces, and toppings, without falling apart. In this recipe, inspired by burger expert Jesper Græm, the humble potato is blended into a sticky mash that gives the dough an elastic quality and soft interior. The result is a bun with a light crumb, just enough structure, and a delicate crust that crisps beautifully. It’s no wonder more burger lovers are ditching brioche in favor of this starchy upgrade. And with their ability to stay fresh for days, they’re just as practical as they are delicious.
Baking techniques that make all the difference
The key to perfecting potato buns lies in understanding a few kitchen tricks that elevate the texture and taste. First, boiling the potatoes until they’re extremely soft allows them to blend into a smooth, elastic mash—think the exact opposite of traditional mashed potatoes. This “long” consistency is crucial for integrating the potatoes into the dough seamlessly. Activating the dry yeast with a bit of flour before adding the rest of the ingredients ensures a gentle fermentation that enhances both flavor and rise. Another pro tip? Resist the urge to add too much flour—keep the dough slightly sticky to achieve the fluffiest buns. And always give your shaped dough balls a proper second rise, covered and undisturbed, to create those perfect airy pockets inside. A golden egg wash and sesame topping not only add visual appeal but also a gentle crunch to each bite. Baked at 185°C (365°F) in a fan oven, these buns come out with a professional finish—soft on the inside, crisp on the outside.
Perfect pairing: How to elevate your burger with the right match
Potato buns pair beautifully with both classic and creative burger styles thanks to their versatile flavor and texture. For a traditional cheeseburger, the bun’s slight sweetness complements sharp cheddar and tangy pickles. Fancy something a bit more gourmet? Try stacking the bun with blue cheese, caramelized onions, and arugula—the softness of the bun balances the bold toppings. Because these buns are moisture-retentive, they’re also excellent for veggie and bean burgers that tend to dry out faster in other bread types. Want to make a complete meal? Serve your burger with sweet potato fries and a chilled pale ale for a perfect flavor contrast. For a non-alcoholic option, a lightly carbonated lemonade or homemade iced tea enhances the bun’s richness without overpowering your taste buds.
How long can the buns stay fresh in the fridge? Can I use sweet potatoes instead of regular potatoes? What’s the best way to reheat potato buns?
How long can the buns stay fresh in the fridge?
Potato buns can be stored in the fridge for up to 4 days, thanks to their moisture-retaining properties. For best results, keep them in an airtight container.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used and will add a different, slightly sweeter flavor. However, they may change the dough’s texture and require slight adjustments in flour quantity.
What’s the best way to reheat potato buns?
For optimal texture, reheat the buns in an oven at 160°C (320°F) for about 5 minutes, or slice them and toast them lightly in a pan for a crisp edge.