For Chefs · 20 October 2026
Brioche, Potato or Sesame? Choosing Burger Buns for Your Restaurant
A chef's guide to picking wholesale burger buns in the UAE by style, weight and patty size, from brioche and potato buns to sesame and vegan options.
The bun is half of every bite of a burger, yet it’s often the last thing on the spec sheet. The right bun holds the patty and sauce without collapsing, toasts well and matches the style of your menu.
The main styles
Brioche bun. Enriched with butter and egg, soft and slightly sweet with a glossy top. Ideal for premium smash burgers and fried chicken sandwiches. Toast the cut face to stop sauce soaking in.
Potato bun. Soft and squishy with a fine crumb and a subtle sweetness. Holds up well to juicy patties and is popular for American-style burgers.
Classic burger bun (plain, sesame or brown). The all-rounder: neutral flavour, sturdy and cost-effective. Sesame adds texture and visual appeal; brown adds a wholemeal note.
Vegan burger bun. Made without dairy or egg, for plant-based menus.
Matching weight to patty
| Bun weight | Typical use |
|---|---|
| 15–40 g | Sliders, canapés, kids’ menus, banqueting |
| 80–90 g | Standard 120–150 g patty |
| 100–120 g | Double patties and loaded burgers |
As a rule, the bun should be slightly wider than the cooked patty, since patties shrink as they cook.
Beyond burgers
Hotdog brioche and hotdog sub buns, panini ovals, English muffins for breakfast sandwiches, and brioche sub rolls for lobster or shrimp rolls all come from the same family of soft enriched doughs.
Frozen vs fresh
Frozen buns thaw in 20–30 minutes at room temperature and let you hold stock without waste. Many restaurants keep a frozen buffer and thaw to the day’s covers.
House of Bread supplies burger, brioche, potato, vegan and hotdog buns in sizes from 15 g to 120 g to restaurants across the UAE. See the full bread range or ask for samples.