I Asked 3 Experts for Their Favorite Hamburger Bun Brand—They All Said the Same Thing

We’re now in the full swing of spring, which means it’s burger season, baby! And while perfecting your patty recipe is key—my family has always added chopped onions and cheese to the ground beef before shaping the patties—one aspect of burger-building that’s often overlooked is bun selection.

A good burger is all about ratios. The meat, topping, and bun must be a delicate balance. A bad bun can overwhelm the sandwich’s contents or, conversely, make the burger too meaty and uneven.

Buns can also be too soft, compressing into a thin flat layer as you eat, or, on the other hand, too dense, where condiments resist fusing with the bread’s surface. Burgers succeed or fail based on their buns.

Determined to make the summer’s best burgers, I reached out to a number of burger-loving experts to see which buns they use in their kitchens.

The Burger-Loving Chefs

The Best Burger Bun Brand

“I always look for Martin’s Potato Rolls,” says Taylor. “They offer the best balance of flavor and texture. They’re just the best-tasting big-brand buns in my opinion.” Haiem agrees, saying, “Martin’s Potato Rolls stand out for their pillowy texture and subtle sweetness, which pair exceptionally well with the rich umami of a burger. Their ability to hold up against juicy patties without becoming soggy makes them a top choice for both home cooks and professional chefs.”

Why do these buns have a superior texture? Clay says it all comes down to their ingredients and composition: “They’re made with potato starch and high-protein wheat flour, resulting in a squishiness that a typical bun lacks. Potato starch absorbs more water than wheat starch, meaning the bun is moister. Basically, they support the meat without losing integrity; holding juices but without becoming soggy.”

The buns must support the meat structurally, but they also should complement the patty’s flavor profile. Martin’s potato rolls have a subtle sweetness that comes from the addition of sugar and nonfat milk. That sweetness accompanies the salty, savory flavor of the beef for a perfectly balanced bite.

However, all three chefs noted that using Martin’s rolls isn’t limited to burgers. Taylor described using toasted Martin’s buns for smashburgers, fried chicken sandwiches, and BLTs.

Clay also considers the buns to be a multi-purpose ingredient, saying, “I really love using these rolls for fried bologna sandwiches where the excess bologna creates a Saturn-shape and I get to eat around the roll. But I also love them for egg salad, chicken salad, tuna salad, etc.”

When it comes to building the perfect burger, the bun matters just as much as the patty, and Martin’s Potato Rolls rise to the occasion.