Why a brioche bun suits a smash burger

By DesiSmash by Chef Hass · Nov 2026 · 3 min read

The Oklahoma Onion smash burger on a sesame brioche bun with melted cheese

A butter-toasted brioche bun suits a smash burger because it is soft enough to squash around a thin patty, rich enough to complement the savoury crust, and sturdy enough, once toasted, to hold sauce without going soggy.

The bun is half of the burger. A thin smash patty is crisp and intensely flavoured, but it is light, so it needs a bun that supports it without taking over. Here is why we use brioche, and how to judge a bun for yourself.

What is brioche?

Brioche is an enriched bread dough made with eggs and butter. Compared with a plain white bun, it is softer, richer and very slightly sweet, with a golden crust. That gentle sweetness is the point: against a salty, savoury patty and tangy sauce, it creates balance.

What makes a good smash burger bun

Soft and squashable. A smash burger is eaten quickly, and a bun that fights back makes the filling squirt out of the sides.
Not too big. A huge bun hides a thin patty. The bun should frame the burger, not dominate it.
Toasted. Toasting adds flavour and creates a thin barrier against sauce.
Fresh. Stale buns crumble, and chewy buns take over.

Why we toast it in butter

Buttering the cut sides and toasting them on the griddle does two jobs:

Flavour. The butter browns and gives the bun a toasty, nutty taste.
Protection. A browned, buttery surface does not soak up sauce as quickly as bare bread, so the bun stays soft inside and lightly crisp outside for longer.

This matters most for delivery, where a burger may sit for a few minutes. You can read more about that in smash burger delivery in Leicester.

Smoked BBQ Pitmaster burger with BBQ glaze, pickles, an onion ring and cheddar — Smoked BBQ Pitmaster: a glossy toasted bun stacked with cheddar, pickles and an onion ring.

How the bun is built into the burger

Every DesiSmash burger is assembled by hand, bottom bun to top bun:

Sauce goes on the bottom bun first, so it sits under the patty.
Pickles and diced onion go on next, if the burger has them.
The hot patties and cheese follow, so the cheese melts into the stack.
A little more sauce goes on the toasted top bun, and the burger is closed.

Building in this order means the sauce is trapped between the bun and the patty rather than running down the outside.

Common bun mistakes at home

Not toasting. The burger turns soft and soggy within minutes.
Toasting too far ahead. Toast the buns just before the patties are done.
Using a bun that is too thick. You end up with more bread than burger.
Cold bun, hot patty. A warm toasted bun makes the cheese melt properly.

Our step-by-step home method shows where the bun fits in the timing.

Allergy information

Our buns contain gluten, milk and egg, and sesame seeds, so all our burgers contain these. We cook on shared equipment and cannot guarantee any item is free from an allergen. Tell us about any allergy when you order.

Taste the difference

The best way to understand a good bun is to eat one with a fresh smash patty. DesiSmash cooks every Friday, Saturday and Sunday, with collection and delivery in Leicester and Glenfield. Open the menu and pre-order your slot.