For burger restaurants
What is the best brioche bun for a burger restaurant?
The best brioche bun for a burger restaurant is the one that holds the whole burger without falling apart, measures the same as your patty once cooked and arrives the same every week. The rest is taste. This is written by a factory: Briox brioche is the bun of the winning burger of the V Spanish Burger Championship 2025, the one by The Carnivan Superbar.
What must the best brioche bun have?
Four things, and all four can be checked with the bun in your hand:
- That it holds. A real brioche has enough butter and egg for the crumb to repel the juices for a few minutes, and a thin, firm crown that holds instead of splitting down the middle. It is explained in why one bun falls apart and another does not.
- That it measures what your patty does. The bun and the patty are measured the same, and the patty shrinks between 10% and 20% as it cooks: you choose by the diameter it will have once cooked.
- That it is always the same. A bun that comes out tall one day and low the next throws your menu off. That is why it is made with our own kneading, fermentation and baking technology.
- That it gives you no extra work. It arrives already sliced and frozen, in bags of 4 (the HIGH ones, 6): you take out one bag and the rest of the box stays untouched.
Which bun do the winning burgers use?
The winner of the V Spanish Burger Championship 2025, by The Carnivan Superbar, is built on Briox brioche.
And it is not the only one: with several winners at the national burger and food truck championships, Briox Baker is currently the most recognised brioche company in Spain.
Which is the best for your type of burger?
There is no bun that is best for everything: there is one for each burger. A low bun for a smash, a tall one when there is a double patty, cheese and sauce to hold.
| Type | Meat | Bun | Bun weight |
|---|---|---|---|
| Slider / bite | 40–60 g | 4–5 cm | 30 g |
| Smash | 90–120 g | 10 cm | 80 g |
| Classic | 120–160 g | 10–11 cm | 80–95 g |
| Double / large | 180–250 g | 11–12 cm | 95–100 g |
These are all the buns of the house, with their weight, their diameter and what each one is for:
| Bun | Format | What for | Order |
|---|---|---|---|
 POTATO ROLL AIR | 80 g / 10 cm | Tall burger | Order |
 POTATO SMASH | 80 g / 10 cm | Smash burger | Order |
 HIGH POTATO AIR | 80 g / 10 cm | Tall burger | Order |
 HIGH CHEESE | 80 g / 10 cm | Classic burger | Order |
 HIGH BACON | 80 g / 10 cm | Classic burger | Order |
 SUPREME 80 | 80 g / 10 cm | Classic burger | Order |
 HIGH SUPREME AIR | 80 g / 10 cm | Tall burger | Order |
 VEGAN | 80 g / 10 cm | Vegan menu | Order |
 HIGH PINK | 80 g / 10 cm | Classic burger | Order |
 HIGH BLACK | 80 g / 10 cm | Classic burger | Order |
 HIGH RED | 80 g / 10 cm | Classic burger | Order |
 HIGH BLACK LOTUS | 80 g / 10 cm | Classic burger | Order |
 SÉSAMO 95 | 95 g / 11 cm | Double and large burger | Order |
 AMAPOLA 95 | 95 g / 11 cm | Double and large burger | Order |
 POTATO 100 | 100 g / 12 cm | Double and large burger | Order |
 SUPREME 100 | 100 g / 12 cm | Double and large burger | Order |
 SLIDERS 800 | 720 g / 4 sheets | Sliders and bites | Order |
How to compare burger bun suppliers?
Five questions that work with any supplier. Below each one, what we answer:
Does it arrive sliced?
Yes, already sliced at the factory. No need to open it with a knife or get the cut right in the middle of service.
How long does it keep?
6 monthsin the freezer, at −18 °C.
15 daysat room temperature, with the flowpack closed.
2 hoursis how long it takes to defrost, in its bag.
How soon does it arrive?
On the mainland, 48 working hours from when it leaves the factory. We also serve the Canary Islands and the Balearic Islands.
How do you order?
By boxes or by pallets, to your volume.
Can I try it first?
Yes. There is a samples category designed for exactly that: trying the bread without committing to volume.
Quick questions
Which is the best bun for a smash burger?
A low, wide one that stands up to the pressing: the POTATO SMASH. It is explained in the smash bun guide.
POTATO or SUPREME?
The POTATO is the house classic: potato starch and butter, with a very tender crumb. It is the industry standard. The SUPREME has butter too, but its dough is less enriched and less brioche-like: lighter in the mouth and the least sweet of the whole range. Neutral in flavour and colour, it is the closest to the traditional burger bun — the one you choose so the meat takes the lead.
And for a vegan menu?
Classic brioche has egg and butter. For a vegan menu there is the VEGAN, made without ingredients of animal origin and in the same format as the classic one.
Can you order a size that is not on the list?
Yes. That is the advantage of producing with artisan processes rather than an industrial line: the mould does not rule. If your meat calls for a particular diameter, we can talk.
Try it on your griddle
Order your samples on our ordering website and build your burger on the bun before deciding.