Healthy Brioche Style Burger Buns- only 170 calories each! - Eliya Eats (2024)

Appetizers, Bread, Sides · April 26, 2023

These homemade Healthy Brioche Style Burger buns are not only low in calories (only 170 calories per bun), but also high in protein (11g of protein per bun). They’re easy to make and have that classic brioche texture and flavor. Whether you’re grilling up some burgers or making a sandwich, these buns will elevate your meal to the next level.

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Why make homemade Burger Buns?

You need to make this high Protein Brioche Bun Recipe!

First off, it’s actually so much easier and straightforward to bake homemade burger buns than you think! I used to think that baking bread at home was such a hard process and was always intimidated to do so, however I now know that couldn’t be further from the truth.

Here are a few reasons why you should consider making homemade bread:

1. You have full control over what is in it:you have full control over the ingredients, sugar levels, sodium, oil/butter etc.
2. There are no added additives or emulsifiers: These aren’t inherently that harmful to us humans, however it is much healthier to have something homemade and not a product of industrial food production.
3. Offers more nutrients: This is due to the minimal amount of processing your bread will go through, compared to commercially manufactured breads
4. lower in calories than store-bought bread
5. It tastes way better than store-bought bread(trust me on this!)
6. It is a great way to save money: Basically all of the ingredients needed to make these healthy brioche style burger buns are super cheap to buy (especially in bulk)
7. Homemade bread is super customisable: allows you to let out your creative juices while baking

Need I say more?

Macros for Healthy Brioche Style Burger Buns

Per bun (6):

Calories:170

Carbs: 22g

Protein: 11g

Fat:3g

Ingredients & Substitutions for Healthy Brioche Style Burger Buns

Flour- All purpose, bread flour or a high protein flour works the best. I useSmart Protein Plain Flourfrom the Australian brand Vetta Pasta. It is not required, however it contributes to the high protein count of these burger buns.

Yeast–Instant Yeastis used in this recipe- you can use active dry yeast, but the bread may take a slightly longer time to rise.

Salt– a very small amount is added for extra flavour & salt helps to control the yeast, so do not skip

Sugar Free Granulated sweetener-Use in place of sugar to add flavour and the classic brioche sweetness in this recipe, but you can use any sweetener of choice. I use the brandNatviain this recipe.

Plant milk: you can use water in place of milk, but make sure any added liquid is warm (not hot). 46C or 115F is the optimal temperature for bread making, if you don’t have a thermometer simply just dip your finger, it should feel slightly warm.

Egg yolk- Contributes to the richness and unique taste of brioche. The fat and lecithin in egg yolks help to create a tender crumb and a rich, buttery flavor. You can omit the egg yolk and sub it for 10-15g butter

Plain Yogurt- Is good source of protein and contains some fat, and is essential to provide moisture to replace any extra added oil or butter.

Light Butter- a little goes a long way, can replace with normal butter or equal parts oil.

Egg white- for the egg wash

Sesame Seeds- optional, but can top your buns with them

Tips

• Use a stand mixer: Not essential, but since Brioche dough is rich and sticky, it can make it difficult to knead by hand. Using a stand mixer with a dough hook attachment can make the process much easier and ensure that the dough is properly mixed and kneaded.
• Add 1 tsp of flour at a time: If the dough is too sticky, add 1 tsp of flour at a time as you still want the dough to be quite sticky (makes for fluffier and softer buns).
• Use a sharp knife or dough scraper: Brioche dough can be sticky, so it’s important to use a sharp knife or dough scraper when dividing the dough into equal portions. This will help to prevent the dough from sticking to your hands or the work surface.
• Place the dough in a warm spot: This makes rising time much faster. I usually add my covered dough into my oven with a bowl of boiling water, the light on and the door closed. Works every time.
• Use a burger bun mould: This makes it easier to get that classic burger bun shape, but it is not essential. I use this Silicone Bread Mould
• Brush with egg wash: Brushing the buns with egg wash, in this case the egg white, before baking will give them a beautiful golden brown color and a shiny, professional-looking finish.
• Let them cool: Allow the buns to cool completely before slicing and using them for burgers. This will help to prevent them from becoming soggy and ensure that they hold up well to the burger and toppings.

Storing and Reheating

• To store:Best stored at room temperature in a paper bag or wrapped in foil. Avoid storing it in a plastic bag, as this can cause the bread to become soggy.
• To freeze:Wrap the bread tightly in foil or plastic wrap and then place it in a freezer-safe bag or container. Brioche bread can be stored in the freezer for up to 2-3 months. Be sure to slice before freezing, this will make it easier to thaw and reheat individual portions as needed.
• Re-heat in airfryer: This is my favourite method as it streams it and makes it supper light and fluffy. Simply place the brioche bun in the airfryer with a oven safe ramekin filled with water, airfry at 180c for 3-5 minutes.
• Reheat in the oven: To reheat brioche bread, preheat your oven to 350°F. Wrap the bread in foil and bake for 5-10 minutes, or until warmed through. Alternatively, you can slice the buns and toast it in a toaster oven or under the broiler.

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