Hamburger buns

Hamburger buns are a type of soft and slightly sweet bread, specifically designed to hold and accompany hamburgers and other sandwiches. Generally, these buns have a spongy texture that helps absorb the juices from the meat and other ingredients, maintaining the integrity of the sandwich without falling apart easily.

Origin: Hamburger buns became popular in the United States alongside the rise of hamburgers as fast food. However, their production is based on traditional baking techniques, combining flour, yeast, water, sugar, and butter or oil to achieve a soft crumb and a light crust.

Properties: These buns are generally rich in carbohydrates and provide quick energy. Thanks to their texture, they allow for easy handling of the sandwich and a balanced flavor experience, as their neutral taste complements both savory and sweet ingredients. There are versions enriched with seeds (such as sesame) that also provide a crunchy touch and a slight contribution of fiber and healthy fat.

Synonyms in Spanish in Latin America: Pan para hamburguesa, pan de hamburguesa, bollo para hamburguesa, pan de sándwich (in some countries), mollete para hamburguesa (in Mexico), and sometimes pan de media noche in the Caribbean, although the latter may vary in its preparation.