Beyond White Bread: A History of Burger Buns and Our Choice at Monopoly Burger

June 5, 2025 by Admin • 6 min read

The Humble Beginnings of Burger Buns

When you think of a burger, the first thing that comes to mind is often the juicy patty or the melty cheese. But what holds it all together? The bun—often overlooked, yet essential. The history of burger buns is as rich and layered as the burgers they cradle. From simple white bread to artisanal brioche, the evolution of the bun reflects cultural shifts and culinary innovation.

From White Bread to Gourmet: A Timeline

In the late 19th century, burgers were served between two slices of plain white bread—a practical but uninspired choice. As the burger gained popularity in the U.S., bakeries began crafting sturdier, slightly sweetened rolls to handle the juiciness of the patty. By the mid-20th century, the sesame-seed bun became iconic, thanks to fast-food chains. Today, gourmet burger joints like Monopoly Burger Amsterdam elevate the experience with house-made buns that balance texture, flavor, and structure.

Why the Bun Matters

A great bun should:

• Hold up to sauces without falling apart
• Offer a subtle sweetness to complement savory fillings
• Have a soft interior with a lightly toasted exterior

At Monopoly Burger on Kinkerstraat, we tested dozens of recipes before settling on our signature bun—a slightly sweet, milk-enriched dough with a hint of malt for depth.

Our Choice at Monopoly Burger

In Amsterdam’s competitive burger scene, standing out requires attention to every detail. That’s why we craft our buns daily in-house, using high-quality flour and a slow fermentation process for optimal flavor. Our bun is:

• Pillowy yet sturdy: Designed to handle our juicy, halal beef patties.
• Golden-toasted: Brushed with butter for a crisp finish.
• Locally inspired: Incorporates Dutch dairy for richness.

The Science Behind the Perfect Bun

We experimented with hydration levels, yeast strains, and baking temperatures to achieve a bun that’s neither too dense nor too fragile. The result? A bun that’s become a talking point among our guests on Kinkerstraat.

Beyond the Basics: Regional Bun Variations

Around the world, burger buns adapt to local tastes:

• Japan: Rice buns for a gluten-free twist.
• Mexico: Telera rolls, similar to brioche but with a crustier exterior.
• Netherlands: Some spots use broodjes, but we opted for a custom recipe.

Our choice at Monopoly Burger Amsterdam pays homage to global traditions while staying true to our identity.

Pairing Buns with Burgers: A Chef’s Perspective

Chef Sofyan, our CEO, explains: “A bold, spiced patty needs a neutral bun, while our classic cheeseburger shines with our malt-enhanced dough.” Here’s how we match them:

• Monopoly Classic: Signature milk bun.
• Spicy Lamb Burger: Slightly denser whole wheat bun to absorb heat.

Visit Us on Kinkerstraat

Ready to taste the difference? Join us at Monopoly Burger in Amsterdam’s vibrant Kinkerstraat neighborhood. Reserve a table via our website or call 020 363 7050. Open daily from 14:00–22:00 (16:00 on weekdays).

Fun Fact: The Name ‘Monopoly’

Just like the game, our menu offers a ‘monopoly’ of flavors—no single ingredient dominates. Even our buns play their part!