I like brioche style buns, in the appropriate shape for (veggie) burgers and dogs. They’re more substantial than regular buns, and have a slightly buttery flavor, and they are very soft, yet easy to hold without them falling apart. You can load on the toppings like onion rings, chili, coleslaw, or what have you, and there’s enough room and heft to hold it all. They’re dang delicious if toasted on the inside first.
“Brioche is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as ‘light and slightly puffy, more or less fine, according to the proportion of butter and eggs.’”
Wikipedia