Hamburger bun rant

To answer a couple follow up questions;

We've tried both seeded and non-seeded.

At least on mine, the issue isn't related to moisture - the top bun generally disintegrates first, and all that's touching that is cheese.

Toppings on bottom. I know, I'm weird. But on the odd occasion I do have lettuce/tomato/pickles, I find it easier to handle if they're on the bottom. Otherwise, the tomatos like to squish out the side.

We don't notice this issue if we go out to a burger place and eat. It just seems to be the store bought bun packs. I may have to try a different store and brand. The one we generally go to is lower traffic/volume for convenience. They may be storing the bread instead if stocking fresh or something, even though the dates appear good.

As for Coke - yes with Mexican food (Mexican Coke). For burgers and pizza I prefer Pepsi, the Taste of a New Generation.

 

Sara Lee Artisano Bakery Buns and Sausage Rolls.

 

+1 brioche

 

It's kinda like a cocktail, chocolate chip cookies, etc...

In a mixed drink, more than 50% of the cocktail is generally mixer or add-ins such as tonic. It doesn't make any sense to spend $40 on your Gin and mix it w/some crappy ass cheap generic tonic and the cheapest limes you could find on the shelf.

Same concept w/other recipes. All ingredients are so expensive now days. Don't buy cheap ass chocolate chips and put them in a batter that took you time to create and bake plus the inflated expense of the other ingredients, etc..

Bottom line.... spend a little more on ingredients or at least make sure you are getting quality; go to a local bakery for your buns; have a butcher grind meat for your burgers and be creative w/your mix (try brisket, short rib, bacon, etc... in the grind)...

Then when you build your burger, make a really nice burger (w/ideal proportions) that is super satisfying instead of building 2 or 3 little prepackaged or mismatched ones.

We've actually found ourselves to be less wasteful and at times more economical by doing this.... We find the best buns for what we are building; then go to the butcher and have patties or grinds created to match the bun; then buy produce the day of or day before to ensure they are fresh!!!!

 

veggies over cheese on the bottom bun, cheese on the pattie, sauces and spices on the top bun. Barely toasted.

 

At restaurants, I tend to eat my burger upside down because they generally cut the buns so the bottom is thinner and the juices from the burger make it soft.

 

@memario1214 drinking his coffee...

 

Unless it is Mexican Pepsi.
I like those..

 

not bun related but what is you'all's go to frozen patties? i recently discovered these at sam's club and love them ... my kids love them too.

* I dont work for sams club. LOL

 

Stop buying cheap store brand buns

seriously

Pepperidge farms makes a great bun for burgers.

ball park are a close second

ciabatta buns are also a great choice.

toast those buns as well.

5.5 ounces of 80/20 makes the perfect sized burger.

don’t over do the condiments either.

 

Whatever's cheapest/on sale at my local grocery store. Got to save up for truck mods.

 

I love sesame seed buns, but if the store doesn't have, I'll get Kings Hawaiian rolls

 

But what bun does whattaburger use..

 

Love me some Mexican coke, "liquid cocaine", we have a Mexican grocery store like 5 blocks away, I buy every now and then

 

Y'all need to start using pretzel buns..... Soft, chewy, delicious.

 

Personally, I'm not a fan. I like pretzel bread by itself, but not with a burger. I can see how some could like it though.

 

Pretzel bun slider with jalapeno Velveeta... Mmmmm. But, I can accept your stance. Kinda like I don't enjoy drinking cold piss aka beer.

 

1. Mexican Coke for the win, must be in glass bottle. If you can't have sugar (like me), Diet Mountain Dew.
2. Cheap buns now taste sweet to me, because of stupid added sugar.
3. Mustard, pickles, onions, cheese, bacon, mayo...anything else whatever.
4. Duke's mayo (Bama is equally good for the Bamalamans who can get it). Miracle Whip is an abomination, never on a burger.

 

Miracle Whip is an abomination on anything.

Dukes is superior to Helmans, but trails Sir Kensingtons which is amazing.

 

And/or Pretzel bun.

Both are fantastic for burgers.

Also, place your leaf lettuce, under the burger, to help keep juice out of the bun.

 

When it comes to frozen burgers, this is our favorite. A little pricey, but well worth it.

 

Agree with all. Except 73/27 is the best. But keep your flame indirect and clean that thing before your next cook.

 

1/2 lb ground sirloin from local butcher shop two in each bag, you can buy as many as you want from 1 - call a day or two ahead to order 20 or more. I get my buns fresh from local bakery sold in pks of 8 no seeds.

 

It's a wonder they can call that shit bread , it's little more than sugared flour.

 

@Jim LE 1301 should know.

 

To sell more burgers to stupid hipster millennials.