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Burger Thread. Yes!

8ball said:
Possibly unpopular burger opinion:

Getting the bread density and consistency right seems to be much harder than getting the patty right.
Have had many a perfect patty in a very disappointing bun. Almost never the reverse.

See also cheese.
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This is especially hard if making your own. You can buy decent quality beef and season it well, but the bun selection is often woefully lacking.
 
I see the bun as more of a delivery vehicle for the rest of it.

The main things I want in a bun are that it should a) maintain its structural integrity when faced with meat/fat, fried onions and condiments, b) it shouldn't have a strong identity of its own (brioche I am looking at you, you do not belong with a burger) and c) it shouldn't be crusty, you want a soft bun.

I don't find it difficult to find buns that fulfil those requirements.

EDIT: (The main gripe I have re. buns is that I wish they came in a bigger size - between a normal burger bun and a bap (which is thicker and too bready) in order to house a wider diameter burger - build out, not up etc.)
 
Epona said:
I see the bun as more of a delivery vehicle for the rest of it.

The main things I want in a bun are that it should a) maintain its structural integrity when faced with meat/fat, fried onions and condiments, b) it shouldn't have a strong identity of its own (brioche I am looking at you, you do not belong with a burger) and c) it shouldn't be crusty, you want a soft bun.

I don't find it difficult to find buns that fulfil those requirements.

EDIT: (The main gripe I have re. buns is that I wish they came in a bigger size - between a normal burger bun and a bap (which is thicker and too bready) in order to house a wider diameter burger - build out, not up etc.)
Click to expand...

Broadly agree, but crusty can be good. There are lots of failures at point a)
 
I can't imagine enjoying a burger with a crusty bun tbh, I want the bun to be softly yielding when I bite into it, delivering its juicy contents into my mouth - not providing a shower of bits of crust and needing a chew. It would detract from the overall experience.

A soft bun with the inside faces lightly toasted to prevent sogginess is good.
 
The worst burger I ever had in my life was a footie burger at Millwall a few years ago, it was so bad and although I wanted to finish it cos I was starving I had to chuck it after 2 bites - was worse than trying to eat after a few lines.
 
Numbers said:
The worst burger I ever had in my life was a footie burger at Millwall a few years ago, it was so bad and although I wanted to finish it cos I was starving I had to chuck it after 2 bites - was worse than trying to eat after a few lines.
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I have it on good authority* that the VIP menu served in the (usually corporate booked) hospitality boxes there is actually rather good, and no fucker in them is likely watching the footie.
Just a little bit of that effort put into the snacks for the ordinary fan would go a long way.

(*on good authority from catering staff for the VIP stuff, NOT the suits entertaining their clients in the hospitality boxes!!! In case anyone thought I'd suddenly socially mobiled upwards :D )
 
Last edited:
Epona said:
I see the bun as more of a delivery vehicle for the rest of it.

The main things I want in a bun are that it should a) maintain its structural integrity when faced with meat/fat, fried onions and condiments, b) it shouldn't have a strong identity of its own (brioche I am looking at you, you do not belong with a burger) and c) it shouldn't be crusty, you want a soft bun.

I don't find it difficult to find buns that fulfil those requirements.

EDIT: (The main gripe I have re. buns is that I wish they came in a bigger size - between a normal burger bun and a bap (which is thicker and too bready) in order to house a wider diameter burger - build out, not up etc.)
Click to expand...

This was issues with Sundays burger. Tiny buns I'd have little use for once I'd finished making a burger just for me or just a big floury bap that could take a huge amount of meat.
SpookyFrank said:
I just put burgers in a lightly toasted bagel. Fluffy burger buns are shit.
Click to expand...

I'm not convinced, but also intrigued. This needs to be tried.
 
Today was miserable in many ways, so inspired by this thread I decided to make burgers for tea. OMG. I've never made a better burger :oops: Perfectly cooked patty (I usually fuck it up somehow), in a cheap sesame bun (weirdly my favourite); dijon mustard, ketchup and red onion on the bottom half of the bun, then the burger, then sliced gherkin/tomato/lettuce, and mayo on the top bun. The kind of burger that you can't put down once you've started eating it :D but still reasonably sized enough to get in the mouth.

Served with crunchy golden home.made chips, of course. FIT.

Thanks burger thread :)
 
Some one, I think, in the mists of time, on this very thread mentioned Sheldon oven bottom muffins as being an excellent burger bun

I can confirm that I have yet to find a better bun. A muffin, in the conventional sense, they are not but a far superior burger bun they most certainly are. At "around" £1 for either 6 or 8 (can't remember which) I would strongly recommend any of you home cooking burger crowd to give them a go - I will be surprised if there is any, genuine, disappointment
 
High Voltage said:
Some one, I think, in the mists of time, on this very thread mentioned Sheldon oven bottom muffins as being an excellent burger bun

I can confirm that I have yet to find a better bun. A muffin, in the conventional sense, they are not but a far superior burger bun they most certainly are. At "around" £1 for either 6 or 8 (can't remember which) I would strongly recommend any of you home cooking burger crowd to give them a go - I will be surprised if there is any, genuine, disappointment
Click to expand...

I don't think I've ever seen those, I assume they are less dense than a regular English muffin (which I think would be a bit much as a burger bun)?

Will keep an eye open for them.
 
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