So - I'm having a few vaxxed friends over for burgers this weekend - outside. it's finally almost warm enough. We're having burgers and fixin's.
What Kind of buns are best?
I used to buy fresh made Telera Rolls with some chew at the local bakery but they are no longer making them. Grocery store bakery kaiser rolls are too big.
The really squishy buns made by nationally known bakeries just don't hold up to big juicy burgers and frankly have little flavor.
Potato rolls are cool..they toast up nice and are soft in the middle..I find if the bun is too crusty or hard the ingredients all go squishing out the end, or the bun cracks in half, crumbs all over and they become a mess to eat..the softness is important as it holds the ingredients better..IMHO
My wife isn't a fan unless they are toasted a bit...They can fall into the mushy categorie..
Near the Martin's potato rolls (if they sell them where you live) are some buns called "Big Marty's" they are soft but still substantial and don't sog out quickly. They are what I use when I don't make my own.
Great recipe for hamburger buns, hot dog buns, submarine buns, and dinner rolls. Also, when fried, makes amazing yeast-raised doughnuts.
1lb Potatoes (approximately 3 med potatoes) Cooked and mashed. ( you can use instant potatoes if you wish too)
-Reserve 1/2 cup of liquid from boiling potatoes
-Mix: 1 1/2 C warm milk
1/2 C oil
1/2 C sugar
1 TBS salt
When potato water has cooled to about 90'F, add 2TBS of active dry Yeast to water and then add to previous mixture.
Add 7 1/2 C flour ( dough will be soft) and I usually mix the last cup or so into mixture by hand kneading.
Let raise till double then roll out and cut into circles. Dip in melted butter. Place two circles on tiop of each other. Place on parchment paper lined cookie sheet.
Let rise again. Bake @ 350 for 20 min until golden brown.
To make these work with your juicy burgers, and not get all squixhy, Seperate into two halves, and brush the inside surface with olive oil, or melted butter. Grill over fire, or place toast on hot griddle pan. Assemble you burgers as follows?:
On bottom bun:
Lettuce (not shredded),
Condiments (pickle, relish, catsup, mustard, mayo, etc.)
The lettuce leaves should be dry. They will act as a barrier to burger juice saturating the bun. The onion slice and cheese will do the same for the top bun. Toasting the bun will give it holding power/structure. These buns are full of great flavor s well.
I've gone the full gamut of buns over the years, in search of the perfect burger bun...onion buns, pretzel buns, you name it..I've gone full circle and now my burgers are pretty much classic as I use barely any seasoning in my burger and a white Wonder Bread bun..
I would be interested in seeing how DC members construct their burgers.
My 3 FAVs:
1.) Hawaiian - Toasted whole wheat bun
Bun bottom, mayo, chopped iceberg lettuce, chopped white onions, patty topped with melted Monterrey Jack cheese, slice of grilled pineapple, teriyaki sauce, bun top.
2.) Fat Burger - Toasted onion bun
Bun bottom, mayo, chopped iceberg lettuce, chopped white onions, yellow mustard, relish, patty topped with melted cheddar cheese, chili, bun top.
3.) Classic - Toasted sesame seed bun
Bun bottom, 1000 island, broken iceberg lettuce, sliced dill pickles, tomato slice, white onion slice (or grilled onions), patty topped with melted American cheese, 1000 island (again), bun top.