The Bun

A burger is not a burger without a bun. But there are so many kinds -What do you think is the best? Regular soft bun? Seeds/no seeds? Kaiser roll? Other? (creativity welcomed).....

around here everyone loves martins potato rolls
http://www.potatoroll.com/pages/about.asp
...also putting a kaiser roll in the oven so the outside is nice n crispy soft n chewey on the inside and sometimes i brush garlic butter over top and sprinkle with parm before throwing in oven mmm , thick slices of grilled sourdough bread(1 side)... you could go so many ways with this topic ? what kind of cheese if any are you topping it with????what condiments??? very good ? hope you get alot of input on this one.
ron

Personally, I like the "standard" light whole wheat bun with sesame seeds lightly toasted and easy to hold. Large thick, heavy buns act as "roadblocks" to the meat.

quote:

Originally posted by unabashed

around here everyone loves martins potato rolls
http://www.potatoroll.com/pages/about.asp

ron

Ahhhh, potato rolls...are y'all from Pennsylvania?

Nice topic here! I prefer Kaiser Rolls...

I stick to my premise that a bun is merely a vehicle for the meat (I don't like bread much) but a nice sesame seed bun is best.

quote:

Originally posted by NYNM

quote:

Originally posted by unabashed

around here everyone loves martins potato rolls
http://www.potatoroll.com/pages/about.asp

ron

Ahhhh, potato rolls...are y'all from Pennsylvania?

yes lived in hanover/york/gettysburg area most of life 10 yrs ago packed it up and moved to greencasle/mercersburg area
beautiful country up this way

quote:

Originally posted by Pwingsx

I stick to my premise that a bun is merely a vehicle for the meat (I don't like bread much) but a nice sesame seed bun is best.

That's two of us.

quote:

Originally posted by twinwillow

quote:

Originally posted by Pwingsx

I stick to my premise that a bun is merely a vehicle for the meat (I don't like bread much) but a nice sesame seed bun is best.

That's two of us.

Toast it and then that will be THREE.

we're up to 4 votes for the sesame seed bun now!

( soft and fresh)

A toasted onion roll works well too!

your basic hamburger bun or toasted white bread works just fine but I also enjoy a kaiser roll or an onion roll. Our local Publix has a "french hamburger roll" in the bakery, I dont know what makes it french but it has a nice crust with a bit of sweetness. A swiss cheese and saurkraut burger goes oh so well with lightly toasted pumpernicol. Ive even been known to make a large burger and place it on 2 hotdog buns

I bought nathans brand sandwich rolls which were larger than regular hamburger buns,with seaseme seeds on top. The light roll seemed familiar,I might of had the same type wrapped around a burger at a national food chain restaurant.(applebees or maybe chilli's)The standard size buns are getting rediculously small making it a great bread alternative.

'K, I vote for the potato roll!


Me the Judge

1. Sesame, the more seeds the better. Slather em on with a trowel.
3. Onion bun
3. Potato bun

White, no whole wheat thank you.

dreamz

I am with you toasted white bread, simple and it is something that does not draw attention away from the burger.

My top 3

White Bread
Potato Bun
Onion Bun

White with sesames also, toasted on the grill. I prefer Pepperidge Farm brand.

another vote for sesame seed bun (Pepperidge Farm or Marty's)

I second the toasted onion roll!

Rye bread ranks right up there, as my favorite burger is a patty melt
Kaiser Rolls
Onion Rolls. These two may have poppy or sesame seeds and that's fine.
English muffins
Mini potato rolls: I will slice all of them in half, make sliders and put them in the freezer for future snacking. The King's Hawaiian rolls work great for this too.
A hamburger Po'Boy sure tastes great as it has two burgers stretching the length of the light and airy bread.
A whole wheat bun is just not right....

mark

Arnold SELECT.

Alright, I've been "watching", now I have been moved to speak. I ain't gettin into the brand battle. Here's my opinion. I buy what looks the best in the store. Prepping the bun is whats important to me. First choice, on the griddle, along with the meat,browned heated on both sides when handed me the bun top should be brown and greasy! Second choice, toasted. Thirdly, steamed, something like Krystals or White Castles. I could go for a sack right now!
Ole Rouxdog

Actually I like a marble rye

A good bagel with a 1/2" slice of onion is tops for me. Comming in second is the kaiser roll.

I am 50/50 on an Italian style roll with sesame seeds or a good hard roll with poppy seeds.
Both blends from a good bakery go well with the beef and juices.

Rolls from the store just don't cut it.

When I could get them I toasted large Thomas English Muffins. For some reason they are no longer available here?

quote:

Originally posted by dreamzpainter

your basic hamburger bun or toasted white bread works just fine but I also enjoy a kaiser roll or an onion roll. Our local Publix has a "french hamburger roll" in the bakery, I dont know what makes it french but it has a nice crust with a bit of sweetness. A swiss cheese and saurkraut burger goes oh so well with lightly toasted pumpernicol. Ive even been known to make a large burger and place it on 2 hotdog buns

I like these Publix french buns also, they're lighter than most regular buns. I wish they were larger though.

Egg buns are the best. Back when the chain was new, Arby's used big egg buns for their sandwiches. But when they stopped using real beef roasts, they also switched to a cheaper, less appetizing bun.

Thomas' Square Bagels are my current mass-market bun, especially the "Everything" recipe.

For a local bakery choice, a hardroll is a great counterpoint to an off-the-grill burger dripping with juice, sauces, and cheese.

Sesame seed buns are my personal favorite..

Funny preference, but I like toasted white bread !

I also like to get toasted occasionally.