What Does Your Burger Go On?

I like them on large Thomas English Muffins.

John

I've grown fond of potato deli rolls, bulkie style (very lightly toasted). You need a pretty thick burger to balance it, but that suits me just fine.

Dan Brandon,
with a healthy appetite.

Tonight they're going on bagels.

I like grilled wheat or dark rye, or a crusty hard roll, preferrably seeded

I think variety is the spice of life. I am always changing the bread I use for burgers and all the sandwiches I make in general.

For a big dinner-size burger a soft puffy onion roll is great for soaking up juice and condiments.

a good bagel definitley rules, but i usually go with the tradtional or whole wheat bun or a nice Kiaser roll.

Sesame seeded kaiser roll, lightly toasted on the grill.

A plain,old hamburger bun.

I'm with Micheal...a 'dressed' bun.

standard bun, but it must have sesame seeds and be butter toasted!

a standard bun, Bulky roll or onion roll, depending on my mood.

Any sort of hard roll at all. I'm partial to whole grains, but no nuts, most of the time, but for a burger, it's all about the middle.

Standard sesame seed bun. Merely a vehicle to soak up the juice and support that lovely half-raw meat.

Martin's Potato Rolls.

http://www.potatoroll.com/pages/products.asp#

In order - a large cornduster bun, a potato roll or a sesame roll.

sometimes just a plate ala "chopped steak" a kaiser roll, toasted white or wheat bread, hambuger bun. Ive occasionally made a long narrow "burger" when all that was in the house was torpedo rolls. Mini burgers and those popopen tube rolls or packaged dinner rolls (poor clones for whitecastle/krystals)

Love onion rolls. Basic hamburger rolls are my least favorite platform. Now a burger on lightly toasted rye really works. Same with real sourdough.

We usually have them on lightly toasted onion rolls, especially if we're having mushroom and swiss burgers with steak sauce.
But, for summer grilling, they go on plain old untoasted Kroger buns.


Andrea

Second the "Kaiser Roll" ... lightly toasted.

Hello All,
I use standard buns, but I may try the onion buns. I have a bad
time digesting onions, so maybe I can get an onion flavour without
the bad digesting.
We have a local restaurant, "Dave's Taverna," who make their own buns.
They are truly great. They're a bit tougher and chewier than regular buns with a real home-made bread flavour.
Take Care,
Fieldthistle

On grilled pullman bread or some cheapo Wonder Bread rolls.

Onion roll, or a Portuguese muffin.

I prefer kaiser rolls...because I make my beef patties BIG!

I like a nice soft fluffy bun or an onion roll

I won't do a homemade burger unless I have a great onion roll or some other well-baked roll with some "personality."

Yet, I've found, when going to the great burger places, they have always matched the perfect roll to their own particular buger style:

Stanish's in Portland: Sesame seed
White Hut in West Springfield: Something more standard-issue
Louis': Pepperidge Farm white bread
Two Bells in Seattle: French bread
White Castle: White Castle bun

... etc.

Glory be to the burger masters !!!

A big hamburger bun with sesame seeds (usually Martin's).

quote:

Originally posted by John A

I like them on large Thomas English Muffins.

John

My favorite local place uses toasted potato bread, and I have got in the habit at home as well...



http://www.roadfood.com/Reviews/Overview.aspx?RefID=3201

The Publix supermarket bakery's French hamburger buns are my faves - scored on the top, chewy enough to be good, not so much as to be a struggle.

Nothing better to me than a good juicy pan fried burger on plain white bread with mustard and a nice slice of onion! If it weren't so late I'd go get some ground chuck and get out the cast iron skillet! As Rachael Ray says "Yum-o!" (gag me with a spoon!)