re: Hamburger Buns

Jalapeno buns from Saia (Ntini bakery)

That Bunny bread is perfect for me. Or some other plain white bread. As long and it's soft (or lightly toasted) and doesn't fall apart, that's pretty much all I'm looking for in a bun. I just want it to keep the stuff that matters off my shirt.

I grew up poor

I think these are the ones I buy from Zuppardos near the bakery.

I like to use a lightly toasted English muffin for a hamburger bun. It doesn't fall apart and taste good.

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Surprisingly, the Walmart bakery aisle Brioche buns are excellent. Don’t go down the bread aisle, stay in the bakery.

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Yep. I've been using these for a few years now. A little butter and about 30 seconds on the grill/pan and it makes a really nice hamburger bun.

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I like to use a lightly toasted English muffin for a hamburger bun. It doesn't fall apart and taste good.

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I do this with the light/whole grain ones when I'm not being lazy about watching calories. Can make a burger with lots of toppings and homemade light version big mac sauce for 400cals.

Brioche on the griddle for just a bit and it's perfect.

These are only available in the Houston metro area, but you can probably find an equivalent challah type bun in your area. They toast well because of the higher content of egg yolk. Always butter and toast em a bit on a flat top.

I'm not sure how you tasted the bun with all that other stuff though. Once you toast the bun, you don't need the lettuce or pickles for crunch.

I prefer just cheese, yellow mustard and red onion on a diner style patty.

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So what's so bad about sweet, sweet brioche? Well, as Bourdain wrote, the mighty hamburger bun is there for a reason — to absorb grease, "not to add greasiness to the experience." A brioche bun is "woefully unstable for this role" according to the chef, as it "crumbles" when you grip the burger and take your first bite. "God is against the brioche bun," Bourdain concluded.

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I agree.