We have been having some major burger discussions around the house lately. And one thing that we have decided is that there are many components to a great burger. Meat only being one of them. Next is the part that holds it all together; otherwise, known as the bun.
Usually we serve up our burgers on a sweet baguette as we find most buns … crap. They are over dry and flavorless. Kind of like, the after thought to a great burger. During our deep burger conversations, I said that I could make the perfect bun. Lenny’s reaction, “You think you can just make a burger bun? Are you crazy, it isn’t that easy or someone would have done it already.” Now, I did feel like I may be a little crazy, since I had tried this a few years ago. Failing miserably. I took the bull (or the mixing bowl) by the hands and went to work.
I did a bit of research before I just jumped in with the same old recipe I tried before. It seemed that all recipes were pretty much the same: flour, water, yeast, oil, milk and a little salt and sugar. Not rocket science. I just decided to play around a bit with measurements, ingredients and kneading. I wanted the bun to have great texture, a nice crumb and melt in your mouth flavor. It couldn’t just be “yawn” a bun. Sesame and poppy seeds are cute and all; but we needed flavor. I made a mixture of seasonings, sprinkled it on the top before baking, and guess what? The buns turned out to be a dream.
Lenny came home in the middle of the burger bun photo shoot, grabbed a toasted one, took a bite. His reaction. I cannot believe you *&%# did it. Needless to say, we will never go back.
The recipe is easy. You have time to make a batch or two, for your Fourth of July celebration. Go crazy. Try some new flavors. Have fun with the recipe.
Hunger for a juicy burger to put between some hot buns. This juicy (and flavorful) burger is a must. Our latest recipe over at the Back Burner; Everyday Grilled Beef Burgers.