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Jun 5, 2010 04:12 AM

bun alternative for a superb burger?

after the chili-dog thread where i was inspired to whip-up a chili-cheeseburger, i'm off to the grocery to get some lettuce and buns but i want to ask hounds what they prefer for burgers if buns weren't available. flat breads are great for kebbabs but i want to keep a western vibe and not have any comments about 'middle-eastern inspiration' for this particular supper. i'm also considering standard toast and grab a fine loaf at the deli - that's what they use at the LOUIS LUNCH where the burger was allegedly invented.

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  1. Toasted English muffins, French bagette sections brushed with a little garlic butter, grilled or toasted Kaiser rolls, standard toast, not necessarily in that order.

    I may catch some slack for this, but I think the Louis Lunch burger, the burger itself, not the history or cooking technique, is a bit overrated.

    1. Square burgers and individual ciabattas.

      1. I also like the toast idea. Kaiser rolls are another option, if they're not too huge.

        1. Portugese rolls and kaiser rolls, most important is that they're fresh.

          When I was in college I worked in the parking garage across the street from Louis' Lunch. We got our breakfast and lunch from there almost every day. Kenny used to put a pretty small burger in between those two slices of toast. I don't know that toast would handle a bigger burger.

          11 Replies
          1. re: junescook

            It does. We eat at a place in Byram, CT called Burgers, Shakes and Fried (BSF) and they serve their burgers on toasted bread. They're not small either.

            1. re: roxlet

              We like to use toasted seeded rye once in a while . . . but almost always find it impossible to 'just' do a burger. We have a weakness for patty melts here.

              1. re: onceadaylily

                Toasted seeded rye is my favorite also. I like that the toast absorbs the meaty, oniony goodness from the patty melt better than the traditional griddled method. Pumpernickel is also really good.

                1. re: just_M

                  Yes, yes, and yes. We have a bakery not too far away that is known for their rye and pumpernickel. And brioche. And challah.

                  Their day-old and half-off is where I go for a bounty destined to be bread pudding.

                  1. re: onceadaylily

                    I am soooo jealous! I live in a tiny town. While beautiful.....well, lets just say it has its challenges. Enjoy for both of us please as I doubt I be baking like that anytime soon :-}

                1. re: Phurstluv

                  Byram is the first town in Connecticut from NY State as you head north on I95. It's actually right next to Port Chester. Tons of postings in the Tri-State archive as well as in the current Southern New England board, which is kind of silly since it is a lot closer to NY than it is to New England!

                  1. re: roxlet

                    Jeez, I should have known that, I took Slamtrack too many times to count into the City. Just doesn't ring a bell, the way the other stops did. So, it's in Greenwich?

                    1. re: Phurstluv

                      "Slamtrack" that's funny.

                      Byram is not a well known CT town, unless you live there. Sort of the type of place you just pass through on your way to somewhere else. Slamtrack doesn't even stop there, just Metro North. I have heard of Burgers, Shakes and Fried, though.

                      1. re: bushwickgirl

                        Watch a lot of Guy Fieri, I take it!!!

                        Yes, that's what I figured, it would have rung a bell if it was a Slamtrack stop. But I do remember Rowayton, and Rye, and other stops along the way.

              2. re: junescook

                I also like kaiser rolls, but they best that I have ever had were on a fresh baked pretzel buns.

                If you like lamb burgers they can be served slider-style in a toasted pita.

              3. Texas toast.
                Rye toast, as in the pattymelt fashion
                Steamed buns (available at Asian grocers in the freezer section)
                Brioche or Challah

                1 Reply
                1. re: lynnlato

                  I was thinking Texas toast as well!

                  MMMM but brioche sounds fantastic if it's buttered and grilled. (Like the Legal Seafood Lobster Roll bun)