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I Have Found the Perfect Bun for Burgers

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All,

In the past I have raved about the Nancy Silverton burger blend created and sold by Huntington Meats in the Farmer's Market at 3rd and Fairfax. It is nearly impossible to make a bad burger out of this perfectly ground combination of different cuts of beef laced with just the right amount of fat.

And wouldn't you know, I also stumbled upon the Perfect Bun for Burgers in the Farmer's Market too, made by Thee's Bakery.

The bun is a critical part of any burger. I love brioche buns but find them too bready for burgers, and usually too small to hold a good-sized patty. The standard white, mass produced burger buns are too soft and disintegrate. And a whole wheat bun for a burger? No way.

Enter Thee's Bakery's Perfect Burger Bun. It is a simple white bun, baked that day, and sturdy and large enough to stand up to a large patty. If I ran a burger joint these would be the only buns I would ever use, along with the aforementioned burger blend.

Oh, each bun is .75 cents each. Expensive, but worth it.

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Huntington Meats
6333 W 3rd St # 350, Los Angeles, CA

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  1. agree!

    1. .75 cents each is expensive for the "...Perfect Burger Bun..."?

      1. Last summer, we found ourselves in Belgrade, Montana (just west of Bozeman), and had the burger of our lives at the Mint Bar-Cafe, which we found thanks to Chowhound. The burger is served on an English muffin. When we looked skeptical, the waitress assured us that the muffins are made there and offer the perfect ratio of bun to meat, which was absolutely true, and the texture was perfect.

        We wanted to try this at home, but first need to find a way to make an English muffin that's the right size, most rings are too small for a burger. The quest will continue once the weather cools off.

        5 Replies
        1. re: judybird

          An English muffin sounds very interesting. I may have to try it. But I just finished the Summer of the Burger and can't look at another one for a while. Thanks for the tip!

          1. re: judybird

            Thomas' makes as sandwich muffin - 4 to a package - that is larger than the standard muffin, however not all stores carry it.

            1. re: pizzafreak

              I wonder if they stopped making that sandwich size because the store (major market chain) that did carry them no longer does.

              1. re: mucho gordo

                Thomas' still does make sandwich sized english muffins but it does say this on it's web site "
                Sorry! This Thomas' product has not been recently delivered in your area. We are constantly striving to expand the market for this fine product and perhaps at some future time it may be available in your area.

                http://thomas.bimbobakeriesusa.com/pr...

            2. re: judybird

              I also had an amazing burger in Montana. Except mine was at the Moose Club in Missoula.

            3. I agree, it's the perfect burger bun. I "found" it too ... on this board! For the record, this bun has been mentioned on and off for years on this board if you search it for hamburger bun threads.

              1 Reply
              1. re: QualityMart

                I bought these buns about two years ago, when I was going to a cook out. I did not like these buns at all. They were too chewy and just didn't work well with 1/4 lb patties.

                I do like whole wheat buns for burgers, I would prefer any whole wheat bun, instead of these buns.

              2. I made the most ultimate burgers using the burger mix from Mc Call's butcher in Los Feliz. But the best buns for the ultimate burgers were the house made English muffins from La Grand Orange in pasadena on Raymond avenue.

                5 Replies
                1. re: bigtums

                  I thought La Grand Orange was very good, though I did not have a burger. Maybe next time, always looking for an excuse to go to La Grand Orange.

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                  La Grand Orange
                  2000 Main St, Santa Monica, CA 90405

                  1. re: reality check

                    I haven't had their burger. I've had their short rib tacos which were realty good. But they're English muffins are so good. I don't know if they use them for their burgers, I know they are my go to hamburger buns. Their huevos ranchero is good too.

                    1. re: bigtums

                      I was meeting with the Pasadena mayor over drinks at LGO a couple of years ago, and they brought him over a sack of the muffins to go. I thought it was odd at the time, but perhaps not.

                    2. re: reality check

                      I have had an LGO burger, and the bun was a disaster. Dissolved before I got halfway through the burger! Had the meat been truly flavorful I might have been in a more forgiving mood, but it wasn't really. I had to eat the remains with my fork.

                    3. re: bigtums

                      Those English Muffins at LGO are absolutely amazing. I have to concur with this post, though you could put anything on those muffins and they'd be awesome. The restaurant itself isn't anything really special (though they have great kids plates), but i like going there just so i can pick up a sack of muffins to go.

                    4. EarlyBird, a few months ago, when I was sampling exilekiss' top burger recommendations, I made several burgers at home for comparison and at one point got Nancy Silverton's excellent special blend from Huntington Meats. (Combined with sausage and ground veal, it's also very good in meatballs and meatloaf.) For that test, I bought the buns from Röckenwagner Bakery in Mar Vista and thought they were fine but not outstanding. In fact, I liked them better with Italian cold cuts. I'll try Thee's Bakery on your recommendation next time.

                      -Harry

                      4 Replies
                      1. re: Harry Niletti

                        I'm going to have to check out Rockenwagner. Sounds great.

                        I must say, that as much as I love Huntington Meats, I am not a big fan of their meatlloaf mix, done with ground beef, pork and veal. I'm not crazy about pre-seasoned stuff, at least the way they do it. I love their sausage, however, and also prefer to do meatballs using the meats they sell as you describe.

                        Yes. The Thee's Burger Bun is truly perfect for burgers, in my opinion. I've not used them for anything else.

                        -----
                        Huntington Meats
                        6333 W 3rd St # 350, Los Angeles, CA

                        1. re: EarlyBird

                          "I am not a big fan of their meatlloaf mix ... not crazy about pre-seasoned stuff"

                          Ditto. I buy my ground beef, pork, and veal separately, in the proportions I prefer, and choose my own seasonings -- fresh and Penzey's. To avoid the coarse, open, and unappealing texture of cafeteria-style meatloaf, I always weight the top as the loaf cools, creating a fabulously smooth texture.

                          Where is a Los Angeles restaurant that knows this old James Beard technique?

                          To my taste, thin-sliced, properly made meatloaf on a good bun (or on top-quality rye bread with an excellent brown gravy) competes well with the greatest hamburgers.

                          -Harry

                          1. re: Harry Niletti

                            "I always weight the top as the loaf cools, creating a fabulously smooth texture."

                            Who knew?! Good old James Beard. I'm gonna have to try that trick. Thanks.

                            1. re: EarlyBird

                              Beard's approach derives from a classic French technique for meat pâté, of which American meatloaf is a special case. Be sure not to overweight it, or the juice will all come out. Wrap the loaf (baked to 155-160 degrees) tightly in foil, set on a flat surface, place a small cutting board on top, and then, for a 3-lb. loaf, put something like a small cast-iron skillet or a tortilla press on top of that, and let cool completely. IMO it's best at room temperature, but you can reheat lightly in gravy for hot sandwiches.

                              I'm still waiting for someone to tell me what Los Angeles restaurant does their meatloaf this way. I've found a couple of places around the country -- an old-fashioned diner in downtown Tacoma, WA, and a soul-food cafe in a Baltimore working-class suburb -- but most restaurant meatloaves are as bad as most restaurant meatballs.

                              -Harry

                      2. Anyone have a decent rec for buns around Burbank/NoHo?

                        1 Reply
                        1. re: ns1

                          The best burger buns ever, IMHO: from the "bakery" at Fuddruckers. There's one in Burbank.

                        2. Agreed. Perfect burger bun. We've been using them for years. Even better, somehow with garlicly lamb burgers.

                          I think the price is more than reasonable but if you are feeling cheap, they often have day old baked goods. They freeze well too.

                          1. I'm skeptical that there's such a thing as a good burger bun because they tend to be dry and flavorless, and I think the bread of any sandwich or burger is the most important ingredient; it sets the tone. The best bread for a burger I've had is grilled La Brea Bakery bread, which you can ask for at Green Street Restaurant in Pasadena. The way they grill it is so delicious I can eat that bread by itself -- the bread of any sandwich or burger needs to stand on its own.

                            1. For me it's Breadbar. The rock the buns at Wolfgang's Steakhouse. Simzy's, and Go Burger. The buns have been consistently flawless.

                              www.theburgerreview.com

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                              Wolfgang's Steakhouse
                              445 N. Canon Drive, Beverly Hills, CA 90210

                              1. I love the Thee's buns too, and I also use them with the Nancy Silverton burger blend...

                                But, today I read with mixed emotions that Nancy Silverton herself and a partner will be taking over Thee's for a new bakery project called Short Cake.

                                Nancy - if you are reading this - what about making the Thee's bun at your new shop, both as a public service, a complement to the meat mix from Huntington, and as a reminder of Thee's rich history?

                                http://la.eater.com/archives/2011/09/...

                                3 Replies
                                1. re: Dylan

                                  "But, today I read with mixed emotions that Nancy Silverton herself and a partner will be taking over Thee's for a new bakery project called Short Cake."

                                  What a bummer! Thee's makes excellent things besides the Perfect Burger Bun, too, including great cheesecakes. Silverton is as you know creating "Short Order" in the Farmer's Market, which is her sure-to-be-wonderful burger restaurant. I'm excited to try it, and I happen to live a short walk from the Farmer's Market.

                                  I didn't know she was taking over Thee's. Of course, she's a magnficent baker as well, but I hope she understands that what makes Thee's Perfect Burger Bun perfect is that it is so basic and simple. I could see her getting "artisanal" about her buns, but I hope not. Simple is perfect for burgers.

                                  1. re: Dylan

                                    Perhaps we need to chain ourselves to the door of Short Order and threaten self immolation unless she keeps Thee's Perfect Burger Bun. : )

                                    1. re: Dylan

                                      I also posted about the loss of Thee's but only (hee hee) stuffing my freezer with everything remaining in the shop.

                                      But I have enough respect for Nancy's baking to believe that whatever bun she comes up with her burger very, very good. Hopefully, it will match the perfect of Mr. JudiAU's lamb burger.

                                    2. My husband thought 26 Beach had a great bun and got the manager's ok to order a bunch of them for our next hamburger making adventure at home. The burger was really great in my opinion, but he liked the bun more than the burger in general.

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                                      26 Beach
                                      3100 Washington Blvd., Venice, CA 90292