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The Burger needs a bun,Got ideas?

What is it Brooklyn For your burger enjoyment . Do you prefer a Eggy slights sweet Brioche bun? A parker house style bun? A a dense potato roll.? Seeds or no seeds?Brushed with butter or not? Toasted or untoasted? I feel privileged that these are the difficult debates in my life.

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  1. I'm actually fairly relaxed about bun choice--there's much to say for each of the choices and their attributes. However, my least favorite option is the brioche . Too sweet, too unyielding--just not what I want. Unfortunately it is the choice of several really good burger places. My impression is that their better judgment is clouded by the cachet of 'class' that the brioche confers. And of course that may have nothing to do with nothing and maybe the brioche is someone's first and best choice.

    1 Reply
    1. re: JonL

      I agree with you John.My last burger place used a brioche bun .It was to sweet for me as well.

    2. whatever it is, it's gotta be heated up. I'm not a big toasted fan, but I like it grilled a bit.

      1. The pretzel bun at Building on Bond. Mmmm tasty. And I'm with Jeff. It's gotta be warm.

        Building on Bond
        112 Bond St, Brooklyn, NY 11217

        1. Burger mechanics are tough for restaurants to understand. The "food porn" pictures we see of burgers emphasize larger buns or buns with too thick or not thick enough outer skin. All the bun should do is assist in the trip by the teeth and the tongue to the meat. It should offer the right amount of resistance and add a bit of flavor. That's it. Paradoxically, the burgers that take the worst pictures are often the ones that taste and work out to be the best.

          1. Hope I don't have to be from Brooklyn to weigh in on this one. =) Always loved either an onion bun, sesame seed bun, or wheat bun. Toasted or at least grilled or warmed is great, too!

            1. My only requirement is that the bun stay intact during the duration of the burger eating. I get my burgers rare/medium rare so the juices are flowing. If the bun is disintegrating and I'm left eating the burger with a knife and fork, I'm not a happy camper. I also don't want a bun that is bigger than the burger. Same size is fine, but not bigger. I don't want to finish my last bite of burger and still have a huge piece of bread on my plate.

              1. I, too, am fairly relaxed about bun choice.

                1. To expand on my comment about brioche and to provide counterpoint to the comment about the disintegrating bun---worse than a crumbling mess (for me) is a too-firm bun that gives the uneasy feeling that a overly aggressive bite will send the whole inner works shooting out the other side. Nothing worse than having to push the burger back in from the rear. I want the bun to integrate with burger and fixings and have enough give so that everything stays securely where it rightfully belongs. This is how god intended it.

                  1 Reply
                  1. re: JonL

                    Jon the weird thing about me I eat burgers top to bottom.First the bun with some scooped up toppings ,then the burger, then the bottom bun which in a perfect world would absorb the juices with little pieces of grizzle and , maybe a little left over topping of choice. I have been eating burgers and sandwiches top to bottom my whole life. But in serving something I truly do appreciate the integration of all items so before I serve something to a guest I taste it all together.

                  2. A slightly sweet large Parker House roll. When I lived in New York there was a pub that baked their own rolls. Absolute heaven.