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Opinion on best burger bun?

wokhei Feb 20, 2012 02:43 PM

Looking at having a serious Blumenthal granulated burger feast soon and wondering if anyone would chime in on their favourite bun solution. Egg/brioche/potato/pretzel bun? Somewhere local off the rack or a great recipe? Had a heavenly hotdog at Le Gros Jambon this weekend on an in-house roll and want to reach that level of bunnery. Thanks in advance!

  1. m
    marblebag Mar 31, 2012 06:43 PM

    Get the owner at Picks to give you some of his buns.
    Ask the Antep Kebab owner to bake you some of his bread.

    1 Reply
    1. re: marblebag
      SnackHappy Mar 31, 2012 07:49 PM

      No need to ask at Antep Kebab. They sell their bread, now. But it's way too big for a burger.

    2. b
      benila Mar 31, 2012 01:32 PM

      Yesterday I was at Wal-Mart Decarie near the Namur metro station. They had a rack of bread products by POM

      http://www.multimarques.com/pom/en/pr...

      The hamburger buns looked and smelled a lot like Martin's Potato Rolls - which are the buns they use at shake shack in new york. the bun is a classic, soft bun. The shack burger is great, high quality meat on this very ordinary bun. Martin's potato rolls are nice, but they don't sell them in Canada. These POM buns at wal-mart are very potentially similar, just classic soft buns.

      1 Reply
      1. re: benila
        SnackHappy Mar 31, 2012 02:13 PM

        I like those Pom buns. They are classic no-frills buns and they taste good. They are also in pretty much every supermarket and depanneur in the province. No need to go to Wal-Mart.

      2. b
        benila Mar 22, 2012 07:51 PM

        This one is used at Rotisserie Serrano on St. Viateur and Esplanade.
        Picture:
        http://www.flickr.com/photos/84002613...

        They sell it at the grocery store called 'Latina' which is located just a few doors over at the corner of St. Viateur and Esplanade. They are in a small clear bin near the checkout counter / front entrance.

        It is a nice bun,

        2 Replies
        1. re: benila
          wokhei Mar 23, 2012 11:43 AM

          Nice! Thanks again.

          1. re: benila
            SnackHappy Mar 23, 2012 12:06 PM

            That looks like a standard Portuguese roll. Is there anything special about it?

          2. f
            finefoodie55 Feb 23, 2012 01:02 PM

            Pain Dore has large and slider size Hamburger rolls I find quite good.

            1. wokhei Feb 23, 2012 09:44 AM

              Thanks for the leads everyone. Kenji's a great resource at SE. Have been poring over the posts and might just have to do a lab of my own at home. Was planning on using the Heston-inspired recipe in the new Mission Street Food book (which is great). Much appreciated!

              1. The Professor Feb 21, 2012 08:50 PM

                I always liked burgers on a good Kaiser roll, but it seems that decent Kaiser rolls have all but disappeared.
                Brioche rolls are my current favorite...second choice would be a good Portuguese roll that has been buttered and toasted on a grill.
                The standard everyday "white bread" or "potato bread" hamburger rolls are something I avoid. No love at all for them.

                1. b
                  Bwitch Feb 21, 2012 07:50 PM

                  Check out this site and make your own hamburger buns. Haven't tried it yet (we intend to) but the reviews are great.
                  http://www.kingarthurflour.com/index-...

                  1. b
                    BarackHObama Feb 21, 2012 04:47 PM

                    there's a good selection of rolls at cantor's and montreal kosher, both side by side in wilderton shopping center in cote des neiges

                    1 Reply
                    1. re: BarackHObama
                      s
                      Simon Patrice Feb 21, 2012 07:03 PM

                      Personnally, I like to use Arhoma's onion buns for my burgers.

                    2. d
                      Daiya Feb 21, 2012 02:38 PM

                      Lots of leads and variations over here: http://chowhound.chow.com/topics/636519

                      1. e
                        EaterBob Feb 21, 2012 02:24 PM

                        It depends on what type of burger you're planning on making - I'm not quite certain I understand what "a serious Blumenthal granulated burger feast" is exactly. The bun for a pub style burger is not going to work on a casse croute style burger. And similarly a casse croute style bun isn't going to work for fancy pants type of burger.

                        2 Replies
                        1. re: EaterBob
                          w
                          westaust Feb 21, 2012 03:36 PM

                          i bet he want's to try heston bluementhal burger recipe shown in his show in search of perfection, where you line up the strands of beef in the patty

                          1. re: westaust
                            e
                            EaterBob Feb 21, 2012 04:58 PM

                            Thanks. And I would suggest that instead of lining up the strands of pre-salted ground sirloin or doing anything in that recipe that he read up on J. Kenji López-Alt's burger lab.

                            On flipping
                            http://aht.seriouseats.com/archives/2010/02/the-burger-lab-how-many-times-should-you-flip-a-burger-while-cooking.html

                            On making old fashioned burgers
                            http://aht.seriouseats.com/archives/2010/07/how-to-make-old-fashioned-burgers-on-americas-test-kitchen-with-kenji.html

                            On when to salt your meat
                            http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html

                            General tips
                            http://aht.seriouseats.com/archives/2010/03/the-burger-labs-top-ten-tips-for-better-burgers.html?ref=aht-bb1

                            On grinding
                            http://aht.seriouseats.com/archives/2011/04/the-burger-lab-whats-the-best-way-to-grind-beef.html

                            On cheese
                            http://aht.seriouseats.com/archives/2011/09/the-burger-lab-how-to-make-super-melty-cheese-slices-like-american.html

                            On the cuts of meat
                            http://aht.seriouseats.com/archives/2...

                            And then to the question at hand, for a brioche bun Guillaume is very good, but I'd also suggest trying Mamie Clafoutis.

                        2. u
                          unlaced Feb 20, 2012 02:44 PM

                          I really like the burger buns at Boulangerie Guillaume. I am not exactly sure how to classify them though! But they held up well and really complemented the burger!

                          1 Reply
                          1. re: unlaced
                            estilker Feb 21, 2012 06:50 AM

                            Second Guillaume.

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