I’m fine with a brioche bun, they’re upper tier buns
But don’t stack a load of stuff in there to the point the brioche disintegrates under the heft of it
That’s why we have the pretzel bun
(Likewise, don’t use a pretzel bun if you’re not gonna load it up, that bun needs grease for balance)
Give me pretzel buns (with large grains of salt) or give me death!
Yes! Pretzel buns are the superior bun for holding a burger in your hands. Definitely needs moisture from the other ingredients though. Also they have great flavor. I’m personally not particularly fond of the overly sweet brioche buns.
You dislike brioche buns because they’re greasy.
I dislike brioche buns because they’re overused by chefs that don’t know how to pair sweet bread with savoury meats.
We are not the same.
Don’t let the Germans read that!
Too late.
I am offended beyond believe
BRIOCHE IS CAKE
Thank you. Brioche buns are an abomination used by the fast food industry to trigger sugar reward signals and make their burgers just a bit more addictive. They’re not used with any good intentions whatsoever.
Fast food doesn’t use brioche that I’m aware of
McDonald’s, Wendy’s, Burger King. I googled them all with the word brioche and there was news for all of them.
Po-tay-to! Boil em, mashed em, bake em into burger buns.
It’s an entirely different level of mess you’d get on your hands eating a burger without a bun vs with a brioche bun. And anyhow, how are you getting all the fixins to stay in place without a bun? THAT is the primary purpose of the bun, IMO.
Also, because a burger without a bun is like having a sandwich without the bread.
He’s not against buns, he’s against brioche buns
I realize that, but his objection is predicated on the “entire point” of a bun being to avoid greasy hands. I contend that is not the entire point, and that the brioche bun is not inferior with regard to the “entire point” of a bun.
I feel personally attacked!
Besides, I actually opt not to coat them in butter, which means they are very much not greasy.
Most recipes tell you to smear melted butter on them right out the oven, but you don’t have to.
Seriously, cinnamon rolls (at least the ones I make) are brioche and while the dough is pretty heavily butter reinforced, I wouldn’t ever use greasy to describe them after baking even after frosting.
Brioche isn’t supposed to be cloyingly sweet either, supposed to be subtle, I’ve done rolls like these from king Arthur, added sugar is 7.5% of flour.
You mean egg wash???
No. That goes on before the oven.
So you know brioche buns should be ever so slightly sticky, but a sweet sticky, right?
Not to ruin your favourite burger place but maybe you should just buy some buns from a bakers and then see what they’re like fresh.
At the moment there are two options. You can’t quite tell the difference between brioche sticky and greasy sticky or your burger place manages to get grease all over your buns.
How good are they overall? Do you want to know the answer?
Edit: Damn it came to me just too late. At the moment you’re stuck in Heisenberg’s buns. Do you want to resolve that?
You’re right. The “shininess” of a brioche is from the egg wash.
Burgers are greasy, that doesn’t bother me. Brioche buns are sweet and too thick, that’s what bothers me.
Stop putting sugar in everything. I don’t want a sweet Burger
Fuckin commie right here. Probably not even doing your part supporting big pharma by buying insulin. This guy probably puts less than two pumps of syrup is his morning coffee. I hope a bald eagle craps on your Chinese electric car guy.
True communism is drinking Diet Coke instead of regular Coke.
our Chinese electric car
GodCorn save theQueenGod-Emperor!I treat myself because I deserve it. Keeps me focused on working to pay off the treats.
Because they’re fucking delicious that’s why
Spot on sir.
Fuckin’ A.
This luddite can go kick rocks. Brioche or bust
I’ve heard potato buns are also good, though I’ve never had them myself.
Can be… Never order to go, they are quite hydrophilic and get soggy easier.
Tater buns are top-tier for backyard bbq in my book.
But also, I am an absolute unrepentant slut for pretzel buns 🤤
potato bread/buns are great! Try it if you ever get a chance
Wait, can we also accept pretzel? They’re pretty good.
A good pretzel bun is fantastic. But 9 times outta 10 is some stale, too-dense, chewy monstrosity of disappointment
I love them because of a sesame allergy! Worry free brioche for the me! :)
You get burgers which are possible to eat with hands?
Truth. They’re so overstuffed and sloppy they have to put a stake through the middle to hold it together, and you end up eating it with a knife and fork.
That’s not the point of burgers in buns.
I hope this helps.
(OP imagining the invention of the hamburger)
“HOW EVER CAN WE EAT THIS GLISTENING PUCK OF MEAT WITHOUT GETTING OUR HANDS ALL GREASY?!”
The sandwich was created* by Lord Sandwich in the 18th century when he wanted to gamble and eat at the same time without having his hands dirty
The story sounds a lot like the gary chess meme but it is more true
*well technically by his butler and it is not verifiable if he was the first but at least the name comes from there
Potato buns are where it’s at. Light, soft, it lets the burger ingredients do the talking.
Coincidence? I think not!
When did Ciabatta buns go out of vogue?
Hard bread with hard ingredients (like meat chunks or salami), soft bread with soft ingredients (like egg salad). I’d call a burger medium soft, and ciabatta is too hard for that
I guess it’s not the Ciabatta I know. Light on the inside, crispy on the outside.
I adore ciabatta, but it’s way too chewy to make a good burger bun
The light crispy stuff though. It’s still common in NZ. Love it.
Let them eat brioche!
