the patties have been formed.
As for the pepper, I like to be liberal with it. A
burger without pepper is like a bath without bubbles.
Sure, it’ll get the job done, but where’s the fun in it?
- Love your bun.
This is good general life advice that is particularly
appropriate for burgers. Buns come in all shapes,
sizes, densities, and styles. Make sure you’ve got the
right one for the job at hand and treat it with the
dignity and respect it deserves. I can’t count the
number of times I’ve seen an otherwise decent
hamburger marred by an inappropriate bun
selection.
For smaller, thinner patties, like the diner-style
griddled burger, soft, sturdy, and slightly sweet
Martin’s Potato Rolls set the benchmark, although
any soft, squishy, supermarket bun will do. (I like
Arnold or Pepperidge Farm buns in the absence of
Martin’s. Sesame seeds are up to you). And, for the
love of science, butter and toast that bun before you
put your burger in it! Sliders, with their thin slip of a
patty, require the softest of the soft supermarket
buns, steamed through and designed to completely
melt away as you eat. The generic store brand will
almost always work.
A bigger pub-style burger can overwhelm a soft
bun with juices, soaking through and dissolving the
base before the burger even hits your table. Toasting
the bun can mitigate some of these effects, but for