I hope a little attitude to my dining challenge will be allowed by the mods ....

An issue I've never been able to resolve ..... so don't know if there's any ideas!

A once a week addition to our dining reportoire are home made burgers in buns. They are wonderful even if I say so myself. 'Er indoors goes all quiet ... .which is highly unusual ... so I know she loves them as well. I digress.

I have tried all sorts of burger buns - and all of them form a mush when you put the burger in and start handling the burger. I've tried toasting, buttering + sugaring + frying, halving then baking them ..... I've even made my own from scratch using an enriched brioche/cholla type bread mix of my own invention - which I then toast or saute. I've even tried to let them stale before using. But nothing seems to produce a bap at home that doesn't flatten into a naan thickness and then disintigrate.

Baps from Burger King or Macdonalds don't seem to disintigrate when you buy them. I'm wondering whether in the process of extending life of supermarket baps they make them too wet?

I know this is a really narrow concern issue but it's become an obsession ...... but any ideas about how to improve my baps?!