Most buns, of the spongy texture (and I would put challa/brioche in this category), don't hold up to a juicy burger.

A quality Kaiser roll does seem to work most of the time.

A good "Kaiser" roll (or US versions of "Ciobatta") work well, but if forced to resort to the standard US "store bought" hamburger buns, toasting/frying on the "Flat Top" (or griddle in proximity to the patty (or in a bit of butter) tends to reduce "Juicy Burger Dissolution".

For "outdoor" grilled burgers made with lower fat/higher grades of beef, we often use sections of a fresh baguette, shaping the patty to fit.

Thanks - the satisfactory solution I ended up with are ciabatta rolls, halved and baked.


http://www.ocado.com/catalog/images-...711222cf062339