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Problems with my Baps

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Old Aug 11, 2011 | 8:25 pm
  #16  
nerd
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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.
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Old Aug 20, 2011 | 8:33 am
  #17  
TMOliver
 
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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.
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Old Aug 21, 2011 | 12:49 am
  #18  
uk1
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Thanks - the satisfactory solution I ended up with are ciabatta rolls, halved and baked.


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