The Bun’s the Thing

Lesson

Okay, we’ve discussed the hamburger meat, shared some non-beef and veggie burger ideas, provided stuffing suggestions, and offered up a huge list of condiments and toppings you can use. Now it’s time for the bun. Or, actually, whatever you wish to use to contain your perfect burger whether it be slices of bread, buns, rolls, or who knows what else.

Bun alternatives

Although the standard hamburger bun is the most popular, and even those come in a large number of varieties (onion, whole wheat, sesame seed, poppy seed, potato, etc.), here are some bun alternatives.

• Onion rolls – A delicious alternative to the plain old bun. Though they are often baked with bits of onion on top, you can also find (at bakeries, mostly) onion rolls that have bits of onion throughout the roll.
• Bagels – Often served open-face, bagels offer a tasty bun alternative. There are more flavors of bagels than there are days in the year. So pick your favorite, load on some condiments and the burger and go for it.
• Kaiser rolls – If you like a big bun with your burger, Kaiser rolls are perfect. Thicker than normal buns, they stand up to lots of BBQ sauce or other goopy toppings, without falling apart.
• English muffins – For a smaller hamburger, especially for seniors or kids, these muffins are perfect. They come in whole wheat, raisin, sourdough, and other flavors, and make a nice, smaller hamburger. They absolutely must be toasted, however. For a treat, spread with garlic butter before toasting. Yum!
• Pita bread – Hey, a great burger container that holds the burger, the condiments, the tomato, onion, and lettuce, all in a neat pocket. For a Greek touch, use feta cheese, chopped onions, olives, capers, and some Tzatziki sauce.
• Sourdough rolls or bread – The bread works better than the rolls, especially cut thick and toasted, after being spread with some garlic mayo or olive oil. The rolls can be a bit tough to chew, but if you don’t mind a bit of a jaw workout, these are fine. The bread is best lightly toasted.
• Focaccia – How about an Italian burger on this thick bread? Try accompanying the burger with chopped olives, fresh thyme, oregano and basil, chopped tomatoes, a dash of balsamic vinegar, and a spritz of extra virgin olive oil. Bellissima!
• Rye bread – Like sourdough, buy rye bread sliced rather than as a roll. To some the rye flavor is too strong, but for many it’s the perfect burger bread, especially when coupled with a rich mustard, and sliced onions and tomatoes. We suggest toasting before using.
• Challah rolls – Your local Jewish delicatessen will have these, a sweet soft roll made with eggs that makes a nice burger holder. Works best with a smaller hamburger. You can also slice a whole loaf into thick slices. Those slices are best toasted.
• Hawaiian rolls – A fun, snack-size way to serve hamburgers. They’re just the right size to serve as cute appetizers and are easy to eat. Hawaiian bread is soft and has a somewhat sweet taste to it–great toasted with hamburger, lettuce and some grilled red onions.
• Flour tortillas – Okay, so maybe you have to make your burger elongated, like a thick sausage, but you can then wrap in a tortilla, add sour cream, guacamole, chopped onion, salsa, and a few chopped chili peppers.

Which burger will you try with a new bun? View our hamburger recipes to decide.