Regardless of what is sandwiched in between, it is the bread, the roll, the bun, that makes a sandwich exceptional.
Let’s talk burger buns, and in case you are wondering, a burger is a type of sandwich – it contains fillings between two bread-like buns. While we can drool and talk sensuously about the cut or cuts of meat ground up to form the meat patty, its thickness, the cooking technique applied, the grill, the char, and smoke, it is equally important that all that mighty meatiness has a good base upon which to rest and be covered. Sure, swoon at the melted cheese, briny pickles, crisp onions and juicy tomatoes, but ask yourself, where would all of those things be without a bun worthy of such lofty responsibility. Much thought my friends must be given to the buns as is given to all it is being asked to sandwich.
What do you look for in a burger bun? Here are some things to consider.
Size – You want a burger bun upon which the patty (meat or vegetarian) fits to the edges, like they are perfectly made for each other. With each bite, you must get meat and bun (there is a reason they are sandwiched).
You want a bun that has the right patty to bread ratio, in other words, you don’t want a bun that is thick and doughy that when you eat the burger there is more bread than filling. Each bite should be just enough of all the layers to create a flavour and textural combination that is pleasing and has you going back for more.
Texture – The bun should be soft but not mushy. There is much that some buns carry, in some cases more than one patty, toppings of cooked ingredients like mushrooms, onions, bacon, eggs, and sausages. There may be other things like sliced pears (avocado) and grilled pineapple and of course salad ingredients. Therefore, the bun must have a fine crumb and strong enough structure that it does not squash with the weight of the other ingredients. It should also be able to hold the juicy fillings and sauces.
The burger when held, the bun should give in a way that it fits comfortably in your hands and feels soft.
Taste – There should be a flavour to the bun that compliments all that it is to be sandwiched with. A bun is usually made from an enriched dough that has ingredients like sugar, butter and sometimes eggs; it can be brought together alone with water or milk, or a combination of the two. Without any of these ingredients then the dough is simply bread dough. The texture and taste would be different.
Appearance – We eat with our eyes, so an attractive bun adds to the lure of a burger; it draws you in. Shiny from being baked with an egg wash, glazed and richly brown from the butter in the dough (think brioche) or well populated with sesame seeds are the most popular of burger buns. Poppy seeds and oats or other toppings can be found.
Colour – Some eating establishments will ask you if you want your burger on a white or brown bun. I’m not apologizing to anyone, but for me, a burger will always be with a white-flour bun. It provides the texture, yield, flavour, and all that is being looked for in a bun. A friend of mine once remarked, “A burger ain’t health food… forget about a whole wheat bun.”
Last week I received several emails and messages about the Sesame Buns that I made for the Pig Ear sandwich, so I thought that I’d share the recipe with you this week. This is the same burger bun I made for Bacon Burgers I made earlier in the year during our second lockdown. I love these buns and could eat them simply toasted with some butter or jam. They make good cheese sandwiches and egg and cheese sandwiches too. Try it.
Cynthia
cynthia@tasteslikehome.org
Sesame Seed Burger Buns
Yield: 8
INGREDIENTS
● 1 pound flour (approximately 3 ½ cups) white all-purpose flour, plus extra for work surface
● 1 tablespoon instant yeast
● 3 tablespoons sugar
● 1 ¼ teaspoons fine table salt
● 1 large egg, room temperature, lightly beaten
● 3 tablespoons melted butter (unsalted)
● Warm water or whole milk (110 – 115 degrees F)
For topping
● 1 egg, room temperature
● 1 tablespoon whole milk, room temperature
● White sesame seeds (untoasted)
DIRECTIONS
1. Mix together the flour, yeast, sugar and salt in a large bowl.
2. Add egg, butter and enough water or milk to form a dough. Turn dough on to a floured| work surface and knead for 10 minutes. Transfer to an oiled bowl, rub all around dough with oil, cover and let proof for 1 and ½ hours or until more than doubled in size.
3. Meanwhile, line a baking sheet (13” x 18”) with parchment paper and set aside.
4. Punch down risen dough to release air/gas then cut into 8 equal pieces. Form each piece of dough into a firm ball and transfer to lined baking sheet about 3 inches apart. Cover loosely and let rise for 45 minutes.
5. 25 minutes into the 45 minutes, preheat the oven to 375 degrees F for 20 minutes.
6. Whisk together egg and milk for egg wash and set aside.
7. At the end of the 45 minutes, remove the covering from the buns, brush the tops and sides of buns with egg wash, sprinkle generously with sesame seeds and transfer to oven. Bake for 12 – 15 minutes or until shiny, brown, and firm when tapped.
8. Remove from oven and pan and place on wire rack to cool to room temperature.
