Nothing better to me than a good juicy pan fried burger on plain white bread with mustard and a nice slice of onion! If it weren’t so late I’d go get some ground chuck and get out the cast iron skillet! As Rachael Ray says "Yum-o!" (gag me with a spoon!)

The Publix supermarket bakery’s French hamburger buns are my faves – scored on the top, chewy enough to be good, not so much as to be a struggle.

quote:

Originally posted by John A

I like them on large Thomas English Muffins.

John

My favorite local place uses toasted potato bread, and I have got in the habit at home as well…

http://www.roadfood.com/Reviews/Overview.aspx?RefID=3201

A big hamburger bun with sesame seeds (usually Martin’s).

I won’t do a homemade burger unless I have a great onion roll or some other well-baked roll with some "personality."

Yet, I’ve found, when going to the great burger places, they have always matched the perfect roll to their own particular buger style:

Stanish’s in Portland: Sesame seed
White Hut in West Springfield: Something more standard-issue
Louis’: Pepperidge Farm white bread
Two Bells in Seattle: French bread
White Castle: White Castle bun

… etc.

Glory be to the burger masters !!!

I like a nice soft fluffy bun or an onion roll

I prefer kaiser rolls…because I make my beef patties BIG![:p]

Onion roll, or a Portuguese muffin.

On grilled pullman bread or some cheapo Wonder Bread rolls.

Hello All,
I use standard buns, but I may try the onion buns. I have a bad
time digesting onions, so maybe I can get an onion flavour without
the bad digesting.
We have a local restaurant, "Dave’s Taverna," who make their own buns.
They are truly great. They’re a bit tougher and chewier than regular buns with a real home-made bread flavour.
Take Care,
Fieldthistle

Second the "Kaiser Roll" … lightly toasted.

We usually have them on lightly toasted onion rolls, especially if we’re having mushroom and swiss burgers with steak sauce.
But, for summer grilling, they go on plain old untoasted Kroger buns.

Andrea

Love onion rolls. Basic hamburger rolls are my least favorite platform. Now a burger on lightly toasted rye really works. Same with real sourdough.

sometimes just a plate ala "chopped steak" a kaiser roll, toasted white or wheat bread, hambuger bun. Ive occasionally made a long narrow "burger" when all that was in the house was torpedo rolls. Mini burgers and those popopen tube rolls or packaged dinner rolls (poor clones for whitecastle/krystals)