The Perfect Burger Bun
Types of burger bun:
- Milk Buns
- Brioche Buns
- White Buns
- Potato Buns
But what bun makes the perfect burger? Here at The Rawson we use the Milk Bun so we asked our top chef on why and what makes that perfect burger bun!
What makes a good burger bun?
‘For me the bun has to be big enough to fit all the ingredients and not go soggy or break apart when trying to eat it.’
Why is the milk bun my preference?
‘I love the milk bun because it ticks all the boxes of question number one and it is not as heavy as a brioche bun.’
What makes the perfect burger?
‘When the bun and ingredients marry perfectly together so that the filling stays in tacked.’
My step by step way to make the perfect burger
‘Grill the meat or Vegetable that you want to put inside, slice the milk bun in half, place the milk bun in a pre heated oven at 180 degrees for 5 minutes. Remove the bun and colour slightly on the grill. Remove the bun and start to build the burger, I like to start with a sauce, but not to much as you don’t want a soggy bun, also finish with a sauce, again not to much, press the lid and it is ready to eat. Remember to use only the freshest ingredients available.’
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