If you’re at all like me, you absolutely loathe the crappy, mass-produced, light-as-air hamburger buns that they have on hand at most major supermarkets. I’m talking about the ones that you throw your hot, juicy burger onto, that in turn dissolves into a condiment-laden sponge within minutes. Last Summer, I’d finally had enough and decided to try making some of own.
While significantly more substantial than those found at most fast food establishments, these little guys are still very tender and delicate, retaining a resiliency that not many sesame seed buns can boast. Unlike those at the grocery store, these will not melt or crumble in your hands. They can stand up to a good amount of juices and have a flavor infinitely more complex than your typical factory-made variety.
With Memorial Day hours away, grilling season is finally upon us. Do yourself a favor this summer and try making these buns from scratch at least once. I promise, your burgers will thank you.