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Brioche? Potato roll? Pretzel? We asked chefs and burger gurus what they put their chopped meat on
What should you put your burger on?
We may be more than halfway through National Burger Month, but grilling season is just beginning, which we know means some serious backyard barbecues and competitive neighbors.
An easy way to get an edge when it comes to having the best burgers on the block? Having great meat is a given, but having great bread is second.
"The bun should really just be the envelope for the good news that ‘s coming," George Motz (of Burger Land, airing Monday at 9 p.m. ET/PT on Travel Channel) says, quoting Bill Bartley of Mr. Bartley's.
So what makes a great bun? It may depend on the burger, but most of all, you want it to be soft, Motz says. "You want to be able to bite through it. People think if they have a big burger you have to have a big, thick bun, but it's not the case. If you have a hard bun, you can't bite through it. It becomes a backslider, where all the contents shoot out the back of the burger."
We asked chefs around the country (all who make some pretty great burgers) what they prefer when they build their hamburger, pitting potato buns against brioche rolls and pretzels against sliced toast. Click through our slideshow to see what fits your style.
Juiciest Burger You’ll Ever Eat
Make this burger recipe and there will be no complaints in your house! The juiciest and most flavorful burgers I&rsquove ever had.
I take my burgers very seriously, maybe a little too seriously.
You see I was always the one who made &lsquojust ok&rsquo burgers.
They were good. They were ok. But I wanted more.
I wanted to make an EPIC burger but I also wanted a burger with FLAVOR.
A LOT of flavor.
And juicy. It couldn&rsquot be dry like a hockey puck.
So how did I do this you ask?
Well for starters, like I said, I wanted a burger with flavor which meant I needed to add some spices. There is some garlic in there, some Worcestershire sauce for a little kick and some egg, milk and breadcrumbs.
Now one might think, &ldquowell that sounds a little like a meatloaf&rdquo but trust me on this, its a burger and it tastes like a burger!
Classic Bacon Cheeseburger
All I want in life is a good cheeseburger. To me, it is the ultimate food. Packed full of flavor, texture and honestly something I can eat every day. Adding good bacon that has been fried until almost crispy is an excellent addition, to anything really. But on a cheeseburger? Oh man. Now we’re talking.
What is the best cheese to put on a hamburger?
I bet you think I’m going to tell you to use the very best cheese you can find for the ultimate cheeseburger. Wrong! I am of the belief that the very best cheese for a classic bacon cheeseburger is the plastic, weirdly-textured stuff you buy already sliced from any supermarket (processed/American cheese). Of course you can go for mature cheddar or mozzarella if you really want but there’s something charming about those slices of cheese and their melting capability is what I’m after here.
What should I put on my burger?
Make sure your buns are toasted (I love sesame rolls but any good brioche/potato roll will work well here). Use fresh, crunchy lettuce (shredded or whole), a juicy, charred beef patty and some tomato if you like (which I don’t). A pickle or two and maybe a few strips of red onion, and your golden. Now pick up that burger with both hands in what I like to call the “burger grip” and get eating.
Put the flour in a large bowl. Rub in the butter, or margarine, add the salt and yeast. Pour in about 200ml tepid water and mix to a soft dough, using a palette knife, then your hand.
Turn the dough out on to the work surface (try not to use too much flour) and knead well for 5-10 mins, until the dough is smooth and elastic. Shape into a ball, put back into the clean, lightly oiled bowl, cover with oiled cling film and leave in a warm place for 20-30 mins for the dough to prove.
Turn the dough out and “knock it back” (knead) for a couple of minutes. Shape into 6 buns. Put the buns on a lightly floured baking sheet, cover with oiled cling film and leave for about 15 minutes to puff up while the oven heats up. Set the oven to 220°/425°F/Gas Mark .
Glaze the buns with egg. Sprinkle with sesame seeds. Bake for 15 -20 mins until well-risen and golden. Cool on a wire rack. Split and fill the buns with burgers.
Hawaiian Burgers
Make these to celebrate the beginning of grilling season!
Hands down, one of the most scrumptious burgers I've ever had.
whole canned pineapple rings
whole large red bell pepper, seeded and cut into rings
whole red onion, thinly sliced
- To make the sauce, stir together the mayo, teriyaki sauce, honey, and cayenne. Set aside.
- Grill the pineapple and bell pepper rings over medium-high heat until they have great grill marks. (You can also just brown them in a hot skillet.)
- Season the ground beef and form it into 4 equal sized patties. Cook them over medium heat for 4 to 5 minutes on the first side, then flip them over and add a splash of teriyaki sauce on top of each one. Place a slice of cheese on each patty and let it melt while the burger cooks through, about 4 minutes longer.
- Butter a griddle or separate skillet over medium heat until golden brown. Spoon a little bit of the sauce on both sides and allow it to soak into the bread. Place the patties on the bottom buns and top each one with two pineapple slices, red onion slices, grilled bell pepper, and lettuce. Top with the top bun and smush it all together. Serve with extra sauce for dipping!
This is one of my favorite recipes from my newest cookbook, and I want to share it with you today because a) It has nothing to do with lovely, pastel Easter recipes, b) We&rsquore not too far away from burger season and grilling recipes (huh? How did that happen?), and c) This is hands-down one of the most delicious burgers I have ever, ever, ever eaten. It is a loose interpretation of a Hawaiian-style burger.
First, stir together the sauce ingredients: Mayo, teriyaki sauce, honey, and a little cayenne for heat.
Oh, this sauce. It is so incomparably scrumptious, but was it ever a journey to get here. My first attempt at a sauce for this burger involved&mdashget ready&mdashorange marmalade, and it turned out to be one of the most unpalatable (read: grody!) things I&rsquod ever prepared in my natural born life. So if you ever have the bright idea of attempting to mix mayo, soy sauce, and orange marmalade together&mdashwhich, of course, you won&rsquot since you&rsquore a logical person&mdashrun, run, RUN from the kitchen!
On a grill pan, quickly grill the pineapple slices and bell pepper rings until they have nice grill marks on both sides. Remove them and put them on a plate.
Season the ground beef with salt and pepper and form it into 4 equal-sized patties. Cook them on the grill pan or in a skillet over medium heat for 4 to 5 minutes on the first side, then flip them over&hellip
And add a splash of teriyaki sauce on top of each one. Let it sink in a second&hellip
Then place a slice of provolone on top and let it melt while the burger cooks through, 4 minutes or so more, until it&rsquos no longer pink in the middle.
Butter a griddle or separate skillet and grill the buns over medium heat until golden brown. Spoon a little bit of the sauce on the cut side of the buns and allow it to slightly soak into the bread. This stuff is&hellipMAGICAL!
Place the patties on the bottom buns and top each one with a couple of pineapple slices&hellip
Some thinly sliced red onion&hellip
The bell pepper and some green leaf lettuce.
This is a huge, beautiful burger and calls for a steak knife&hellip
And, most certainly, a dish of extra sauce on the side, which will be gone by the time you finish the burger. Irresistible! Try this once. I know you&rsquoll be hooked.
Hummus goes great on pretty much everything, including burgers. Though Scott's never tried it himself, he agrees that because "hummus comes in so many different types, it's one of those things you have to experiment with." We volunteer as tribute!
Now that you know all of these underrated burger toppings, you'll never settle for plain old lettuce and tomatoes again.
Unique Stuffed Burgers
22. Greek Stuffed Burger
Beef, lamb, and pork blend perfectly, and the mixture of olives and feta stuffed inside create the perfect Greek burger.
23. Chile Verde & Cheese Stuffed Grilled Burgers
Though they take a bit of time to make, these spicy burgers filled with chopped chilies and mozzarella are definitely worth the wait.
24. Juicy Lucy Stroganoff Burgers
Sometimes it’s nice to just stuff a burger with cheese, and keep the mushrooms and onions on top, as this more traditional burger proves.
25. Reuben Burger
This burger is a new twist on a Reuben sandwich, with layers of warm corned beef and sauerkraut, and topped with Thousand Islands dressing.
26. Stuffed Black Bean Burger
Black beans replace the meat in this burger, with a touch of soy sauce to bring out the distinct flavor.
27. Stuffed French Onion Soup Sliders
Miniature burgers made from ground beef mixed with onion soup mix, filled with fontina cheese, and topped with fried onions mimic a savory French Onion Soup.
28. Stuffed Mac and Cheese Burger
There’s no reason to keep mac on cheese as a side dish when it fits so well, and tastes wonderful, stuffed into a burger.
29. Creamy Jalapeno Stuffed Burgers
The spicy raspberry chipotle sauce on this burger has a bite to it that is a perfect mix with cream cheese mixture stuffed inside.
30. Caprese Stuffed Burger
Fresh mozzarella, basil, and chunks of grape tomatoes make a warm and tasty Carpese salad on the inside of this burger.
With winter coming to a close, these scrumptious burgers will re-introduce summertime to the grillers who have suffered a long winter in the most enjoyable way imaginable. And with so many options, there will be no reason to cook indoors until the cold weather returns.
Beautiful Burger Buns
The following recipe created quite a stir when "Moomie" first posted it on our original online community. Baker after baker tried these buns and declared them THE BEST. Soft, vaguely sweet, and golden-yellow from the butter and egg, these simple buns are perfect for burgers (whether beef or plant-based), or any of your favorite sandwich fillings.
Ingredients
- 3/4 to 1 cup (170g to 227g) water, lukewarm*
- 2 tablespoons (28g) butter, at room temperature
- 1 large egg
- 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour
- 1/4 cup (50g) sugar
- 1 1/4 teaspoons (8g) salt
- 1 tablespoon instant yeast
*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate) and something in between the rest of the time.
- 3 tablespoons (43g) butter, melted
- 1 large egg white* whisked with 2 tablespoons cold water, optional
- seeds of your choice, optional
*For added richness and color, add the yolk left over from separating the egg to the dough above.
Instructions
Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
To make the dough: Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
Cover the dough and let it rise until it's nearly doubled in bulk, about 1 to 2 hours.
To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each) to make smaller or larger buns see "tips," below. Shape each piece into a ball.
Perfect your technique
Homemade hamburger buns
Flatten each dough ball with the palm of your hand until it's about 3" across.
Place the buns on a lightly greased or parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F.
Brush the buns with about half of the melted butter. To make seeded buns see "tips," below.
To bake the buns: Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
Cool the buns on a rack. Use as a base for burgers (beef or plant-based) or any favorite sandwich filling.
Storage information: Store leftover buns, well-wrapped, at room temperature for several days freeze for longer storage.
Tips from our Bakers
For seeded buns, brush with the optional egg white/water mixture, instead of the melted butter it'll make the seeds adhere. Sprinkle with the seeds of your choice, and bake. For an extra-soft, buttery crust, brush seeded buns with melted butter post-bake.
To make these buns using our hamburger bun pan: Divide the dough into six pieces (about 128g each) and shape them into balls. Place the balls into the lightly greased wells of a hamburger bun pan, and gently press them with your hand to fill the bottom of the wells, or until they're about 3 1/2" to 4" wide. Proceed with the recipe as written.
Join King Arthur baker Martin Philip and his family as they bake Beautiful Burger Buns together, start to finish. (And turn the dough into mouth-watering cinnamon rolls!) Watch Martin Bakes at Home - Burger Buns & Cinnamon Rolls now.
Keto Cloud Bread (“Oopsie Bread”)
This low-carb cloud bread (also called “oopsie bread”) has only four ingredients, is keto-friendly, and clocks in with less than half a gram of net carbs.
What Kind of Beef Makes the Best Burger?
- Which Cut of Beef? Chuck is best. Ground round is not ideal because it&aposs tougher and less flavorful. I also avoid anything marked generic "ground beef," since there&aposs no way to guess its texture or flavor.
- How Much Fat? Meat with a little fat in it cooks and tastes best: I suggest using at least 20% fat (or 80% lean). You need fat for flavor!
- Pre-Ground or Not? The pros say you should never buy pre-ground meat. If you buy your meat from a proper butcher, ask them to grind some up for you on the spot.
- Organic? Grass-Fed? I like to buy the best, kindest, healthiest meat when I can. It&aposs true that grass-fed beef is often tougher than grain-fed, but it&aposs also more flavorful.
- What About Buffalo Meat? Like organic, grass-fed beef, buffalo meat tends to be leaner and tougher than grain-fed, but it&aposs also healthier.
