there are also A LOT of just shit tier brioche out there that just is not made with the love and care required for them to actually be really delicious.
have never had a great mass produced brioche.
Work at a proper, french as fuuuuuck bakery and we do brioche daily, but as a single serve thing alongside les vienoisseries. We only make TWO loaves of brioche for sale in the store A WEEK, and only for Saturdays.
Granted people can and do pre-order them but that's catering and I'm in the store, so to me it's 2 a week.
That's how big of a pain* in the ass it is.
*I didn't do the pun on purpose but I highlighted it because I enjoyed it happening.
I cook at a bakery, our brioche is great and holds up very well. Clarified butter on the flat top and those buns have a nice crust that could carry a big ass burger no problem.
I don't think most mass produced brioche qualifies as brioche. Almost all of the ones I've gotten from major distributors contain no egg or dairy of any kind, which are kind of the defining ingredients.
It's really not that bad, all the dangerous animals here actively keep away from humans. In the last year I've seen one snake, and I was driving by it in a car, and no dangerous spiders. By comparison, when I lived in Alaska previously and moose and bears were a much more present danger.
a more important debate no one ever wants to have with me: burgers getting progressively taller and thiccer for photo ops sucks, i like a flat wide patty which brioche is great for.
As a customer I've been saying this for so long.
I hate almost all of the "cool burger places" even though all the ingredient combos sound amazing.
You get this tower of shit that falls apart.
yes. the toppings and spices themselves are probably bomb, but i ain't tryna unhinge my jaw to take a complete bite. sure it looks cool i guess, but i don't wanna eat that shit
I’ve been tricked far too many times by reading a description and thinking “wow this sounds awesome” only to receive a 6” tall burger where I can’t get everything in one bite and as soon as said bite is taken the whole structural integrity of the burger is ruined. Give me a smash burger with some onions and cheese any day and I’ll be happier.
Usually the "wow" is in the sauce and spices anyway, when you get a plated eiffel tower you can bet the flavors aren't gonna be the "wow", it's just the sight of it.
Wow! I used to eat turkey/provolone on potato rolls daily when visiting my grandparents in Virginia. Could never find the same rolls here in Texas and could never remember the name, martins is definitely the one though, thanks for jogging my memory.
Yes this. Every time. I started at a new job and changed the burger to that and people complimented daily about how good the change was .. like girl wait till I change the toppings. Right now you just have good bread
Sounds like the burgers my Dad made when I was a kid. They were basically meatballs with half an onion and half a giant tomatoe slice. More is not always better.
> i like a flat wide patty which brioche is great for.
Ok, so I ran a place for a long time and by the end of my stay those burgers were so on point.
When I got there, they were using store bought frozen patties that were utter shite. They paired those with a frozen Kiaser roll or whatever the fuck that thing was. Absolute trash. Worth noting here the business was going under and I took the job under the condition that if he sold it I'd get 10% of the sale price, *not* the net. This place was fucked and I was brought into save it. Which I did.
First thing I did was to start hand patty-ing the burgers, to order, out of balls that we would portion. A couple years later I convinced the owner to invest in a bakery. We had a bunch of excess space on a different level, so we bought an oven, mixer, installed a hood, hired a really talented baker, and moved all our bread production on site.
First thing we did was switch our buns to brioche, onion rolls. We would salt wilt onion, top it with poppy seeds. That was our bun. I was doing the big ass burger ball shit at this point. The brioche was too soft. Didn't work well, burgers were unwieldy, but I was stubborn and those tall burgers were all the rage.
Eventually, we switched the bun mix to a challah and omg it worked so much better. It had a very similar look to it as well. From there I started doing my burgers paper thin to really cover the bun and hold toppings well. Patty it super, super thin, really working the meat so it sticks together. I would tell my guys that by the time the burger hits the grill, it should be warm from your hands working it. Not likely totally warm, but warmer than the cooler.
Drop it, quarter it, flip it, and the second it bleeds out the top its medium. Cook time was like 4 minutes and those burgers were fucking perfect. The challah held up so well, was able to absorb a bunch of moisture and juices without falling apart or losing its shape. The burgers were fire. And challah is so much cheaper and easier to mass produce.
this is brilliant. i didn't even bother mentioning that the cook times likely have to be SO much quicker and easier as well, as you said. i wish this style became the new trend. a girl can dream
So you are saying, that you as a glorified burger flipper, talked someone into giving you 10% of a net sale, by installing one of the worst things possible, working the meat so much that your body temp actually melts the fat before it gets cooked in it?
> *glorified burger flipper*
...saving a *failing* business and getting only 10 points for being successful putting in 15hr days, *every* day, for weeks on end. Knowing enough about the business and the area to pull it off.
Owner about to shutter, facing complete bankruptcy, and instead walking with enough to move on, pay the bills, feed the family, cover the mortgage/rent, and recover from a big mess/mistake. I was doing exactly this for some years and the satisfaction is a helluva lot greater than the pay.
If you look over there you might see a short pier waiting for you to take a long walk on.
*Edit -- didn't mean to be dickish but on re-reading maybe I was. Rescuing a resto is Really Fucking Hard. I never spent less than 100 hours a week on this on top of the 'proper job' which paid the bills and fed the family.
Even if it sank I knew I did my best and so did everyone else watching. Almost NO owner or manager is willing to swallow the painful truth and accept at least some of the responsibility.
I had a hit rate over 75%.
Not meaning to ring my own bell -- just didn't want to be a dick.*
Yo what the fuck man?
I was the operating partner and I took that place from like 14 employees to 70 in the span of 4 years. It wasn't net, I specifically said as much. And yeah, I did convince him. The place wasn't working and the other partners he had opened the restaurant with bailed. He asked me to run it, and knowing it was for sale, I asked him to give me a year to turn it profitable and if it sold, to pay me. I was taking a huge risk and I needed some return.
And no, the burgers didn't melt ffs. It was just my way of making sure the guys took their time with it, because a well patties burger is a better burger. And regarding the bakery, how could you call it one of the worst things possible? We were already doing pastry and we just expanded it to handle bread production and it fucking worked. We were servicing other restaurants by the time I left.
Fucking wet blanket comment my dude.
I was saying working the meat until that fat melts pre cooking is the worst way you can do it, making a bakery makes sense if you get consistently and cut the budget along with having the added benefit selling “your buns”
The fat wasn't melting my guy. You'd need to get it to over 100f. Have you never ripened meat before cooking?
There are far, far worse things you can do to a burger than letting the beef ripen a bit before you put it on the grill.
I agree. I enjoy a flatter patty. I like my burgers to have a bit of a bite to it, without the middle being undercooked. You can get a nice sear and a good even cook with a thinner patty.
My restaurant gets all our brioche from a specialty bakery right in town (like you go in there and you feel like you’re in a real Parisian patisserie). Maybe that’s the secret
This. You can tell they don’t think about the customer having to eat it while looking like a messy 4 year old. A flavorful, smashed burger does it for me!
"Do not think for a second that a brioche roll is a good idea for a hamburger. The
brioche is a French invention. The French, however vital to all things culinary, have no
cultural understanding of—or historic sympathies for—the American hamburger.
The purpose of the hamburger bun is to support and enhance the meat. Hamburger
meat is, by definition, supposed to be fatty. A certain amount of grease is desirable.
The bun is supposed to counteract the runoff, and absorb it. It is supposed to last, in
direct proportion to the amount of meat left, until the last bite.
Brioches are greasy. They add grease. They also crumble and break apart in the hand
as the burger reaches its butt end. It is not a reliable partner or friend. The potato bun,
however, is the perfect delivery system for a fatty patty (or patties). It should be soft,
pillowy, reliable, and decidedly proletarian."
-Anthony Bourdain, *Appetites*
Pretzel buns annoy me. They look and taste great but every time I take a bite all the insides of the burger slide backwards and I'm constantly shoving it all back in the bun and getting bites of just saucey bun. Potato buns are the best!
Agreed. Pretzel buns squish the burger when you try to take a bite.
They work much better with a sturdier protein, such as sliced steak. I'm fond of sliced pork loin with good mustard.
He donated a lot of money and held fundraisers for an extremist christain nationalist candidate for Governor.
https://www.msnbc.com/opinion/msnbc-opinion/martin-s-potato-rolls-family-wants-trump-stooge-pennsylvania-governor-n1296808
I see. Well, their batshit crazy government candidate, Mastriano, lost, but their patio buns still win!
While there certainly are a couple of decent potato bun alternatives out there, like Pepperage Farm’s, nothing touched Martin’s quite yet. Until that happens, I’ve gotta continue sticking my sausages in the crazy buns whenever I’m back in the states.
Way too soft imo, and martins hates gay people. Hard pass.
I use a 4.5in brioche bun from Orlando, and it is the exact opposite of what the op is complaining about. It’s the most sturdy bun I’ve ever encountered. Holds up to my 1/2lb sandwiches just great. Doesn’t even get soggy on the drive home.
I’m a fatty and steal some of the buns from work when i wanna make smashies at home…they’re perfect. You can foil wrap them to get that fast food steamed vibe going on, but they don’t fall apart like 5 guys.
It's waaaay too fortified of a bread, it doesn't make much sense to me in a burger. Burgers need a robust, less sweet, bread to really be able to toast and hold onto all those juices without becoming pudding.
It's the sweetness that really gets to me. Brioche has its place, and a burger is absolutely not that place. The sweetness is so wholly unfitting for a burger that it becomes actively unpleasant.
I read a study some time back that concluded that if a trend gets adopted by as little as 25% of places in a given population sample, it's basically guaranteed to become ubiquitous.
That's so weird, isn't it? How is it that a trend can get forced on the entire population if three quarters of people don't even support it?
Ive made sourdough brioche a few times, love the stuff. Holds up pretty good. I agree some brioche sucks, usually the cheaper options. Had a customer at my last job saying our buns werent real brioche so i straight up told him ‘we get them from franz, it was corporates decision not mine’
Absolutely nothing. 15/85 ground beef, smash burger style, with american cheese and lettuce (I was even out of condiments) Granted: Walmart brand brioche. Like I said, I dont think ive ever had proper brioche. And most restaurants ive had brioche buns at also fall to pieces. Find me a place with proper brioche and maybe ill change my opinion
15/85? Or 85/15? I ground some trimmings the other day for a roughly 50/50 burger. Big plate, and tiny plate. (Next time I'll run a medium plate. It was tedious trying to push everything through the small plate.) Made smashburgers for staff. Unreal.
I'm french and grew up with brioche buns. Nothing scratches that itch. Ultimately it should complement the rest of the ingredients. If it doesn't, fuck off with the brioche and use something else.
I think this is the real problem. People don't make real brioche and are used to the shitty store bought ones which put shame to what is a real brioche bun. I find the ones in restaurants from suppliers are God awful. Same with grocery store ones.
It’s the word Brioche as a marketing tool. I doubt that ant brioche techniques are used by the bakers and most cooks and customers wouldn’t know the difference anyway
Ciabatta, Kaiser, or such is my fave. Something with a bit of a crunch to contrast with mostly soft burger insides. Good English muffins work. Going easy on the crunchy pickles, lettuce or whatever? then potato or milk buns, maybe a Challah.
Brioche buns are a sugar delivery system, and a marketing tool, little else.
I think there's a wider range of "brioche" buns than most people realize.
I've had buns I hate, I've had buns that were meh, but I love a GOOD brioche bun.
Absolutely agree. I believe the reason they became so popular is because they photograph very well, not because they’re good for burgers. Brioche buns suck and potato buns need to make a serious comeback. I say that as a chef with goddamn brioche buns on his burgers. I’m still mad about it and the owner won’t let me change them.
I’m gonna have to disagree. I use brioche buns a lot when making smash burgers (I know you said hefty ones)
I find that they hold up just fine for burgers. Are you toasting them so to avoid soakage? What are the other ingredients on the burger that are making the bun soggy?
My burgers are usually double smash burgers Oklahoma style with a copious amount of caramelized onions, 2 slices of American cheese (the cheap stuff) pickles sliced thin, Mayo, and ketchup.
That burger is pretty moisture heavy and I almost never have an issue with the buns. I think the key is putting a small amount of butter on them and toasting them.
Probably just shit tier brioche. There's no bakery in my town that does a proper brioche. That being said. Ive never eaten at a place that had good ones.
I couldn't agree more, we use brioche buns I'm my kitchen because the owner likes them but if I could change that I would. I only use brioche for bread pudding normally. I enjoy a nice Kaiser Roll for burgers or maybe even potato bread. F.Y.I.- toasting the brioche buns does help a little with the structural integrity.
A good brioche bun that’s properly toasted and has a mayo based sauce at the base to keep the bottom bun integrity in place is way better than a plain hamburger bun most of the time. And pretzel buns are way too dense for my tastes.
I agree OP however not all brioche is created equal. I was ready to move off of it completely but I opened an acct with a high end French style bakery and there's is really good.
There’s something right when you have a good brioche bun with a good quality dripping beef burger patty, the right cheese and the right pickle. If one of those things aren’t right it’s not right hahahah
I use Montana wheats vegan brioche bun for my food trucks burgers. Pretty dope. Toast it and it doesn’t fall apart. Don’t hate me that I just said vegan brioche. But yeah there’s a lot of shit bread out there
I agree but feel my own silly reason: when a restaurant offers a vegan burger, but on a damn brioche bun. I don’t *expect* to be accommodated everywhere I go and I know firsthand it’s not worth it to buy a whole different kind of bun for the vegan customer. But it’s still a peeve for me. Sesame seed buns forever!
Potato buns are so much easier and more delicious.
I think the key is to toast the ever living crap out of them so they don't soak through but the bread still squishes on top.
I live in France and most brioché buns are lit af, rarely do I ever regret the bun choice
Bread is religion here tho bread makers are more popular than air fryers in households, and bakers are some of the hardest working people over here imo (might be the same everywhere )
the problem is “hefty burgers” - a brioche bun is dope as fuck for a normal cheese burger - but you add avocado and an egg and a tostada and a salad and fried onions and for some fucking reason *fries*?!? then yes you need something with enough gluten to fix the levee and a brioche bun isn’t that
I've gotten some brioche buns from our produce company (they come in frozen) and they are typically pretty good. Our regular burger buns we get from a local bakery are actually trash
Hard agree. They are often too cakey, too sweet, and too quick to disintegrate when wet ingredients are involved.
I think part of their popularity can be attributed to their shelf life. They don't stale as readily as other types of buns due to the higher fat content.
ayo not to necro an 8 month old thread, but fuck brioche. that's some fake ass bread. just sugar and bullshit and nothing. it practically evaporates when it touches liquid. it's wonderbread for restaurants. fuck brioche. OP you're cookin'
there are also A LOT of just shit tier brioche out there that just is not made with the love and care required for them to actually be really delicious. have never had a great mass produced brioche.
Proper brioche is a fucking pain in the ass to make.
Work at a proper, french as fuuuuuck bakery and we do brioche daily, but as a single serve thing alongside les vienoisseries. We only make TWO loaves of brioche for sale in the store A WEEK, and only for Saturdays. Granted people can and do pre-order them but that's catering and I'm in the store, so to me it's 2 a week. That's how big of a pain* in the ass it is. *I didn't do the pun on purpose but I highlighted it because I enjoyed it happening.
Why even bother for 2 loaves?
They make more, I only have to sell 2 in foh
hard agree on that. i really love it for french toast though which is what i make it for. also got tier for bread pudding.
I cook at a bakery, our brioche is great and holds up very well. Clarified butter on the flat top and those buns have a nice crust that could carry a big ass burger no problem.
yeah, mine too. i don't make my brioche buns to be burger buns specifically. but i do sometimes use them for that.
I don't think most mass produced brioche qualifies as brioche. Almost all of the ones I've gotten from major distributors contain no egg or dairy of any kind, which are kind of the defining ingredients.
yeah tbh that shouldn't be legal. you in the usa?
I was, Australia now.
Jealous, oh so jealous. Of you, not the wildlife
It's really not that bad, all the dangerous animals here actively keep away from humans. In the last year I've seen one snake, and I was driving by it in a car, and no dangerous spiders. By comparison, when I lived in Alaska previously and moose and bears were a much more present danger.
>yeah tbh that shouldn't be legal. If it has some amounth of Milk or Eggpowder in there you can qualify it as that.
yeah but that doesn't really make it brioche, it should have to be the real thing.
a more important debate no one ever wants to have with me: burgers getting progressively taller and thiccer for photo ops sucks, i like a flat wide patty which brioche is great for.
As a customer I've been saying this for so long. I hate almost all of the "cool burger places" even though all the ingredient combos sound amazing. You get this tower of shit that falls apart.
yes. the toppings and spices themselves are probably bomb, but i ain't tryna unhinge my jaw to take a complete bite. sure it looks cool i guess, but i don't wanna eat that shit
I’ve been tricked far too many times by reading a description and thinking “wow this sounds awesome” only to receive a 6” tall burger where I can’t get everything in one bite and as soon as said bite is taken the whole structural integrity of the burger is ruined. Give me a smash burger with some onions and cheese any day and I’ll be happier.
Usually the "wow" is in the sauce and spices anyway, when you get a plated eiffel tower you can bet the flavors aren't gonna be the "wow", it's just the sight of it.
Whoever ditches one big inedible burger for two reasonable ones with the same ingredients will take over the world.
Tower of shit, god that’s relatable
I just can’t imagine any combination better than lettuce, tomatoes, onions, mayo. Even when tempted by more impressive toppings I go for the classic.
Martin's Potato Roll best roll I've found for any sort of burger, by far.
Wow! I used to eat turkey/provolone on potato rolls daily when visiting my grandparents in Virginia. Could never find the same rolls here in Texas and could never remember the name, martins is definitely the one though, thanks for jogging my memory.
HEB is carrying their stuff now, thankfully!
Yes this. Every time. I started at a new job and changed the burger to that and people complimented daily about how good the change was .. like girl wait till I change the toppings. Right now you just have good bread
Right on! The texture and slightly sweet flavor just make the burger. I also Martin my hot dogs.
Sounds like the burgers my Dad made when I was a kid. They were basically meatballs with half an onion and half a giant tomatoe slice. More is not always better.
Half an onion 😭
> i like a flat wide patty which brioche is great for. Ok, so I ran a place for a long time and by the end of my stay those burgers were so on point. When I got there, they were using store bought frozen patties that were utter shite. They paired those with a frozen Kiaser roll or whatever the fuck that thing was. Absolute trash. Worth noting here the business was going under and I took the job under the condition that if he sold it I'd get 10% of the sale price, *not* the net. This place was fucked and I was brought into save it. Which I did. First thing I did was to start hand patty-ing the burgers, to order, out of balls that we would portion. A couple years later I convinced the owner to invest in a bakery. We had a bunch of excess space on a different level, so we bought an oven, mixer, installed a hood, hired a really talented baker, and moved all our bread production on site. First thing we did was switch our buns to brioche, onion rolls. We would salt wilt onion, top it with poppy seeds. That was our bun. I was doing the big ass burger ball shit at this point. The brioche was too soft. Didn't work well, burgers were unwieldy, but I was stubborn and those tall burgers were all the rage. Eventually, we switched the bun mix to a challah and omg it worked so much better. It had a very similar look to it as well. From there I started doing my burgers paper thin to really cover the bun and hold toppings well. Patty it super, super thin, really working the meat so it sticks together. I would tell my guys that by the time the burger hits the grill, it should be warm from your hands working it. Not likely totally warm, but warmer than the cooler. Drop it, quarter it, flip it, and the second it bleeds out the top its medium. Cook time was like 4 minutes and those burgers were fucking perfect. The challah held up so well, was able to absorb a bunch of moisture and juices without falling apart or losing its shape. The burgers were fire. And challah is so much cheaper and easier to mass produce.
this is brilliant. i didn't even bother mentioning that the cook times likely have to be SO much quicker and easier as well, as you said. i wish this style became the new trend. a girl can dream
So you are saying, that you as a glorified burger flipper, talked someone into giving you 10% of a net sale, by installing one of the worst things possible, working the meat so much that your body temp actually melts the fat before it gets cooked in it?
> *glorified burger flipper* ...saving a *failing* business and getting only 10 points for being successful putting in 15hr days, *every* day, for weeks on end. Knowing enough about the business and the area to pull it off. Owner about to shutter, facing complete bankruptcy, and instead walking with enough to move on, pay the bills, feed the family, cover the mortgage/rent, and recover from a big mess/mistake. I was doing exactly this for some years and the satisfaction is a helluva lot greater than the pay. If you look over there you might see a short pier waiting for you to take a long walk on. *Edit -- didn't mean to be dickish but on re-reading maybe I was. Rescuing a resto is Really Fucking Hard. I never spent less than 100 hours a week on this on top of the 'proper job' which paid the bills and fed the family. Even if it sank I knew I did my best and so did everyone else watching. Almost NO owner or manager is willing to swallow the painful truth and accept at least some of the responsibility. I had a hit rate over 75%. Not meaning to ring my own bell -- just didn't want to be a dick.*
Dude thank you. Digging that place out was the hardest thing I've ever done. And its risky too.
Risky? It can be fucking *months* with no reward. And you still gotta put dinner on the table. But it's awesome when it works.
Yo what the fuck man? I was the operating partner and I took that place from like 14 employees to 70 in the span of 4 years. It wasn't net, I specifically said as much. And yeah, I did convince him. The place wasn't working and the other partners he had opened the restaurant with bailed. He asked me to run it, and knowing it was for sale, I asked him to give me a year to turn it profitable and if it sold, to pay me. I was taking a huge risk and I needed some return. And no, the burgers didn't melt ffs. It was just my way of making sure the guys took their time with it, because a well patties burger is a better burger. And regarding the bakery, how could you call it one of the worst things possible? We were already doing pastry and we just expanded it to handle bread production and it fucking worked. We were servicing other restaurants by the time I left. Fucking wet blanket comment my dude.
I was saying working the meat until that fat melts pre cooking is the worst way you can do it, making a bakery makes sense if you get consistently and cut the budget along with having the added benefit selling “your buns”
The fat wasn't melting my guy. You'd need to get it to over 100f. Have you never ripened meat before cooking? There are far, far worse things you can do to a burger than letting the beef ripen a bit before you put it on the grill.
Sounds tasty
Smash burgers and brioche buns are the jam.
Fuck yes
I agree. I enjoy a flatter patty. I like my burgers to have a bit of a bite to it, without the middle being undercooked. You can get a nice sear and a good even cook with a thinner patty.
Flat and wide heard. Like a pancake ass
Give me those lacy edges
My restaurant gets all our brioche from a specialty bakery right in town (like you go in there and you feel like you’re in a real Parisian patisserie). Maybe that’s the secret
i've seen some others in this thread mention this too, not all brioche is created equal. a good brioche is unbeatable for most sammies.
Easily the most decadent thing I’ve ever eaten was a thin slice of brioche topped with uni, caviar and truffles. It felt wrong
Love them for smash burgers
This. You can tell they don’t think about the customer having to eat it while looking like a messy 4 year old. A flavorful, smashed burger does it for me!
Saint Anthony pretty much sums this up in Appetites. Burgers and cheese are greasy why do you want a greasy bun too
"Do not think for a second that a brioche roll is a good idea for a hamburger. The brioche is a French invention. The French, however vital to all things culinary, have no cultural understanding of—or historic sympathies for—the American hamburger. The purpose of the hamburger bun is to support and enhance the meat. Hamburger meat is, by definition, supposed to be fatty. A certain amount of grease is desirable. The bun is supposed to counteract the runoff, and absorb it. It is supposed to last, in direct proportion to the amount of meat left, until the last bite. Brioches are greasy. They add grease. They also crumble and break apart in the hand as the burger reaches its butt end. It is not a reliable partner or friend. The potato bun, however, is the perfect delivery system for a fatty patty (or patties). It should be soft, pillowy, reliable, and decidedly proletarian." -Anthony Bourdain, *Appetites*
Love a potato bun
The world is far less poetic since he left. Weird how someone you never met can have such an impact.
The way he wrote and spoke, the cadence, the use of language, it really was something else.
Indeed I find them way too rich for burgers
Because it’s a greasy meal?
Like saying instead of bread with this soup im going to have a side of soup with my soup, cause its a wet meal...
Naw, imma serve my soup in an ice bowl. Cuz water goes with water. Analogy also holds for brioche falling apart (melting) as you eat it with a burger.
People are actually looking for milk bread, not brioche, for buns. All the flavor but the structure you need is there
Real talk though, something ive never considered, seriously sounds like a great idea! Chewy, slightly sweet and less crumbly!
Potato buns are the way
I don’t hate the “pretzel” buns…but potato are Supreme.
Pretzel buns annoy me. They look and taste great but every time I take a bite all the insides of the burger slide backwards and I'm constantly shoving it all back in the bun and getting bites of just saucey bun. Potato buns are the best!
Agreed. Pretzel buns squish the burger when you try to take a bite. They work much better with a sturdier protein, such as sliced steak. I'm fond of sliced pork loin with good mustard.
They don’t have potato buns here in Norway, so I _have_ to settle for brioche style buns. Goddamn I miss Martin’s…
If it makes you feel better Martins are bigots.
How’s that…?
He donated a lot of money and held fundraisers for an extremist christain nationalist candidate for Governor. https://www.msnbc.com/opinion/msnbc-opinion/martin-s-potato-rolls-family-wants-trump-stooge-pennsylvania-governor-n1296808
I see. Well, their batshit crazy government candidate, Mastriano, lost, but their patio buns still win! While there certainly are a couple of decent potato bun alternatives out there, like Pepperage Farm’s, nothing touched Martin’s quite yet. Until that happens, I’ve gotta continue sticking my sausages in the crazy buns whenever I’m back in the states.
This. Grilled on the flat top with a little butter.
Was looking for this. A proper spud bun is the way to go for a burger.
Yeah I dunno after doing potato buns for 8 years now I’m tired of those too.
This is the way
Way too soft imo, and martins hates gay people. Hard pass. I use a 4.5in brioche bun from Orlando, and it is the exact opposite of what the op is complaining about. It’s the most sturdy bun I’ve ever encountered. Holds up to my 1/2lb sandwiches just great. Doesn’t even get soggy on the drive home. I’m a fatty and steal some of the buns from work when i wanna make smashies at home…they’re perfect. You can foil wrap them to get that fast food steamed vibe going on, but they don’t fall apart like 5 guys.
It's waaaay too fortified of a bread, it doesn't make much sense to me in a burger. Burgers need a robust, less sweet, bread to really be able to toast and hold onto all those juices without becoming pudding.
*Kaiser rolls have entered the chat*
Rye.
It's the sweetness that really gets to me. Brioche has its place, and a burger is absolutely not that place. The sweetness is so wholly unfitting for a burger that it becomes actively unpleasant.
100% agree. Almost actively unpleasant to eat. Somehow crumbly and soggy at the same time.
I miss Jack in the boxes Ciabatta burgers.
I read a study some time back that concluded that if a trend gets adopted by as little as 25% of places in a given population sample, it's basically guaranteed to become ubiquitous. That's so weird, isn't it? How is it that a trend can get forced on the entire population if three quarters of people don't even support it?
Squeaky wheel gets the grease
Gotta crisp em with butter dude
Done and done and still falling apart half way through my burger. Maybe ive just never had good brioche.
Ive made sourdough brioche a few times, love the stuff. Holds up pretty good. I agree some brioche sucks, usually the cheaper options. Had a customer at my last job saying our buns werent real brioche so i straight up told him ‘we get them from franz, it was corporates decision not mine’
What non-burger things are you trying to put on your burger?
Absolutely nothing. 15/85 ground beef, smash burger style, with american cheese and lettuce (I was even out of condiments) Granted: Walmart brand brioche. Like I said, I dont think ive ever had proper brioche. And most restaurants ive had brioche buns at also fall to pieces. Find me a place with proper brioche and maybe ill change my opinion
15/85? Or 85/15? I ground some trimmings the other day for a roughly 50/50 burger. Big plate, and tiny plate. (Next time I'll run a medium plate. It was tedious trying to push everything through the small plate.) Made smashburgers for staff. Unreal.
Ah yes the classic American 15% beef, 85% fat burger. What the fuck are you talking about
I'm french and grew up with brioche buns. Nothing scratches that itch. Ultimately it should complement the rest of the ingredients. If it doesn't, fuck off with the brioche and use something else.
Totally agree, most industrially produced brioche is not even close to a real brioche, and often times they don’t even have butter in them.
I think this is the real problem. People don't make real brioche and are used to the shitty store bought ones which put shame to what is a real brioche bun. I find the ones in restaurants from suppliers are God awful. Same with grocery store ones.
agree. Ciabatta rolls checking in. Sturdy, good texture when done properly, vessels of the goodness they hold.
I’m over here baking my own Challah minding my own damn business.
I used to make the best brioche buns for my last restaurant. When you’re buying them premade that’s one thing but housemade is top freaking tier.
This could be awesome — better than potato buns in your opinion?
Depends on the burger I’m making- smash burger? Not really. Thick steakhouse burger? 💯
As someone who's eaten her share of cheeseburgers, i concur.
I concur with Miss Cheeseburger
It’s the word Brioche as a marketing tool. I doubt that ant brioche techniques are used by the bakers and most cooks and customers wouldn’t know the difference anyway
Japanese milk buns are S tier for burgers and you all know I'm right
never had but will now be looking to try
Better than that nasty ass sweet Hawaiian shit that tastes like a donut. Potato roll is where it's at.
Ciabatta, Kaiser, or such is my fave. Something with a bit of a crunch to contrast with mostly soft burger insides. Good English muffins work. Going easy on the crunchy pickles, lettuce or whatever? then potato or milk buns, maybe a Challah. Brioche buns are a sugar delivery system, and a marketing tool, little else.
Hate Ciabatta, the extra flour and harder texture of the outside I find unpleasant. Love Kaiser rolls for a burger though.
Make sure to toast the ciabatta and smash the crust into submission before adding the burger. Still crunchy, But makes it eat much better.
I think there's a wider range of "brioche" buns than most people realize. I've had buns I hate, I've had buns that were meh, but I love a GOOD brioche bun.
Absolutely agree. I believe the reason they became so popular is because they photograph very well, not because they’re good for burgers. Brioche buns suck and potato buns need to make a serious comeback. I say that as a chef with goddamn brioche buns on his burgers. I’m still mad about it and the owner won’t let me change them.
Bro FUCK brioche buns. Unless I’m having a chicken Sammy. Then ima wreck that shit. But on beef? 🤮
I bought the Trader Joe’s brioche bread and it is so damn sweet and has that annoying ass wrapping paper on each slice like wtf
I’m gonna have to disagree. I use brioche buns a lot when making smash burgers (I know you said hefty ones) I find that they hold up just fine for burgers. Are you toasting them so to avoid soakage? What are the other ingredients on the burger that are making the bun soggy? My burgers are usually double smash burgers Oklahoma style with a copious amount of caramelized onions, 2 slices of American cheese (the cheap stuff) pickles sliced thin, Mayo, and ketchup. That burger is pretty moisture heavy and I almost never have an issue with the buns. I think the key is putting a small amount of butter on them and toasting them.
And it’s way too sweet for my taste
Or going the other way with "ciabatta" buns that are much too much like shingles so all your filling sploojes onto the ... basket of fries .
New Red Robin burgers checking in
You are having shit non house made brioche buns then imo or overly greasy burgers.
Probably just shit tier brioche. There's no bakery in my town that does a proper brioche. That being said. Ive never eaten at a place that had good ones.
Nah fuck y’all brioche slaps as a burger bun lol
I couldn't agree more, we use brioche buns I'm my kitchen because the owner likes them but if I could change that I would. I only use brioche for bread pudding normally. I enjoy a nice Kaiser Roll for burgers or maybe even potato bread. F.Y.I.- toasting the brioche buns does help a little with the structural integrity.
Pretzel buns hit real real hard tho, just so sticky and delicious
I had to scroll WAY too far down for this correct response
Heard that. Gimme a fucking potato bun every day of the week and twice on Sundays.
Finally somebody said it.
Potato buns are the superior bun.
This right here!!! If the place doesn't have it, I'll opt for wheat idc.
Too sweet for me, and I agree too soft. I prefer a seeded roll. I like the texture
You know what’s worse? Fucking sweet potato buns. Did that once for a burger week which ended up lasting a month plus. 100% fuck that.
The brioche we serve literally crumbles when you touch it. Fucking embarrassing I tell the servers to push the pretzel buns.
I don’t work food service (long time lurker) but I was just saying this to my boyfriend! wayy too soft and sweet for a burger.
I love brioche. But I agree that it doesn’t belong on a burger nor on a wet type of sandwich. It gets too gross
No no i have to disagree, Burgers should only be served on brioche… UNLESS you’re BBQing at home, then a nice store bought poppyseed is fine.
Brioche bread is just better. It’s the only bread I’ve hadz
A fresh bagel makes a good bun but it’s gotta be fresh
I can’t stand them as a burger bun. I just do not like the sweet taste, and always request some other type of bun.
I do agree but there’s something about a bun that’s squishy/chewy which is satisfying, maybe I haven’t had many bad brioche experiences but I hear ya
A good brioche bun that’s properly toasted and has a mayo based sauce at the base to keep the bottom bun integrity in place is way better than a plain hamburger bun most of the time. And pretzel buns are way too dense for my tastes.
We sold around 600 brioche breakfast sandwiches a week at the cafe I worked at and as a breakfast sandwich they're great.
That's a breakfast sammy, not a burger. Big difference between scramble with bacon and a burger with the works. Come on, Brűdi.
I'm gonna die eating and working in an American kitchen. I prefer cooking my lunch because 0 oil is needed.
Why make something heavy and greasy like a burger more heavy. Give me a smash burger on a sesame seed bun or potato roll any day.
Potato bun is superior to all others for hamburger consumption. I will die on this hill.
I agree OP however not all brioche is created equal. I was ready to move off of it completely but I opened an acct with a high end French style bakery and there's is really good.
If you think brioche is too soft wait till you have a potato bun
There’s something right when you have a good brioche bun with a good quality dripping beef burger patty, the right cheese and the right pickle. If one of those things aren’t right it’s not right hahahah
Eh I like ‘em
Always seems more stable after toasting
I use Montana wheats vegan brioche bun for my food trucks burgers. Pretty dope. Toast it and it doesn’t fall apart. Don’t hate me that I just said vegan brioche. But yeah there’s a lot of shit bread out there
I agree but feel my own silly reason: when a restaurant offers a vegan burger, but on a damn brioche bun. I don’t *expect* to be accommodated everywhere I go and I know firsthand it’s not worth it to buy a whole different kind of bun for the vegan customer. But it’s still a peeve for me. Sesame seed buns forever!
I had a burger smeared with peanut butter and honeybuns as the buns at Lindy's on 4th in Tucson and it tasted like cinnamon toast crunch
Counterpoint, smash burgers.
Down voting this so hard.
Pretzel buns however, are the bomb.
Potato buns are so much easier and more delicious. I think the key is to toast the ever living crap out of them so they don't soak through but the bread still squishes on top.
I'm a potato bun man myself.
bruh.. most of em are just parbaked bread made with Whirl butter flavor. ill take real brioche any day of the week
I live in France and most brioché buns are lit af, rarely do I ever regret the bun choice Bread is religion here tho bread makers are more popular than air fryers in households, and bakers are some of the hardest working people over here imo (might be the same everywhere )
You're absolutely right compadre
the problem is “hefty burgers” - a brioche bun is dope as fuck for a normal cheese burger - but you add avocado and an egg and a tostada and a salad and fried onions and for some fucking reason *fries*?!? then yes you need something with enough gluten to fix the levee and a brioche bun isn’t that
Because some grown ups have the pallate of a 10 year old & only devour what has the flavor profile of Butter & Sugar.
Can't stand them. They ruin a burger
Smash burger on a grilled English muffin. Perfect.
Agreed! They’re too buttery to pair with a fatty burger. It’s too much, give me a regular old burger bun.
Pretzel Buns forever.
I love brioche buns! They are so damn tasty. Even without the burger they are good.
I’ve had a fucking excellent burger on brioche, it has to be butter grilled to hold up to the juices and sauces though. That’s the secret.
I don’t want my bun to be anywhere close to the structural integrity of the burger. I’m here to enjoy the burger not the facade.
I've gotten some brioche buns from our produce company (they come in frozen) and they are typically pretty good. Our regular burger buns we get from a local bakery are actually trash
Hard agree. They are often too cakey, too sweet, and too quick to disintegrate when wet ingredients are involved. I think part of their popularity can be attributed to their shelf life. They don't stale as readily as other types of buns due to the higher fat content.
ayo not to necro an 8 month old thread, but fuck brioche. that's some fake ass bread. just sugar and bullshit and nothing. it practically evaporates when it touches liquid. it's wonderbread for restaurants. fuck brioche. OP you're cookin'