/ck/ - Food & Cooking

Pretzel.

Personally I think it's terrible with hamburgers. Awesome with roast beef, veggies and cheese though. Also chicken.
We had them at my last job and used them for beef dip and phillies.

>>6653131
brioche I imagine

Brioche maybe? They're slightly yellow because they are packed with butter and eggs.

>>6653131
Looks like a brioche bun

>>6653134
>>6653135
>>6653136
Well, I'm stupid
>>6653133

You can get them in Tesco, 4 for £1 and they're pretty good

>>6653179

> telling someone to buy premade buns

There's a 99.99% chance you have shit taste

i went to a place in Key West that used brioche for Eggs Benedict and it was incredible

>>6653131
We have something like that in the states. It is called potato bread.

>>6653131
That burger is undercooked.

>>6653618
> canada
> cant get a medium well burger even if you asked for it.

>>6653623

sure you can just go to a shit restaurant

>>6653131
either a brioche
or sweet potato
bun

What is the best burger bun in /ck/'s opinion?
I'm leaning towards sweet potato bun.

>>6653758

brioche

>>6653131
All the trendy london burger places serve them. Still can't find a shop that stocks them though, only know a few bakeries but its 100 order minimum

>>6653618
Pleb taste detected, burgers are supposed to be medium rare at most

>>6653793
A burger is not a steak. Ground beef doesn't have a good texture when it's lukewarm. You want it raw? Get tartare like a normal human being. Otherwise cook it properly you dolt. Fucking britbongs trying to talk burgers, I swear to god.

>>6653774
This seems like such a pleb answer though.
I feel like the only reason you said brioche is because you don't know any other types of buns.
I remember something similar happened in a steak thread and faggots kept saying porterhouse and ribeye.
Fuck me, I'm surrounded by plebs.

>>6653815

I just prefer brioche

>>6653834
Name one other bun type besides brioche, plain, sesame, or sweet potato.
I'll wait.

>>6653798
The Germans invented hamburgers, anon.

>>6653836

pretzel

>>6653842
Nah brah, the mongols did and brought it to Russia. Then Russia raped tens of thousands of German women in the streets of Berlin and the krauts took credit for it later, much like they take credit for kebab which they also wouldn't have come up with if not for the help of more civilized cultures.

>>6653858
P L E B I A N
L
E
B
I
A
N

>>6653758
>>6653815
>>6653836
What a fucking twat

>>6653874
I bet you've never dipped your fries in a garlic aoili ketchup, have you anon?

>>6653793
>100 order minimum
okay, so pay for 100, tell them to make 6. problem solved. much cheaper than moving to America too (although, this would be the best option, we are the best country on earth.)

>>6653886
>garlic aoili
explain please?

>>6653907

it's aioli spelled wrong and with garlic in it

>>6653860

>ok I'm gonna rape you and kill your family but before I do here check out this sweet burger recipe real quick

>>6653917

aioli has garlic already

that's its distinguishing feature

>>6653917
So a doubled recipe or what

>>6653917
>aioli with garlic in it
fuck man. i don't even know why i come here anymore.

>>6653798
Originally burgers were called hamburg steak :^)

>>6653860
Burgers predate ww2 in America you dolt.

>>6653836
poppy seed kaiser roll
Portuguese roll
whole wheat roll
honey wheat roll

>>6653860
Thanks for that you dirty nigger.
>Coon opinions are always invaluable

>>6653836
Cinnamon

>>6653836
egg bun

>>6653261
It's a fucking hamburger. Sometimes you don't want to spend 4 hours baking a container for a meal that takes fewer than 5 minutes to cook.

>>6653758
i like pretzel, sourdough, or just some toasted rye bread

>>6654687
>rye bread
>not pumpernickel

>>6654703
pump is too soft and gets more mushy when wet. and i like my burgers juicy not overcooked like this faggot >>6653618

>>6653618

You mean undercucked.

>>6654723
I have not had pumpernickel that was mushy. It has the same consistency as any other rye bread maybe denser.

>>6654745
it is denser, and hence absorbs more water and shit.

>>6654749
Breads get mushy from absorbing water because they are too soft and rare not too hard and dense.

>>6654761
pump isnt hard. rye is harder than pump but less dense. eat a burger with rye and one with pump and compare.

>>6653131
Potato

>>6653131
It might be a pain viennois or how do you call it... like a baguette but with a brioche texture

>>6654764
You just buying some soft pumpernickel. Might be a regional thing.

>>6653131
Potato flour

>>6653261
wow there really are autists on every board

>>6653131

Prolly brioche reply #43386779

Might also be sweet hawaiian bread, I have seen it yellow like that and it's quickly reaching critical meme levels around here.

>>6653131
Probably potato bread
>>6655915
I find hawaiian bread to be way to sweet for a burger, but it works ok for pulled pork. I still prefer potato buns though

>>6653131
>At Haché we give you the choice of a fresh ciabatta or fresh brioche bun served with roquette, beef tomato and sliced sweet red onion. If you prefer your Haché Burger ‘low calorie’, we are happy to substitute the bun with a green salad.
http://www.hacheburgers.com/menu/

fresh ciabatta or fresh brioche bun, here you go guys, the picture came from a "Hache Burger" in London.

>>6653141
Are you American? What made you think the inside of a pretzel is yellow? It's chalk white and moist as fuck so that you can easily roll little balls out of with your fingers.

Also, if it isn't made with real lye, it doesn't even begin to be an actual pretzel or pretzel bun.

>>6655915
>live in hawaii
>sweet bread flows from the rivers and rains down from the heavens
>never want for anything ever again

>>6657369
>>6653141
This is how a "pretzel" bun should look like on the inside.

>>6657378
There are better sweet breads.

>>6657369
Could you not pretzel a brioche bun? Serious question here. I understand that it's the boiling solution that produces the distinct crust on a pretzel bun, not so much the dough.

>>6657509
>>6657378

yea besides the beetus

>>6657524

I've never tried. But brioche dough is very different from pretzel dough so I'm not sure the brioche would survive the boiling process. Brioche is enriched with a lot of butter so I can easily see the dough "melting" when you try to boil it. I'm sure it's possible to overcome this with the right kinds of additives though.

>>6653534
I picked up some potato bread buns at costco the other week, will be using those from now on.

>>6657552
Whatever helps with the beetus.

The best sweet bread I have had were the rolls at the Red Hot and Blue restaurant in Williamsburg.

>>6653793
>he likes the taste of raw ground beef

Fucking savage.

>>6655940

I like it for teriyaki burgers, but yeah it's amazing with a sweet and sour bbq pulled pork sammich. Now I want one damn you.

>>6657378

If we're talking Hawaiian food raining from the heavens, I'll take a rain of spam musubi over sweet bread. I don't care if it's a meme food, haters can fuck off, it's good.

I'm 100% sure that's a potato bun. they are GOAT for burgers.

its hawaii bread idiot

>>6657369
No, I was just drunk at the time.

>>6653925
Jizzle Drizzle for the wife, kids, and lunch.

Brioche buns are far too sweet, and such a meme at the moment.

https://www.youtube.com/watch?v=xN-AvNQcsRA

>>6657665
>he doesnt know what raw means

>>6657665

Uncooked = Raw
Medium rare-medium = cooked
Anything higher = overcooked, flavorless garbage

deal with it.

>>6654650
agreed
#stopfatphobia

>>6659169
Blue rare is still technically cooked but it is raw.

>>6657665
>he's never had steak tartare

Truly pleb.

>>6653131
def looks like a potato bun

>>6653793
try LIDL/Aldi m8

>>6653618

>itt: retards begging for e.coli from literal feces in their mince

>>6660111
WINRAR