The essential recipe for bread is flour, yeast, water, and usually salt.
A good burger bun typically adds a bit of egg, butter, and sugar to that. Sometimes sesame seeds or poppy seeds sprinkled on top.
If you agree, you do NOT want to read the labels on the buns we buy at the grocery store.
If you’ve made fresh bread before, then you know it only lasts a few days before it goes stale. Unless you add non-bread stuff to it (like preservatives). But do you ever add high fructose corn syrup (HFCS) to your bread? Me neither. What about monoglycerides, diglycerides, or azodicarbonamide? No, of course not. But my latest grocery label reading expedition uncovered these in almost all of the burger buns I found.
What about the organic buns? First of all, and I mean this in the most supportive and nicest way possible, the ones I’ve tried taste pretty awful. More bread-like-substance than anything else. Plus, they’re not the cleanest reading ingredient labels either. One of the popular brands includes evaporated cane juice, high oleic sunflower oil, vinegar, wheat gluten, cultured wheat starch, ascorbic acid, and other stuff! All organic, sure.
No, thanks, I’ll pass.
Where’s my recipe?
If it ain’t broke, don’t fix it. I use Chef John’s recipe, from Foodwishes.com.
Here’s what in them.
Sometimes I make it without the sesame seeds (like the picture above) if it’s bound for any sandwich other than a hamburger like tuna salad, ham and cheese, etc.