Quote:
Originally Posted by calgarygeologist
Meat quality, seasoning and cooking technique are all important factors for a good burger but something that is often times overlooked is the bun. The type of bun can easily make or break a burger.
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Couldn't agree more. I'm still in search of quality buns. Not just for burgers but pulled pork a french dip. The only bakery I have near my place (Braeside) that I'm aware of is Cobbs. They have a decent white bun that's good for the pulled pork or french dip but ain't gonna cut it for a burger.