The Straight Beef’s recent Podcast #4 raised the critical issue of whether or not a patty melt is a legitimate hamburger. The answer to that question hangs on one’s belief in the importance of the bun. If the bun is a critical component, then the patty melt, which is traditionally served between slices of rye bread, is not a burger. If, as the Food Lover’s Companion says, a hamburger is “. . . a cooked patty of ground beef between two bread halves, usually in the form of a hamburger bun,” a patty melt is very definitely a variation on a hamburger just as a pimento burger is a variation on a cheeseburger. We’ll deal with this topic in greater detail (and with greater vitriol) in an upcoming review.
Why all the bun angst? Because the bun is important. The founding members of The Straight Beef are adamant that a kaiser roll is never a fitting delivery vehicle for a hamburger. Latecomer and burger iconoclast Chad believes that a kaiser roll is sometimes appropriate for pub-style burgers, those whopping half pound giants whose juiciness and overloaded toppings can sometimes overwhelm a lesser bun.
All agree, however, that the perfect hamburger bun for classic, diner-style, griddled hamburgers is the potato roll, specifically the Martin’s potato roll. Our friends at the Burger Lab at A Hamburger Today conducted a series of taste test that confirmed our findings. You can see the results here: The Burger Lab: What’s The Best Bun For My Burger?
The minions at The Straight Beef’s secret undergound lair and test lab are currently putting the finishing touches on the ultimate homemade hamburger bun recipe. In the meantime, this recipe from King Arthur Flour is a good start: Hamburger Potato Buns
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup potato flour or 1/2 cup dry potato flakes
- 1/4 cup Baker’s Special Dry Milk or nonfat dry milk
- 2 tablespoons sugar
- 1 1/4 teaspoons salt
- 2 teaspoons instant yeast
- 4 tablespoons unsalted butter
- 1 cup lukewarm water
- 1 tablespoon unsalted butter, melted
1) Combine all of the dough ingredients and mix and knead them — by hand, mixer, or bread machine — to make a soft dough.
2) Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until it’s almost doubled in bulk.
3) Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 pieces. Roll each piece into a ball.
4) Place the balls into the greased cups of a hamburger bun pan, flattening gently. Or place them on a lightly greased or parchment-lined baking sheet, leaving about 2″ to 3″ between them; flatten gently.
5) Cover and let rise until the buns have doubled in size, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.
6) Bake the buns for 15 to 20 minutes, or until they’re light golden brown.
7) Remove them from the oven, and brush them with melted butter, if desired.
8) Transfer the buns to a rack to cool. Store buns, well-wrapped, at room temperature for several days; freeze for longer storage.
Yield: 6 buns.