Brioche burger buns and why they're all wrong

Some of us have returned to Glasgow for a visit and can report that the mania for gussied-up American food shows no signs of abating. Buddy's has moved twice from its tiny premises in Shawlands to increasingly larger restaurant spaces nearby; suburban malls and the city centre are jammed with colossal chain joints promising handmade gourmet burgers (including one with NZ connections). A Glasgow local's dedicated burger blog, which began almost six years ago, is still going strong.

There's a 24-hour drive through Krispy Kreme on one side of the river. It is balanced by hand-crafted, small-batch doughnut shops in the West End offering flavours like pistachio and hibiscus, or doughnuts with a candied bacon and French toast glaze. Yep - candied bacon doughnuts are a thing. So are candied bacon doughnut burgers.  In fact, bacon seems to be the only expression of pork that hasn't been pulled. 

A good burger is a wonderful thing but restaurants don't seem to be able to gussy up a burger without also mucking with the bun.  Buns made of brioche dough are popular but we think it's a poor choice. Brioche are sweet and crumbly; they're short and don't stand up to juicy burger fillings; they have a terrible mouth feel when they go mushy; they're high in fat and always made with white flour.  We used to make loads of brioche buns for a bakery client but we prefer to make proper, slow-fermented wholemeal buns from organic flour for our own burgers.

Leave the brioche for breakfast and give a sturdy bun a go - we offer two burgers for $25 every Saturday night.