The ideal soft burger bun should be pillowy, squishy and tender with a tight but soft crumb and a distinct sweetness. It should hold up nicely to the burger's juices, but should never be tough or cottony. On the opposite end of the spectrum, you don't want a burger that disintegrates half way through your meal, or falls to pieces in your hands.
Pre-packaged hamburger buns include the standard white, sesame, whole wheat and multi-grain, as well as egg-braided, onion, sourdough and potato bread. The list expands considerably when you add specialty buns such as brioche, kaiser, pretzel and challah rolls. Source
Timeless and without pretense, Pepperidge Farm “Bakery Classics” stand for quality, with premium ingredients, perfectly orchestrated with a baker’s touch. Make your barbecues a little more special with our delicious buns. We hope you agree that our bakers have created a delicious, premium quality bun.
Dallas Burger with Coleslaw and BBQ Sauce Sandwich
Serves 4
BBQ Sauce
2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 tablespoons ancho chile powder
1 tablespoon paprika
½ teaspoon chile de arbol or cayenne chile powder
1 cup ketchup
1/2 cup water
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Salt and freshly ground pepper
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer for an additional 10 minutes until thickened, stirring occasionally.
Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
Coleslaw
¾ cup mayonnaise
½ small white onion, grated
2 tablespoons sugar
2 teaspoons celery seeds
3 tablespoons apple-cider vinegar
Salt and freshly ground black pepper
1 small head of cabbage, cored, finely shredded
1 large carrot, finely shredded
Whisk together the mayonnaise, onion, sugar, celery salt, vinegar and salt and pepper in a large bowl. Add the cabbage and carrot and stir to combine, season with more salt and pepper, if needed. Let sit at least 15 minutes before serving.
Burger
1 tablespoon ancho chile powder
2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon chile de arbol powder or cayenne powder
1 ½ pounds ground chuck
2 tablespoons canola oil
Salt and freshly ground black pepper
BBQ Sauce
Coleslaw
Sliced dill pickles
Heat the grill or griddle to high heat. Brush the burgers with oil (if using a grill) or heat the oil on the griddle until almost smoking.
Whisk together the ancho, paprika, mustard powder, cumin, coriander, oregano, 1 teaspoon of salt, ½ teaspoon of pepper and the chile de arbol in a small bowl.
Form meat into four 6-ounce burgers, brush with the oil and season each burger with some of the rub and salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Brush with some of the bbq sauce. Turn the burgers over and continue cooking to medium doneness, about 4 minutes longer, brush with more of the bbq sauce.
Place the burgers on the bun bottoms and spoon some more of the bbq sauce on top. Top with some of the coleslaw and a few pickles. Top with the bun tops.
* Source: Bobby Flay, Peperidge Farm
Bobby Flay's frequent appearances and shows on the Food Network have made him one of America's best-known chefs. Born in New York City in 1964, Bobby Flay opened his first restaurant, Mesa Grill, in 1991, winning immediate acclaim. He made his first appearance on the Food Network in 1994 and soon became a television fixture in the vein of fellow celebrity chefs Mario Batali, Emeril Lagasse and Rachael Ray. Flay has hosted several Food Network shows, including Grill It! with Bobby Flay and Throwdown with Bobby Flay.
Pepperidge Farm began when Margaret Rudkin, a Connecticut housewife and mother of three young children, discovered one of her sons has an allergy to commercial breads that contain preservatives and artificial ingredients.
In 1937, she begins experimenting with baking her own preservative-free bread for her ailing son -- ultimately perfecting a delicious whole-wheat loaf that contained only natural ingredients. Encouraged by her family and her son's doctor, she begins a small business out of her kitchen selling her "Pepperidge Farm" bread to local grocers. Named for her family's farm in Fairfield, Connecticut, consumers recognize her homemade bread's quality and buy every loaf she baked.