Vent: The new place on 5th Street uses a weird trick for their burger buns

Checked out that new gastropub downtown last night. Their brioche buns were steamed over the stock pot, not toasted. Made them super soft but held up to the juice. Anyone else try this method for high-moisture burgers?

3 comments

3 Comments

wood.zara2mo ago

Oh that's such a good trick... a spot near me does their pretzel buns like that over the beer cheese fondue. You get this warm, soft bun that soaks up the drips from the bratwurst but still has a bit of chew to it. Totally changes the game for messy sandwiches.

lilys811mo ago

Oh man that's a clever trick! I started doing this at home after a bad experience with dry buns from my grocery store. I just set a metal colander over a pot of simmering water and pop the buns in there for like 45 seconds. You gotta watch it though, too long and they get soggy and fall apart. Gives them that perfect soft texture that holds up to all the juice without turning into a mess.

mary_wells2mo ago

My buddy's wife runs a food truck and she does something similar. She steams her potato buns right over the chili pot. They get this amazing, soft texture that soaks up all the grease from her smash burgers without falling apart. He brought me one last week and the bun was honestly the best part, it was like a fluffy cloud that held everything together perfectly.