Am I the only one that's disappointed by the serious lack of beautiful burger buns available at grocery stores these days? It's aisle after aisle of plastic wrapped buns; deflated, limp little things with as much flavor and texture as a cotton ball. They are not cover worthy, that's for sure. Last summer Taylor and I found ourselves in need of some stunning buns for our book cover. And don't give me any of that true beauty is on the inside nonsense, we're talking about burger buns here. And sorry, but ugly buns just wouldn't do. We searched high and low, bakeries and groceries, and every bun was uglier (and bigger) than the next. Apparently I have very high standards when it comes to buns. Making our own seemed to be the only viable option. The recipe we ended up using for our burger hero shot (and many times since, including yesterday's lamb burgers) comes from King Arthur Flour, although it took me a few tries to really get the results I was looking for. While they suggest you brush

Share: