Better Burger Buns On The Horizon
The hamburger is one of those American classics that never seems to go out of style. Although the history of where the hamburger originated is still up for debate, there is no doubt that burgers are a staple in restaurant kitchens and a must-do in your online chef courses.
Everything from caramelized onions and blue cheese to pancetta and even fried eggs have been added as a topping for burgers in recent years, so you can tell that what goes on your burger is almost as important as the meat itself. Even the type of meat you choose has gone high-end. Some restaurants are even offering wagyu beef as the base for their burgers, showing how grown up this famous sandwich has gotten.
The only part of the burger that hasn’t seemed to evolve is the bun. Long considered the carrier for meat and toppings, many chefs haven’t given much thought to burger buns. However, according to Cooking Light magazine, it looks like this trend is about to change. With the cost of meat rising across the country, experts at the magazine predict that chefs will be turning to the baking & pastry arts to top their burgers.
Some of the varieties that have already popped up in restaurants include gluten-free rice buns, spicy jalapeño buns, multigrain rolls and pretzel buns. Burger Business is also on board with this growing trend, naming 2013 the “Year of the Bun.” Some of the trends they noticed were marble rye buns, brioche buns, flatbreads and even brunch burgers served on biscuit buns.
If there’s one thing you should learn from your culinary class online, it’s how to perfect staples like the All-American hamburger. Because this sandwich is not going anywhere, it’s important to stay up on trends, including 2013’s rise of the bun and making sure you know how to make the perfect burger.
