Oscar Bilby is credited with creating the first true hamburger back in 1891 near Tulsa, when he placed a ground beef patty on his wife’s homemade bun1. This special bond of protein and bun continues to capture our attention, because there are still so many different and delicious combinations of flavours one can create with this hand held meal.
At COBS, we are a little biased when it comes to the bun and believe the best buns are baked fresh from scratch daily, and don’t include any preservatives.
Today we explore three different types of buns and how the dough they comes from contributes to their structure and flavour.
Gourmet Hamburger Bun
Our Gourmet Hamburger and Hot Dog Buns are made with our Challah dough which contains egg and makes the buns both soft and flavourful. It pairs well with richer flavours, and try the Herb & Garlic Gourmet Hamburger Bun to add even more deliciousness . Try The Rusty Burger to experience this bun.
Our Sourdough Bun has a crunchy crust and dense crumb, along with the wonderful tang that comes from this fermented bread. It has the ultimate “crisp to chewy ratio” and is a sturdier bun that is well suited for saucier toppings or when something needs that extra support. Try a classic BELT breakfast sandwich using a Sourdough Bun.
Focaccia is one of the most versatile breads, and while not a traditional bun, our Focaccia can easily be cut into squares, sliced in half horizontally, and presto – you have just created a top and bottom for your bun needs. Focaccia is made with olive oil, which gives it a soft and fluffy texture and adds flavour. We also top our Focaccia with Italian herbs, and this added flavour works well with many different proteins. For a different twist on a hamburger try our Focaccia Burgers with Hummus and Cucumber.
1Route 66, The Mother Road, Michael Wallis, 1991