You dislike brioche buns because they’re greasy.

I dislike brioche buns because they’re overused by chefs that don’t know how to pair sweet bread with savoury meats.

We are not the same.

Because they’re fucking delicious that’s why

Burgers are greasy, that doesn’t bother me. Brioche buns are sweet and too thick, that’s what bothers me.

Stop putting sugar in everything. I don’t want a sweet Burger

Coincidence? I think not!! (https://lemmy.world/pictrs/image/d752cab0-1559-42a0-bc7d-323fec3dabad.jpeg)

Potato buns are where it’s at. Light, soft, it lets the burger ingredients do the talking.

I feel personally attacked!

Besides, I actually opt not to coat them in butter, which means they are very much not greasy.

Most recipes tell you to smear melted butter on them right out the oven, but you don’t have to.

I hated it at first, and when it really took off as the trendy thing at least here in my country I particularly hated it because they were outrageously sweet. It was like having a burger between 2 slices of cake, it sucked. I also felt there were textural things that just weren’t right and I complained about the hipster takeover of good burger bread.

I’ve mellowed on it now, I think in part because they’ve actually changed. I think the commercially made ones used in burger places now seem to actually taste of bread and are only just a little sweet and the whole combo especially with lots of mustard works really nicely. They look beautiful and when they aren’t super sweet they add a little something without being too cloying or distracting. I appreciate nice flavourful bread in a burger but ultimately it’s a vehicle and brioche strikes a good balance between the awful grocery store bag of fluff burger buns and super hard chewy hipster sourdough or some weird, not round form factor bread that should really be a pita or a pizza. So long as they’re toasted, they’re all good and it grows on you. Which is fortunate as everybody seems to have decided that that’s burger bread now so I’m glad I picked up the taste for it.

I also had the same thought on the greasiness but then I kind of discovered how much nicer the super greasy, drippy, messy kind of burgers are and once they’re made like that with tons of juice and fat, they’re so greasy and messy that no bread is going to save you from having completely greasy hands anyway so some negligible amount extra from the bun isn’t all that worth worrying about. If it’s one of those burgers with the tighter texture that’s not quite so indulgent, maybe a bit drier, not as big a pattie then the bread is a lot more important and the Brioche is a less good option, especially as it’s also greasy but otherwise, I’ve changed my tune on the brioche.

The fatter the buns, the more they block water, and thus the longer you have before the bottom bun gets soggy.

I’m fine with a brioche bun, they’re upper tier buns

But don’t stack a load of stuff in there to the point the brioche disintegrates under the heft of it

That’s why we have the pretzel bun

(Likewise, don’t use a pretzel bun if you’re not gonna load it up, that bun needs grease for balance)

Let them eat brioche!

Fuck you, brioche buns are the best and its the burger meats fault for being greasey

When did Ciabatta buns go out of vogue?

Completely agree

It’s an entirely different level of mess you’d get on your hands eating a burger without a bun vs with a brioche bun. And anyhow, how are you getting all the fixins to stay in place without a bun? THAT is the primary purpose of the bun, IMO.