I HATE it when restaurants use brioche buns for their burgers. They are totally the wrong crumb for a juicy burger. They get all mealy. Olus there's usually too much bread.I am not sure why brioche buns were invented in the first place.
My limited experience with brioche has been in France, where I have had it served as a bread with breakfast (in place of American-style toast). A bit perplexed on how to “dress” it, I observed my fellow French diners, and noted that they used butter, jam, fruit preserves, and similar condiments.I cannot recall ever experiencing brioche in the UK, at breakfast or with any other meal. But perhaps I just happened to choose what I felt was a more appropriate bread, such as the “fried” for breakfast.As far as using it on a hamburger, particularly an American-style hamburger, it would not be acceptable to me. Indeed, I cannot imagine anyone using sweet bread to assemble a burger. I mean, I enjoy Hawaiian bread (made using pineapple juice) with my tuna and/or crab salad . . . but a HAMBURGER?No way!
I agree %100 with docchuck and mary.Brioche is way too sweet to be used with a hamburger. It's best left to breakfast or to a lobster roll. Plus it does get mealy.Count me as opne who prefers to let the beef do the talking.
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