The bun is half the burger
We talk meat, sauce, cheese. But what often separates a great burger from a forgettable one is the bun. Industrial is dry, crumbly, tasteless. Homemade brings texture, flavor, structure.
Industrial bun problems
- Too dry, crumbles instantly
- Too sweet, masks other flavors
- No flavor of its own
- Absorbs sauce too fast
- Preservatives
Qualities of a good homemade burger bun
- Lightly brioche, buttery, golden
- Resists sauce, holds together
- Airy crumb, soft
- Golden crust, maybe sesame
Our bun at Mister Jack
We bake our buns on-site, daily. No frozen reception, no industrial. Our own recipe.
1 avenue Saint Louis, Ain Chkef, Fez 30050.
