Burger Buns 101

The first step to a really good burger

Ahh burgers…Since becoming content creators we’ve made upwards of 50 variations: some good, some great and a couple of flops. But since last year, burgers have been the backbone of our page - we’ve gained 400,000+ followers across all platforms, mainly from making them - so in other words, we take them pretty seriously.

As we fast approach our new Burger Series, we thought that we would start the series on Substack with the foundation of a good burger: a really, really great bun.

It’s one of the most asked questions we get, and people are always really surprised that they are homemade. They’re soft, a bit buttery and perfectly glossy.

When we first started making burgers, we were buying the American Style Burger Buns from a small bakery in Port Elizabeth (shoutout Just Knead Bakery). They looked really good, and the texture was great but the drive to the bakery was 30 minutes from home so it wasn’t always an option. Plus, we were heading to the UK in a couple of months, so Matt made it his mission to learn how to make them himself.

After many trials and errors we landed here: with a winner bun recipe.

This is the type of recipe you make when you’re really trying to impress. It’s not the type of thing that you pop all of the ingredients into a bowl and call it a day. They take a bit of time, patience and technique but we’re going to talk you through it step by step. Promise - once you get the hang of it, it becomes surprisingly easy.

over to matt