On Fri, 25 Apr 2014 16:56:13 -0400, Dave Smith
> wrote:

>On 2014-04-25 4:45 PM, James Silverton wrote:
>
>>> Or just serve the thing open-faced on a plate with a knife and fork.
>>> (I once ordered "Un Hamburger Especiale" in some small town in rural
>>> Quebec and got a hamburger, on a bun, with fixin's and fries ...
>>> and everything completely drenched in gravy. Tasty, but not what I
>>> expected :-) )
>>>
>> A real bagel always seems a bit too firm for a hamburger, which would
>> squeeze out when you chomped down. Ciabatta rolls are available.
>>
>
>I always get my burger buns from the baker. One day last summer he was
>out of burger buns and suggested I try the Ciabatta rolls. They worked
>great. Only problem was that they don't do well in the freezer and my
>wife avoids breads. Turned out to be a bit of a waste.
>
>The other day we had supper in a local restaurant. I just had a burger,
>which was quite a bit more expensive than other local places. Maybe that
>was partly because they use focaccia buns. That did not work well for
>me. I don't want all those herb flavours with a burger.

Bake your own burger buns, any size/shape you like), any bread dough
can be formed into a roll, then by baking it so its crust is well done
it'll be a perfect burger bun.