"Dave Smith" > wrote in message
...
> 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.

But how was the bread aspect of the focaccia buns? It can be made without
all the herbs.

On 2014-04-25 17:55, Pico Rico wrote:
> "Dave Smith" > wrote in message
> ...
>> 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.
>
> But how was the bread aspect of the focaccia buns? It can be made without
> all the herbs.
>

It was a little dense, and big. Maybe next time I will order it on
focaccia hold the herbs. ;-)

On Fri, 25 Apr 2014 21:00:23 -0400, Dave Smith
> wrote:

>On 2014-04-25 17:55, Pico Rico wrote:
>> "Dave Smith" > wrote in message
>> ...
>>> 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.
>>
>> But how was the bread aspect of the focaccia buns? It can be made without
>> all the herbs.
>>
>
>It was a little dense, and big. Maybe next time I will order it on
>focaccia hold the herbs. ;-)

Focaccia dough is pizza dough... how easy to make your own.
Sometimes I'll have a burger in pita bread... toast the pita just
enough to warm it through, slit one side, slip in your burger and
whatever garnishes, and it makes the perfect easy to eat burger.
Another wonderful roll for a burger, if you can find them, is a bialy.
None better:
http://bialys.com/main.sc

On 2014-04-26 9:34 AM, Brooklyn1 wrote:

>>>> 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.
>>>
>>> But how was the bread aspect of the focaccia buns? It can be made without
>>> all the herbs.
>>>
>>
>> It was a little dense, and big. Maybe next time I will order it on
>> focaccia hold the herbs. ;-)
>
> Focaccia dough is pizza dough... how easy to make your own.
> Sometimes I'll have a burger in pita bread... toast the pita just
> enough to warm it through, slit one side, slip in your burger and
> whatever garnishes, and it makes the perfect easy to eat burger.


I prefer to heat pitas by brushing them with a little olive oil and
setting them in a hot fry pan.


> Another wonderful roll for a burger, if you can find them, is a bialy.
> None better:
> http://bialys.com/main.sc
>

No such animal around here.