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Hamburger Bun Frustrations


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Hamburger Bun Frustrations

Dylan | Dec 25, 2007 11:23 AM

I often make In-N-Out Burger clones at home. Sometimes I make healthier low fat versions, sometimes superpremium versions. They always taste great, and I think I make a better one than In-N-Out does, at this point.

My biggest problem finding an appropriate bun in LA. I don't want a "gourmet" bun; I want a fast food style hamburger bun. And when you start searching around LA, you'll find that the options at our supermarkets are actually sadly lacking. The biggest issue is that most supermarket hamburger buns are too big for my purposes; they're designed for larger hamburgers, not thin fast food style burgers.

What is the right bun?

The right bun is around 50g, in my view, and no more than 130 calories. Many supermarket buns are 200 calories or more (not that I care about the calories so much, it's more a reflection of the bun size..)

The right bun should be soft, spongy, and vaguely moist. Von's has a house brand hamburger bun that seems the right size, but it's invariably dry and stale tasting, even when toasted.

The right bun should maintain its shape. Part of sponginess means not becoming a flat pancake when you put the burger together. A lot of the cheaper buns are more air than bun, and simply don't hold up well to the burger.

The right bun should have no partially hydgrogenated oil. In-N-Out buns actually do, but frankly I'm scared of the stuff.

Now, for a brief period, Lucky (part of the Kroger's family of markets) had a hamburger bun called "Incredibles Buns" (with a Disney marketing theme). They were actually perfect, but they've been discontinued. I think Kroger's makes a private label bun that's probably the same, but they don't seem to sell it in LA.

Of course the big frustration is that commercial establishments (from In-N-Out to Pie-N-Burger to the Apple Pan) seem to get a bun that meets my requirements. But where can *I* buy buns in the LA area?

Any tips appreciated.

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