Hamburger bun rant

Anyone else noticed this recently, or is it just me? Lately, store bought hamburger buns have been absolute garbage! We tried Sunbeam, a store brand (can't remember which one), and most recently Wonderbread. All 3 are doing the same thing - they don't stay together!

The top bun starts to disintegrate on the first bite like a ratchet strap that's spent 20 years in the south Texas sun. It just becomes a crumbly mess! I don't even pile toppings on mine (just a little mustard, mayo, diced onion, burger, and cheese - in that order from bottom to top). My wife has even more issues because she likes to add lettuce, tomato, and pickles.

I don't recall this being a thing in the past. Dates are all good on what we're buying. Has the whole industry changed how they're making hamburger buns, or is our local store doing something to mess them up (such as freezing backstock?)

 

I haven't had this problem...

 

We recently switch to brioche buns too and they are a game changer. Aside from that we’ve had really good luck with the regular hamburger buns from Costco.

 

The big bun industry is colluding against us

 

The biggest issue here that people are ignoring is the fact that the meat industry and the bun industry do not communicate their packaging standards with each other. I can never buy a pack of patties and buns that have the same amount of product in it. Its always 8 buns with 10 burger patties or something like that. Now, I can manage this by making myself a double burger, but not everyone is a gluttonous pig like i am

 

Even the "sliders" are not coordinated either. I bought a 10 pack of sliders and there was only a 12 pack of slider buns. I always thought this was a industry joke... Like they have a candid camera in the aisle see how people react to the mis match of meat-to-bun ratios...

 

Martins Potato Buns stay together

 

Jinx!

 

pre-pattied hamburgers? I just died a little inside.

 

Potato buns with Japanese Mayo grilled on a cast iron skillet. That’s the ticket.

 

I love me some Coca-Cola with my Pre Pattied Hamburger and disintegrating buns

 

Fair, but when you have multiple kids in diapers, every minute counts.

 

The real question here is are you doing "seeded" or "non-seeded"

 

Wait a minute. You put your “toppings” below the patty?

 

No, we have a local butcher that does some easy to grab and go, fresh that day meat packing. He makes 10 and 20 count slider packs that are great for cookouts. Real meat small sliders, but the buns are still 12 count packs... Go figure.

 

my deepest apologies. Godspeed.

 

non seeded as my wife has a history of diverticulitis in her family so dont want to live dangerously.

 

A layer of fat (mayonnaise, butter, etc) on the bun and lightly toasted will help your hamburger buns from becoming soggy. I use potato buns because they do not get soggy or fall apart.

 

Usually we just do no bun.

 

The only thing that should go below the burger is mustard. Mustard has to touch the meat.

As to the original question, I got fed up with the fact that whole wheat hamburger buns supposedly don't exist and started buying giant kaisers. Much better.

 

The Hoff is also very angry about this.

https://giphy.com/gifs/david-hasselhoff-drunk-hungry-P7G4UgsIlBaBW