Round and sturdy, the English muffin seems designed for burgers. Wolferman's, a bakery in Hope, Arkansas, makes a miniature muffin that's ideal for sliders. Toast it first. Michael Kraus
The easygoing portability achieved by the application of a patty to a bun is central to the burger’s appeal. It wasn’t until 1921 that Walter Anderson, a cofounder of the White Castle chain, developed the first bun designed expressly for a burger. Nowadays, some 8 billion burger buns are produced each year, and the versions range from sesame seed-dotted domes to crusty artisanal rolls. Kaiser roll The bulk and fluffy interior of this classic bun, good versions of which can be found in most supermarkets, make it an excellent vehicle for big, juicy backyard burgers. See our Guide to Building the Perfect Burger »
The thick crust of Italian-style ciabatta provides structure for even the juiciest of burgers. The ciabatta rolls made by Amy’s Bread in New York City are the gold standard.
Round and sturdy, the English muffin seems designed for burgers. Wolferman’s, a bakery in Hope, Arkansas, makes a miniature muffin that’s ideal for sliders. Toast it first.