One of the things that most distresses bakers is the sight of crap buns being used with burgers and roast meats even with quality gear at up-market food festivals. Here’s one of several solutions I have up my sleeve:
Tahini Butter Buns devised by Dan Lepard from Tony Kitous’ Comptoire Libanais converted to natural leavening by your ‘umble servant.
In combination with Richard Ehrlich’s Chicken Burger recipe from Guardian 30 July 1994 with grilled onion, bacon bits, home-pickled jalapeños and wallies – stuff your roast beef …
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