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Burgers + Sourdough Burger Buns

I honestly can't understand why people must fuss with burger patties. Adding breadcrumbs, eggs, seasonings, pressing into a perfectly formed patty. I just don't get it. The best burger in the world is one made with the best quality, grassfed and finished ground beef, minimally handled, and unseasoned. Just divide your ground beef into 3 portions (approx. 1/3 lb each), gently roll into a ball, squash that ball flat into a patty-shape, and you are off to the races. The key to tender, moist meat, is not to handle the meat more than is absolutely necessary, don't mix it, knead it, etc. Gently shape it. You can use a press if you want, but it's not absolutely necessary.

Once your patties are done, top them with the cheese of your choice, and any fun, fresh, seasonal toppings that you like! Pickles, jalapenos, onions, tomatoes, lettuce! Throw some bacon on there if that's your jam. I love a standard American cheeseburger with the standard toppings, but we also love a burger topped with cream cheese, candied jalapenos, and pickled peppers when we want to shake things up a bit!

Our go-to sourdough discard bun recipe can be found on this blog:


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