Better Buns for Burgers

It's hard to overstate the popularity of bread in the world. American novelist Louis Bromfield once remarked, "Bread is the king of the table and all else is merely the court that surrounds the king." And the Hungarians have a saying, "Bread is older than man."

Well not quite, but close. It’s true that bread is one of the oldest prepared foods. A study published in 2010 by the National Academy of Sciences suggests starch grains found on grinding stones is evidence that prehistoric man made bread in Europe at least 30,000 years ago. By 100 B.C., Rome had more than 200 commercial bakeries.

Today, most of us enjoy bread at nearly every meal. With Americans eating about 40 billion burgers and sandwiches a year, that bread often takes the form of slices or buns.

“Bread has evolved into much more than just white and wheat into a whole new world of trendy grains and artisan bread flavors,” said Chef John Byrne, exclusive brands manager, US Foods^®. “The shift is being driven by consumers who want bolder tastes and more variety.”

To help restaurants and other food service operations tap into the artisan bread trend, US Foods introduced two buns to take every burger and sandwich to an entirely new level of enjoyment.

First is the Chef’s Line^® All-Butter Croissant Bun, which deliciously blends a French croissant with a classic American burger bun. Made with 25% Grade AA butter, this 81-layer croissant bun combines decadence with function and is the perfect companion to the new Chef’s Line Pat LaFrieda Angus Chopped Beef Patty.

“We combined the buttery flavor and fragrance of a croissant with the bite of the best hamburger bun in America,” Byrne said. “So diners get two great tastes and textures in one bun. Plus, this is a bun that looks great and has a strong table presence. When you bring out a burger on the croissant, everyone knows they’re about to taste something special.”

Control of the fermentation process in bread can produce anything from a light, delicate flavor to a deep, strong, rustic flavor. In the tradition of old world artisan bakers, the Chef’s Line All-Butter Croissant Bun is made with a 17-year-old fermentation starter that adds a light, rich flavor and texture to the bread.

In addition to artisan flavors, a growing number of Americans want healthier ingredients. In 2009, whole grain bread sales exceeded those of white bread for the first time in American history, according to the Washington Post.

US Foods offers a Chef’s Line 9-Grain Sprouted Bun for diners who want to eat healthy without sacrificing taste. Each bun has 10 grams of protein and is a good source of fiber and grains, including brown rice, sprouted rice, millet and brown flax seed.

The Chef’s Line Wild-Caught Alaskan Salmon Burger; Chef’s Line 3-Grain Veggie Burger with Corn, Black Beans and Roasted Peppers; or any signature burger will enjoy a “better-for-you” boost when paired with the sprouted bun.

“The 9-grain bun has a chewy exterior, soft interior and a rich nutty flavor with a hint of sweetness,” Byrne said. “It also saves time in the kitchen because it comes sliced and you simply thaw and serve.

“I have a customer who uses the bun for a salmon burger with avocado ranch dressing, micro greens and mango salsa,” he added. “And he put our all-butter croissant bun on his menu as a croque-monsieur with ham and Emmental cheese dipped in egg batter and fried. The best things since sliced bread are our new Chef’s Line buns.”

Please contact your US Foods sales rep, or click “Place an Order” at the top of this page to get the Chef’s Line All-Butter Croissant Bun or Chef’s Line 9-Grain Sprouted Bun.