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<blockquote data-quote="RedruthRFC" data-source="post: 1039855" data-attributes="member: 58362"><p>That photo doesn't really sell it, was the bun as sweaty as it looks? Is there a right answer (other than eating it on site) to the trade off between keeping a burger warm and stopping it from sweating? A cardboard version of the traditional styrofoam box seems to be the best solution to me. For my money, I'd rather have a burger that's a bit cooler, than one that's sweated.</p><p></p><p>Does anyone have a bun preference. I don't think I do as such, but as someone with very savoury tastes, I'm not a fan of the almost ubiquitous brioche and really don't see why it has become so commonplace. Aesthetics and the monkey see, monkey do attitude in the catering industry maybe?</p><p></p><p>The more I think about it, the more I'm prepared to defend my possibly controversial opinion on the burger itself - the worst flame grilled burger is better than the best burger cooked any other way. Maybe my mind would be changed if I tried a good quality burger by someone who knew what they were doing as opposed to someone who thinks it's more important to write "100% steak burger" on a menu than to serve a moist burger.</p></blockquote><p></p>
[QUOTE="RedruthRFC, post: 1039855, member: 58362"] That photo doesn't really sell it, was the bun as sweaty as it looks? Is there a right answer (other than eating it on site) to the trade off between keeping a burger warm and stopping it from sweating? A cardboard version of the traditional styrofoam box seems to be the best solution to me. For my money, I'd rather have a burger that's a bit cooler, than one that's sweated. Does anyone have a bun preference. I don't think I do as such, but as someone with very savoury tastes, I'm not a fan of the almost ubiquitous brioche and really don't see why it has become so commonplace. Aesthetics and the monkey see, monkey do attitude in the catering industry maybe? The more I think about it, the more I'm prepared to defend my possibly controversial opinion on the burger itself - the worst flame grilled burger is better than the best burger cooked any other way. Maybe my mind would be changed if I tried a good quality burger by someone who knew what they were doing as opposed to someone who thinks it's more important to write "100% steak burger" on a menu than to serve a moist burger. [/QUOTE]
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