I only wanted a cheesbuhguh!

I'm not a big fan of that quintessential American food, the burger. I'd rather have a dog with chili and jalapenos any day. But the love of my life esteems burgers roughly equivalently to how I think of pizza, so I've been trying to learn to make the perfect burger.

I started with Alton Brown's Burger of the Gods recipe, which is basically just ground meat, salt, and pepper. The advice about being careful not to over-work the meat is sound: I've learned the hard way that burgers are best when the meat is only "lightly tossed" with the salt and pepper.

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We've been cooking them on a griddle, with a flatten on the flip. I form the meat into balls and throw them on the griddle. When they're browned on the bottom, they get flipped and pressed flat with the spatula to form a patty.

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Flattening them takes some practice. I'm not an expert yet, but I've been working on it...

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Of course cheese is necessary for a cheeseburger.

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It needs to be added on the griddle so it melts properly.

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It can overcook pretty easily, so I keep an eye on it as it cooks.

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Then off to the bun.

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But I've been having trouble with getting a good hamburger bun. Last week I tried a Kaiser roll recipe I found, but they weren't quite the ticket. Don't get me wrong: the recipe worked reasonably well. But the rolls weren't quite what I was looking for. So today I tried the perfect burger bun recipe on Annie's Eats. This might be the one I've been looking for.

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I'm the first to admit that Annie's look better than mine, but these are at least respectable.

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Annie's recipe calls for bread flour: I just used the same unbleached all-purpose flour I use for everything else. I let the dough rise twice before shaping it, to try and get a little more yeast action. I figured that might make up for my flour choices.

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This might well be the bun recipe I was hoping to find. I have to say, the finished product was good.

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And ultimately, it got the results I've been hoping for.

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