The burger bun is today’s topic.

It’s the infrastructure holding everything together, that meat patty and all your fixings. Our Kamado Joe burgers need a support system that won’t fall apart when you tear into one.

The bun is mostly an ingredient afterthought. Because of that, it doesn’t get much respect.

But, those in the know, well, they know better …

Kamado Joe Burgers – The Burger Bun

If the burger bun had a job description, it might read as: Team player (doesn’t outperform the other ingredients).

If it had a dating profile, it might read as: Freshly baked (no stale buns at our cookouts).

If it were an engineering project, it would be firm enough to stand up to a juicy burger patty, yet soft enough not to squeeze out those burger juices.

While the burger bun is a supporting player, as it should be, it’s still a truly multi-dimensional part of the action.

Out of the bag, the burger bun is qualified for the job at hand. But, with a bit of McGyver-like know-how, you can give that store-bought burger bun what it needs to excel in at its job.

We’re going to toast our burger buns — right on the grill. Toasting really improves that bun taste and texture.

There are two methods for getting those burger buns optimally toasted.

Toasting Your Burger Bun: Method 1

This is the easier of the two methods so as to not over toast them. We’re toasting before grilling those burgers. Start with the grill grate in the higher position. Place the buns, cut side down on that grill grate. Toast them until they’re nicely browned to your liking. When finished, you can easily move the grill grate back to the lower position.

With this method, we can focus on optimizing the burger bun and not worry about other grilling distractions.

Method 1 is our own preferred bun toasting system.

Toasting Your Burger Bun: Method 2

When the burgers are 2 to 3 minutes from done, put those buns, cut side down, on the grill grate. Check them every 30 to 45 seconds so as to not burn them. Buns can go from zero to charred in less time than it takes to read this sentence.

You’ll see a lot of folks multi-tasking and toasting burger buns this way.

Optionally, with either method, you can take your toasted buns up another notch with some room-temperature softened butter. Slather the cut side of the buns with a thin coat of that softened butter, and then put them on the grates. Check them every 30 to 45 seconds, you know, so they don’t burn.

Flip them over, cut side up, and toast the bun tops for a few seconds if you want.

Tip: Alton Brown, host of the popular Good Eats, and food expert says that a thin layer of mayo on the bottom bun can help prevent it from absorbing the burger juices. Mayo is hydrophobic, that is, it repels water.

We’re big Alton Brown and Good Eat’s fans, so we’ll spread a bit of mayo on the bottom bun after toasting. Homemade mayo is easy to make and it’s the best. Plus, you can spice it up and flavor it anyway you want. Garlic, Sriracha, chipotle and adobo, I’m getting hungry.

Why Toasted Buns Taste Better

Besides improving texture, toasting your burger buns improves the flavor. This toasting, otherwise known as the Maillard reaction, is a chemical change in the buns proteins and sugars, which are transformed on your grill grate into new flavors, aromas, colors, and textures.

Who was this Maillard person? Read more about Louis Camille Maillard and his work here.

Have a hankering for homemade burger buns? Maybe some homemade burger buns made right on your Kamado Joe? We do! We just need to decide what and when.

Okay, so what are you waiting for. We’ve talked about all of the basics. Get your gear together and make some burgers.

Check out our other posts in this series.
Part I – Kamado Joe Burgers – Grilling Tools
Part II – Kamado Joe Burgers – The Fire
Part III – Kamado Joe Burgers – Organization
Part IV – Kamado Joe Burgers – Meat Matters

See my Outdoor Eats page for other Kamado Joe and JoeTisserie recipes.