How do you like your burger buns?

[RatFink]

I have learned that toasted buns are easier to spread roasted garlic on.

Or even raw garlic if you want to be hardcore, acts like a microplane on the clove!

 

[Reframmellator]

I'd be interested in the entire receipe for this one. Sounds great!

Here it is. I've posted this here before. The reduction takes a little time, but the way the flavors mesh together is so worth it. I usually make a double recipe when family comes.

Napa Valley Cabernet Burgers

James McNair Bon Appétit July 2003

Yield: Makes 4 servings

Ingredients

1 750-ml bottle Cabernet Sauvignon
1/4 cup minced shallots
9 tablespoons unsalted butter, room temperature
2 teaspoons golden brown sugar
1 tablespoon minced fresh rosemary
1 1/2 pounds ground beef (15% fat)
1 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable oil
1 cup (packed) coarsely grated extra-sharp white cheddar cheese
4 4 1/2-inch squares focaccia, cut horizontally in half
8 large tomato slices
2 cups arugula

Preparation

1. Boil wine and shallots in medium saucepan until reduced to 3/4 cup, about 20 minutes. Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 8 tablespoons butter and rosemary in small bowl. Set aside.
2. Prepare barbecue (medium-high heat). Mix beef, salt, pepper, and 1/4 cup wine-shallot mixture in bowl. Form meat into four 5-inch squares or rounds. Brush grill rack with oil. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with wine-shallot mixture. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare. Sprinkle with cheese after last turn and grill until cheese melts.
3. Spread cut sides of bread with rosemary butter. Grill, cut side down, until golden, about 2 minutes. Arrange bread, grilled side up, on plates. Top bottom halves with burgers, then tomatoes and arugula. Cover with top halves of bread.

 

[MattyD-MPLS]

Fried is the way I prefer them. Add some butter to them and throw them on a skillet or flat grill.

I will not dichromate against any beef burger.