A really great burger starts with quality beef. It should have processed cheese that melts well. And it should be inside of a potato bun, sesame seed if you must.
Don’t use ciabatta bread or a kaiser roll. As good as brioche can be, it’s not well-matched to a burger. The bun is a delivery vehicle for the burger. It needs to be big enough to contain the burger, but shouldn’t be so large that it overwhelms the contents – especially the meat.
Everything you put on the burger needs to fit inside of the bun. You don’t want the burger to fall apart when you eat it, and it shouldn’t be overstuffed. The goal is a balance of flavors inside, getting a combination of everything with each bite rather than winding up with pieces of meat or pieces of bun leftover at the end.
