At its core, a traditional burger is but a ground meat patty encased between two halves of a sliced bun. But what kind of bun is best?
Chefs aplenty go with brioche, known for its buttery texture. Kaiser, ciabatta, and soft hamburger-specific rolls, either with or without seeds, are popular burger-bearers as well. Many restaurants, though, venture from these standard buns in favor of a carb that's, in some cases, drastically different (or in other cases, a subtle departure). Here are ten eateries around the D.C. area with an atypical bun sandwiching their burgers.Read More