As I wrote a couple months ago:
> There’s an odd vacuum in the local hamburger bun market. You like sesame seed buns, right? I do. What I don’t like is a bun so large that it dwarfs my patty or forces me to make a gargantuan meat disc. When I go to the supermarket, however, all I ever see is normal-sized plain buns or huge sesame buns, such as Franz BBQ buns.
Today Iris and I made a remarkable discovery: you can convert a non-sesame bun into a sesame bun!
Make a loose egg wash by beating one egg with a couple tablespoons of water. Brush this on the top of a sadly seedless bun. Sprinkle liberally with toasted sesame seeds. Place on a foil-lined baking sheet and bake in a 300°F oven for 7 minutes. (You don’t need to bake the bottom bun.) The bun will get slightly welded to the foil from the egg, but I was able to detach it without too much damage.
I let Iris eat one of these for snack. The rest are for tonight’s burgers.
I always find that no matter what, the buns are too big for the burgers. For Izzy, my 4 year old, (and for us too) I have taken to buying a sesame twist loaf from a local Italian bakery, slicing it and making small burgers on those slices. The thin, round slices fit the burgers to a T!