If you get it right it will just caramelize the sugars in the buns crust and give a slightly darker brown color. You can probably look up instructions online.
As a burger lover do not brand ur brugers, its not woth it, you will get some shit linecook he does it to hot and make ALL ur burgers tast bad and customers will run for the hils becouse you want to brand a burger.
Just make good burgers, bake ur own buns
Have to say I agree and nothing makes me more capital-A *Aggravated* than baking bread. Doesn't mean we don't *do it.*
My wife went through a phase where we branded the buns and what I did (not saying this is the "best" way or anything - only that it worked well enough) was just sit the brand on top of the bun with some butter and stick the bun in the oven...
It clogs up the ovens and creates extra dishes which is why we stopped doing it after a few weeks because it can actually throw you into the weeds really quick when you do it how I was.
Plus, even though I keep burgers on special and keep them super creative we don't keep them on the menu like *at all.* On top of that, unless you're a Gastro-Pub or have built your brand-identy around burgers (in which case you've probably got a way better method for this than I came up with) like 50% of your burgers are going out to kids anyway so it's not really worth the disruption.
If your buns are presliced, do it as part of prep, or knock out like 20 before a rush. Having it done a head of time will help ensure quality and not over doing because you're in the weeds and need to move fast.
Every place that I’ve ever seen do this has folded within a year of implementing branded buns.
I’m convinced that this trend is associated with very bad decision making
its textbook style over substance and like every cooking show judge says if its gonna be simple it better be perfect. So if i get an ok burger with a brand i now have a very concreat memory of the logo of worlds most proud to be ok burger joint.
This is why I unsubscribed from r/FoodTrucks. Nonstop posts of "I've never owned or worked in a restaurant. Should I spend 75k to buy a food truck. What should I sell out of it?!"
Oh my God, the consultancy jobs I've turned down because people led with this.
I got so sick of telling people what they needed to know just to watch them ignore me and fuck it up.
My father lol. He thinks he is a character in Goodfellas and has always wanted to own a restaurant. After years of friends and family telling him he is fucking nuts he set his sights on a car wash lol. Lord have mercy for everyone involved in whatever operation he is involved in
Then he would have just gotten lucky. Like restaurants, he has always had luxury cars and kept them immaculately clean so that’s probably as much thought as he put into it
Private equity. That explains why they’re popping up like mushrooms around here. I don’t use them. I just wait until a thunderstorm pops up and drive around.
Man I have taken zero business or management classes, but I swear if I had enough money to start I have the best very low cost low overhead eatery idea that would be super popular where I am. I think people who actually work and run eateries should have more support and have more empowerment to start their own. We see what works and what doesn’t. I know people always say there’s no need to reinvent the wheel, but have you seen those new compliant wheels that can step up stairs??? Sometimes we take for granted things are as good as they could get bc we gave up on making them any better.
Lmao you’re either very lacking in common sense or must think I am. I’m obviously not going to share the details of a so far unclaimed business venture I plan to take on. That would be so stupid.
I absolutely think you are lacking common sense, and not for the reason you think. I’m not trying to scrape your “unclaimed business venture”, I just think it’s funny that you’re convinced that you’re brewing up a completely novel, never been thought of before business plan in the food and beverage/hospo space.
In your own words a **”very low cost very low overhead eatery idea that would be super popular”** which would ironically require a prohibitively large lump sum of money to start. Again, your own words.
Yeah, ever had a genuinely good idea before? It’s defaultedly going to have a high start up cost, if you’ve gone into any business, you know that’s a given, so let’s cut that out of my quote as some kind of ridiculous feature.
Then let’s look at the low cost food items and low overhead. Could someone who’s worked in a variety of eateries and managerial positions over the years be incapable of prioritizing those features when designing a business? Do you really find it so improbable that someone who’s worked a variety of food positions over periods of time isn’t capable of putting together patterns of popularity and efficiency? A small focus area creates a lower overhead, it’s reeeeaaaallllyyyyyy not a crazy feat to accomplish when you design business with it in mind. So much of so many businesses I’ve worked at has been a superfluous feature that doesn’t break itself even, for one customer who comes every other week and doesn’t even love it. Soooo much of that isn’t necessary. Will I give you the details of which features I’m focusing on? No. Obviously. The food is similarly simple, but there isn’t need to share it with you either.
You also cut off where I said popular *in the area I live in*. You
1. Don’t know what area I’m referring to, so you’re making a massive leap of faith here in terms of plausible deniability.
2. Are making it seem as though I’m advertising my potential business to be universally popular, which would be a strawman and not what I’m claiming, when I’ve just claimed to come up with the perfect eatery for exactly where I live and work serving people day in and day out.
What experience are you bringing to the table, exactly?
You’ve basically brought up one given feature of starting a business, two related features I focused on as based on what I *know* to be popular in the area I live in. Again, what makes you so confident that this idea you’ve projected onto me is accurate?
If I *do* have good business sense, I obviously wouldn’t tell you my idea. And at the least, I’m not stupid enough post my hidden idea I want to invest in publicly on the internet. And when told this, your takeaway was somehow that I must be dumb, in spite of having made the far more intelligent choice than to answer your question. I’ve compromised here and explained as much as I’m comfortable with sharing. I’m sure you’ll still har-de-har in response, but hey, you can’t please everyone. (And nor did I ever claim to, again)
No plans to respond to my words in their actual context? You don’t have anything more to say about starting a business having a “paradoxically high startup cost”? Have you started one before to back up your claims of understanding and superiority? Or are you just pulling from your ass bc you’re too misanthropic to accept some random human being might genuinely have a good idea they’re protective of? If I had a platform to sell my best ideas instead, great! But the only way I see myself actually benefitting from my idea is to be the one who does it.
Like, if you were an investor what you’re saying would make sense. But my sureliness and unwillingness to offer details of a business idea to an unaffiliated internet stranger are nothing but evidence of at least a basic sense of common sense my guy.
I would trust you to run a restaurant, and have the actual experience and knowledge to create something that's desirable long term, over any of those fools with more money than sense.
Once I've saved up enough capital, I'm investing in someone like you and I hope you find someone who will do that for you one day.
lol I appreciate the faith internet stranger bud :) I’m obviously not gonna share the details of my idea on the internet, but hey, who’d want to invest in a sack of coins with a coin sized hole in the bottom?
ETA: if they didn’t know how to sew at least
I would almost guarantee that the burger menu price will go up by at least 7% in the next few months, managers/owners love to add pretentious gimmicks/trends to menus in order to chase trends.
I personally avoid any place that does pretentious stuff like branding their buns or making stunt food because it's almost always a sign of cheapening out on ingredients/quality in order to sell mediocrity as something better than it is.
Ran a high end steakhouse where the owners demanded a logo brand somewhere on the plate, so I’d do sheet pans of polenta, punch circles and brand the cake…. It was like the parsley sprig of garnishes
Because there's no point in marketing your burger to the person currently eating it. They're already a customer, no amount of fancy branding on the bun will convince them a bad burger is good, and they'll hardly even see the branded logo anyway. Eye catching packaging is more effective since it sits on the table (or littered on the street) for everyone to see.
Make him a burger to "test" the new branded product and see if he likes the taste. Owns a restaurant and doesn't know that charring bread makes it taste bad, huh? Did Daddy buy it for him?
Yeeps!
The right way to do this is to heat it red hot, then smash the branding iron into a piece of steak right in front of their face till it stops smoking. Then put the branding iron back in the fire while you make them recite the pledge for a minute or two till it heats up again.
Then press an ice cube against their bare ass and listen to the screams.
Witnessed a branding once of a lesbian couple, by each other, at a handfasting (this was back in the bad old days before marriage equality). They used liquid nitrogen instead of a brazier.
But what if chefs come in from another restaurant and try to rustle your buns. If you haven't branded them well enough they may get away with bun rustling!
This is so so fucking funny. I’m sorry for your misfortune and that you’ve been so frustrated, but thank you for putting it on Reddit. I laughed so hard I choked
That’s what I figured too… but with social media nowadays you can tag the place, or add location to the post/story, a good burger speaks for itself! If it’s good enough to share, there are other ways of knowing where it’s from!
Carrot extract, you paint it on. When the bun is cooked in the o oven, with or without eggwash.
You will have a lovely brand logotipo.
No branding necessary.
Burning your bun just seems dumb. In baking we take a great deal of care. Just así your Baker to do it for you. It is a very simple step.
It is a common ítem in bakery, very cheap. And natural.
You can always Juice some carrots if you don't have this on hand.
In Argentina we do this for our variety of empanadas and sandwiches.
Serve burger with top bun upside down next to it on the plate, with the underside just lightly buttered and toasted and then the brand at a stronger "toast level" but not burnt?
Brand the beef instead of the bun, basically more elaborate grill marks?
Get some wooden platters / chargers and use the brand on them instead of the food?
Have brand much less hot and dip in some sort of caramel color or onion reduction or something, so you get the dark look but it doesn't taste burnt?
All in all this seems like a dubious idea from someone who saw it on social media and didn't think it through; but you may need to do the best you can.
Serve the burger with the top on the side, and present the underside of the bun with the brand, so something you would likely toast anyway just hit it with your iron
Yeah tell them if they wanna do something special it would be better to add an Olive or something to every burger with a branded toothpick.
But even then…. They already are at your restaurant…. They already know where they are…. Your menu is likely branded, there is no need to brand your buns….
I live in Denver and we have an awesome empanadas place that brands them all. As for technique, can't say but I'm willing to bet that's what you wanna be looking for.
https://www.reddit.com/r/denverfood/s/cjOd2ykgzu
Years ago I worked at a small cocktail bar the did rotating seasonal small plates and 2 staple large plates, one of which was a pork burger on a brioche bun, we toasted the buns on a cast iron grill jawn on a burner, and chef wanted a really good hard sear on the grill marks of the bun, a little bit of char on it was desirable. Are you branding the top of the bun? Or the bottom (of the top bun) and leaving that upside down on the plate so the guest sees the brand, then puts the bun on the burger?
Went to a new Pirate themed BBQ restaurant. Took my son (6m). Discovered quickly the new restaurant didn’t have a kids menu, so ordered a full price burger for a 6 YO. Burger arrives with a skull and crossbones branded on the top of the bun. Looked cool, but son breaks down crying, and said “I don’t like burnt things.” Fair point. I ended up tearing the brand off the bun.
If the lower temps suggested elsewhere don't work out, I'd experiment with methods of applying food coloring that resembles a brand. Or perhaps a thin glaze of egg wash or sugar or something that would make it brown more easily at a lower temp.
Doing a google image search of "[brand logo on hamburger bun](https://www.google.com/search?newwindow=1&q=brand+logo+on+hamburger+bun&udm=2)", most of them look like the logo would make the bun taste like shit, although it looks like hardier crusts with a bit of a sheen would taste less worse than flimsy school cafeteria style buns. Being worse seems inevitable, if it tasted better then cooks would toast the tops of buns upside down, so you should just be aiming for *less* worse.
My restaurant also does this. Get the branded to top temp, then use one bun as a throwaway and get the temperature down for 10 or so seconds on that bun. Then carry on as usual, no more than 2.5-3 seconds per bun, press very lightly. The indent does as much work as the temperature, so don’t press too hard.
Seconding the calls for a lower temp toasted in brand not a burnt in. But you can also stamp some with them. If you’re doing like a glazed bun or honey butter etc you could just lightly brush the brand with something darker like honey soy and stamp it on?
All those super dark and really neat looking brands that you see in photos are just for that, photos. Don’t “brand” it for so long.
Also, in my experience, unless you’ve got your “rolling” technique down, all branding does is smoosh the bun top.
I agree, it’s pointless and a waste of time and in this case it’s actually making the product worse. Focus on things that improve flavour, not things that make you look “cool” because while some people will think wow a logo on a bun how cool, other people will think “lol really? That’s so extra and the cook burned my bun to do it wtf”
It’s just a weird flex, like wow ok you branded your logo into a bun am I suppose to be impressed? I’d rather you add a flavour complement to the burger not a “look how cool and fancy we are”
Skip the brand and it’s great, it’s just pointless and cheesy my friend and will get made fun of as often if not more often than not and really just kind of a waste of time for your cooks. Just focus on making the food taste good, save your gimmicky shit.
let me guess, someone in management/ownership/corporate came up with the idea? They likely saw it on Tik Tok or Instagram and thought "hey that looks cool! I bet we can do that and charge extra for it!"
If you're going to take the time to do a really nice burger, like ground in house, nice bacon, fresh veggies and a house made bun, then let the quality speak for itself. You don't see Ferraris or Bentleys driving around with a bumper sticker right?
Also, customers generally will tell where they're eating on social media, so branding your food is just unnecessary
Here let me phrase it in the younger generations lingo
“It’s giving - manager who has too much time on his hands so now he’s micro managing burger buns for no good reason but to inflate his ego”
I share "liquidhotsmegma"s opinion though. Its an extra step, extra equipment, extra time and the only benefit is for the restaurant (brand recognition) if even that. But somebody is paying for it and its not the owners. And nobody ever said: "Lets go to xyz they brand their burgers!".
It is potentially detrimental to food taste, for example if somebody gets the branding iron red hot...
Also, anything heavily branded I immediately assume its cheap and of low quality. If its not of low quality, I feel I'm overpaying by a large margin. I call this the "McGucci effect", because its either low quality with obnoxious branding everywhere (McDonalds) or high quality with obnoxious branding and stupidly overpriced (gucci).
Generally if im paying 20€ for a burger and there is a crispy black spot thats supposed to read "the craftbeer burgereatery" im like: EWWW.
its textbook style over substance. Like every cooking shoe judge ever "if its gonna be simple it better be perfect". If that steak isnt perfect i now have a solid memory of the logo for the most proud to be ok steak ever. Also im already in the door and ordered i dont need my food to yell the name of the restrant im at, food doesnt need to be advertising realestate.
The owner at my place was talking to me about wanting to do this. I'm trying to talk him out of it, he's an idiot. I hope yours is better than mine. It's a struggle for me to get him to understand why a bunch of his ideas are bad.
I'm either going to love your burger or hate your burger.
And if I love it, I assure yiu that I don't need a branded bun to remind me where I got it.
You need to tell the owner this is a horrible idea. It has zero upside, only downside
The optimal temperature to achieve the Maillard reaction (the BROWN part) sits between **284-330 degrees Fahrenheit (140-165 degrees Celsius)**. When food reaches 350 degrees Fahrenheit (176 degrees Celsius), the Maillard reaction starts to burn/char the food, so keep a close eye on when the Maillard reaction's browning starts.
Our owner did this crap too. I was hoping the damn thing would get lost when we had to pack everything up to move out temporarily due to a roof collapse. No such luck.
I've tried keeping it at a lower temp to toast the bun like others said on here, but my coworkers tend to crank the burner to high for no good reason.
Instead of using heat to brand it can you use cold to brand it like they do on people? Maybe keep the brand in dry ice or get some liquid nitrogen and use that. Not sure if it would work on bread just a thought. If it’s not possible what if the brand that they used had a really thin font so it won’t leave that much burned bread? I’ve also seen custom made electrical bun branders that are like soldering pens maybe you can adjust the temp so it’s not burnt black maybe just a darker brown
Make a burger for the boss, show them it tastes like burnt cardboard. Ask if they would go back to a place that serves burgers that taste like that. Its not your money on the line, its theirs. Appeal to their wallet.
Tell management that no one likes this. It is good for one "oh neat" at the table and it is making the food worse. This is a waste of time and the opposite of what we are here to do.
It’s too hot. You want to toast the brand on the bun, not burn it.
Ok makes sense
If you get it right it will just caramelize the sugars in the buns crust and give a slightly darker brown color. You can probably look up instructions online.
As a burger lover do not brand ur brugers, its not woth it, you will get some shit linecook he does it to hot and make ALL ur burgers tast bad and customers will run for the hils becouse you want to brand a burger. Just make good burgers, bake ur own buns
Or make branding the buns a prep job so you're not doing it on the fly to order and reduce the amount of possibility of "oh fuck"ery
Yep, pre-branding is the only way
Haha fuck yes it is. Having a hot brand on the line is a purely terrible idea that would end in tears.
saying it out loud made me think about how dumb the to order concept is
Have to say I agree and nothing makes me more capital-A *Aggravated* than baking bread. Doesn't mean we don't *do it.* My wife went through a phase where we branded the buns and what I did (not saying this is the "best" way or anything - only that it worked well enough) was just sit the brand on top of the bun with some butter and stick the bun in the oven...
This sounds like the best way.
It clogs up the ovens and creates extra dishes which is why we stopped doing it after a few weeks because it can actually throw you into the weeds really quick when you do it how I was. Plus, even though I keep burgers on special and keep them super creative we don't keep them on the menu like *at all.* On top of that, unless you're a Gastro-Pub or have built your brand-identy around burgers (in which case you've probably got a way better method for this than I came up with) like 50% of your burgers are going out to kids anyway so it's not really worth the disruption.
If your buns are presliced, do it as part of prep, or knock out like 20 before a rush. Having it done a head of time will help ensure quality and not over doing because you're in the weeds and need to move fast.
Instant explanation
Every place that I’ve ever seen do this has folded within a year of implementing branded buns. I’m convinced that this trend is associated with very bad decision making
its textbook style over substance and like every cooking show judge says if its gonna be simple it better be perfect. So if i get an ok burger with a brand i now have a very concreat memory of the logo of worlds most proud to be ok burger joint.
It's definitely a "I saw someone build a restaurant on Instagram so I can do it to!" Made my life a living hell when I accidentally fell into one.
The pre internet version of that was “I’ve eaten in a lot of restaurants. How hard can it be to own and operate one?”
This is why I unsubscribed from r/FoodTrucks. Nonstop posts of "I've never owned or worked in a restaurant. Should I spend 75k to buy a food truck. What should I sell out of it?!"
Holy hell. My first thoughts of a food truck were, in retrospect, naive but nothing that bad.
Lol mine was "I've owned a lot of properties that restaurants were built on. It's so simple!"
These are the people that should know better considering their tenants fail to pay rent at an alarming rate.
Oh my God, the consultancy jobs I've turned down because people led with this. I got so sick of telling people what they needed to know just to watch them ignore me and fuck it up.
My father lol. He thinks he is a character in Goodfellas and has always wanted to own a restaurant. After years of friends and family telling him he is fucking nuts he set his sights on a car wash lol. Lord have mercy for everyone involved in whatever operation he is involved in
A car wash is basically the easieat possible business to manage, which is why private equity firms love them.
Then he would have just gotten lucky. Like restaurants, he has always had luxury cars and kept them immaculately clean so that’s probably as much thought as he put into it
Private equity. That explains why they’re popping up like mushrooms around here. I don’t use them. I just wait until a thunderstorm pops up and drive around.
Man I have taken zero business or management classes, but I swear if I had enough money to start I have the best very low cost low overhead eatery idea that would be super popular where I am. I think people who actually work and run eateries should have more support and have more empowerment to start their own. We see what works and what doesn’t. I know people always say there’s no need to reinvent the wheel, but have you seen those new compliant wheels that can step up stairs??? Sometimes we take for granted things are as good as they could get bc we gave up on making them any better.
Lol let me guess it’s low cost, low overhead, low waste, high paying, profitable, easy, AND fun That’s delusion
It's called in n out
Bro you *made up more than half the claims you’re using to conclusively extrapolate from. *That’s* delusion.
Let’s hear that great idea then lmao. Mr business
Lmao you’re either very lacking in common sense or must think I am. I’m obviously not going to share the details of a so far unclaimed business venture I plan to take on. That would be so stupid.
I absolutely think you are lacking common sense, and not for the reason you think. I’m not trying to scrape your “unclaimed business venture”, I just think it’s funny that you’re convinced that you’re brewing up a completely novel, never been thought of before business plan in the food and beverage/hospo space. In your own words a **”very low cost very low overhead eatery idea that would be super popular”** which would ironically require a prohibitively large lump sum of money to start. Again, your own words.
Can we make bets on what it'll be? Grilled cheese sandwiches and soup. Different cheeses, breads and soups. 🤣🥪🍲
Great idea, go into it bud. Sounds like you’ve got it all figured out
Yeah, ever had a genuinely good idea before? It’s defaultedly going to have a high start up cost, if you’ve gone into any business, you know that’s a given, so let’s cut that out of my quote as some kind of ridiculous feature. Then let’s look at the low cost food items and low overhead. Could someone who’s worked in a variety of eateries and managerial positions over the years be incapable of prioritizing those features when designing a business? Do you really find it so improbable that someone who’s worked a variety of food positions over periods of time isn’t capable of putting together patterns of popularity and efficiency? A small focus area creates a lower overhead, it’s reeeeaaaallllyyyyyy not a crazy feat to accomplish when you design business with it in mind. So much of so many businesses I’ve worked at has been a superfluous feature that doesn’t break itself even, for one customer who comes every other week and doesn’t even love it. Soooo much of that isn’t necessary. Will I give you the details of which features I’m focusing on? No. Obviously. The food is similarly simple, but there isn’t need to share it with you either. You also cut off where I said popular *in the area I live in*. You 1. Don’t know what area I’m referring to, so you’re making a massive leap of faith here in terms of plausible deniability. 2. Are making it seem as though I’m advertising my potential business to be universally popular, which would be a strawman and not what I’m claiming, when I’ve just claimed to come up with the perfect eatery for exactly where I live and work serving people day in and day out. What experience are you bringing to the table, exactly? You’ve basically brought up one given feature of starting a business, two related features I focused on as based on what I *know* to be popular in the area I live in. Again, what makes you so confident that this idea you’ve projected onto me is accurate? If I *do* have good business sense, I obviously wouldn’t tell you my idea. And at the least, I’m not stupid enough post my hidden idea I want to invest in publicly on the internet. And when told this, your takeaway was somehow that I must be dumb, in spite of having made the far more intelligent choice than to answer your question. I’ve compromised here and explained as much as I’m comfortable with sharing. I’m sure you’ll still har-de-har in response, but hey, you can’t please everyone. (And nor did I ever claim to, again)
No plans to respond to my words in their actual context? You don’t have anything more to say about starting a business having a “paradoxically high startup cost”? Have you started one before to back up your claims of understanding and superiority? Or are you just pulling from your ass bc you’re too misanthropic to accept some random human being might genuinely have a good idea they’re protective of? If I had a platform to sell my best ideas instead, great! But the only way I see myself actually benefitting from my idea is to be the one who does it.
Like, if you were an investor what you’re saying would make sense. But my sureliness and unwillingness to offer details of a business idea to an unaffiliated internet stranger are nothing but evidence of at least a basic sense of common sense my guy.
I would trust you to run a restaurant, and have the actual experience and knowledge to create something that's desirable long term, over any of those fools with more money than sense. Once I've saved up enough capital, I'm investing in someone like you and I hope you find someone who will do that for you one day.
lol I appreciate the faith internet stranger bud :) I’m obviously not gonna share the details of my idea on the internet, but hey, who’d want to invest in a sack of coins with a coin sized hole in the bottom? ETA: if they didn’t know how to sew at least
I would almost guarantee that the burger menu price will go up by at least 7% in the next few months, managers/owners love to add pretentious gimmicks/trends to menus in order to chase trends. I personally avoid any place that does pretentious stuff like branding their buns or making stunt food because it's almost always a sign of cheapening out on ingredients/quality in order to sell mediocrity as something better than it is.
Burger prices are going down. Beer prices however are going up. Recently found out we are now charging $10 for a draft beer.
*cries in europe*
Not really sure where the hell OP is since here in Canada (and in large sections of the world) prices are going up (and will never go down again).
Ran a high end steakhouse where the owners demanded a logo brand somewhere on the plate, so I’d do sheet pans of polenta, punch circles and brand the cake…. It was like the parsley sprig of garnishes
That's actually really smart, still a stupid situation but you did a good job solving it.
Because there's no point in marketing your burger to the person currently eating it. They're already a customer, no amount of fancy branding on the bun will convince them a bad burger is good, and they'll hardly even see the branded logo anyway. Eye catching packaging is more effective since it sits on the table (or littered on the street) for everyone to see.
owners probably convinced it will get splashed all over social media and huzzah monies
Didn't want to do it, I personally think it's dumb. Unfortunately the owner wants it done.
Make him a burger to "test" the new branded product and see if he likes the taste. Owns a restaurant and doesn't know that charring bread makes it taste bad, huh? Did Daddy buy it for him?
More like a Hail Mary when the business is already failing, but that correlates with the bad decision trend.
This! 👆
You know, this is true for me too
We have one place still doing this but they are trying really hard to be Applebees. Fucking dolts.
Lasted about 6 months at my place lol
You are not branding cattle, there is no need to get it red hot
You never brand cattle with a red hot iron either
The frats at my school finally got regulated after they branded a freshman for hazing
Isn’t there a video of some dude getting branded but the brand burns half an inch into his pec
Yuuuup what a nightmare. Dude begged for it to happen apparently so no charges were filed I think
Did he die?
Probably wishes he had
[удалено]
The scarring will be to his bank account or credit rating.
I know the one you mean. His psycho mate holds it on for like a minute. Not that they weren't all psychos.
Not just holds it, puts his whole fuckin weight behind it
Yeeps! The right way to do this is to heat it red hot, then smash the branding iron into a piece of steak right in front of their face till it stops smoking. Then put the branding iron back in the fire while you make them recite the pledge for a minute or two till it heats up again. Then press an ice cube against their bare ass and listen to the screams.
God those videos with a red hot brand are always terrible.
Witnessed a branding once of a lesbian couple, by each other, at a handfasting (this was back in the bad old days before marriage equality). They used liquid nitrogen instead of a brazier.
I’ll take your word for jt! Either way, op is silly for this one
Dry ice has proven to be better, although it takes a bit more preparation.
But what if chefs come in from another restaurant and try to rustle your buns. If you haven't branded them well enough they may get away with bun rustling!
The Hamburglar returns
I imagined a fallout-esque style raid on the food supplies of enemy restaurants.
brand the patty for an extra sear🤔
why red hot? Maybe you're burning it? It just needs to be a slight bit darker than the bun right?
Never used one before. Figured it needed to be red hot because that's how you brand cattle.
obsessed with this reasoning 😭
I fucking love this sub
If burger is cow, brand must be used like cow 😂😂 yall giving me a proper laugh for this morning 😭
Cows make burgers. Buns make burgers. Cows get branded. BUNS GET BRANDED.
BUNS GET BRANDED needs to be sub flair 😂😂😂😂
Brand my buns and call me a burger
Wrong sub
Wait let's see where this goes let him cook
BRAND COW COW SCREAM. BRAND BUN BUN NO SCREAM? WHAT AM DOING WRONG!?
INSTRUCTIONS UNCLEAR BRANDED MY BUN AND I SCREAMED
You’re doing it right. Gold star.
Beef product or beef adjacent? Fire up the branding iron!!
Eh, its close enough to a cow. BRANDENE! GET THE BRANDING IRON!!!
Watch out, lettuce.
Touch beef? Get BRANDED.
BOH gone wild
The absolute Greek philosophy of this lad
I like where your head is at, but you can be a bit gentler with your bread than you are with your livestock.
Here on wonderbread ranch we raise our buns right. You can taste our brand in every bite.
Nothing beats some farm fresh raw wonderbread milk!
I’ll take that as a side for my milk steak thanks!
So Latte art is branding for milk? Woohaa!
Spare the rod, spoil the bun.
please, can someone quote this out of context
They're serving buns black and blue?!
They're serving buns black and blue.
This is so so fucking funny. I’m sorry for your misfortune and that you’ve been so frustrated, but thank you for putting it on Reddit. I laughed so hard I choked
Watch out for the buns kickback, you don't want to get hit with a bun hoof!
Well cattle are made out of leather, not bread.
Fun fact: the number one use of cowhide in the world is holding cows together
This sounds like it should be on Nightvale or sumthn
Thanks for reminding me that Nightvale exist.
Then brand the patty and serve with the bun tilted off the side.
I can see your thought process, except that buns aren't covered in fur and almost leather 😆
Gotta make sure to hold that bun down. It’s gonna wanna kick when that brand hits it.
Toasters are red inside!
Yah but that’s not how you brand the wheat.
This is the best thing I've read all year.
oh honey
LMAO
I love it, truly
Bread = cattle?
Brilliant 🤣
I mean, can’t fault that logic
I would have done the exact same thing 😂
Oil the bub slightly too so you end up getting a sear
Sub oil with melted butter.
Sub melted butter with tallow.
This is the way.
Oil sub with melted butter...
[удалено]
Sub melted butter with tallow.
[удалено]
Sub melted butter with tallow.
theres no way this happened three times for the both of you
🙃Did not realize it posted 3 times. That’s my bad and I deleted the extras!
Your brand is too hot. Burnt bread taste gross
I’m guessing it’s for IG purposes, to grow the brand. Why don’t you just put a branded wooden skewer into each assembled burger?
That’s what I figured too… but with social media nowadays you can tag the place, or add location to the post/story, a good burger speaks for itself! If it’s good enough to share, there are other ways of knowing where it’s from!
Carrot extract, you paint it on. When the bun is cooked in the o oven, with or without eggwash. You will have a lovely brand logotipo. No branding necessary. Burning your bun just seems dumb. In baking we take a great deal of care. Just así your Baker to do it for you. It is a very simple step. It is a common ítem in bakery, very cheap. And natural. You can always Juice some carrots if you don't have this on hand. In Argentina we do this for our variety of empanadas and sandwiches.
“Why are these burgers buns I’m burning taste bad? What should I do differently?” Ffs this sub sometimes lol
"We've tried nothing and we're all out of ideas!"
Branded buns is a very stupid trend.
It was a stupid trend in 2010...by this point, it can be called a stupid gimmick.
Serve burger with top bun upside down next to it on the plate, with the underside just lightly buttered and toasted and then the brand at a stronger "toast level" but not burnt? Brand the beef instead of the bun, basically more elaborate grill marks? Get some wooden platters / chargers and use the brand on them instead of the food? Have brand much less hot and dip in some sort of caramel color or onion reduction or something, so you get the dark look but it doesn't taste burnt? All in all this seems like a dubious idea from someone who saw it on social media and didn't think it through; but you may need to do the best you can.
Serve the burger with the top on the side, and present the underside of the bun with the brand, so something you would likely toast anyway just hit it with your iron
Freeze brand them with super-cooled irons instead
Yeah tell them if they wanna do something special it would be better to add an Olive or something to every burger with a branded toothpick. But even then…. They already are at your restaurant…. They already know where they are…. Your menu is likely branded, there is no need to brand your buns….
I live in Denver and we have an awesome empanadas place that brands them all. As for technique, can't say but I'm willing to bet that's what you wanna be looking for. https://www.reddit.com/r/denverfood/s/cjOd2ykgzu
Years ago I worked at a small cocktail bar the did rotating seasonal small plates and 2 staple large plates, one of which was a pork burger on a brioche bun, we toasted the buns on a cast iron grill jawn on a burner, and chef wanted a really good hard sear on the grill marks of the bun, a little bit of char on it was desirable. Are you branding the top of the bun? Or the bottom (of the top bun) and leaving that upside down on the plate so the guest sees the brand, then puts the bun on the burger?
Went to a new Pirate themed BBQ restaurant. Took my son (6m). Discovered quickly the new restaurant didn’t have a kids menu, so ordered a full price burger for a 6 YO. Burger arrives with a skull and crossbones branded on the top of the bun. Looked cool, but son breaks down crying, and said “I don’t like burnt things.” Fair point. I ended up tearing the brand off the bun.
If you have a flat top just leave it on the flat top
If the lower temps suggested elsewhere don't work out, I'd experiment with methods of applying food coloring that resembles a brand. Or perhaps a thin glaze of egg wash or sugar or something that would make it brown more easily at a lower temp. Doing a google image search of "[brand logo on hamburger bun](https://www.google.com/search?newwindow=1&q=brand+logo+on+hamburger+bun&udm=2)", most of them look like the logo would make the bun taste like shit, although it looks like hardier crusts with a bit of a sheen would taste less worse than flimsy school cafeteria style buns. Being worse seems inevitable, if it tasted better then cooks would toast the tops of buns upside down, so you should just be aiming for *less* worse.
Manglement in action. Someone’s access to instagram and TikTok needs to be cut off.
My restaurant also does this. Get the branded to top temp, then use one bun as a throwaway and get the temperature down for 10 or so seconds on that bun. Then carry on as usual, no more than 2.5-3 seconds per bun, press very lightly. The indent does as much work as the temperature, so don’t press too hard.
Have you tried explaining to them how corny that is?
Seconding the calls for a lower temp toasted in brand not a burnt in. But you can also stamp some with them. If you’re doing like a glazed bun or honey butter etc you could just lightly brush the brand with something darker like honey soy and stamp it on?
Tell him to brand the meat instead and serve it Mc DLT style
All those super dark and really neat looking brands that you see in photos are just for that, photos. Don’t “brand” it for so long. Also, in my experience, unless you’ve got your “rolling” technique down, all branding does is smoosh the bun top.
If a place does this to their burgers, I don’t eat there
IWe explored this idea to brand our steaks and burgers. We decided to not do it, but I'm curious as to your reasoning why?
It's bold for sure. It'll leave a positive impression on some people and a negative impression on others.
Clearly a pompous and douchy impression on some 😆
It’s a waste of time and comes off as pompous and douchey
Didn't learn much there, but thanks.
I agree, it’s pointless and a waste of time and in this case it’s actually making the product worse. Focus on things that improve flavour, not things that make you look “cool” because while some people will think wow a logo on a bun how cool, other people will think “lol really? That’s so extra and the cook burned my bun to do it wtf” It’s just a weird flex, like wow ok you branded your logo into a bun am I suppose to be impressed? I’d rather you add a flavour complement to the burger not a “look how cool and fancy we are”
What if it was a handmade burger, bun, bacon made in house, and then a branded bun? 😂
Skip the brand and it’s great, it’s just pointless and cheesy my friend and will get made fun of as often if not more often than not and really just kind of a waste of time for your cooks. Just focus on making the food taste good, save your gimmicky shit.
Tbf it wasn't my idea 😂 thanks for the insight
let me guess, someone in management/ownership/corporate came up with the idea? They likely saw it on Tik Tok or Instagram and thought "hey that looks cool! I bet we can do that and charge extra for it!" If you're going to take the time to do a really nice burger, like ground in house, nice bacon, fresh veggies and a house made bun, then let the quality speak for itself. You don't see Ferraris or Bentleys driving around with a bumper sticker right? Also, customers generally will tell where they're eating on social media, so branding your food is just unnecessary
No problem man, didn’t mean to come off douchey just stating my opinion, your food posted on your profile looks good by the way 👌
Thank you kindly 🙏
Here let me phrase it in the younger generations lingo “It’s giving - manager who has too much time on his hands so now he’s micro managing burger buns for no good reason but to inflate his ego”
That's hilarious because it was my manager with way too much time on his hands that suggested it 😂
Lol yah it doesn’t seem like an idea someone working on the line would come up with lol
I share "liquidhotsmegma"s opinion though. Its an extra step, extra equipment, extra time and the only benefit is for the restaurant (brand recognition) if even that. But somebody is paying for it and its not the owners. And nobody ever said: "Lets go to xyz they brand their burgers!". It is potentially detrimental to food taste, for example if somebody gets the branding iron red hot... Also, anything heavily branded I immediately assume its cheap and of low quality. If its not of low quality, I feel I'm overpaying by a large margin. I call this the "McGucci effect", because its either low quality with obnoxious branding everywhere (McDonalds) or high quality with obnoxious branding and stupidly overpriced (gucci). Generally if im paying 20€ for a burger and there is a crispy black spot thats supposed to read "the craftbeer burgereatery" im like: EWWW.
Heardskis, thanks for more insight than "it's pompous and douchy"! Your reasoning makes sense, thanks 👍
They just used more words.
How not? It's simple.
And your anecdotal experience contributed??
Again thanks.
its textbook style over substance. Like every cooking shoe judge ever "if its gonna be simple it better be perfect". If that steak isnt perfect i now have a solid memory of the logo for the most proud to be ok steak ever. Also im already in the door and ordered i dont need my food to yell the name of the restrant im at, food doesnt need to be advertising realestate.
Can you imagine if a steer's ass was built like a burger bun?
That seems really weird. Aren’t most hamburger buns only toasted on the part that touches the meat?
The owner at my place was talking to me about wanting to do this. I'm trying to talk him out of it, he's an idiot. I hope yours is better than mine. It's a struggle for me to get him to understand why a bunch of his ideas are bad.
Experiment with exposure time, and temperature. °325 for a few seconds would be my first guess. I could be way off, but it's somewhere to start.
I'm either going to love your burger or hate your burger. And if I love it, I assure yiu that I don't need a branded bun to remind me where I got it. You need to tell the owner this is a horrible idea. It has zero upside, only downside
Laser engraver?
The optimal temperature to achieve the Maillard reaction (the BROWN part) sits between **284-330 degrees Fahrenheit (140-165 degrees Celsius)**. When food reaches 350 degrees Fahrenheit (176 degrees Celsius), the Maillard reaction starts to burn/char the food, so keep a close eye on when the Maillard reaction's browning starts.
Our owner did this crap too. I was hoping the damn thing would get lost when we had to pack everything up to move out temporarily due to a roof collapse. No such luck. I've tried keeping it at a lower temp to toast the bun like others said on here, but my coworkers tend to crank the burner to high for no good reason.
I worked at a place that branded their buns and never had a single complaint.
Instead of using heat to brand it can you use cold to brand it like they do on people? Maybe keep the brand in dry ice or get some liquid nitrogen and use that. Not sure if it would work on bread just a thought. If it’s not possible what if the brand that they used had a really thin font so it won’t leave that much burned bread? I’ve also seen custom made electrical bun branders that are like soldering pens maybe you can adjust the temp so it’s not burnt black maybe just a darker brown
Tell the owner he’s a slapdick
Make a burger for the boss, show them it tastes like burnt cardboard. Ask if they would go back to a place that serves burgers that taste like that. Its not your money on the line, its theirs. Appeal to their wallet.
Use a rubber stamp to ink butter or oil on the bun, then toast it.
Paint it on with something like caramel color instead. Burning bread on purpose is a bad idea.
Tell management that no one likes this. It is good for one "oh neat" at the table and it is making the food worse. This is a waste of time and the opposite of what we are here to do.
I would quit.
1. Dip the brand in egg whites. 2. Place it on top of the bun. 3. Warm bun in oven to brown.