Roll With It

New ways to wrap a burger

One of the burger's most useful features is its ability to be eaten with one hand. Supporting this quality: the crucial but oft-undervalued bun.

Though a soft potato bun or a crisp, toasted English muffin is never a misstep, burger enthusiasts around the country are reinventing the classic carb, and expanding our outlooks in the process.

Comme Ça in Los Angeles is duly praised for its traditional burger, but the chickpea veggie burger threatens to steal the show. Topped with spice-flecked tomato jam, the patty is anchored in a fittingly health-conscious tofu bun.

San Francisco’s 903 abandons bread altogether; instead, lightly fried rice patties pass for burger bookends.

Beer and pretzels are fitting snacks alongside burgers, but they might be even better when they’re incorporated in them. Philadelphia’s Rittenhouse Tavern embraces its brew-centric roots by using buns baked with Yards ESA beer. A salty, crunchy pretzel roll is such a spot-on partner for juicy beef that it pops up on multiple menus, including those at the Farmhouse in Burlington, Vermont, the Tripel in Los Angeles and Sola in Chicago.

Burgers, you’re on a roll.

Comme Ça 8479 Melrose Ave. Los Angeles CA 90048 323-782-1104 903 903 Cortland Ave. San Francisco CA 94110 415-678-5759 Rittenhouse Tavern 251 S. 18th St. Philadelphia PA 19103 215-732-2412 The Farmhouse 160 Bank St. Burlington VT 05401 802-859-0888 The Tripel 333 Culver Blvd. Los Angeles CA 90293 310-821-0333 Sola 3868 N. Lincoln Ave. Chicago IL 60613 773-327-3868


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