Are you asking about hamburger BUNS, or what kind of bread to add to the meat? I usually add a panade - a mixture of bread and milk - to my hamburger to keep it moist. For the panade, I use a hearty sandwich bread, like an Arnold or Pepperidge Farms; Wonder bread is too soft, and rustic breads are too chewy. For buns, I'm partial to the potato rolls made by Martin's. Some like brioche buns, but you have to have a fairly rich/fatty ground meat to stand up to the buttery richness of a brioche bun.
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