By: Sef “Burger Beast” Gonzalez
When you’ve spent years chasing the perfect burger, you learn something simple but absolute: the bun makes or breaks the whole thing. It’s not the flashy part. It doesn’t sizzle on the griddle or melt over the patty, but it’s the foundation. And since 2017, my foundation has been Martin’s Potato Rolls.
The Burger Beast Standard
At a pop-up with burger icons. Right to left: Nicholas Lepore “Burger Buff,” Ted of Ted’s Burgers, and Sef “Burger Beast” Gonzalez.
When I first started my burger pop-ups, I tried every bun I could get my hands on. Some were too soft and fell apart after the first bite. Others had the right look but no flavor, just bland bread acting as a placeholder. Then I landed on Martin’s. The moment that golden-brown roll hit the grill, I knew it was different.
The slight sweetness of a Martin’s Potato Roll is unmistakable. It’s not sugary, not plain, but that just-right flavor that brings everything together. It’s the same signature taste you get when you bite into a burger from George Motz‘s Hamburger America, NFA Burger, Tripp Burgers, Burger Buff or any Burger Bash-winning burger joints, like Pig Beach, that care about their craft. Martin’s doesn’t compete with your beef or sauce. It complements it. It’s the supporting actor that quietly steals every scene.
The Magic Hinge and Why It Matters
There’s something we call “burger integrity.” It’s when every element—bun, beef, cheese, toppings, and sauce—stays in perfect harmony from the first bite to the last. That’s where Martin’s “magic hinge” comes in.
The hinge keeps your burger intact. It’s strong enough to hold together a double or even a loaded sandwich without tearing apart but soft enough that you never fight it when you bite down. I can’t tell you how many times I’ve watched someone pick up a burger at one of my events, fully expecting it to collapse under its own delicious weight, only to look surprised when it doesn’t. That’s Martin’s at work.
The Feel of a Great Bun
The texture of a Martin’s roll hits that rare balance between pillowy and structured. Press it slightly, and it gives. Release, and it bounces back. That resiliency means it toasts beautifully without turning brittle.
And that toasting moment is key. A few seconds on a hot grill caramelizes the sugars in the potato roll, giving you that light crispness that seals in flavor. The inside stays soft and buttery, while the outside picks up a hint of char. It’s an experience that turns a good burger into a great one.
Taking Martin’s on the Road
In 2022, I hit the road for a pop-up tour across ten states. Some of those states didn’t have access to Martin’s yet. But Martin’s made sure we had rolls shipped to every stop. That’s how dedicated they are not just to their product, but to the people who believe in it.
We served thousands of burgers during that tour, and every time someone took their first bite, I could see it, that little nod of approval, that moment where the bun, the beef, the sauce, and the cheese all clicked. You can’t fake that. Martin’s adds an intangible something that makes your burger feel complete.
The Switch to Big Marty’s
Now, I’ll admit something: I switched things up. In 2023, when I upgraded my beef patties to 3.5 ounces each, the same blend used at Walgreens lunch counters in the 1950s, I needed a bun that could stand up to the new build. My pop-ups serve doubles only, and that required a larger roll.
Enter Martin’s Big Marty’s Roll.
Growing up, we were a Burger King family. My mom was all about the Whopper, my dad was a Big Mac man, and both of those burgers shared one thing: sesame seeds. To me, sesame seeds meant a special occasion. They were the visual cue that said, “This is a real burger.” So, when it came time to scale up, Big Marty’s felt like a natural evolution. Bigger, bolder, and with that nostalgic sesame-seed finish that connected me back to my family’s burger memories.
Why Big Marty’s Works
The Beast Burger
Big Marty’s Rolls still carry that signature Martin’s texture and balance, but they bring something different to the table, literally. The top is coated edge-to-edge in sesame seeds. No sprinkling here; it’s a full coverage situation. I’ve called it “the sesame seediest bun I’ve ever seen,” and I mean that as the highest compliment.
The 3.75-inch size fits a double perfectly, and that subtle sweetness in the dough remains, giving your burger depth without overpowering it.
Whether you’re running a flat-top smash operation or a thicker diner-style burger, Big Marty’s holds up. It’s a bun that respects your craft.
And yes, I do have a sesame seed currently stuck in my keyboard, a tiny reminder that Martin’s follows me everywhere. It now doubles as my mascot.
What Makes Martin’s Different
A lot of companies talk about tradition; Martin’s lives it. They’re still family-owned, still baking with the same care that made their rolls famous decades ago. They don’t cut corners. You can taste that commitment in every bite.
The ingredients list reads like something your grandmother would approve of. Simple, real, recognizable. No gimmicks, no shortcuts. That’s part of what sets Martin’s apart: consistency. Every pack of rolls is precisely what you expect it to be. Soft, golden, and ready to make your food shine.
The Visual Element
Let’s not ignore appearance. A Martin’s bun looks like a burger bun should: the warm hue, the slight sheen, that symmetrical dome that frames your patty perfectly. When I photograph my burgers for social media, I don’t need to style the bun. It already does its job. The visual appeal is instant and honest, with no airbrushing and no tricks.
Why the Bun Matters
The Cruz Diablo Butter Burger
People sometimes underestimate the bun. It’s the first thing they touch, but the last thing they think about. Here’s the truth: it’s the handshake before the conversation. A bad bun ruins the experience before it even begins.
Martin’s rolls don’t just hold your burger; they elevate it. They bring out the salt in your beef, the tang in your pickles, the richness of your sauce. They’re the quiet partner that lets your ingredients shine.
When customers take a bite of a burger on a Martin’s bun, they might not initially say, “Wow, that bun is incredible,” but they will say, “That was one of the best burgers I’ve ever had.” That’s the difference.
Beast’s Final Thoughts
For me, Martin’s isn’t just a supplier; it’s part of the story. From the early pop-up days to my current events, from the classic Potato Roll to the Big Marty’s, it’s been the one constant, the ingredient I don’t second-guess.
If the bun isn’t Martin’s, the burger just isn’t complete.
About Sef Gonzalez, The Burger Beast
Sef Gonzalez, known across the food world as The Burger Beast, is a Miami-based food historian, blogger, and event curator who has spent more than 15 years championing classic comfort food and mom-and-pop restaurants. Since launching BurgerBeast.com in 2008, he’s become one of America’s most trusted voices on burgers, fritas, croquetas, and nostalgic eats. His pop-ups, festivals, and book All About the Burger celebrate the stories behind the food we love — and the people who make it.
