What to put a burger on

BlueSmoke

I just made a batch of taloa: a Basque corn "muffin" for sandwiches. I'll be using mine to hold Egged burgers. Here's the recipe, from "The Breads of France", by Bernard Clayton, Jr..[p]Taloa - Basque Corn Sandwich Muffins[p]2 cups all-purpose flour
1 package dry yeast
2 teaspoons salt
1 1/2 cup warm water
2 cups yellow cornmeal[p]glaze
1 egg white
sesame or poppy seeds[p]Combine one cup all-purpose flour, yeast, salt and water. Proof for 5 minutes. Add cornmeal and mix well. Add remaining all-purpose flour 1/4 cup at a time. Continue to mix until dough becomes elastic and comes away from the sides of the bowl.[p]On work surface, knead dough until it is soft and smooth. Add no more flour than is necessary to prevent sticking.[p]Cover and let rise until doubled in volume(about 1 hour).[p]Turn dough out and knead to expel any bubbles. Divide dough into 8 pieces. Form each piece into a ball; pat and roll out to about 6 inches in diameter and 1/2 inch thick. Place on baking sheet, cover and let rise until nearly doubled (50 to 60 minutes).[p]Brush tops with egg white and sprinkle with seeds. Bake 20 minutes at 450°, until tops begin to brown.[p]note: if not used in a day or two, freeze for later use[p]also note: I used one cup cornmeal and one cup corn flour - the color was beautiful, with just enough cornmeal crunch to be interesting