[I think that I'm going to start a new ongoing series of blog posts: Things I Don't Understand. Nothing too exciting, just stuff rattling around my brain, which I can't find sufficient answers for on the Internet.]

The Hamburger Bun

I would like to know why most store bought Hamburger Buns are thicker on the top than the bottom. Whether I’m loading the bun with a big burger, sloppy joe mix, or an egg, I always have the same problem. The bottom bun just isn’t thick/strong enough to hold the contents. Much of the time I end up flipping the whole thing upside down to eat, as the top is much more robust.

Any idea why they do this? I think that either a more robust bottom is needed (more fully browned, to make it firmer), or the bottoms should be thicker.