John Espejo says the secret to Uncle Boy’s no-mess hamburgers lies in the bun.
“I’m the type of guy where I hate my food being messy, especially a burger,” Espejo told The Examiner. “I don’t like a super-soggy bun … or when the burger turns into a mushy mess.”
Espejo said it took him two years of scouring Bay Area bread factories to find a brioche from Wedemeyer Bakery in South San Francisco that did the trick. The bakery’s version of the French pastry features a thick, pillowy and sturdy structure that neatly holds all the sandwich’s components together — the patty, lettuce, tomatoes, onions, special house sauce and even mozzarella sticks or onion rings…