All buns will get soggy. That's why you put mayo on them for hamburgers. It makes a little barrier between the juices and the bread. Of the buns I've tried, brioche is a good option. Toast them to help reduce the amount of liquid getting into the buns. Or just eat them so fast the bun can't get soggy.
Does a Ciabatta count? Sam's or Costco. It's just a sturdier bun than a burger bun.
"Cheap white" and "eat it fast" are both good advice, no one is going to rave about the taste of the bun after a party.
when I cook pork I never pay much mind mind to the buns :becky: buys as I don't use them. just a splash of shack sauce and a dash of my favorite rub on a pile of meat. I'm weird, I don't eat sausage on a bun either
My personal favorite for 1/4# sandwiches is Pepperidge Farm "Farmhouse" line. They come in white, wheat, buttery, potato, Hawaiian, and I think onion. For an added touch, sometimes I'll butter and toast them a few hours ahead of time, cool and repackage. Soo much easier when it's serve time and adds a nice taste and heartiness. Just my $.02.