We all know about the soggy bun dilemma. Some people prefer their bun to be soaked in ketchup, mustard or other condiments. Others might wish for a solution to this problem and fantasize about a perfect world where the bun would still be fluffy and fresh despite any elaborate burger toppings. Plan Check Kitchen and Bar, a Los Angeles hot spot with a bunch of neighborhood sister restaurants, serves modern American comfort food and it’s the inventor of the genius ingredient Ketchup Leather™.
The name itself is intriguing. You might be wondering is Ketchup Leather even edible? Terry Heller, the owner of Plan Check, saw a problem, AKA the soggy bun dilemma, and figured out an outside-of-the-box solution. Ketchup Leather looks like a fruit roll-up, but it’s really just a simple red square of dehydrated ketchup. They pour house-made ketchup (tomato paste, soy sauce, garlic and spices) onto a nonstick pan, spread it around and bake it in the oven for four hours. Once it’s baked, they cut it into squares and place it on the bun of their PCB burger, followed by the cheese-covered patty, pickles and the top bun.
The idea behind Ketchup Leather is that it rehydrates itself and melts onto the patty, this way it doesn’t soak into the bun. The consistency might be a little weird at first, but the general consensus seems to be that customers like the flavor of Ketchup Leather and it accomplishes its main purpose, no more soggy buns.