As a vegetarian, I am always looking for that perfect veggie burger. Preferably, it has a crisp crust with a moist center, is loaded with beans and vegetables, is slightly spicy, and should be good enough to eat plain. The other day I made some delicious sweet potato-black bean burgers. While I certainly could have eaten these straight up, I was hankering for a good bun to accompany them. Unfortunately, good buns are few and far between these days. The supermarket yielded no good choices. Most of the options there were plain, white, pasty, and loaded with high fructose corn syrup. But, rather than being discouraged, I was challenged and intrigued to make my own buns for my own burgers.