"on a fresh brioche" as if that's a good thing. I don't like anything about them,
That reminds me of a radio 4 news special on fast food in post war Britain.
Brioche is sweeter than the usual burger bun, and that’s why.
Just after WW2 British fast food was mainly fish and chips with salt and vinegar, quite sour. The Indian immigrants brought curry, again very sour, the same can be said of Chinese food.
That was pretty much it until McDonalds launched in the 70s. The whole set up, bun, pickle sauce, it was all a lot sweeter and that makes a big difference.
Marrying fat and sugar together is the perfect pairing, it makes it doubly addictive, with all that goes with it.
The ultimate example is salted caramel, salt plus fat plus sugar, a real unholy trinity. It only emerged in the last decade or so and now it’s everywhere.
Not saying I don’t like it though.