At the New Huda Burger in Fishtown, the Secret Ingredient is the Buns

One of the keys to the sandwiches at Huda — chef Yehuda Sichel’s acclaimed shop in Rittenhouse — is the cloudlike, house-baked milk bread.

At Huda Burger — opening Nov. 19 near Suraya and Palmer Park in Fishtown — Sichel is also building his burgers and chicken sandwiches on the luxurious, mildly sweet buns inspired by Japanese shokupan.

In fact, he built the entire place around them. “This kitchen is like half bakery, half prep kitchen just for the buns,” Sichel said. The buns at Huda Burger will be seeded, unlike those at the original shop, which serves one of The Inquirer’s favorite smash burgers — the Mott, topped with buttermilk ranch, pickled peppers, pepper Jack brie, and hot honey.