Achieving the ideal burger involves more than just a flavorful patty; it requires attention to the bun and cooking process, according to executive chef Michael Hawk of the Fontainebleau in Miami Beach.
One common pitfall, Hawk explains, is soaking the burger bun in the juices from the cooked patty. This practice, he states, is "one of the worst things you can do" as it hinders the creation of a desirable crust.
Toasting the Bun
Instead, Hawk recommends toasting the bun in unsalted butter. This method creates a barrier that adds flavor and texture. He suggests using a sauté pan over medium heat, melting whole unsalted butter, and placing the bun cut-side down. Applying light pressure for about two to three minutes until golden brown is key. This process should ideally begin as the burgers are finishing their cooking time. "Ideally, the right time to start toasting your bun is just as your burgers are starting to finish," Hawk told Fox News Digital.
Resting the Burger
Hawk highlights the importance of allowing burgers to rest after cooking. This resting period, typically three to four minutes, allows the juices to redistribute within the patty, preventing them from saturating the bun. This is the same amount of time it takes to toast the bun, creating a synchronized preparation.
Grilling Techniques
When using a grill, Hawk advises caution as the intense heat can easily burn burger buns. He suggests using a slower, gentler heat or placing the buns on the cooler outer edges of the grill. His preferred buns are brioche or potato bread, as their neutral flavor allows the meat to be the star, though he notes any bun type can work based on personal preference.
Patty Preparation and Cooking
Hawk also shared insights into patty preparation. He advocates for ensuring all patties in a batch are uniform in shape and weight for consistent cooking. Using a digital thermometer to monitor internal temperature is recommended, with a suggestion to remove patties from heat about five degrees before reaching their target temperature, as they will continue to cook while resting.
The "Smash Burger" Mistake
For smash burgers, Hawk identified the "biggest mistake" home cooks make: smashing the patty after it has already started cooking. He stresses that smashing should only occur when the patty is raw. "Smash it as a raw patty. That’s the perfect time to smash it, and the only time you want to smash it," Hawk said. Smashing a raw patty helps develop a crust and retain moisture. Smashing later in the cooking process can lead to a drier burger and prevent the formation of a good crust.
Tempering the Meat
Another tip Hawk offers is to temper the meat before cooking, a step many home cooks skip due to concerns about bacteria. Allowing the burger patty to come closer to room temperature for about 10 to 15 degrees can reduce grilling time and help retain more moisture, especially when using high heat.
