A common practice of soaking burger buns in the grease and juices left from cooking the patty is detrimental to the bun's quality, according to executive chef Michael Hawk of the Fontainebleau in Miami Beach, Florida. Hawk suggests that this method, while seemingly intuitive for adding flavor, is "one of the worst things you can do" for a burger.
Instead, Hawk recommends toasting the bun in butter to create a flavorful and textured barrier. He advises using a sauté pan over medium heat with whole, unsalted butter. The bun should be placed cut-side down in the melted butter, with slight pressure applied to ensure good contact with the pan. This process should take about two to three minutes, until the bun reaches a golden brown color.
"Ideally, the right time to start toasting your bun is just as your burgers are starting to finish," Hawk told Fox News Digital. He noted that burgers need a few minutes to rest after cooking to prevent them from losing excess liquids, and this resting period aligns perfectly with the time needed to toast the buns.
Hawk also cautioned that burning burger buns is more likely when using a grill due to its intense heat. For those using a grill, he suggests toasting buns on the outer edges where the heat is less direct. He favors brioche or potato bread buns because they do not impart strong flavors, allowing the taste of the meat to be the primary focus, though he stated that any preferred bun will work.
Beyond the bun, Hawk shared additional tips for burger preparation. He emphasized the importance of consistent patty size and weight when cooking multiple burgers. For optimal cooking, he recommends using a digital thermometer and removing the burgers from the heat source about five degrees before they reach their target temperature, as they will continue to cook while resting.
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