Soaking your burger bun in the grease and juices leftover from cooking the patty to add extra flavor may seem intuitive, but one chef says it's "one of the worst things you can do."To form a nice crust on the bun, executive chef Michael Hawk of the Fontainebleau in Miami Beach, Florida, said to toast it in butter to create a barrier that's both flavorful and adds texture."Use a sauté pan with medium heat and whole, unsalted butter, melting the butter and putting the bun cut-side down in the pan, applying a little bit of pressure for a little more contact with the pan, and toast it for about two to three minutes, until it's golden brown," Hawk told Fox News Digital.MEAT EXPERT SHARES THE MISTAKE MOST AMERICANS MAKE WHEN COOKING STEAKHe recommends checking the buns occasionally to make sure they're getting brown enough without burning."Ideally, the right time to start toasting your bun is just as your burgers are starting to finish," he said. Many people intuitively soak their burger buns in the juices from the cooked patty, but one chef says butter is a better choice for toasting.(iStock)"Burgers, when you pull them off, need a little bit of time to rest so they're not just leeching the liquids out on the bun.
If you're going to take the time to make a nice toasty bun, then you don't want to put a liquid right on top of it."The three or four minutes it takes to get the buns ready is the "perfect amount of time to rest that burger," Hawk said.Burning burger buns usually happens when people use a grill, according to Hawk, because the heat is much more intense.He advised using a slow, gentle heat to toast the buns. CLICK HERE FOR MORE LIFESTYLE NEWSIf using a grill, place them on the outer edges where the surface is less hot.Hawk's preferred type of bun is brioche or potato bread, because they don't add many additional flavors, allowing for the flavor of the meat to shine through.
He said any bun works, though, and people should choose whichever they prefer.Hawk of...