Chef Michael Hawk shares professional burger preparation tips

Michael Hawk, executive chef at the Fontainebleau in Miami Beach, Florida, has shared professional advice for preparing optimal burgers. He warns against soaking burger buns in grease or juices, calling it ‘one of the worst things you can do.’

Instead, Hawk recommends toasting buns in a sauté pan with medium heat and unsalted butter for two to three minutes until golden brown. This method creates a flavorful, textured barrier that prevents the bun from becoming soggy. He suggests timing the toasting to coincide with the final stages of cooking the patties.

Additionally, Hawk emphasizes that burger patties require a resting period after cooking to prevent liquids from leaching onto the bun. For those using a grill, he advises placing patties on the outer edges to avoid intense heat that can burn the buns, and prefers using brioche or potato bread to allow the meat's flavor to remain the focus.