"For a better burger, you're going to want to toast your buns before assembling your sandwich. And we're not talking about just a light, easy round in the toaster; we're talking about cooking them until they're super crisp. Swiping fat on their inside before toasting - or cooking them in the same pan you cooked the burgers in - will help create a protective barrier against the steam and grease from the patty."
"Butter is a particularly good-tasting fat to use; just make sure you keep an eye out for burning, as the fat has a low smoke point. For a more flavorful bun, try cooking it in leftover bacon grease. It is an instant upgrade for bacon cheeseburgers, though it could elevate virtually any type of burger and/or patty."
"Not only will a bun soak through like a sponge, potentially risking its structural integrity, but it also won't give you any sort of textural contrast against the equally juicy patty."
Soggy buns ruin the burger experience by absorbing moisture and grease while failing to provide textural contrast with the patty. Toasting buns until crispy before assembly is essential. Applying fat like butter, bacon grease, or mayonnaise to the inside of buns before toasting creates a protective barrier against steam and grease from the patty. Cooking buns in the same skillet used for burgers adds flavor while creating this barrier. Alternative toasting methods include using a toaster or grill, though these provide less flavor enhancement than fat-based methods. Proper toasting ensures restaurant-quality results.
Read at Tasting Table
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