Chef Michael Hawk Warns 3-Minute Bun Rest Prevents Dry Burgers and Greasy Buns

1 articles · Updated · Fox News · Aug 15

Three to four minutes of resting time is Hawk’s key fix: pull burgers off the heat, then toast buns in butter so the meat keeps its juices instead of soaking the bread.
Butter-toasted buns create a crisp barrier, he said, while dipping buns in burger grease is “one of the worst things you can do” because liquid quickly ruins the texture.
5 degrees before target temperature is when Hawk says to remove patties, using a digital thermometer because the burgers keep cooking as they rest.
Smashing should happen only when the patty is raw, he said; pressing it midway breaks the moisture-retaining seal, dries the meat and weakens crust formation.
10 to 15 degrees of tempering before cooking can also help home cooks shorten grill time and preserve moisture, especially when working over intense heat.