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,”…

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