Skip to main content

Get instant access to everything. 2-Week Free Trial

Make 2021 the year of “Why not?” in the kitchen with Digital All Access. Get all our recipes, videos, and up-to-date ratings and cook anything with confidence.

Get Free Access ▸

The Real Reason to Toast Your Burger Bun

By Elizabeth Bomze Published

Hint: It’s not just about improving flavor or creating a layer of crispness.

You’ve crafted the tastiest, juiciest patty; procured the meltiest cheese; and assembled an array of scrumptious fixings—so don’t stop there. Complete the perfect package by toasting your bun. 

Toasting provides additional flavor and exterior crispness that can enhance the sandwich. But the real reason to take this step? By the time you pull one out of the bag, most burger buns have staled at least slightly. Toasting returns the interior to its fresh-out-of-the-oven softness, creating a supremely plush, moist cushion for the meat. 

Why? Heating bread to at least 140 degrees temporarily reverses retrogradation, the process that stales bread and other starch-based foods, by releasing water that gradually gets trapped within the crumb’s starch crystals as the bread sits. Once it’s released, that water is then available to hydrate the crumb, making it taste more moist and fresh. 

Here’s how we toast our buns, indoors and out.

  • Oven

    Broil split buns 6 inches from broiler element until lightly toasted.

  • Grill

    While burgers rest, grill split buns until lightly toasted, 30 to 60 seconds.

  • TOP BUN

    Martin's Sandwich Potato Rolls

    “This is my ideal bun,” said one taster about our winning product, which is made with potato starch for a “soft,” “moist” crumb. Tasters loved the “tender,” “fluffy” texture of these buns and thought that their “rich” sweetness nicely “complemented the saltiness of the burger.” Read More

     

Recipe Smashed Burgers

The best burgers usually revolve around bespoke blends that cook up ultrajuicy, but this diner staple trades on one simple truth: Crust is king.

Recipe Skillet Turkey Burgers

Think turkey burgers are dry, tough, or bland? Then you haven't tried these.

Recipe Black Bean Burgers

Earthy black beans should make a satisfying nonmeat burger. But most either fall apart when flipped or are so mushy that no one wants to eat them.

Leave a comment and join the conversation!

0 Comments
Read & post comments with a free account
Join the conversation with our community of home cooks, test cooks, and editors.
First Name is Required
Last Name is Required
Email Address is Required
How we use your email?
Password is Required
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.