A chef has warned that soaking burger buns in the grease and juices left from cooking patties can spoil a cookout. Michael Hawk, executive chef at the Fontainebleau in Miami Beach, said the practice is “one of the worst things you can do” because it can leave the bun overly greasy rather than properly toasted.

Hawk recommends toasting burger buns in butter to create a crisp crust and improve their texture. His advice centres on patience and preparation as ways to preserve moisture in the burger while avoiding a soggy bun.