6. Toast the bun
Spread butter onto each cut side and set the halves down on a griddle for a minute. The butter’s moisture softens the bun’s interior for optimal chew while the surface browns to prevent sogginess. Toasting the bun ensures condiments stay on the bread, but don't soak through.
7. Sauce the bun
Mayo on the bottom anchors the veggies and tastes great when it mixes with dripping burger juices. Ketchup and mustard up top gives the meat some tang.
8. Shred the lettuce
Shards of cool iceberg keep it simple, and are the perfect foil for a triple dose of burger grease. Shredded lettuce works best because the flat surface of leaf lettuce will encourage burger slippage. Its placement here also acts as a protective blanket for the rest of the vegetables.
9. Pickles, onion, then tomato
Cut a couple red onion slices 1/4-inch thick and sear only on one side to release their sweet flavor but maintain their raw crunch, which adds friction to help tame rogue toppings (pickles and tomatoes) from escaping. A beefsteak tomato is the only breed big enough to cover the square footage of a burger patty. Slice it thick if you’d like, but don’t layer slices, which will cause them to slide around.