"It also holds up against juicy burgers," says John Karangis ... you can actually enjoy the texture of a juicy, soaked-through bread bun. Even Karangis finds toasting isn't always necessary.

It's like a blank canvas — neutral, unmemorable, just kind of there -- but we think burgers deserve better. They deserve garlic bread. Swapping out a regular bun for two slices of buttery ...

or until chargrill marks appear on the bread. Set aside. To assemble the burgers, spread a little of the chilli relish onto the base of each brioche bun. Place a lettuce leaf and a slice of tomato ...

Slice the buns and when the burgers are cooked, soak the cut side of the bread in the pan juices. Fill the buns and serve.