Thank you for the advice yesterday in my last post. I took some of what y'all said and went with it. I cut the bun higher for a smaller top, added more sauce, took the green ends out of the onion (I'll probably mince those bits and put them towards the sauce) added another pickle and tomato slice and chopped the lettuce better.
I know the vegetables are not in the correct order. Still trying to save the bun from getting too soggy. But with the extra sauce, might be impossible.
by borderlander_
3 Comments
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I can look at this burger and taste it..
To combat sogginess: toast your bun on the griddle before cooking the meat. I rub butter like a pencil on the hot surface then let the halves toast.
After that, apply a mayo based sauce in a complete layer. Mayo is hydrophobic. Repels water and will protect that bun.