Whenever you’re up for a big, juicy, thick grilled burger, consider grilling several thin patties to layer for adding more smoky grilled favor.
Try the po-boy dressing order if you’ve haven’t.
Mayo onto the top bun.
Thin unseeded tomato slices go against the mayo, many as desired. Garden fresh ones may need scoring the outer rind. For Grocery ones, I do the cherries, salted ahead with cajun spice.
Thin sliced Lettuce next, with fine diced onion. Iceberg or romaine. Including the more pale sections adds a mild horseradish touch.
Burgers next, then cheese, making it the final layer onto the bottom bun.
Once assembled, mayo mixes with tomato moisture, flowing through lettuce slices for basting the burger. The bottom cheese layer barriers the bottom bun and keeps the burger basted. Add bacon chopped atop burger patties.
For my fried egg option I place it atop the patties. Let me know who’s already going this way. Thanks!
Try the po-boy dressing order if you’ve haven’t.
Mayo onto the top bun.
Thin unseeded tomato slices go against the mayo, many as desired. Garden fresh ones may need scoring the outer rind. For Grocery ones, I do the cherries, salted ahead with cajun spice.
Thin sliced Lettuce next, with fine diced onion. Iceberg or romaine. Including the more pale sections adds a mild horseradish touch.
Burgers next, then cheese, making it the final layer onto the bottom bun.
Once assembled, mayo mixes with tomato moisture, flowing through lettuce slices for basting the burger. The bottom cheese layer barriers the bottom bun and keeps the burger basted. Add bacon chopped atop burger patties.
For my fried egg option I place it atop the patties. Let me know who’s already going this way. Thanks!
