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- #462,651
Yup! The key is you roll the burger into a ball instead of flat into a patty. And really high heat so it sears it and crisps/almost caramelizes the edges. And you put on the pan, grill, whatever, and then you press it down with the spatula or one of those press thingies. I held it down for 10 seconds then let go. Then left it on a bit longer then flipped it. Then I put cheese on mine but you don’t have to. Let it melt. Then took it off. DELICIOUS. I also sliced up a Vidalia onion earlier so I caramelized those as well first. I used Pam in the pan and then a little on top of them but you can use butter too. So I put the onions on top of my burger. And of course the sauce. There’s a lot of different variations of the sauce. This one was mayo, BBQ sauce, and chopped up dill pickles. Most are ketchup, mayo, mustard based. It was delicious though LOL

