Inspired by my yummy success with my own and infinitely better version of a grilled chicken Double Down sandwich from KFC, combined with the versatility of ground beef as a bread substitute, I figured I’d try my hand at a burger. Here’s the fixin’s and all should be pretty self explanatory.
The challenge was to make patties thin and spread out enough without all the shrinkage, so I used lean ground beef, 95/5. Once you get it cooked with your cheese melted on top you can assemble your burger with the condiments of your choosing (classic mayo, HFCS free ketchup and yellow mustard for me) and then wrap in a napkin or wax paper.
I suspect this will become regular fare for this year’s grilling season.