Building a not-so-tiny perfect burger


I love a good hamburger as much as anyone, but restaurant-sized burgers are usually too big for me. When did the standard burger become 8 oz of beef plus whatever other miscellaneous deliciousness you want to add?  (For me that probably means chili and cheddar or sautéed mushrooms, onions, and Swiss.) I still eat burgers at restaurants, but I very rarely eat them with my hands, because they’re just too big to pick up and take bites of.

At home, however, I can make a smaller burger and still eat it with my hands.  I think 1/3 lb is the perfect size, on a nice, toasted or grilled kaiser roll. Kaiser rolls are light enough to squish down for easier eating. We set out a bunch of different toppings, then customize the burgers accordingly. I try not to go overboard with the toppings, so that my burger stays a manageable size. However, if you have guests over, they can go as overboard as they want!

I topped mine with cheddar, bacon, tomato, lettuce, red onions, bbq sauce, pickled jalapenos, and pickles.


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