Thin burgers/meat for me ,easy to control I makeemwit moose an brisket mix, frezze on wax paper hell I,been taken to cooking the meat last they cook so quick, like Mr .gfy said, i like a sturdy but softer bun, one thing I always do is build the Sammie, then I wrap in foil ,it hold the heat,moist,and everything! Try it ! And when I say build it ,add every thing u want /let set wrapped in foil 3-5 mins...dam I'm drooling…lettus could be left out for that extra crunch,but everything else wrap it dagmait !
Last edited by atvalaska; 05/21/15.
