A thick juicy burger on a soft roll with pickles, mustard and lots of other good stuff was one of my favorite restaurant lunches, however, my favorite burger places in downtown Portland are still closed. I've never before mastered cooking a burger at home but desperation brings out new talents.
SO, here's my version of a "smashed" 80% lean/20% fat burger with a thick slice of Tillamook sharp cheddar on a Grand Central Bakery potato bun.
Good? Oh, yes ................................
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