In Side Out Burgers
Traditionally we season burgers on the OUTside...but not today...it's time for
LONG JOHN's In Side Out Burgers
1)...Start with 1/3 lb of 80 / 20 hamburger. Divide it in half & roll each half into a ball.
2)...Place each ball of meat between 2 sheets of plastic or tissue, & gently smash with a sturdy flat bottom pan (Cast iron is my favorite). Each patty should be the same thickness (approx 1/4 inch)
3)...Season ONE of the patties. carefully lay the UN-seasoned patty on top of the seasoned patty
4)...Crimp the edges of the combined patty stack to seal the edges.
5)...Put the combined patties between plastic again & use a pan to gently but firmly press the 2 patties together.
6)...Preheat a pan with a dash (1 teaspoon) of oil, & cook to taste.
In tonight's version, I added a couple of squirts of Tobasco on it before flipping the burger, and after the burger was done I put bbq sauce on the burger, served on a seeded bun