Originally Posted by
broadwayblue
But if you put the salad on top of the beef with the cheese between the two (like most places do) then the juices won't ooze over the salad. Your way does reduce the bottom bun squidge. Basically you've built an upside down burger.
But my way means you can get everything ready and then just put the meat and sauce on .... and take a bite.
Perhaps it was for the Australian market .....
