For syb's information I will try to describe them...
A steam dampened Bap that holds a dollop of something similar to Mayonaisse,a piece of gherkin, some brown edged lettuce slices wilted by the heat,and a well done burger.
Sometimes they have a rubbery texture due to their being kept warm too long, otherwise, a rubbery texture because because that how the baps are, but not as much as when they are wrapped and kept warm.
And apparently you can get the same recipe in Berlin,Madras,Bejign, Moscow or London....the marvel of multinationals.
__________________
I thought I knew more than this...before I started talking |