Quote Originally Posted by Peter View Post
You cant have too much slop in there and you shouldn't need it. It only dilutes the flavour of the meat, which is supposed to be the point. Likewise, things like cucumber and tomato need to be positioned in reasonable and consistent sizes. You cannot afford lumpsand undulations above or beneath the layer of meat. This inevitably causes structural disintegration at an early stage.
The problem is that the more succulent the burger, the more likely it is to disintegrate, as the juices from the meat inevitably seep into the bun and render it structurally unsound.

Also, brioche buns can fvck off.