A tall burger can look great and still be difficult to eat. The useful test is whether the layers stay in the bun through the first few bites. At Mad Mike’s, cold toppings such as lettuce, tomato and avocado go on the bottom bun, below the patties.
Begin with a stable base
Toast the cut face if you want more texture. Spread sauce evenly rather than leaving one large slippery mound in the center. Dry washed lettuce and blot excess moisture from very juicy tomato slices before assembling a home burger.
Lay the cold vegetables flat. Overlapping thin slices usually make a steadier layer than a single thick, uneven wedge. Keep avocado in recognizable slices, but distribute it so the burger does not tilt to one side.
Place the hot layers deliberately
Set the cooked patty over the cold toppings. Add the hot components above the meat: melted cheese, cooked onions, mushrooms or bacon, depending on the combination. Let excess cooking liquid drain from wet toppings first.
Finish with the top bun and press only enough to settle the assembled sandwich. There is no need to squash the whole stack flat.
Stop before it becomes unmanageable
You can have too many individually good toppings on one burger. If every bite pushes ingredients out the back, reduce the number or thickness of layers. Our build-your-own menu options show one way to start simple and add only what you want.