Here's the thing. My friend planned out this wild plan to make a giant burger from scratch using flour and yeast and all that jazz. The plan was instead of splitting the dough in pieces like in the recipes, we would use the whole dough to make one huge giant bun. Naturally of course we would also make our giant patty with a whole bunch of mince as well. Here's how it went down:
We first made our dough t hrough the recipe of course having little to no knowledge on how to actually make bread except from what we see on TV
The patty came next and it wasn't too hard in making and frying it until it came down to flpping the damn thing. Now as most of you burger afficionados know, the structural integrity of the patty was an absolutely crucial aspect of any burger, just as vital as the choice of sauce in a burger. Through masterful technique we managed to use four people (with four spatulas) to manoeuvre the patty onto the other side. This was a breakthrough moment in our journey.
Everything else seemed to all fit into place after that with burger bun cooking perfectly and the rest being just cutting up vegetables. However, when it came to eating the thing, the distr ibution system used was not unilke that of a cake cutting system to minimise disruption of the burger stack. I gotta tell you, that was one tasty burger, I wish I had Sprite to wash it down with (guess the reference?). So here I am now, a wiser and more accomplished young man ready to head out into the future to tackle almost anything in my path. Burger King, eat your heart out!! We are the masters of your domain now!!!