Now, here’s the test. You need to press down gently on the top bun. Like you’re patting a nervous dog. Not a violent smash—just a gentle squish to settle everything in.
Flip it over, check the bottom bun. No sauce dripping out? Good. You are a master builder. Admire your work for exactly three seconds, because this thing is not a piece of art. It’s fuel.
Take a bite. That first crunch of the lettuce, that tang of the sauce, that salty meat. You did that. You made a classic, in your home, without a uniform or a headset.
