HomeJournal Journal Six layers, bottom bun up 10 November 20261 min read How we build the Classic so the bun never gets soggy. The buttered bottom bun goes first, then the patty and cheddar so the cheese melts, then tomato, crisp lettuce and pickle, and a toasted brioche top. Sauce stays in the middle, not on the bun. Share
Journal07 Nov 20261 min read Why we smash the patty A hot flat iron, 120 grams of beef and ten seconds of pressure. Read more