Part 7/8:
Once the burgers are cooked to medium, it’s time to assemble. Frank emphasizes the importance of how a burger is constructed, particularly if serving guests. He applies the ketchup and mayonnaise mixture directly onto the bun to provide moisture while acting as an adhesive for other toppings.
Layering is crucial: mini pickles act as anchors to prevent sliding, followed by lettuce and any other preferred toppings. Frank intentionally avoids tomatoes on his burger, maintaining that they are best enjoyed separately.