Nanoburgers are little tiny burgers. Why nanoburgers
instead of microburgers? Because I'm a ReBoot fan.
I like to use steamed buns
for these burgers, as they're just the right size (1.5"
- 2" diameter) and texture. Oh, you could
just cut something out of the end pieces of a loaf of
bread, but would it be the same, I ask?
Get you some ground beef. Squish it into a patty
a little larger than the diameter of the bun. Fry it
in a pan, adding a little garlic and/or any other
spices you like. Turn once after a minute or two, depending
on how well done you like it, and press it down with
the spatula. Then drain the meat on paper towels. This
removes fat and keeps the burgers from getting soggy
in the box.
When you assemble the burger, put a leaf of lettuce
above and below the meat to make sure it doesn't dampen
the bread. Top with sliced pickle (pressed between paper
towels for the same reason as the meat), American cheese,
and whatever else you feel like. Sauces like ketchup
or BBQ sauce should be added when you're ready to eat.
These are little bitty things. I estimate it
takes 3 or 4 to make one lunch serving.