I am still craving another Dinker’s burger. The charred patties had such a great flavor and I wanted to recreate at home. Figured a cast iron pan was my best bet. to increase the char I did two 2 ounce patties for each burger which I cut into perfect circles with a tupperware. One piece of cheese in the middle of the patties, and mine had 1 piece of bacon on it. Iron skillet browned the tiny buns to toast them as well.
Was it dinkers quality? Close, but these were in a whole nuther realm. They shrunk so much, got thick, and charred big time while not being over cooked. The KRAFT singles were way too big and made a cheeseslide which made them hard to eat. It was awesome. I plan on modifying them a bit, but that how we do burgers I be thinking.
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