Ask BK:
Do you have menus, and can you describe the Hamburger Hamlet patty melt from the 1970s/80s? I want to recreate it as best I can. It will be a labor of love.
The challenge will be duplicating the patty, for this or any of their burgers, and grilling it just the right way. I think the real secret anyway was their blend of ground beef. I'll just have to find something that's above and beyond the ordinary.
Rye bread, or sourdough? And served open face? With chopped (but not too finely diced) raw onion? And it was cheddar? I'm also seeing in my mind's eye three open-face sections, not two, but I'm also seeing extra cheese and onions spilling over the plate, so I'm probably at the point of hallucinating the whole damned incredible thing.