Regardless, this restructuring of burger engineering opens up some new thinking. The longstanding dilemma, of course, is how one prevents the slipperiness caused by tomato slices.
If you have a fresh tomato, it’s hard to beat a BLT to showcase the freshness of the tomato. Aside from just eating it sliced with a pinch of sea salt, of course.
Even Mike Myers, Catherine O'Hara, Phil Hartman, Martin Short, Leslie Nielson, Colin Mochrie, The Kids in the Hall, Tommy Chong, Michael J. Fox?? John Candy?!?
My parents had grape tomato bushes growing in the backyard that my older sister and I would pick off the vine growing up. Divine. I enjoy a burger that warrants a slice, but have yet to devise a means to reasonably contain it. As Celebrity Jeopardy Sean Connery said "Failing to do so is my greatest regret."
Curious how lettuce, full of water, protects the structural integrity of the bottom part of the bun? I'm not saying it doesn't, rather that it seems counterintuitive.
It is just a water barrier. So anything water/wet can not get to the bun. But you need some adhesion layer, like sometime sticky below and above, perhaps with sharp edges from crunchy onions to really lock the layer in place. Then build up more layers.