Yes, I add a little more than usual coz I like the flavour and it’s good for health
Easiest way is local butchers plain high meat pork sausage, they come out of the skin way easier than store and they shrink less.
Then burger papers and a press, to get them very thin usually about half to 1 sausage per patty. High sear like a steak to get good charring let them rest with the cheese bettwen them while doing the eggs.
:D I think you need to check again
Rump end so did a shy over medium to avoid toughness <3