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The Mini Sure Is Handy

Most of the time I cook for just myself. When all I want is one single meal, the Mini is the one I use. Today I had 1/3 pound Wagyu ground meat and and a bun. Cheeseburger time!
I got the Mini up to about 500 or so and put the meat on. After 5 minutes I took a look and honestly, that was too long. I flipped it and put the American cheese on, closing the top and bottom vent considerably. In a couple more minutes I put this on the bun.
The bun had another slice of American cheese because I like the cheese on both sides. Sorry but I don't have a photo of that. The internal temperature of the meat was around 185 when I pulled it - too high, certainly, but on the other hand the burger was still juicy, crisp on both sides, and totally delicious. No complaints.
This was the first successful burger I'd made on a BGE. Previously I'd used my Medium and for whatever reason that wasn't as good. The Mini is excellent cooking for myself and I think I could probably cook three burgers on it at once. But I'm not that hungry.
Incidentally, I spread my dip on the bun. The dip is simple:
1 cup mayonnaise
3/4 cup grated Parmesan, the good stuff
3-4 cloves garlic, crushed.
Mix and let rest overnight. The flavors need that time to develop. I suggest using 3 cloves to start and then adding more as needed, if needed.
The dip has about 6 1/4 calories per gram. I'm watching my weight carefully and use calories per gram as a tool.
Somewhere on the Colorado Front Range

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