Adding more sugar to the buns is an interesting idea, thanks. I will give that a shot for my next batch. The texture of the patty is one of the things I have n

Adding more sugar to the buns is an interesting idea, thanks. I will give that a shot for my next batch. The texture of the patty is one of the things I have nailed; that was just a matter of adding salt into the mince instead of seasoning from the outside - that makes them a little denser, more meatloaf-like, like freezing would. And yeah, the regional differences are interesting. I had my last one in the Netherlands.. 21 years ago, and they still served them in styrofoam containers, many years after they had been phased out in Germany. And in Denmark, you could draft your own condiments into little waffle cones. Cute.