dry

Mini meat rolls.

Served as a common side, it's crunchy, cheesy, and garlicky

Fancy pastries, with a caramel bottom

Similar to quiche, but without the crust.

We affectionately refer to this as "Mexican pulled pork". My take is a little more work than the traditional, but packs in even more smoky goodness.

Why is something so simple and well understood as a Hamburger here?

Well, referring to the guidelines, we're not going to put sauce, Mayonnaise, relish, etc on these. How do we turn a dry hockey-puck of meat into something tasty as-is?

My solution is two fold: add fat and flavor to the meat then use sous-vide.

In the overview we use pulled pork as an example of "usually dry" food.

A little texture and extra sweetness helps sell it. Try cream cheese instead of butter on top gives a tang for the foodies.