Mix all the ingredients together and knead for about 5 minutes. The meat should be cold to keep it tender and bouncy. This is a recipe I used for Köfte, which I reviewed before, but I don't add cheese inside.

Shape the patties to your preferred size. Today, I used the oven because I was making a lot, and using a pan would take too long. Bake them all at once so they cook evenly.

Slice the toppings while the meat is baking. I wash the iceberg lettuce with vinegar first, then soak it in ice-cold water. Before serving, drain and pat dry with paper towels. Slice everything. I have small tomatoes from the garden. The ketchup is homemade from a previous batch I reviewed, mixed with barbecue sauce to spread on the meat after baking.

Bake the meat for about 10 minutes at 482°F (250°C). Once done, take it out and let it rest. Turn off the oven. Spread butter on the bread and bake for 1-2 minutes until slightly crispy, or toast in a pan if you prefer. Normally, I use a pan, but I was in a hurry and worried about hungry people waiting.

Spread mayonnaise on the bottom bun, place the meat, spread ketchup, add smoked meat, pickles, tomatoes, and iceberg lettuce, then top with the other bun. We bought frozen onion rings to fry and serve. Enjoy!