Lazy cheeseburger kebabs with secret secret sauce

Season the ground beef with kosher salt, black pepper and a few shakes of cayenne. Scatter the shredded cheddar evenly over the top.

Gently fold and stir with a fork just until mixed; do not overwork it.

Lay a piece of lavash on the cutting board. Moisten your hands with water, then spread the meat evenly to the edges, smearing it thinner along the top inch, toward which it will roll, to seal the seam. Pat flat.

Sprinkle with minced green onions.

Roll up tightly into a uniform log, finishing seam side down, and squeeze to shape.

Cut in half for two kebabs, putting any meat on the blade back in the roll. Score the center of each half and cut each into two, then halve again, for four pieces per kebab.

Thread each set of four onto two skewers, starting a third of the way in from the edge and keeping the skewers centered and flat.

Set on a foil-lined baking sheet and brush both sides with melted butter.

Bake in the upper center of a 450 degree oven for 7 minutes.

Flip, switch to broil and broil 2 to 3 minutes, until cooked through and browned.

Slather with the butter, melted cheese and beef fat from the pan and serve hot on a plate with lettuce, tomato, onion and pickle.

Make the secret secret sauce: stir mayo, mustard and ketchup together, then stir in buttermilk. Spoon over the kebabs.