Bacon works, but only in special combinations. The Carl’s, Jr. Western Bacon Cheeseburger, for example. Or A&W’s Teen Burger. Those wouldn’t be the same without the bacon.
Sorry, not trying to be a jerk–but it’s barely possible I’ve read the occasional sarcastic post by you, and I honestly wasn’t sure if you were serious here. I’m glad the sous vide fat-free burger is delicious.
Well, good God almighty, which way do I steer? 
Weirdly, Jimmy loses me with the “medium-rare.” I want my burgers cooked medium-well at the very least. Chopped/ground beef had better be raw or well for me. Steaks I want still mooing, but not burgers.
It also goes without saying the title of the aforementioned song is not “Hamburger in Paradise”.
Cheese. Burger.
I had my first “smash burger” a couple years ago at Fatso’s, just off Chicago Ave in Chicago. It was fantastic, just the right combo of outer crust and pink inside. Have not tried it at home yet, though.
I like a cheapo hamburger bun, because I don’t want too much bread around my hamburger. I’ve tried kaiser rolls and bulkie rolls and all the rest…too much damn bread.
And if you’ve never had your hamburger collapse in your lap, you’re a better man than I am. Or maybe your burgers just aren’t juicy enough.
Soggy burger? Just turn it over, or eat it edge up. Ah, the science of it.
Some NPR nerd show mentioned this, said some Japanese scientists had proven that eating your burger upside-down was the most structurally sound way to eat a burger.
It’s hard for me to imagine a more ridiculous sentence than that, but ever since I’ve eaten my burgers upside-down.
Fatso’s is one of my favorites in the city, and one of the places where you have the choice of grilled or griddled, and I pick griddled every time! (Though they didn’t always have the choice. It used to be char only there.) Their food is top notch. They have a decent shrimp po boy there, too.
pulykamell will back me up on this (zoid flashes LTH gang sign) but Fatso’s is kind of a legend among those in the know in Chicago
Back from when it was still known as Phils! (RIP, Phil. He passed away from brain cancer four years ago, but his food and spirit live on, just as good as when he was around.)
This statement is crazy-talk.
However, only iceburg lettuce* is appropriate for a burger for the crunch and mild sweetness it imparts. Any other lettuce-and the more fru-fru the lettuce, the less appropriate for burgers it is. A mix of arugula, butter lettuce and frisee may make a wonderful salad, but they’re gross on a burger.
*Unfairly maligned–it has a sweet, mild taste and a wonderful crunch
Yeah, when I do lettuce on a burger, that’s pretty much the only one that’ll do, although I have been known to use the crispier lower parts of heart of romaine, which have a similar sort of crispness and refreshing quality to them.
Agreed.
Iceberg is also the ideal lettuce for BLTs, AFAIAC.
I’m a little more accommodating of lettuce. I think Romaine is great on a burger: it’s less crunchy, but it’s still pretty substantive, and the green flavor it adds is a nice contrast. Butter lettuce is fine, too. But frisee would be terrible on a burger, and arugula tastes like someone rubber-cemented some old roadkill back together, so it’s terrible anywhere.