The comparison wasn’t for quality, but for rather that “no tomato, no lettuce” is hardly a weird idea. Most of the burgers people do order there have lettuce and tomato, but the basics omit it, which is my personal baseline for burgers. Hell, even Chicago hot dogs I will not put tomatoes on because they are sad, sad things unless they are fresh. I’d rather sully it with ketchup at that point. But that depends on where you are. I’ve gotten reasonable tomatoes on West Coast burgers, so I’m okay with tomatoes on burgers there. Though most of the time they do still end up detracting.
But – back to the OP of sorts – avocado on a burger I’ve never quite understood. The beef just kills the flavor of the avocado, and the avocado adds extra unnecessary richness to the burger. Then again, I think bacon on burgers is awful for similar reasons (though all in the direction of unnecessary killing the flavor of the beef and adding unnecessary richness.)
My parents loved avocados when I was a kid, so I grew up with them. The two “food fads” in my family that I can remember were avocados and “bran”. (This was the 80s.) I’m from the west coast but the general Seattle area, so pretty far from California.
I remember my mom used to try to grow avocados in her windowsill by suspending a pit over a cup of water, held in place with toothpicks. Much like this photo:
I don’t remember it working very well.
I didn’t try avocado toast myself until a few years ago. Sabra (the company probably best know for hummus) makes a to-go pack with pieces of crunchy toast/crackers and an avocado spread. I found it at an airport convenience store place and gave it a try and liked it. So it’s my default “stick in an airport” snack. I should probably try the “real” stuff someday.
You guys know what goes good on cheeseburgers? Avocados!
Posted before I saw this:
I disagree. Avocados on burgers are great. Bacon on burgers are great. Bacon and avocados on burgers are great! (Another great thing on a cheeseburger is a mild green chile.)
I grew an avocado plant from a seed when I lived in L.A. I put it out on the railing outside of my apartment, and one of my neighbours stole it.
Is this a whoosh? It’s become kinda common knowledge that you let avos ripen on the counter until soft-ish, then refrigerate. You can keep them perfectly ripe for a couple weeks…[quote=“Ulfreida, post:20, topic:981550, full:true”]
no. They are tropical (really, subtropical). They should be held at room temperature like other such fruits. Do you put tomatoes in the refrigerator? Bananas?
I never have put any fruit in the fridge, really. I know it’s a thing in benighted non-californian areas.
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If I want spicy, I just put a metric buttload of pickled jalapeños on it. [Full disclosure: I always have jalapeños at the ready. I seldom have ‘Ortega chiles’.]
Dinah’s Pancake House has a relleno patty melt, which is basically a patty melt with a couple of whole Ortega chiles. So good.
Sometimes I want the flavor and not just the spice/heat. Too many chiles can blow out my taste buds. But I do love pickled jalapenos. They’re great on pizza.
This thread is the first place I’ve seen “size” used as a noun representing a type of sandwich. At least, i think people are using it that way. If i saw “chili size” on a menu, i would be confused, and expect options like “small” and “large” next to it, telling me how large a bowl of chili i was ordering.
I’ve always seen it (but I haven’t seen it in ages – it vibes as an old time dish to me) it’s an order of chili with a hamburger patty in it. Maybe toast on the side, but it’s not a sandwich. I haven’t the faintest idea why it’s called chili size.
It’s an open-face sandwich. Toast the bun. Slice the top bun in half. Put the bottom bun on a plate, and put a top-bun half on each side. Put the burger patty on the bottom bun. Pour chili over the top, and top with shredded cheese and chopped onions.
It’s explained in the other thread. It’s a SoCal thing. Reportedly Ptomaine Tommy’s had two ladles: A chile-size for bowls of chili, and a smaller, hamburger-size for putting chili onto a closed burger. The open faced burger with chili-sized ladle of chili on it became known as a ‘chili size’.
The story may, or may not, be true. But the open-faced sandwich was always a ‘chili size’ when I was growing up and living in SoCal. Here’s a 1975 Denny’s menu.
I’ve never heard of ‘steak size’. A bowl of chili is about a cup, which is what’s on a chili size. For a closed burger (like a Tommy’s burger), you put on about a quarter of a cup.
I’ve still never actually seen avocado toast, just heard of it.
I love guacamole, but plain avocado is … kinda plain. My experience with guacamole makes me think that basic avocado should have more taste than it actually does.
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