If you’ve voted in the Hamburger poll, you may want to check you votes. I added some “None” options, which wiped out the existing votes.
It occurs to me that some of my votes in the “been to” poll may not be consistent with each other.
I’m not going to go back and try to redo it, however. For me there’s some blurry area.
I would count a couple of those options as “been through” rather than “been to”.
Done!
Ideally, I like my burger about halfway between medium rare and medium, but when I ask for this it never seems to come out right, so I just say medium.
Medium rare can be too mushy in the middle.
There’s a restaurant near us that consistently undercooks their burgers. So, I order medium and get a perfectly cooked medium rare.
My sister had to sub in for the wife of one of our neighbors who fell down their staircase. He had a bleed on the brain, and the neurologist (we accompanied the wife to the ER) said even if the surgery had been successful, the husband would likely have a very poor recovery. So, the wife decided against the surgery, and her husband died the following day. This was quite similar to how our mom died, but the surgeon did the surgery, and my mom lingered without regaining any evidence of consciousness for a little over two months.
ETA: I hate ketchup on a burger – I’d rather had sliced tomato – I love grilled onions. Cheese varies with other condiments. With a mushroom burger I prefer Swiss. I like Jack or Pepper Jack with avocado or guacamole.
Well done burgers, with tomato, salt and pepper.
This. I often like burgers without cheese. I find that, like ketchup, cheese can smother the burger taste and I actually do want to taste my burger. Medium rare-medium, lettuce, onion, pickle, tomato, and mustard is my standard. But I also like more exotic toppings.
A local restaurant here has a burger on the menu called a smelter-melter that has horseradish and pepper-jack cheese. Done properly, it is fabulous. But they have one cook who overdoes the horseradish.
Me, too. I probably get cheese-less more often than with cheese. Especially if I have a lot of other condiments, I can’t even taste the cheese. Why add another hundred calories of nothing?
I voted for a lot of stuff, but at home, if i have seconds on the burgers, it’s probably just the patty. No bun, no condiments, just a little salt it was cooked in.
I’d like to try a beyond burger, but i doubt I’ll like it.
I usually get my burgers without cheese. If I want to go barebones, I’ll just have mayo and pickles, otherwise give me that lettuce, tomatoes, and sautéed onions.
I have two different lists I keep in mind for places I’ve been. There’s places I’ve “been”, as in the poll question, and placed I’ve “visited “. The main difference is that when I had an airport layover, I consider that I’ve been to that location but haven’t visited it.
Was it possibly one of the variations on the Tofu Cutlet? My wife has experimented with a lot of tofu options, and we both agreed that this one is the firmest option, with a dense texture most similar to meat, but at the price, just wasn’t worth it for us.
I’ve tried a lot of non-meat options out there while my wife was finding what did and did not work for her tastes. Of them, when properly treated, mushrooms (of various varieties, and prior to Beyond products availability) did the best at certain things. If I wanted a non-meat burger for example, a marinated portabella with a touch of liquid smoke did damn well, good enough to eat as it’s own thing, but at least reminiscent of a beef burger. King Oyster mushrooms, lightly battered and fried are also very similar to fried chicken tenders, but that’s more because most boneless skinless chicken is lacking in flavor, so a good dredge or batter is 90% of the flavor anyway!
Onto the burger poll!
While I find 100% ground beef to be wonderful, the ever increasing supply of leaner ground beef sometimes cuts against my desires. I want a burger grind to be 80/20, or at least 85/15. And it’s still available, but sometimes I have to -look- for it. A tasty alternative, is my local Kroger has been selling a beef / pork ground meat blend at 80/20 fat ratio, probably because of how much cheaper pork is than beef, and it also creates a darn good burger. In some ways, it tastes like a 100% beef burger cooked in bacon fat turns out, but it is definitely ‘porkier’. I’d guess it’s in no ways an even split on meat critters.
And I’m probably biased because of my South West living, but I would think that jalapenos / green chiles would be if anything MORE common as a topping than deep fried onions, but I made sure to select other. I will promise you though, that in New Mexico especially, that you’d have to look for deep fried onions with some effort, but even McD or BK would have green chiles as an option.
Same. My back plate frame is for the University of Michigan (my alma mater) and the front plate (the whole plate) is an image of Storm from the X-Men. I would have preferred She-Hulk, but you take what you can get.
I doubt it’s the same or a variation, but what you listed also seems pretty similar to it. Thanks!
No problem at all. If it works for you, very happy eating!
How can you have burger poll without Secret Sauce?
If mushrooms are available, I get those, and skip the ketchup. And swiss cheese (I don’t think I’ve ever seen a place with mushrooms that didn’t have several cheese flavors available.
If it’s a basic burger place, I skip the cheese and add ketchup
Bacon. How could I have forgotten about bacon? The only way that I will add cheese is if I can add bacon as well.
Hangs head in shame
I have a meat-eating daughter who really likes black bean burgers. She gets them with cheese and bacon.