The option I would pick isn’t on the poll. It’s more complicated than a simple yes/no!
For instance, I love a burger with mayo, lettuce, bacon, tomato. THAT burger needs mayo, and putting ketchup on it would just be wrong.
But I also love a burger with pickle, ketchup, mustard, onions. THAT burger would never, EVER be suited to mayo.
It’s all about context. Mmmm…I’m thinking mayo, lettuce, bacon, tomato sounds good right at this moment.
Mayo, Dijon mustard, a bit of ketchup (but only a bit), plus tomato if it’s the time of year when they’re available, onion, pickles, and maybe a leaf of non-iceberg lettuce.
Mayonnaise: bleech.
The thought of mayo on a burger physically revolts me. Bacon, cheddar, blue cheese, tomatoes and ketchup are the only burger toppings I find acceptable.
Hamburger, medium rare, with mayo and raw onion ONLY.
There is nothing finer!
Sometimes, if I feel like it. I like it, especially with lettuce and tomato. If it’s raw onion and ketchup and mustard then no mayo please. Mmmm, hamburgers.
There’s room on my burger for any condiment. You can put the mayo right down there next to the ketchup, mustard, and relish.
Meat. Cheese. Onion if you want. Then stop.
I put a lot on, and then I lick the mayo knife
Mayo is the difference between a perfect summertime backyard hamburger, and that fast food crap (which I also love but for different reasons).
The only thing better is Zips tartar sauce on a Papa Joe (small regional chain)
We make our own mayo for big backyard barbeques. It’s worthwhile if you’re making 15 or more burgers at a time.
Fresh mayo is so much better.
I always have mayo on any burger I eat.
Definitely mayo; but only if horseradish is involved.
I do this when trying to replicate the long-gone, oft-lamented McDLT.
“It kept the hot side hot and the cool side cool.”
sigh
Bri2k
I never thought I would say this, but if that’s the case, then I’m proud to be a Nazi.
I’ve always heard of horseradish but never been sure exactly what it is. It didn’t seem to be commonly used where I grew up.
Horseradish is a root, that is spicy when grated. Wiki has more information than you need, but I like both the regular prepared and creamy styles. Arby’s Horsey Sauce is a fairly mild version.
Horseradish is great with roast beef, hence why Arby’s uses it. If you like spicy, you’ll like horseradish.
Thanks. I know I could look it up, but it’s never seemed that pressing an issue. We didn’t have Arby’s where I lived, but it was elsewhere in the state and I do recall hearing about Horsey sauce.
Mayo is usually welcome on a burger, but not required.
I’ll give the anti-mayo posters the benefit of the doubt and assume that they got mixed up and are thinking about Miracle Whip. Nobody’s palate can be that deficient.
If you’ve never had horseradish, the nearest analogues to it are wasabi (which is often just colored horseradish in the States) and mustard. The burn horseradish gives you is that type of burn (produced by allyl isothiocyanate), not the hot pepper burn (capsaicin) or black/white pepper burn (piperne). If you’ve had really sharp mustard, you have a good idea of what horseradish is like.
Mayo, pickles, onion, mustard, extra Mayo please.
And to hell with you McDonalds, for charging extra for Mayo. Damn you to hell.
Hell yes is too strong of a statement, but I like it. Mayo is welcome on any savory sandwich, even hot dogs.
I love mayo on my burgers. I also love thousand island dressing on a burger.
Either one will do just fine. And of course, now I want one.