Mayo is okay if it is the only fatty sauce on the burger. I tried a California burger at Bk the other day. I didn’t expect the best guac on earth, but it was Ok and a nearly perfect amount of balance.
except…
It was combined with twice as much mayo as is required. What a horrible gaggingly fatty gloopy mess. And no longer seperable, so I had to paper towel off the bun side to get the proper burger to oil ration. But at that level of Guac saturation it was more annoying than good, I would have rather had none.
Pickle relish, dill pickles, and lettuce. A1 sauce optional. Worchestershire sauce and onions cooked into the burger.
No mayo. No catsup. No yellow mustard. No tomato. Hell, let’s throw out the damn bun, too.
Yes, always.
I’ve always found, however, that mayo in the US is blander than in Peru. Even Hellmann’s make a “Peruvian style” mayo for us. “Gringo” mayo is too white.
Of course for burgers, “Golf sauce” (pre-mixing ketchup and mayo) is the way to go.
Ketchup alone is nver OK, though.
Absofreakinlutely. And yes, that’s one of the purposes of mayo, and I spread a fairly thin film of it. But it’s still mostly there for its contribution to the flavor.
I don’t HAVE to have mayo, but if it’s available, I’ll put it on my burger.
Sometimes yes, sometimes no. Depends what burger flavor I’m in the mood for. Catsup and/or mustard are sometimes too vinegary and I like the more mellow mayo flavor, especially with some thin dill slices.
Mayo and catsup mixed creates a “secret sauce” flavor that reminds me of the big mac. Not saying that’s good or bad, I can see how some would like it.
Yeah this is a lot like the hot dog discussions where I feel there’s no single “right” thing to put on a dog. If I fry up three dogs in one sitting, I’ll likely fix them up in three different ways just for some variety.