The salad should go *next *to the burger. 
I want meat, cheese, and bun. And maybe some sauteed mushrooms between the (Swiss) cheese and the meat.
I can’t open my mouth wide enough for one of those giant burgers with half the salad bar on it. 
To that point - I ordered a Widowmaker Burger at Claimjumper this afternoon. Before I could eat the admittedly delicious burger, I had to remove: half an avocado, two onion rings, one leaf of not-very-crispy lettuce, four pickle slices and about half the condiments. Then and only then was I able to eat the sucker. That’s why I increasingly go the Meg Ryan route and order everything on the side.
Your poll is defective. You need a “no salad” option. Salad does not belong on a sandwich of any kind. Whether I am eating a burger or a tuna salad, I do not want your extremely pale pink “tomato” or your very limp lettuce on my sandwich. I make an exception for a BLT but only eat those at home where I can be sure the tomato is an actual tomato. You know, red?
Lettuce on the bottom, helps protect the bun from sogginess from any meat drippings. My basic burger construction is; bun-mayo-lettuce leaf-burger-cheese-onion-mayo-bun. A good solid round of onion helps protect the top bun from grease. Don’t get me wrong, I’ve nothing against grease, I just don’t think bread is the proper place for it…
So, salad top & bottom, serving a useful function.
Sorry, I disagree. The poll isn’t defective I deliberately didn’t put “no salad” as an option as that’s not the question. If you don’t put salad in your burger, great. Of the people who do have salad in their burger I’m after where it goes.
Dunno about the salad or burger, but my toilet paper unrolls from the top.
I hate a burger with too much stuff.
It should be bottom bun (of good quality) thin patty, white American “cheese”, lettuce, mayo, top bun.
If you can’t eat it with one hand, then it’s too big.
I know, I know, this post is burger sacrilege.
Oh, I see. [Emily Litella]Never Mind[/Emily Litella]
I’m assuming the “salad” is the lettuce, tomato, onion? I don’t really like lettuce or tomato. When I make burgers at home, the toppings are usually cheese, onion, and sometimes mushrooms. Your condiment of choice goes on the underside of the top bun.
Anyway to answer the question:
I’ve never seen or heard of anyone putting toppings below the burger.
Bottom bun, then meat, cheese, toppings, condiment, top of bun.
ETA: If I have a very thin bottom bun and it gets soaked with grease (this hasn’t happened since I learned how to make good burgers), I’ll turn it upside down and eat it with the top of the bun facing the floor. I don’t know if this counts or not. Please advise.
In ‘N’ Out burger puts the salad under the meat. Now you know.
Also, Carl’s Jr/Hardees.
I’m vegetarian, so adjusting for that, being that I like vegi burgers, it never would have occurred to me to stick anything under the patty. For me, tomato, fresh red onion, fresh spinach, jalapeños, and chipotle Tabasco, please. (Fried egg? Beets? Really?)
I don’t either, which is why I bake my own whole-wheat burger buns, sub rolls, pita, etc.
Fried egg is pretty awesome. The warm, runny yolk intermingling with the meaty patty. Mmmmm… Heck, even on a gardenburger. Beet is actually pretty good, too, but still a bit “odd” for American tastes, I think.
Never mind.
I think beet provides the gherkin equivalent downunder. It’s that tart tangy sharp taste that cuts through the rest of the burger.
This. For a little while anyway. A good greasy burger will shred any bun regardless of bun protection methods.
I think you’re right. In my experience, pickles are a whole different thing. A Ham and Pickle sandwich has slices of ham with yellow spreadable mustard pickles, not pieces of pickled cucumbers.
The pickled cucumbers just never were part of the scene downunder, but the pickled sliced beets were ubiquitous growing up in the 70’s.
It should go on top, but bottom is ok too. I’m just happy that someone made me a burger.
I remember the process of opening a can, draining the liquid, plopping the sliced beetroot into a bowl then covering with malt vinegar! 
I don’t get the 'it doesn’t make sense thing". The beetroot (by which an Aussie means pickled beetroot) does a similar job to the pickle that seems to go on a lot of american burgers. (or as a whole pickle on the side when ordering a sandwich) It provides that same vinegary sharpness.
And I see I was beaten to the punch, twice no less!