That’s almost exactly how I make SALSA…Don’t tell anyone. :dubious:
Mmmm, salsa’s great on a cheeseburger in lieu of ketchup/mustard. Damn great.
If you’re in a hurry you could use Mayostard or Mustardayonnaise.
I prefer garlic-chili sauce on my burgers.
Yes, they are pickled, sliced, and sold in tin cans. You can buy similar pickled beets/beetroots in the US.
(And I have to confess my terrible heresy here: I’m an Australian who does not like having beetroots on my hamburgers.)
… is that even allowed? :dubious:
Look on my Stupid Large Burger, ye mighty, and despair!
You could definitely market that!
Why not make a bahn mai. Get some vietnameese flavors going on. Maybe mix into the burger some sriracha, a bit of chopped cilantro, and some fish sauce. Make sausages nstead of patties. Grill to your liking. Place them in a half of fresh baguette with a slather of mayonaise, fresh sliced Napa Cabbage, Lettuce, sliced onions, tomato, and fresh chile, a sprinkle of peanuts, and a sprinkle of fresh cilantro, hit it up with some soy sauce.
… I knew there was something I forgot, you need sweet and sour cucumbers, a fresh pickle. That’s the missing taste.
Oh, damn you! I want to get my hands on mesquite so bad - they really don’t sell it at ALL over here! Damnit, damnit, damnit!
(Me, my sister and two of her friends spent a week up in a cabin outside Stavanger in the fall. One of her friends was a mexican chef/housewife. She made proper mexican taco with mesquite . . . . ARRRGH! DO WANT!)
Around here, you’ll also normally find pickled daikon radish and shredded carrot on your banh mi. My God these sandwiches are so good, but so much depends on the quality of the baguette.