Warm sesame bun grilled on the inside only.
Schmear of mayo.
Layer of crinkle-cut dill pickles.
Thin-sliced tomato.
Fresh lettuce that I bought from a farm.
1/4 lb burger, ground from a fatty cut of steak.
Jalapeno slices.
Ketchup.
French’s mustard.
Top of warm sesame bun grilled on the inside only.
The only thing that would have made it better would have been fried onions and marinating the burger in hickory smoke BBQ sauce. Still, there’s always dinner.
botton of a bulkie roll, a soft tradional bakery roll
spicy brown mustard
1/2 lb. fatty ground chuck crisp on the top and bottom, medium rare in the middle
1 slice of Land of Lakes american cheese
2 full strips of bacon, not quite crisp
top of a bulkie roll
Bun
Yellow mustard
Ground chuck patty, 1/4 to 1/3 pound before cooking
1 slice American cheese, which was placed on the patty as it was finishing its cooking, so the cheese melts
Mayonnaise, not salad dressing, mayo
Bun
On occasion I’ll put dill pickle chips, but I prefer my burgers to be quite simple. If I don’t add pickles, then I’ll probably salt the burger.
I’m more of a burger minimalist. My favorite is probably a double cheeseburger made with two 1/6 lb or 1/8 lb patties, with American cheese or Merkt’s cheddar spread, griddled onions, dill pickles, ketchup, and mustard on a squishy white bun.
I like some of the fancy-ass burgers from time to time, but nothing beats the classic for me. And keep your mayo off my burger (with the sole exception of the mayo that’s in In-N-Out’s burger sauce.)
Big Mac special sauce belongs only on a Big Mac; and McDonald’s burgers IMO aren’t really in the same food category as true burgers. Don’t get me wrong, I like them, but it’s kinds of an apples and oranges comparison.
Yeah, I’ll eat a Big Mac on the road because I know what I’ll be getting. But if you asked me when the last time I ate a hamburger was, I wouldn’t count those.
olive burger (good ground beef, mixed with chopped green olives, a packet of Lipton onion soup mix and a couple shakes of Worchestershire sauce, grilled outside, preferably)
When I go to McD’s, it’s usually double cheeseburger or McDouble for me. Or quarter pounder with cheese. I can’t remember the last time I had a Big Mac.
In what universe is McDonald’s not a perfectly cromulent hamburger? For fast-food style burgers, they’re adequate. Nothing to go out of your way for, but nothing so far removed from a fast-food hamburger to be its own category. The real abomination is that dreck that is Burger King.
Bottom bun, lightly grilled
Burger
Olive & mayo sauce (mix: 1 tbs mayo, 1 tsp of olive brine, a dash of coarse black pepper, 1/4 tsp chili powder, 5 finely diced green olives with pimentos)
Top bun (sesame), lightly grilled
This is a good old fashioned West Michigan olive burger, and it is my favorite thing in the world to eat.
You can hardly taste the burger in a Big Mac. That’s why the Special Sauce is on it. Yes, Burger King should have been banned in the Geneva Conventions, but that doesn’t improve the flavor of a Big Mac. It’s essential lack of flavor makes it a Special Sauce sandwich, and the burger is some kind insignificant condiment.
Fair enough, I should have realized you were specifically railing against the Big Mac. I have no real qualms with that. The reason I stay away from the Big Mac myself is for reasons similar to yours, but for me it’s not really the special sauce angle as much as it is the extra layer of bun.
My perfect burger has no bun. Just a well seasoned meat patty, melted cheese on top, maybe some tomato sauce, on a plate with a fork. And of course a Bombay Sapphire martini on the side. Mmmm, mmm, good…TRM (low-carb enthusiast)
This improves the flavor of every food that I’ve tasted. I vastly prefer burgers that are grilled outside, but if that’s not an option, I’ll cook them inside in a skillet.
Also, those food baskets for the grill are wonderful. We have a small one that has plenty of room for about four burger patties in it, and that’s more than what we need most of the time.
Same here. I don’t really go for an overly complex burger. I also don’t like fresh tomato (it is a texture thing, I love tomato in stuff and can eat purée from the tube).