MUSTARD DOES NOT BELONG ON A BURGER!

/only exception is for decent mustard, maybe

American cheese does not belong on a burger.

PvtHike: American cheese does not belong on a burger.

Kraft for the win!

No, seriously though, traditional American cheese (Colby/Cheddar blend) is awesome on a burger.

/still, Kraft for grilled cheese sammidges

Bacon jam?

/Off to google that recipe!

any burgers with pork belly? I love bacon but I pork belly, on my!

The ideal properly made hamburger has mayonnaise, cracked black pepper, and a bun.

No Five Napkin Burger?

SilentStrider: I will put any got-damned thing I want on a burger, and anyone who says otherwise can kiss my behind. :p

That said, like mine with bleu cheese, large slabs of red onion, lettuce, and maybe some ketchup.

Ditto. Bleu cheese crumbles and bacon mixed in the meat. Red onion and a white cheese and bacon on top. It looks like I'm going to the store and grilling in the rain.

corner bistro.
molly's

shake shack and danny meyer can go fark themselves and the horse they rode in on (and then ground up into burgers)

Ron Swanson

ArcadianRefugee: MUSTARD DOES NOT BELONG ON A BURGER!

/only exception is for decent mustard, maybe


Dijon. Definitely Dijon. But not too much.

I had a squirel burger last weekend.
lots of hunters around here
It wasn't as good as one might think it would be.

Good burgers start with good meat. If you need Carmelized onions and secret sauce, you're doing it wrong. Keep 'em simple.

Lamb Burger is gross. A Lamb Burger just sounds incredibly awful.

Hell I've had free range damn near organic lamb burger and I'll still say it's gross.

Everything else was pretty unremarkable.

Jack in the Box employee: "Would you like Jack Sauce with that?"

Kevin Meaney: "What's in the Jack Sauce?"

JITBE: "It's a secret."

KM: "Well, hold that Jack Sauce!"

Knarf: Lamb Burger is gross. A Lamb Burger just sounds incredibly awful.

Hell I've had free range damn near organic lamb burger and I'll still say it's gross.

Everything else was pretty unremarkable.

Gonna have to disagree with you on that one, Knarf. Free range lamb, with rosemary and garlic inside and feta cheese on top (with lettuce and tomato).

It tastes just like it smells!!!! Deee-licious.

born_yesterday: Knarf: Lamb Burger is gross. A Lamb Burger just sounds incredibly awful.

Hell I've had free range damn near organic lamb burger and I'll still say it's gross.

Everything else was pretty unremarkable.

Gonna have to disagree with you on that one, Knarf. Free range lamb, with rosemary and garlic inside and feta cheese on top (with lettuce and tomato).

It tastes just like it smells!!!! Deee-licious.

Yeah... that's a shawarma. Delicious, but not a hamburger.

Fail if you like red onion on anything. Your breath smells like hot garbage for a day at least. 80% sirloin griiled medium rare with bacon, american cheese, spicy brown mustard of your choice, mushrooms, and salt and pepper is all that's needed. Fark your bleu cheese, peanut butter, truffles, or tomatos.

HotWingAgenda: born_yesterday: Knarf: Lamb Burger is gross. A Lamb Burger just sounds incredibly awful.

Hell I've had free range damn near organic lamb burger and I'll still say it's gross.

Everything else was pretty unremarkable.

Gonna have to disagree with you on that one, Knarf. Free range lamb, with rosemary and garlic inside and feta cheese on top (with lettuce and tomato).

It tastes just like it smells!!!! Deee-licious.

Yeah... that's a shawarma. Delicious, but not a hamburger.

No, it was a lamb burger. I could tell by the bun. And the lamb in patty form.

laid back w/bud light: Fail if you like red onion on anything. Your breath smells like hot garbage for a day at least. 80% sirloin griiled medium rare with bacon, american cheese, spicy brown mustard of your choice, mushrooms, and salt and pepper is all that's needed. Fark your bleu cheese, peanut butter, truffles, or tomatos.

Mushrooms OK but tomatos not? Sanity has deserted you.

American cheese is not cheese: fark you very much.

born_yesterday: Knarf: Lamb Burger is gross. A Lamb Burger just sounds incredibly awful.

Hell I've had free range damn near organic lamb burger and I'll still say it's gross.

Everything else was pretty unremarkable.

Gonna have to disagree with you on that one, Knarf. Free range lamb, with rosemary and garlic inside and feta cheese on top (with lettuce and tomato).

It tastes just like it smells!!!! Deee-licious.

I'm just being a hater I guess. That does sound very tasty. As a matter of personal preference though, the taste of lamb fat just really bothers me alot. and lamb burger unfortunately has a large amount of fat. I might give the shwarma thing a try though anyways, we got a deep freezer full of baby sheep- might as well eat 'em :)

That "American Cheese is not cheese" thing is Foodie 101. But damn if the information age teevee didn't show that shiat up. However, some is more gooder than others - check the deli dept and the Land O Lakes brand, for instance. It does have its place. And mayo, mayo is the best.

ArcadianRefugee: PvtHike: American cheese does not belong on a burger.

Kraft for the win!

No, seriously though, traditional American cheese (Colby/Cheddar blend) is awesome on a burger.

/still, Kraft for grilled cheese sammidges

I like my cheese without artificial coloring and corn by products. How about a natural white english or Wisconsin cheese? Nothing snobby, just white cheddar.

would not eat 95% of the burgers shown as-is. maybe 50% if I could hold the mayo, bbq, and other exotic secretions off the burgers. maybe 30% of the sides sounded equally awful.

/bacon, cheddar, onion, pickle, lettuce, tomato... what's wrong with that?
//experiment with other cheeses, onion types, peppers, etc... no need to go crazy to get variety

I appreciate a dolled up burger creation but burgers also work when made on a simple nostalgic level as well. For me, the big thing is that (whatever the meat) the patty be thick, juicy and flavorful and the bun be fresh and well-made. After that, whatever you do is usually delicious. Burgers are one of the foods I could eat every day if I were diagnosed with a terminal illness and didn't have to worry about my long-term health. I would go to town on any and all of the burgers in that slideshow.

However, I'm also not ashamed to say that when I'm just making a burger at home it's ketchup, yellow mustard (sorry, I think it is actually the best choice for a burger or a hot dog), a little mayo and red (must be red!) onion. Maybe lettuce if I feel like being a little healthy.

ArcadianRefugee: MUSTARD DOES NOT BELONG ON A BURGER!

/only exception is for decent mustard, maybe

oh Fark, never change you crazy website.

From the site "A brief history of American Cheese."

James L. Kraft, who in 1903 moved from Canada to Chicago with $65, bought a horse and wagon, and started wholeselling cheese. To reduce waste, Kraft tried packaging cheese in jars, and then began experimenting with cheese canning - an idea the Swiss had been tinkering with already. Then he tried something completely different. By shredding refuse cheddar, re-pasteurizing it, and mixing in some sodium phosphate, Kraft produced the strange wonder we now know as American process cheese (patented in 1916). It was an immediate commercial success, and a boon to American soldiers in the World Wars. By 1930 over 40% of cheese consumed in the U.S. was Kraft's - and that was in spite of its relatively high price. Thanks to clever advertising, Kraft was able to charge more in exchange for a promise of safety and consistency, even though the product was derived from inferior cheese.

thamike: ArcadianRefugee: MUSTARD DOES NOT BELONG ON A BURGER!

/only exception is for decent mustard, maybe


Sometimes I feel like a


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Sometimes I

[bestuff.com image 210x297] 


Limiting condiment choices goes completely against the concept of the Hamburger. And mustard as a condiment predates ketchup (as we know it) by a few centuries.

The problem is people that put ketchup on a hot dog. What is wrong with them. Don't they know that they are committing an aromaticity?

/a little mustard is fine on a burger, grilled

/Wonders what all the fuss is about

Burgers are kind of like chili in that they vary depending on what sounds good to you when you make them (it.) Some of my favorites include the simple (seasoned, lean ground beef and melted sharp cheddar cheese on a mayo-slatherd, lightly-toasted bun; the more-complex (yellow or dijon mustard on the bottom-half of the bun, followed by dill pickle chips or slices, thin-sliced onion, seasoned thick patty, cheddar cheese, sliced tomato, lettuce, and mayo on the top-half of the bun. Bacon and/or barbecue sauce optional as the mood strikes.)

Some of the best burgers I've had came from a hole-in-the-wall joint in Pioneer Square, Seattle, called Dome Burger. You were given your burger with whatever cheese, bacon, mushrooms, etc. you ordered, plus lettuce & tomato (plus fries.) Then you took your tray to their condiment bar and fixed the burger however you wanted it. They didn't have exotic condiments but they had everything that most people would want to put on a burger. They were great!

I love Shake Shack.

That's all I wanted to say.

vinniethepoo: Burgers are kind of like chili in that they vary depending on what sounds good to you when you make them (it.) Some of my favorites include the simple (seasoned, lean ground beef and melted sharp cheddar cheese on a mayo-slatherd, lightly-toasted bun; the more-complex (yellow or dijon mustard on the bottom-half of the bun, followed by dill pickle chips or slices, thin-sliced onion, seasoned thick patty, cheddar cheese, sliced tomato, lettuce, and mayo on the top-half of the bun. Bacon and/or barbecue sauce optional as the mood strikes.)

Some of the best burgers I've had came from a hole-in-the-wall joint in Pioneer Square, Seattle, called Dome Burger. You were given your burger with whatever cheese, bacon, mushrooms, etc. you ordered, plus lettuce & tomato (plus fries.) Then you took your tray to their condiment bar and fixed the burger however you wanted it. They didn't have exotic condiments but they had everything that most people would want to put on a burger. They were great!

Chain called Fuddrucker's does the same thing, and often sells exotic patties such as elk, buffalo, ostrich, etc. as well as good old beef. Good shakes too, for a chain.

Also, I call into question your burger-stacking methods.

The whole (and only) point of lettuce on a burger (or anywhere) is to separate the cold, wet tomato from the hot patty/cheese until it's in your mouth.

bottom-to-top order:

patty-cheese-pickles/bacon-onion-lettuce-tomato