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20 May 2012
What do you want on your hamburger? I like mustard and hot peppers and a slice of onion.
Medium rare with lettuce, a really great tomato slice, and dill pickle slices. Cheddar, swiss, or blue cheese. No condiments please, just S + P. When I get the bacon I find that for me it really doesn't make add up to that much more enjoyment.
For my tastes, the rare to well-done spectrum is for steaks. I like my burgers cooked. If the patty has onions mixed into it (my favorite, how my mom made them), I like it with mustard, ketchup, and dill pickle slices. If not, I like grilled mushrooms, grilled onions, mustard, bbq sauce, pickle slices, steak sauce, and mayo, in that order, from patty to bun.
Back when I ate meat, medium rare with a dark green lettuce, fresh juicy tomato slice, thick slice of raw sweet onion, and some organic ketchup, on a chewy sesame seed roll.
Casual: Tillamook cheddar, mayo, mustard, and dill relish.
Fancy: bacon, swiss, and sauteed mushrooms. I have experimented with mixing the mushrooms into the ground beef before cooking, but it still needs some fine tuning.
The lot (which is usually onion, tomato, lettuce, cheese, bacon and, ideally, an egg) no tomato sauce (ketchup, for the foreigners).
I'd say beetroot to be patriotic, but I can take it or leave it.
Yup, that's about it. Must include both egg and beetroot, plus tomato sauce, although I can manage BBQ sauce in a pinch.
Also, has to be well-done. I can't eat any meat unless it is cooked almost to the point of being burned. I'd rather eat meat with a crust of charcoal than with any pink in it.
It was my SO's birthday yesterday. After much consideration we decided not to go to the pub. She had a hankering for hamburgers, so I rang the local chippie, only to be told they'd sold out.
How do you sell out of hamburgers? That's just wrong, surely?
At my favorite burger joint, Merritt Canteen, in Bridgeport, CT (go there, if you ever get the chance), it's the quarter pound cheeseburger with LT extra mayo and ketchup, or sometimes just fried onions and ketchup. There's something about the grill makes it so good, I think. At Paul's, in NYC, I like the bacon blue cheese combo.
Egg on burger used to be totally unheard of in the US, but slapping an egg on anything that doesn't move became been a huge gastropub-ish trend in the last few years.
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