What do you bastards put on your hamburger?

[JulesMaximus]

miracle whip > mayonnaise

Runny dog shit with worms in it > miracle whip

Mayonnaise > all

 

[dasherHampton]

One of the best hamburgers I ever ate was based on goat cheese.

 

[shortylickens]

goat cheese would have been my 11th option if the forums allowed that many.

 

[dasherHampton]

It was at a short lived brewery. They folded pretty quick but man that goat cheese burger was the bomb.

 

[GodisanAtheist]

Whatever the fuck I want.

 

[PlanetJosh]

A cheese poll for hamburgers. I like it. And cheddar if sharp spices up the burger.

 

[zinfamous]

A burger is not a sausage. Mustard belongs on sausages, not meat patties.

I sometimes like the blinding neon yellow mustard (the kind that is specifically suitable for the Chicago Dog) on some burgers, but otherwise yeah. No other type of mustard is suited for burgers. Otherwise, I don't really like any other sauces on a burger, outside of maybe worsterchesire if you're dealing with a horribly dry burger with no flavor. ....oh and hot sauce. I'll just put hot sauce on anything, really. ...nor siracha. That stuff is way overused as it is, and is really only suitable for middling bland "generic asian" food at cheap restaurants with digital menus that are supplied by Cysco foods and the only actual prep is to blast the pre-cooked bags in a microwave.

 

[SteveGrabowski]

My favorite burger to cook at home is simple: two patties smashed thin and cooked on cast iron at a high temp to get a hard crust and then either one piece of cheap American on each patty or one piece of swiss on the bottom patty, one piece of cheap American on the top patty. With bacon and red onion and the buns browned in a mixture of butter and the bacon grease. Oh and with yellow mustard.

 

[Captante]

No difference to me, it tastes the same. Miracle Whip might be lighter/fluffier but it has the same flavor on my palate as regular mayo. It's the raw egg, mainly.

I would tell you to whip up a batch of mayo from scratch BUT frankly any self-respecting store brand mayo puts nasty sweet Miracle-whip to shame.... you don't even need to break out the Hellmans!



Really they taste nothing alike to me at all.

 

[Pohemi]

I would tell you to whip up a batch of mayo from scratch BUT frankly any self-respecting store brand mayo puts nasty sweet Miracle-whip to shame. They taste nothing alike to me at all.

When both/either taste like sulfur to me, it's stronger than any other flavor that might be lurking beneath it. I detect nothing tasty in either, only that raw yolk. So...equally ruined, heh.

 

[Captante]

When both/either taste like sulfur to me, it's stronger than any other flavor that might be lurking beneath it. I detect nothing tasty in either, only that raw yolk. So...equally ruined, heh.

Certainly sounds that way!

 

[sactoking]

Made burgers tonight. Half pound patties ground from chuck and sirloin. On toasted brioche buns with ketchup, mustard, pickle, tomato, deli sliced American cheese food product and lettuce.

 

[Linux23]

I sometimes like the blinding neon yellow mustard (the kind that is specifically suitable for the Chicago Dog) on some burgers, but otherwise yeah. No other type of mustard is suited for burgers. Otherwise, I don't really like any other sauces on a burger, outside of maybe worsterchesire if you're dealing with a horribly dry burger with no flavor. ....oh and hot sauce. I'll just put hot sauce on anything, really. ...nor siracha. That stuff is way overused as it is, and is really only suitable for middling bland "generic asian" food at cheap restaurants with digital menus that are supplied by Cysco foods and the only actual prep is to blast the pre-cooked bags in a microwave.

I saw that neon stuff on DDD. lol.
Wooster sauce goes on the ground beef before being formed into a patty if that's what you meant.
Hot sauce I can give or take. It's not the first condiment that I would think of when putting on food. If the food is that bland, then I'm not eating that food again. lol.

 

[virtuamike]

Speaking my language. Depends on how fat I feel, I either go 1/3 or 1/2 lb ground American “wagyu” with Maldon smoked salt flakes and coarse black pepper, seared hard on cast iron. Usually toasted brioche, sometimes ciabatta. Almost always Kewpie mayo with onion powder. Veggies are very mood dependent.



When I stick to the basics it’s usually bacon and cheddar, makes for a great cheese skirt.


I like sautéed mushrooms and onions too, usually finish them with marsala. This one I melted some brie with.



This was In-n-Out inspired, double double animal (my own spread, pickles are hiding under all that).

 

[sactoking]

I'm thinking that brioche is severely overrated as a hamburger bun. I've tried all sorts of brioche and they either are too dry or too soft. The most recent "artisan" brioche buns I tried feel apart faster than generic supermarket "hamburger buns."

 

[sandorski]

I'm thinking that brioche is severely overrated as a hamburger bun. I've tried all sorts of brioche and they either are too dry or too soft. The most recent "artisan" brioche buns I tried feel apart faster than generic supermarket "hamburger buns."

I may have mentioned it earlier, but Kaiser Rolls make a good burger bun. They kinda mess with Bread/other ratios, but they add some unique flavour and texture.

 

[ponyo]

Speaking my language. Depends on how fat I feel, I either go 1/3 or 1/2 lb ground American “wagyu” with Maldon smoked salt flakes and coarse black pepper, seared hard on cast iron. Usually toasted brioche, sometimes ciabatta. Almost always Kewpie mayo with onion powder. Veggies are very mood dependent.

View attachment 39781

When I stick to the basics it’s usually bacon and cheddar, makes for a great cheese skirt.
View attachment 39779

I like sautéed mushrooms and onions too, usually finish them with marsala. This one I melted some brie with.

View attachment 39780

This was In-n-Out inspired, double double animal (my own spread, pickles are hiding under all that).

Looks good! I would eat burger at your house! Brioche and ciabatta are two of my favorite burger buns as well.

 

[Linux23]

Speaking my language. Depends on how fat I feel, I either go 1/3 or 1/2 lb ground American “wagyu” with Maldon smoked salt flakes and coarse black pepper, seared hard on cast iron. Usually toasted brioche, sometimes ciabatta. Almost always Kewpie mayo with onion powder. Veggies are very mood dependent.

View attachment 39781

When I stick to the basics it’s usually bacon and cheddar, makes for a great cheese skirt.
View attachment 39779

I like sautéed mushrooms and onions too, usually finish them with marsala. This one I melted some brie with.

View attachment 39780

This was In-n-Out inspired, double double animal (my own spread, pickles are hiding under all that).

Wow, you are insane my brotha. Those look amazingly delicious.

 

[DigDog]

Red Leicester, which is absolutely identical to cheddar, in taste. All British cheese tastes the same.

 

[Iron Woode]

I like cheddar but I also love a big dollop of horseradish on my burger.

that clears the old sinuses out.

 

[iCyborg]

It was at a short lived brewery. They folded pretty quick but man that goat cheese burger was the bomb.

There's a burger chain in Canada, South Street, not sure if they exist elsewhere, not very common here either. They have goat cheese option and I love it. It does give it a bit of a "greek" twist, I don't go there often, so maybe I wouldn't wanna have it all the time, but as a change once in a while, it's great.
They also have 'wasabi mayo', love that condiment too.
They are bit pricey compared to most chains (still cheaper than Five Guys, I'm not fond of them due to price), and about 1-2 years ago they replaced their 4 and 6oz burgers with just 5oz patties at the former 6oz price , so I haven't been going there lately.

 

[Iron Woode]

There's a burger chain in Canada, South Street, not sure if they exist elsewhere, not very common here either. They have goat cheese option and I love it. It does give it a bit of a "greek" twist, I don't go there often, so maybe I wouldn't wanna have it all the time, but as a change once in a while, it's great.
They also have 'wasabi mayo', love that condiment too.
They are bit pricey compared to most chains (still cheaper than Five Guys, I'm not fond of them due to price), and about 1-2 years ago they replaced their 4 and 6oz burgers with just 5oz patties at the former 6oz price , so I haven't been going there lately.

seems like there are a fair number of them in Ontario. We have one in the Masonville area here in London.

 

[MrSquished]

There's a burger chain in Canada, South Street, not sure if they exist elsewhere, not very common here either. They have goat cheese option and I love it. It does give it a bit of a "greek" twist, I don't go there often, so maybe I wouldn't wanna have it all the time, but as a change once in a while, it's great.
They also have 'wasabi mayo', love that condiment too.
They are bit pricey compared to most chains (still cheaper than Five Guys, I'm not fond of them due to price), and about 1-2 years ago they replaced their 4 and 6oz burgers with just 5oz patties at the former 6oz price , so I haven't been going there lately.

Five guys is on the higher end price wise, and I don't really pass one that's convenient to me on any regular basis, but the few times I stop at one, it's a really fine and tasty burger.

 

[Mayne]

I don't like cheese. where is the ketchup option?

 

[iCyborg]

Five guys is on the higher end price wise, and I don't really pass one that's convenient to me on any regular basis, but the few times I stop at one, it's a really fine and tasty burger.

They are good burgers, but I can think of better options. For me McD/Wendys < Harveys <= 5 Guys < South Street quality-wise, and price-wise 5 guys is the most expensive, good 5-6$ over Harveys for a combo. If I'm somewhere where the only option is McD or 5 guys, and I don't have coupons for McD, then maaaaybe I would go for 5 guys.
Although Iron Wooode said earlier that Harvey's has gone down in quality recently, I haven't been there in a while.