Proper burger/sandwich stacking order

Mayo on both buns onions on one......pickles on the other. Two patties with cheddar slices and horseradish mustard in between..BAM!!!   Leave the salad for the rabbit...........

759NRNG said:

Mayo on both buns onions on one......pickles on the other. Two patties with cheddar slices and horseradish mustard in between..BAM!!!   Leave the salad for the rabbit...........

Finally, a voice of sanity.

759NRNG said:

Mayo on both buns onions on one......pickles on the other. Two patties with cheddar slices and horseradish mustard in between..BAM!!!   Leave the salad for the rabbit...........

Excellent. There is nothing worse than lettuce and tomato to ruin a perfectly good burger. 

I like a good BLT, but the tomatoes must be sliced thin. One of the best ones I ever had was at a Sandal's resort in Negril. BLTA, they added avocado. I ended up having that almost every day for lunch both times we went. 

Marjorie Suddard said:

barefootcyborg5000 said:

But seriously. berkeley your miracle whip. 

This. I grew up in a Miracle Whip household, and it wasn't until I got to college that I realized I didn't hate mayo and mayo-centric foods like egg salad, tuna salad and potato salad--I just hated Miracle Whip. It is neither a "salad dressing" nor a condiment, it's just pure evil.

Margie

Same here. I never knew what I was missing. In our house we only keep Duke's or Kewpie.

Mmmmm, Kewpie is the E36 M3.

And as long as we're talking condiments, let's remember our friend mustard. Horseradish is good, but currently these are my two faves:

Proper burger/sandwich stacking order

I did not know this was even an issue.

That being said, the burger belongs on top of the lower bun and everything else goes between the burger and the top bun.  Just my opinion.

Pete. (l33t FS) said:

759NRNG said:

Mayo on both buns onions on one......pickles on the other. Two patties with cheddar slices and horseradish mustard in between..BAM!!!   Leave the salad for the rabbit...........

Finally, a voice of sanity.

But when I have an urge to kick it up a notch some chopped jalapeno or perhaps a swipe of pico de gallo brings it all home!!

Marjorie Suddard said:

Mmmmm, Kewpie is the E36 M3.

And as long as we're talking condiments, let's remember our friend mustard. Horseradish is good, but currently these are my two faves:

I love both horseradish and mustard, that dill pickle mustard sounds amazeballs. I'll have to see if we can find those brands. One of the few mayo subs we will make, we found this brand "Sir Kensington's" I think that's how you spell it. They have a great chipotle mayo. I can't think of the other brand of horseradish and stone ground mustard we get, comes in a small little round glass jar. 

The fiance and I love spicy stuff (she can handle more than me), I think at the current moment we have about 25 different hot sauces in the fridge. 

Which reminds me, I need to go down to the big asian market and see if I can find some Sriracha. 

In reply to z31maniac :

A local company has dill and garlic flavored ketchup.  It is not sickly sweet.  Only downside is that it does not have much in the way of preservatives so I end up throwing half a bottle out.

In reply to Pete. (l33t FS) :

Ooohhh, that sounds tasty! We have ketchup in the house for the rare occasion we grab a fast food burger, but we always get the sugar free stuff as well.

I haven't been able to drink normal soda for years because of how syrupy it tastes. 

If you're doing a storebought patty, then you're in it for the fixins. Get your caramelized onions, sharp cheddar, mayo, mustard, shredded lettuce and whack it all on a bun and go for it.

But the best burger is home ground beef, loosely assembled into a patty with a little salt and pepper on top, grilled to a medium-rare, on a bun with just a little mustard to accent the meat. Tastes like a handheld steak, oozes juices down to your elbows, doesn't need any cheese or mayo or lettuce or anything. Just meat, bun, and a little mustard. That's the platonic ideal of a burger. Handheld steak.

In reply to the_machina :

I like where your head is at. Although I still go for medium on burgers, medium-rare on steaks.