Burger me!

[Zardnaar]

I've literally never heard of them. So no, not everywhere.

Even in USA its regional.
May or may not watch YouTube videos on Fast Food joints.

Send Greg's our way please. Muricans can keep WC.

Shake Shake and In N Out look decent. We got Wendy's yay.....

 

[Arnie_Wan_Kenobi]

Hmm, must be East coast thing making (struggling) its way west. I only go there like once or twice a year. Folks dont think it, but WC breakfast is pretty great.

WC is Midwest too, but not to the degree they were 20 year ago.

Don't sleep on WC breakfast. Those fresh eggs make a world of difference.

Nearest WC to me is only a 15 minute drive, but it's to the southwest, which is a way I literally never go. And if I AM going that way, the really good (and--until recently--only) local bagel place is the same drive time AND on this side of the river. I usually only hit WC with very specific intent, since none of them are convenient to any usual route I take anywhere.

 

[Arnie_Wan_Kenobi]

Oh yeah. White Castle stuffing in a turducken. Because all it's missing is beef. Garnish with bacon. More meat variety than a charcuterie board.

Be really lazy and use bacon sliders!

 

[payn]

WC is Midwest too, but not to the degree they were 20 year ago.

Don't sleep on WC breakfast. Those fresh eggs make a world of difference.

Word.

I usually only hit WC with very specific intent, since none of them are convenient to any usual route I take anywhere.

Oh yeah my intent is usually when I’m heavily under the influence or making thanksgiving stuffing.

 

[Zardnaar]

Did burger prep early. May be having a beer.

Just in case no knives required. Doing a take on a onion burger.

 

[Richards]

I have never for the life of me understood putting mayonnaise on a burger. I hadn't even heard of such a thing until we got stationed in California, and apparently that's the default there (as I found out the first time I ordered a burger in a restaurant and nearly choked on the unexpected awfulness; they didn't bother mentioning it on the menu, or I'd have known to order mine without). I like mayonnaise, but never on beef! In my mind, it's like ketchup and ice cream - two great tastes that should never be consumed at the same time. (I understand there are others who think otherwise, but it's just not for me.)

Johnathan

 

[Zardnaar]

I have never for the life of me understood putting mayonnaise on a burger. I hadn't even heard of such a thing until we got stationed in California, and apparently that's the default there (as I found out the first time I ordered a burger in a restaurant and nearly choked on the unexpected awfulness; they didn't bother mentioning it on the menu, or I'd have known to order mine without). I like mayonnaise, but never on beef! In my mind, it's like ketchup and ice cream - two great tastes that should never be consumed at the same time. (I understand there are others who think otherwise, but it's just not for me.)

Johnathan

Often blended with ketchup for "burger sauce" and chicken burgers eg McChicken.

Sometimes in the 90s people started putting it on McDonald's cheeseburgers. My favorite Maccas burger is 1/4 pounder with mayo.

Introduced the concept to my wife. Worked briefly at Maccas 2000 met her same year.

To much vodka and been togather since November 2000. Exact dates a mystery.

 

[Zardnaar]

So Saturday night here for us kiwi barbarians. Had 3 beers wife had 3 ciders. Hit her a bit harder so banished her from the kitchen. No women allowed in the kitchen NZs not very progressive its a lie.



Roughly a 1/4 pounder pattie. Bit less not sure on the conversion rate to cheeseburger units from metric. Inspired by Hamburger America. Lightly seasoned with salt and pepper.



Not sure American cheddar legally counts as cheese here. I"m using NZ Swiss. Onions caramelize while cheese melts. Vapor infused the brioche bun. Buns from doh.


Plating skills are lacking. Maybe its the Danish beer who knows? Chuck some cherry tomatoes and lettuce in it. Sauces are mustard and two types of hot mayo. Wife used a caramelized onion aioli in hers.

Gotta admit its one of my better efforts. Added decaf espresso coffee and garlic coabatta bread after it.

Barbarians here. Immune to nukes we cant be found on a map bwa ha ha. Prepared everything in advance in case 3 beers turned into rest of box break out the wine in emergencies. Sweet Aussie wine its almost as bad as French brioche buns.

 

[Olgar Shiverstone]

Not sure American cheddar legally counts as cheese here. I"m using NZ Swiss. Onions caramelize while cheese melts. Vapor infused the brioche bun. Buns from doh.

Beautiful burger, I approve and wish to order one.

Point of order though: please do no confuse American cheddar with American cheese. They are not the same thing. The US -- Wisconsin especially -- produces some outstanding cheddars (even if I am more partial to our Colby and Monterey Jack varieties).

"American cheese," on the other hand, is a disgusting processed food product that should not be consumed by anyone. We Americans become brainwashed that it is real cheese by having it included in things like school lunches, to our deep national shame.

 

[TiQuinn]

I have never for the life of me understood putting mayonnaise on a burger. I hadn't even heard of such a thing until we got stationed in California, and apparently that's the default there (as I found out the first time I ordered a burger in a restaurant and nearly choked on the unexpected awfulness; they didn't bother mentioning it on the menu, or I'd have known to order mine without). I like mayonnaise, but never on beef! In my mind, it's like ketchup and ice cream - two great tastes that should never be consumed at the same time. (I understand there are others who think otherwise, but it's just not for me.)

Johnathan

All the mayo is doing is mixing with the juice of the burger to create a sauce, similar to a remoulade or a dijonnaise. For me, condiments like ketchup and mustard are competing with the beef when it comes to flavor.