First time dropping by

Pickled onions, tomatoes, mustard and cheese.

Did you activate your almonds, or did you even make sure your water is alkalized?

I bet you dont even cultivate your veggies.

not me, but Veeky Forums probably prefers shit like curry sauce or raw fish on it, and many people here probably dip it in miso soup.

either that, or whatever shake shack, five guys or in and out burger put on their burgers.

Bibb romaine, tomato, garlic mayo, whole grain mustard, on a toasted whole grain bun. Sweet potato fries, sweet gherkins, and a beer to go with.

ketchup,chili,mustard,pickles,mayo

Stone ground Dijon, grilled onion, aged cheddar, sometimes lettuce and tomato.

Wagu burger with streaky bacon, Stilton and jalapeños. And a generous dollop of (see pic).

Lettuce
Dressing
Burger
Cheese
Coleslaw
Red onion
Fried egg
Ketchup

I like mine with lettuce and tomato, Heinz 57 and French fried potatoes.

not fucking pickles holy shit

Id eat garbage iceburg lettuce on a burger before eating one with pickles

>Dressing
>Cheese

What kinds.

>Anis paste
I read that in my head as something entirely different.

Ketchup, mustard, grilled onions, pickles

A slice of pepperoni pizza

Don't need to put anything on em. Maybe some kind of sauce and 2-3 pickles if I'm bored.

In order of appearance:

>Top Bun
Tomato
Cheese (Optional)
>Patty
Lettuce
Sauce
>Bottom Bun

Buns are toasted with a little butter, meat is cooked well. This to me is the essential burger, anything else is extra.

>pickles

> he eats it without a bun.

aioli, mustard, cheese(don't really care what kind), bacon, letuce and tomato

no mustard on a burger isnt gross.
u must be getting the wrong mustard i guess ;)

Egg, pineapple, beetroot, bacon.

garlic powder, fried mushrooms and onions, and worcestershire sauce

a nice juicy slice of 'go 'za

something like this

Mayo.... 2 slices tomato..... ketchup...... 3 pickle....... burger........ cheese slice.......... 3 spinach petals......... mustard.

>>I am a cuck with no taste

Gouda
Caramelized Onion
Dijon

And that's it. How's my taste Veeky Forums?

Lettuce
Tomato
Pickles
Onion
Mayo
Ketchup

OR

Cheese
'shrooms
'carmed 'ions
'tchup

chiles

Horseradish sauce

Salt, pepper, MSG, sauteed onions, and peperjack cheese.

Kaiser bun
Russian dressing
Ice berg lettuce cut really thin
American cheese
Burger
Tomato under meat

Fucking bender

I like to mix it up usually. I did caramelized onions & goat cheese last time. Was pretty good.

Those patties look awfully vegan to me

I have no idea why I laughed so hard at that

So?

home made in n out animal fries and spread with dill pickle, streaky bacon and cheese

I put on Korean bbq sauce, kimchi, and a fried egg. Delicious af desu senpai.

I too like steamed hams

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Typically a slice or two of tomato and a good amount of sweet onion.

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Coleslaw is the #1 highest tier thing you can put on a hamburger.

I was skeptical....until I tried it.

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Daddies

Sautéed mushrooms and blue cheese

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>brown sauce

But brown is a color, not a flavor?

Too tall, won't even fit in your mouth.

0/10

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>what is compression

I like salt, pepper, garlic powder, cumin, soy sauce, some red pepper flake, and...

Cowboy double bacon cheeseburger. Kaiser roll toasted with garlic butter, burger seasoned with salt/ pepper/ garlic powder blend, cheddar cheese, bacon, barbecue sauce, and crispy onion rings.

I just let these break down with salt pepper and Lea and Perrins and add a half cup of the "stock" to the meat.

You never heard of red sauce?

This is like red sauce. But it is better. Because it is Brown and it is Daddies favourite.

Wow. This is the first time I've ever looked at something on Veeky Forums and gone "I've can do better than that."

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Go Zap yourself in the bath with a toaster you meme spouting faggot

I bet you've never been able to say that about grammar though.

Worcestershire sauce and poppy seed bun OR classic bun with pickle lettuce and onion (rings not chopped trash)

What is the right order to stack a standard burger?

And by standard I mean lettuce, tomato, onion, pickle, and condiments.

it changes every time...

tonight's blue-cheese, onion, cilantro, cucumber burger was pretty god damned boss.

from top to bottom

bun
sauce 1 (whatever you'd use most of, usually ketchup, relish, both)
lettuce
sauce 2 (secondary sauce... mustard)
tomato (stick that bitch to the lettuce)
onion
hot peppers/pickles/both
cheese (if applicable)
burger
mayo/butter/something hydrophobic
bun

as long as you eat it fresh and you spread the sauces on the bun as a bit of a moisture barrier, it really doesn't matter. of course you want the cheese to melt over the burger too.

one of the main things to consider is that AROMATIC ingredients are best on top whereas ingredients with a strong TASTE are best on the bottom, unless they stand to overpower the taste of the patty itself.

the texture is another consideration. do you want your lower teeth and tongue to be touching the ingredient first or do you want to be clamping down on it with your top teeth? you might even want both.

I like the classic 'go'ger, but take it up a notch with a bit of brown sugar, red pepper flakes, and chopped green onion. deep-dish burgers are underrated.

>cheese (if applicable)
>burger

are you azn? normal people don't put cheese under the burger.

What? Are you a lunatic?

from top to bottom mate

Asian?

that doesn't even make any sense in reverse, because everyone know that you put the veg. on the bottom of the burger so it doesn't get all soggy and slimy from the heat of the patty.

> everyone know that you put the veg. on the bottom of the burger so it doesn't get all soggy and slimy from the heat of the patty.

what

it's obviously gonna get more soggy and slimy when the hot and heavy burger is squashing it and leaking juices into it

lettuce goes topside, far away from the burger, tomato and pickle ain't ascared of no burger juice, but they still ride on top so that the first thing your tongue touches is what you're eating - the burger. An oily sauce, like mayo, aioli or butter on the bottom bun to help delay soggy bottom bun grease death.

Look at any burger place's burgers - how many put the veg under the burger? How many have focus groups and research groups to figure this shit out?

>How many have focus groups and research groups to figure this shit out?

Yes, but you are forgetting what this reasearch was trying to determine. The question was about prsentation and appeal not taste and quality. Any poor shmuck that has ever had topside veg. can tell you that the "soggies" are inveitable. Which could all be avoided if they were placed in the cool zone under the patty.

there is no 'cool zone' under the patty, what are you on? there's obviously more air circulation and less compression above it

I don't like tomato on my burgers. Too much lettuce is also a turn off for me.

Did you fail physics? thromodynamics mother fucker...heat rises there by creating a hot spot above the burger where everything else being equal it will always be cooler below the patty.

My friend, you do not understand physics as well as you think you do.

are you suggesting that you have unlocked the powers of dark energy and can now reverse the flow of heat?

heat travels from hot to cold. Hot air is less dense, and will rise above cool air, but the density of solids in the timeframe of a few minutes is no more likely to cause the heat emanating from the bottom of the patty to move solely upward than it is to allow the lettuce to float through the beef.

When in doubt, try it out, but keep your test conditions equal.

I enjoy many different meats on my burger with many different topping combinations.
That said, I recently had lean beef burgers with my mom and dad. I made up a basil aioli and we put that on the buns. We also had mozzarella and freshly sliced tomato, as well as a balsamic drizzle I made.
Called it a "Caprese Burger".
I would highly reccomend this.

it works well the other way too - steak or even tartare with caprese.

The mechanism responsible for the rising of hot air is flotation: Hot air is less dense than cold air and hence air pressure will exert an upwards force, in the same way air rises in water. Now if cold air was magically unaffected by gravity, then it would not be able to exert pressure on the hot air and thus it would not rise. That being said, properly cooled toppings in the cool zone will excelerate this process by drawing in more dense air creating a convection current which pulls the heat of the patty away from the toppings.

Copy pasting a textbook response from the stack exchange or some shit doesn't help your case, especially when you don't effectively tailor it for the case in question

The steak is hot and heavy and leaking juices, which conduct heat far more effectively than air. The above pic, showing a burger wrapped in foil, is obviously a special case, but lettuce atop a burger is going to be in much less humid/compressed conditions than lettuce at the bottom.

how much air is between your patty and toppings?

... and the term you're looking for in this case is convection... there is no real force differential in your burger or the air surrounding it.

Check out convection currents (convection being heat transfer via FLUID motion)... the proper spelling of accelerate, and whatever that abomination is you closed with.

There is no cool zone under your patty, unless the bottom wasn't cooked. The coolest place in your burger is farthest from the patty.

This shit real? kek'd