Food & Drink What instantly ruins a hamburger?

[WhiteMousse]

Other than the obvious(over/under cooked, and toppings you don't agree with), I'd say a weak bun that can't handle the juices. You must toast the bun to perfection, or else you will wind up with a spongey sloppy mess, like a leftover sub with oil dressing.

Toasted brioche, hell yeah man

 

[SKYNET]

 

[Law Talkin’ Guy]

Too much lettuce. I like lettuce in burgers, but I want it to be the same square footage as the patties or bun. I don’t want lettuce that is hanging off the burger by like 5 inches.

Also, I don’t like it when a burger can’t hold together. Like you take one bite and your tomato goes flying out the back or something because there was too much sauce that made it like a fucking slip n slide.

 

[HereticBD]

Also, I don’t like it when a burger can’t hold together. Like you take one bite and your tomato goes flying out the back or something because there was too much sauce that made it like a fucking slip n slide.

Man, that reminds me of when my buddy claimed to have made the best burger ever. Thing was like two inches thick and he stacked it with four of five cheeses and tomato. He bit down and the entire paddy shot out right onto the pool table. It even rolled like a dime, and came to a pathetic stop at the corner pocket, LOL.

 

[Gene Tunney]

I can tell you what don't.

 

[Rhood]

Buttered Buns

I stopped eating at Shake Shack for this reason alone.
Buttered buns + greasy burger + melted american cheese + shack sauce = cholesterol overload

 

[Ibm]

wow shows the beauty of how taste can differ. Mayo is my favorite sauce on burger. Each to their own. lol

 

[Fedorgasm]

An unexpected penis

The trick is to always expect penis. That way you're never disappointed when you get one.

 

[Frank_Drebin]

wow shows the beauty of how taste can differ. Mayo is my favorite sauce on burger. Each to their own. lol

don't listen to them, they're wrong. lol. there's definitely a line where mayo can become disgusting and that line isn't high, but the perfect amount especially if mixed with other stuff is great.


Mayonnaise is considered a "mother sauce" in modern cuisine because its unique structure as a stable emulsion of oil, egg yolk, and acid provides an ideal foundation for countless variations.

Its effectiveness as a base comes from several key functional properties:

• Stable Emulsification: Because it is a "stable emulsion," it acts as a binder that helps disparate ingredients—like oil and vinegar—stay combined in a smooth, consistent texture.
• Flavor Carrier: Mayo is high in fat (typically 65%–80% oil), which dissolves and carries aromatic flavor compounds. This "fatty tang" enhances the intensity of herbs and spices added to it.
• Neutral Canvas: Most commercial and basic homemade mayos use neutral oils (like soybean or canola), creating a mild flavor profile that allows added ingredients—such as garlic for aioli or chipotle for spicy spreads—to shine without competition.
• Viscosity and "Cling": Its thick, creamy consistency allows it to adhere well to food surfaces (like fries or burgers) and coat the palate, which helps flavors travel and linger longer.
• Thickening Agent: It can add body and creaminess to sauces (like pan sauces for seafood) without the distinct, heavy taste of butter.

 

[NadaRekowski]

don't listen to them, they're wrong. lol. there's definitely a line where mayo can become disgusting and that line isn't high, but the perfect amount especially if mixed with other stuff is great.


Mayonnaise is considered a "mother sauce" in modern cuisine because its unique structure as a stable emulsion of oil, egg yolk, and acid provides an ideal foundation for countless variations.

Its effectiveness as a base comes from several key functional properties:

• Stable Emulsification: Because it is a "stable emulsion," it acts as a binder that helps disparate ingredients—like oil and vinegar—stay combined in a smooth, consistent texture.
• Flavor Carrier: Mayo is high in fat (typically 65%–80% oil), which dissolves and carries aromatic flavor compounds. This "fatty tang" enhances the intensity of herbs and spices added to it.
• Neutral Canvas: Most commercial and basic homemade mayos use neutral oils (like soybean or canola), creating a mild flavor profile that allows added ingredients—such as garlic for aioli or chipotle for spicy spreads—to shine without competition.
• Viscosity and "Cling": Its thick, creamy consistency allows it to adhere well to food surfaces (like fries or burgers) and coat the palate, which helps flavors travel and linger longer.
• Thickening Agent: It can add body and creaminess to sauces (like pan sauces for seafood) without the distinct, heavy taste of butter.

Mayo with ketchup is a classic burger sauce all of these people complaining have probably eaten in their life and enjoyed.

I’m speaking as a chef.

 

[Frank_Drebin]

cliff huxtable's bbq sauice ruins my hamburger

 

[GSP_37]

Mayonnaise

Wrong. In summer school school lunch, they used to serve teriyaki sauce w/mayo hamburger. That's a good combo: teriyaki & mayo. The pattie though was different, hard, from frozen, almost like tough overcooked Spam.

 

[GSP_37]

Buttered Buns

I stopped eating at Shake Shack for this reason alone.
Buttered buns + greasy burger + melted american cheese + shack sauce = cholesterol overload

I feel like these cooks have absolutely no knowledge about health, nutrition, heart disease. Any dumbass can slap together diner food.

 

[GSP_37]

View attachment 1132685

Oreo Semen Burger?

Local lifestyle news show had this burger as big as the host's face at least.

 

[GSP_37]

Also... Not having any Curly Fries sucks...

I once was gonna buy frozen Arby's curly fries from Walmart, but noticed tiny holes in the package and assumed some drug addict bums tampered with it.

 

[William Huggins]

An unexpected penis

This is the Mayberry, hidden Penis is to be expected.......

 

[William Huggins]

Man, that reminds me of when my buddy claimed to have made the best burger ever. Thing was like two inches thick and he stacked it with four of five cheeses and tomato. He bit down and the entire paddy shot out right onto the pool table. It even rolled like a dime, and came to a pathetic stop at the corner pocket, LOL.

A Paddy in your burger.....hmmmm those Irish get in to everything........

 

[William Huggins]

The trick is to always expect penis. That way you're never disappointed when you get one.

This is the way........

 

[Adamant]

I have two major gripes:

1. Overcooked, dry patty. A burger’s soul is its meat. Overcooking it into a hockey puck? Instant heartbreak.

2. Soggy bun. A once-golden, fluffy bun soaked in ketchup, mustard, or grease is a dealbreaker.

Pickles. If there's pickles, it's an automatic pass from me.

 

[The_Renaissance]

Tomatoes. Massive no for me, in a burger.