No one for the sandwich discussion? :wink:
Lightly toasted bun, light ketchup or special sauce (you know, relish, ketchup and mayo) mustard and bread and butter pickle chips for a classic burger. But I enjoy all kinds of burger toppings if done well.
We don't have In and Out in the Midwest. :crying: I have debated making a trip to Vegas just to scratch that itch.(Vegas because usually can get better deals on flights)
Also get a hankering for Big Boy ever now and then. That one is a 4 hour drive, but definitely doable.
Edit: I have been to a couple Big Boys that used Tartar sauce as special sauce. I would have to say if you have never tried this it is something different. Needless to say, my favorite burger as of late is on a pretzel bun w/ cheese, onion and tartar sauce.
Most of the time, I go for the "works" ...lettuce, tomato, onion, pickle, mayo
Lately though, I've been on a mushroom and Swiss binge whenever I order a burger.
One of the last ones had the mushrooms and onions sauteed in a Jack Daniels sauce ... mmmmmm. :P
Indeed a good burger might be purchased here and there. A great burger must be made at home and has to include a layer of homemade garlic-dill pickles. Other condiments as preferred can be added. Oh, and the meat has to be 80-20, none of that low-fat crap. Then it becomes a "crap" burger. The juices must run down the arms and drip off one's elbow. Can't be done with a "crap" burger.
Mind you I do not want to appear to disparage those that make "crap" burgers. It's just my opinion and the opinion of those who have been graced with a place at my table when I serve burgers.