How do you like you burgers and what do you put on them?

I can't tell you how many times I say "Ketchup only, nothing else," and get it with cheese. Don't folks realize that a hamburger does not automatically mean covered with cheeze.

They do not allow ketchup! If you dare ask for it, you will be banned a la the Soup Nazi!

That's what I often do -- "one plain hamburger, just meat and bun." Folks still get it wrong, but at that point I usually just eat it rather than complaining.

http://www.louislunch.com/history.php

just so I don't look too weird eating a plain hamburger. When I was a kid, we'd go to this place and I'd order a plain hotdog. They'd yell out "naked dog," which embarrassed the heck out of me back then

a couple of blocks from the Green and Yale's Old Campus.

Definitely on my list of places I want to try.

Hoyt, I am perfectly happy with a plain hamburger or cheeseburger. I've said "cheese and ketchup only" at a million drive-thru windows. Probably get it right about half. My daughter won't even get ketchup.

When I make them at home, I mix my 80/20 ground chuck with minced garlic, Worcestershire sauce, salt and pepper. Then I grill them over lump wood charcoal (I don't like briquettes) started in a chimney. No lighter fluid. Medium is fine for me although wife and daughter like them closer to well-done. I'd never order less than medium-well at a restaurant though. Just don't trust them enough lol.

BUT if I go to 5 Guys I always get lettuce, grilled mushrooms, cheese, A-1 sauce and mayonnaise. No idea why I do that there and only there. EVERYwhere else is plain or ketchup only.

She has pretty much switched over to Louis' since her previous fave Shake Shack started overcooking their burgers. If you see a short woman with curly hair who looks like she's working on a novel, it may well be her. If she has a cocker spaniel in tow, it's definitely her; the dog's name is Kingston.

She bleeds pinstripes and is the other Connecticut Husky hater of whom I speak from time to time.

No. 2 is at the publisher. No. 1 is already out.

https://www.amazon.com/Over-Live-Delilah-Price-Mystery-ebook/dp/B00Y7A5D5Q?ie=UTF8&keywords=Susan%20Israel&qid=1462827833&ref_=sr_1_1&sr=8-1

With sharp cheddar cheese, crisp bacon, tomato, lettuce, mustard, and catsup on a toasted whole grain bun. To get what I want, I pretty much have to make it myself.

Anything larger than 1/8 pound and I can't finish it even if I don't get fries.

So far I've not lost weight but I am eating less. The next step is to go to my doctor to see what we can do for my back so I can get more exercise.

I don't care if I'm fat but I am tired of being completely out of shape. I used to be able to walk miles and lift heavy things. Now I can't walk any distance or pick much up. That needs to change!

Served on a lightly toasted bun with kettle chips and pickle spear.

on a toasted sesame bun.

On a toasted whole wheat roll.

I make the patties myself from a pound of organic, grass-fed beef. It really does taste better, IMO.

Then cheese, sauteed onions, relish, slice of lettuce, maybe mushrooms and sauce. No tomatoes for me, ever. Like George Carlin, I can't stand tomatoes because they look like something in the larvae stage.

I got a recipe for Big Mac sauce off the net some years ago, and now make our own "Big Ron" burgers. Home-made fries too.

One benefit to this is that it all takes a fair bit of work, and we don't eat it that often.

Sometimes it's hard to find a grass fed chuck roast, but when I do I prefer to grind my own at about 20% fat. I use my own spice mix which has salt, pepper, garlic powder, onion powder, and smoked paprika mixed into the meat.

I saute some sliced yellow onion and julienned peppers while I'm making the burgers in my cast iron skillet.

I toast the buns, and add some hydroponic butter lettuce and slice up some of the best tomatoes I can get my hands on, lightly salted.

No cheese, mayo, mustard, or any other sauces. A good juicy and properly seasoned burger doesn't need anything more.

With whatever complements that particular veggie patty. The ones my brother makes at work which are egg-and-chickpea-flour based go best with tzatziki, red onion, lettuce and tomato. The ones at the local diner are made from black beans and pair nicely with cheddar cheese, salsa and a dab of lime crema.

with swiss cheese, dill pickle (my own home made), red onion, a bit of stone ground mustard & ketchup, on a toasted bun. Oh God, I haven't had one for probably 2 months.

I'm making a butternut squash posole for dinner tonight. It's in the crockpot. This has chicken, red bean, hominy, salsa, a bottle of beer, the squash & spices in it.

I went to the food pantry this past Wednesday & received a pound of squash & had to find a recipe for it, I had everything for it, but the hominy. Bought a huge can of it for under $3. I will freeze what I haven't used.

1/3 pound-ish, medium rare, a slice of raw onion, and a little dollop of ketchup and mustard.

American Cheese.

Toasted bun, ketchup, mayo, lettuce, tomato, onion, cheese and, most importantly, dill pickle. Oh, and grilled. I sometimes use turkey, but it's not as good.

pepper jack cheese, sweet onion slice, Dijon mustard.

If it is really good beef on the gill, no condiments other than a bit of Worcestershire sauce.

No condiments of any kind. Ketchup is to be placed in a lake next to the fries for dipping purposes.

Black Angus beef with Cajun seasonings and blue cheese, sometimes bacon. It's my favorite right now.

and a bit of ketchup and mayo. On toast.

Medium to medium well, usually. Although medium rare is fine.


Pickle and fries or chips on the side.

I love cheeseburgers.

Avocado and an egg on the burger are also very good when I am in the mood for it.

A 1/4 lb. burger topped with a 1/4 lb. of thin sliced Angus steak smothered in steak sauce, melted cheddar cheese, bacon, chopped green chile and avocado.....medium well-always.