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What makes a great burger for you? On the contrary, what can ruin it?

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Servais (il/le)@discuss.tchncs.de
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Volkditty@lemmy.world
38 points

“Too much” ruins a burger. If I take a bite and a bunch of crap squeezes out of the backside of the bun, it’s a problem.

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Today@lemmy.world
8 points

I do pickles and onions only when i want a beefy burger without all the stuff.

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Rai@lemmy.dbzer0.com
2 points

Nice pickles are necessary for me (my partner and I make our own pickles, mmmmmm)

Onions I love, but I MUCH prefer them to be caramelized. It just takes me like an hour or two. But mmmmmmm

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DrinkMonkey@lemmy.ca
1 point

I MUCH prefer them to be caramelized. It just takes me like an hour or two

Have you ever tried the trick where you add baking soda to accelerate the Maillard reaction? Just a small pinch for a couple of onions, and you’re done in 15min or so. Too much and not as tasty.

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Today@lemmy.world
3 points

My husband likes grilled onions, but I prefer the crunch of raw. I love a really good pickle. We’re growing cucumbers right now and I would love to learn to pickle. Would you like to share a recipe?

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