The Aldi brioche w/sesame seeds is thick enough to not fall apart, thankfully.
I guess I grew up with cheese on burgers aka cheeseburgers, but I was americanized at a very young age. That just might be the culprit 
It really agitates me to have anything under my burger besides the bottom of the bun. I annoy the hell out of my spouse in a pub when I reconstruct it. BTW - I like mine âthrough the gardenâ - do you know that phrase??
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Only as it relates to Chicago hot dogs.
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Thick slice of onion, Colman mustard and mayo, sometimes with cheese.
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Iâm familiar with Chicago hot dogs. They too much stuff on them. I would never associate âthrough the gardenâ with a hot dog. Iâd be weeding really fast! I prefer simple maybe with sauerkraut and mustard, like grilled brats. I really miss good brats from the midwest. New England doesnât have them. Youâre more likely to get served seafood of some sort on a split-top grilled hotdog roll. Not a bad thing - just different. They donât make great potato salad here, eitherâŚ
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The basics would be meat, ketchup, and lettuce, maybe a slice of tomato. Sauteed mushrooms and/or onions are a plus (raw onions stink up the breath). Thicker patty and preferably a toasted bun. I grew up kosher, so cheeseburgers were verboten, and even now I find melted cheese on meat too heavy and greasy. And IMO, mayo is an odd California thing.
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I run the gamut from minimalist to moderate to stacked.
Especially for a leftover burger, eating at lunch the next day, I just toast the bun, slather on some butter, warm the burger and toss it on.
Sometimes I like all 3 of mayo/mustard/catsup, pickles, lettuce, super-thin avoc and onion slices, tomato and cheese (but the cheese, if so, is melted onto the burger on the grill). As for placement, mayo should be near lettuce then cheese & burger, with the other stuff underneath (I know pickles next to tomato is illegal in some jurisdictions, but weâre heathens here).
My most common though is just burger or cheeseburger with mustard/catsup and pickles.
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Interesting.
How did you come to associate mayonnaise and California?
We always had stands that offered mayo. tomatoes, and lettuce.
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Ketchup on bottom bun
Burger
Cheese
Lettuce
Tomato
Top bun
No mayo, please.
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I like a sturdy bun so I use telara rolls or French sandwich rolls, buttered and toasted. My standard burger is mustard, thick slabs of onion, patty (unless I grind my own itâs just 80/20 hamburger) with cheddar melted on top, tomato, ketchup, lettuce and mayo on the top bun. The lettuce is not always used but the other ingredients are written in stone, the order, not so much.
Ha ha ha. Tell her that you miss your Lego.
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On a regular fat burger from bottom to top: bun, burger, tomsto, red onion, lettuce, mayo. No potato rolls, brioche or English muffins for me thanks.
OR
Toast, 2 1/4 pound smashburger style Pattyâs, grilled ted onions & American cheese. Lots grease, lotsa flavor but I only make them on the flattop.
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Cheese is above patty, I assume.
As a child a burger was just meat, bun & ketchup. Didnât have a cheese burger til I was oh 14 I guessâŚthought I was being very daring. 
Liked it! As an adult I like sauteed onionsâŚproperly if you please! i.e. browned not just shown to the griddle & tossed on itâŚlike the steak & cheese subs we had last night.
and yet another example of âappetite makes the best sauceâ⌠coleslaw. never ever would have done that on my own but after a 12 hour bus ride going to work for the summer at Dadâs restaurant & getting there about 8pm I was STARVING & was given what was then called a âCalifornia Burgerâ on the menu-- meat, cheese, BLT & slaw & I think ketchup too but it was wonderful! Iâd still only order my default basic ketchup & burger or cheese burger but wonât turn up my nose at a slaw burger.
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No one with any sense turns nose up at a slaw burger â itâs got itâs own song fer goodness sake:
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Searching fading memory . . . now it comes back . . . but no slaw burger . . . instead . . . weâve had slaw dogs both times at the legendary Varsity:
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Yeah. I donât think Iâve ever had or even been offered a slaw burger.
We had the much lamented (not by me)Goober burger at the Wheel in Sedalia.
My hatred of peanut butter meant I never tried it.
Closed now because of highway expansion. 
Iâd def top a teriyaki beef burger, or Asian pork burger with a complimentary slaw.
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Mostly on tangent . . . kraut is for reubens (corned beef), and slaw is for rachels (pastrami). We like both. On tangent, weâve made slaw burgers just because makings were there after weâd heard the song. Some commercial tagline â âtry it, youâll like it.â Weâre easy that way, and now we think thereâs a famous song about being easy is not easy.
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I am having a flashback to an old thread on the defunct CH that I started with a title like How do you build your burger? Got a lot of friendly disagreement on toppings and order. Was fun to watch then and will sit back and watch again
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