I’d probably want to leave the lettuce off (not a lettuce on hot sandwiches person), but everything else sounds good!
1 Like
Wow ! Something tells me that’s not a whopper. Have it your way.
I worked at BK in the 80s. Flame grilled on one side only on a conveyer belt machine, then stored in a steamer with buns then microwaved and assembled. It was called the burger board.
Your experience and stats must hark back to an earlier era !
Since working there I don’t eat BK or much fast food anymore lol!
6 Likes
My recollection is they were always cooked this way (flame marks only on one side). For me… the most impressive thing about the Whopper (although I haven’t had one since the '90s) was the quality of the produce. The lettuce, tomato, and onion were the star of the burger as opposed to the patty.
1 Like
You can order extra of all these things pickles too no charge. Or at least back in the day !
The painted on charcoal strips were the best.
1 Like
Paint = never cleaned soot on conveyer belt tracks.
1 Like
If I cook my burger on my little Hibachi over scrap mesquite wood (from my tree) then I want it plain… just a bun.
If I cook it on my George Foreman grill then a small dot of mayo.
Sunshine likes hers with a small dot of ketchup.
2 Likes
That’s gonna require some more info.
1 Like
Jumbo Jacks in the 70’s had pretty fresh produce on them, too. That was the last time I had one. After that I discovered BK.
You know those cheap buns . The cheapest bottom of the barrel. Those are the Hooty ya ya buns .
About the only thing I’ve heard put on a burger that turns me off is the Aussie convention of sliced pickled beets. That’s just gross.
My all time favorite is avocado, alfalfa sprouts and unmelted grated cheddar cheese - the “Austin’s Favorite” from the long gone and oft-lamented Mad Dog and Beans. I still make them at home several times a year.
<Thread Drift Alert!!!>
I L-O-V-E blue cheese/avocado combinations.
I like to marinate tomatoes, onions, fresh basil and sometimes black olives in olive oil.
Toast one inch slices of crusty bread under a low broiler then flip them and layer the tomato blend, spoon on the crumbled blue cheese. Back in the broiler until just melty, then layer on thin slices of avocado and enjoy.
A light drizzle of balsamic never hurts either.
2 Likes
2 Likes
Never thought of that. Here’s another variation on a burger with corn.
1 Like
Sounds as appetizing as a peanut butter and sardine sandwich!
4 Likes
Bacon and PB sandwiches are tasty, so I’m willing to try PB on a burger . I’m too far away to try a Gubernator, so I’ll go to one of the places in Toronto that offers it.
I think I will try PB on a burger, without the other condiments. Meatballs are good with peanut sauce.
I think PB could be good, as long as people hold off on adding the ketchup and relish.
Not sure about Nutella , at Holy Chuck in Toronto
3 Likes
PB burgers are awesome.
Fresh PB, not the stuff from a jar. Just fresh roasted, salted peanuts, churned to a nice gooey consistency.
3 Likes
Satay sauce would be good, too
3 Likes
We used to eat there because it was where we turned south to head to lake of the Ozarks and points south.
But no peanut butter burgers for me!
The Wheel had a tremendous sign 
1 Like
One of the best burgers I’ve had had PB mixed into the ground beef, then charred nicely on a flat griddle, topped with a fried egg, 3 slices of bacon and caramelized onions, all encased in a brioche bun.
At that point, not a really a burger in any sense of the word, but goddam, was it delicious.
4 Likes
