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Post by Moose on Dec 3, 2015 21:01:19 GMT
Ummmmm could just fancy a really juicy hamburger right now. Home made, of course, with just the tiniest bit of onion and maybe some breadcrumbs for binding. Cooked medium, placed on a soft white bap, one layer of cheese slices (I personally favour Dairylea's version), some fresh onion and tomato, maybe a bit of crisp back bacon, ketchup, mayo and a dab of English mustard.
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Post by Shake on Dec 4, 2015 2:40:56 GMT
Medium to medium well, lettuce, tomato, onion, mustard, ketchup, and sometimes mayo. Oh, and either American or provolone for the cheese. Bacon would be nice, but I don't normally cook any up when I do burgers at home. It's more a luxury that I order when I'm out.
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Post by tangent on Dec 4, 2015 11:59:24 GMT
As it comes because it's usually a MacDonald's burger.
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Post by Moose on Dec 7, 2015 2:30:24 GMT
I do like McDonald's burgers though I rarely have them. But they're not particularly good quality. If I have one at all I have a small hamburger or cheeseburger or occasionally a big Mac so I dunno what they're quarter pounders are like but with the previously named ones you could probably wallpaper a room or something .. they are not what anyone would call thick.
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Post by whollygoats on Dec 7, 2015 3:15:28 GMT
Quarter pound burger with melted Tillamook cheddar on a toasted bun with mayo, yellow mustard, and a dab of ketsup, crisp fresh lettuce, a slice of tomato, slice of fresh onion, and crisp bacon.
Like Shake, bacon on a burger at home is rare, it is more of a deluxe burger out. Bacon at home generally produces a BLT.
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Post by Moose on Dec 10, 2015 19:02:56 GMT
Toasted bun is good though I normally don't bother at home
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