Red onions are very spicy, and I love using them raw, sliced very thinly on a gourmet-type burger. They look beautiful with that purple pop of color and have that nice, zesty bite. I also love them pickled as a burger topping. White onions are a good all-around onion for burgers. They taste good raw and cooked, but they’re not really one of
Ummi Dee’s in North Philly is one of the rare places in the city where you can get a truly excellent burger for around $10. All of their options are perfectly cooked, but we always go for the brunch burger with a thick brioche bun, melted American cheese, turkey bacon, tomato, and a runny fried egg. In BE: burger = hamburger = minced beef patty in a roll; the patty itself without the roll; the combinative form with cheese-, etc. meaning hamburger plus that ingredient; I don't quite recognise entangledbank's scenario in #2; isn't it perfectly possible to buy packs of frozen or fresh burgers (i.e. the meat part alone)? Key ingredients for a gourmet burger. A burger starts with its most basic ingredients: the meat and the bun. The meat, especially, is essential in setting the stage for quality and flavor. You want to ensure the burger you're eating isn't just any everyday ground beef, but a carefully selected mix of cuts that provide texture, flavor, and a JuV2.