Capitalism.
this post was submitted on 24 Mar 2025
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The wrong kind of bread.
McDonald's is pretty good at that.
Basically when the patty has been reduced the the thickness of a legal pad, you've long since lost the plot.
A good smash patty is an exception.
Shredded lettuce.
I'm fine with leaf lettuce, but that shit just makes an unholy fucking mess.
is it okay to use downvotes for disagreement in this thread?
It always is.
Being so large you can't bite into it. Over cooked burger meat. Raw onions. Price.
Too many toppings max should be 4 including lettuce and tomato
raw onion
What? How?
Gentrification
Somewhat controversially, an egg.
Like, a good, over medium egg? Okay I can do that. I hate a super runny, the yolk blasts you in the face like an unapologetic lover and leaves you to clean yourself up, egg in my burger.
In fact, anything that's made with your Instagram reel in mind. I don't want greasy buns, dripping yolks, and sauces pouring out. If you made a good, juicy burger you wouldn't need all that.
I have never had a burger with a fried egg that really added anything to the equation. Anything the egg can do, the meat does better. It's just filler with very little flavor or texture.
And that one time the chef made an amazing egg, it overpowered the burger and the entire equation flipped. Now there was no reason to include the hamburger patty.
Oh man, do we have different tastes in burgers. Give me that dribbling barbecue, that A1 sauce, that honey mustard, that sunny side up egg, that rare and juicy burger, them pickles.
I want a messy burger, one I gotta wash my hands off after.
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Being made in Europe pretty much destroyed the one I tried there
Too tall, my mouth can only open so wide and a burger I must struggle to consume is worse than a easier, albeit shittier burger.
Not being fully cooked.
Soggy buns due to either failed to toast the inner side or having it sitting on the pass/heater for too long. Same applies to the meat side and the salad side achieving temperature equilibrium.
Too much height. If I have to disassemble the burger to put it in my mouth, it is not a burger anymore. It is just a mess then. Instead of two or three (or more!) patties stacked, try a bigger bun and an equally bigger patty. Or even a thinner bun to get the patty to bun ratio to what a triple patty burger would offer.
Being $24.
That's a normal price for a non-fastfood restaurant burger in Switzerland. I've seen up $36.
Switzerland doesn't count, you also have 5x the salaries...
I guess that depends whether it is pro made in restaurant or in street fast food. In Croatia you can get them in center of Zagreb walking down the street for as little as 3e and decent ones. On the other side, even in smaller cities, they are around $20 if you order one in a restaurant and chef is making them.
Dang $36, sounds like I'm never visiting Switzerland. I recently had a monk friend living there who told me it was expensive. And Australia isn't that cheap itself.
I stopped going to my local when the $6.50 burger with the lot went to $9aud. That was for a generic aussie fish n chip shop burger - tomatoe, lettuce, onion, beetroot, egg and meat patty. White bun and tomato sauce.
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Foot fungi.
Number 15, Burger King foot lettuce
spoiled burger? ruined burger.
Soggy bun.
Too many things in it.
Good burgers are simple. Bun, patty, maybe cheese, maybe onion, a little salad perhaps. And that's it.
Simple burgers really let the quality of the meat, the cooking, and the seasoning shine through. When that's good, you really don't need anything else.
When a burger is piled to the moon with bacon and guac and relish and six other toppings, you might as well have used the cheapest patty available because you can hardly taste it under all that.
That's the beauty that is the frozen burger patty. I can toss them on a pan and melt a slice of cheese or two and then have the perfect vehicle for emptying my vegetable drawer and condiment shelf of leftovers.
Or a fried egg, now that it is a delicacy.
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Oversized ciabatta buns
Overcooking. Most other things you can fix or cover but a charcoal lump burger is gon be one no matter how what you do.
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When the bun disintegrates. Usually, it's the too thin bottom half when way too much moisture is placed on it. You're left holding a mess in your hands. This is a failed combination. Don't use the cheapest buns and don't add a ton of watery crap.
At sit-down, non-fast food joints, the trend for over four decades now has been to overdo it with combinations that are more upscale. The ingredients are mostly fine, except for they stack all that shit too high. It's one more way the thing just immediately fails.
Lack of veggies, it needs lettuce and tomato at the very least
Very true, a burger without them just tastes plain
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broken glass, you rarely find it in burgers but it does ruin them?
jack daniels based souce