this post was submitted on 24 Mar 2025
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Being so large you can't bite into it. Over cooked burger meat. Raw onions. Price.
Not being fully cooked.
The wrong kind of bread.
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.
Too many toppings max should be 4 including lettuce and tomato
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.
Capitalism.
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.
Foot fungi.
Number 15, Burger King foot lettuce
spoiled burger? ruined burger.
Gentrification
jack daniels based souce
is it okay to use downvotes for disagreement in this thread?
It always is.
so people seem to disagree with my question then :D
raw onion
What? How?
Being made in Europe pretty much destroyed the one I tried there
Killing a cow?
Nah we fixed that
Now it's mayo or those little tiny chopped onions
Greenery.
Same :)
Being $24.
That's a normal price for a non-fastfood restaurant burger in Switzerland. I've seen up $36.
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.
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.
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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.
Weird take. Sure, a quality burger's nice, but it's not pitching me over the moon. The beauty of the sandwich is the ability of adding toppings, and making a zesty burger that knocks your socks off with a cavalcade of flavors.
If you like that patty so much, ditch the bun and have it straight. Basically, just eat a steak like you actually want to.
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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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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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