The great burger toppings debate

[chef k-dude]

I have noticed more and more that restaurants are putting toppings under the burger. What is up with that? Even top chefs arent agreeing on the subject.

To me they are "toppings" not "bottomings", but I try to keep an open mind. My wife will put her fresh sliced onions on the bottom bun, then the burger, then the rest. That doesn't freak me out. What DOES aggravate me is how restaurants make burger toppings, and salads for that matter, in huge pieces. For a salad, unless is a wedge salad, I shouldn't need a knife but I find myself sawing up a salad to get reasonable sized pieces of stuff. Hard to make such an on the fly fix for burger toppings. At home I take care to very thinly slice the onions and tomatoes, etc. and only use the hand selected nice flat parts of lettuce. Some restaurants will virtually put an iceberg core on there and a 3/4" thick slice of tomato!

Heck I'm so detailed I cut my cheese slices with a pasty circle and lay the corner pieces on top of that so they don't melt down on to the griddle! And yes, flat iron is the only way to "burger" for me. And I know there are more toppings than LTO and pickles. When I do lamb burgers I use caramelized onions and sliced blue cheese. I just made some brat burgers (brat seasoned ground pork) and used pepper jack and kraut with mustard. Both "alternate meat" burgers were/are outstanding.

So, what do YOU think of this "toppings on the bottom" trend. How do YOU stack a burger? I know...first world problems!

 

[02ebz06]

I normally put on top, but maybe under the pattie helps hold the stuff in place?

 

[Fueling Around]

I guess the expression is “what do you want on your burger”, not under
Haven’t run into any places putting things under a burger except for a patty melt

 

[jcam222]

I put some in the top and some on the bottom. I think some on the bottom can be a barrier to soggy bun syndrome. By the way I'd happily eat the lamb burger with onions and blue

 

[philpom]

I want the flavor of tender beef to hit me first with the crispy lettuce, onion and the wet tomato to follow. I'm old school I guess. It's a texture thing.

BTW a mushroom gravy bacon Swiss cheese burger is bomb....

 

[BigW.]

I want the flavor of tender beef to hit me first with the crispy lettuce, onion and the wet tomato to follow.

with Heinz 57 and french-fried potatoes by chance?

 

[Up_In_Smoke]

Bottom bun, burger, cheese, top bun.

That's all a good burger needs.

 

[mneeley490]

with Heinz 57 and french-fried potatoes by chance?

In the pre-internet days, my best friend and I had an argument about that song. He swore that I was making it up, that it didn't exist, and I didn't have a 45 to prove that it did. Eventually, it came on the radio, and he had to submit.

 

[okie sawbones]

I put some in the top and some on the bottom. I think some on the bottom can be a barrier to soggy bun syndrome. By the way I'd happily eat the lamb burger with onions and blue

Yes. A whole leaf of lettuce on the bottom so the bun stays dry.

 

[TimboBBQ!]

I have noticed more and more that restaurants are putting toppings under the burger. What is up with that? Even top chefs arent agreeing on the subject.

To me they are "toppings" not "bottomings", but I try to keep an open mind. My wife will put her fresh sliced onions on the bottom bun, then the burger, then the rest. That doesn't freak me out. What DOES aggravate me is how restaurants make burger toppings, and salads for that matter, in huge pieces. For a salad, unless is a wedge salad, I shouldn't need a knife but I find myself sawing up a salad to get reasonable sized pieces of stuff. Hard to make such an on the fly fix for burger toppings. At home I take care to very thinly slice the onions and tomatoes, etc. and only use the hand selected nice flat parts of lettuce. Some restaurants will virtually put an iceberg core on there and a 3/4" thick slice of tomato!

Heck I'm so detailed I cut my cheese slices with a pasty circle and lay the corner pieces on top of that so they don't melt down on to the griddle! And yes, flat iron is the only way to "burger" for me. And I know there are more toppings than LTO and pickles. When I do lamb burgers I use caramelized onions and sliced blue cheese. I just made some brat burgers (brat seasoned ground pork) and used pepper jack and kraut with mustard. Both "alternate meat" burgers were/are outstanding.

So, what do YOU think of this "toppings on the bottom" trend. How do YOU stack a burger? I know...first world problems!

On top like I like my wife........

 

[normanaj]

In the pre-internet days, my best friend and I had an argument about that song. He swore that I was making it up, that it didn't exist, and I didn't have a 45 to prove that it did. Eventually, it came on the radio, and he had to submit.

Heard it live at Sunset Cove Portsmouth (Island Park) RI. It's a real song!

 

[sawhorseray]

I LIKE CARAMELIZED ONION ON THE BOTTOM BUN WITH A LITTLE MAYO, MORE MAYO ON THE TOP BUN WITH A BACON CHEESEBURGER IN BETWEEN, NOT MUCH ROOM FOR ANYTHING ELSE. RAY

 

[chef k-dude]

I can see a layer of something on the bottom if it's a delicate bun, for sure. Sometimes I'll follow my wife's lead and put some onions under the burger. One way I eliminated the soggy bottom bun issue was I started to form the burgers square like Wendy's (I sliced a 1" long piece of 4" aluminum square tubing to use as a form) and started using ciabatta rolls. They are much more rugged, the burger is gonna start breaking before the ciabatta!

We have also been wrapping burgers for years now. It helps hold the whole assembly together longer and reduces or eliminates the juices running down the hand and arm...dont have to do "the hunch" to avoid that!. The size sheets we have, we are able to cut in half. I start with half the burger exposed. Look, even in this pic they have the lettuce and tomato on the bottom!

It's funny how our heads get set on something in life, like toppings on top. When I'm served a burger with toppings on the bottom I cant help but turn it over...but now its weird in my head because I'm looking down at what was supposed to be the bottom of the bun! I am known for reconstructing burgers and other sandwiches. It's like the fast food and sandwich shops sometimes stand back ten feet and throw the ingredients at the buns!

The palate is the roof of the mouth, but the taste buds are on the tongue, I suppose thats the concept of the toppings on bottom? I'm talking LTO and pickle when I say "toppings". I do caramelized onions, and other stuff on different, usually pork or lamb burgers. We like the traditional toppings on beef burgers. No fancy sauce, just Dukes mayo. I like to let the taste of the beef shine through. For me even stuff like bacon just clouds the beef flavor but I know its a favorite for many.

 

[sandyut]

If the restaurant puts stuff on the bottom, i dont mind. Normally I put sauce on the bottom and pill the rest on top.

 

[Flatrate]

First off the bun is toasted, starting at the bottom lettuce, burger pattie, onions, pickle, ketchup and mustard. If adding bacon I will put it on after the lettuce. I find it keeps the bun from getting soggy and keeps things in it place.

Dave

 

[chef k-dude]

Yep, I didn't mention I like to toast the buns on the flat iron I cooked the burgers on, sliding them around in the leftover tallow for that extra beefy flavor!

 

[chilerelleno]

So many things here I concur with, starting with a toasted bun, and preferably in the burger's drippings.
Hell Yeah!

But let me stick to toppings on a standard Bacon Cheese Burger
Top or bottom, or my way of top and bottom, I guess we can just call them all garnishes.

First thing I generally do is make a mix of Mayo and mustard, or sometimes hot sauce.
Top and bottom bun get slathered with it.

Then the veggies.
Yes, the lettuce needs to be whole, the flat leaf and several of them.
Romaine, Green or Red leaf or best of all Butterhead.

Thin evenly cut slices of tomato and onion.
and I want large slices that roughly match the burger's diameter.
Beefsteak or large Heirloom varities for the Maters.
Red or White onions are my faves.

The onion goes atop the bottom bun!
It stabilizes the burger, keeps the bun dry and keeps my fingers from mashing through the bun.
And the tomatoes go atop the lettuce.

Cheese on the meat!
Whatever cheese you like or have on hand.
Bacon on the Cheese!
And plenty of it.

Heavy salt and pepper, or better Cajun spice.
Liberally applied to both the burger and tomatoes.

If ya have chiles they need to be grilled and go on the lettuce so they indent into the top bun and are held in place.

 

[texomakid]

I'm such a burger fan there's almost not a way I won't eat and/or enjoy a good burger. My only thought is a toasted bun is better than not and as long as the beef is not dry. Beyond that, Yes please, any way it's prepared.

 

[gmc2003]

Warm toppings go on the top ex: bacon, cheese onions etc. Cold items go on the bottom.

Chris