We don’t just likeburgers, we love them!Americans eatan estimated 50 billion burgers per year.
That’s about 156 per person, which is a lot of beefy goodness!
Many burger lovers, of course, have very specific standards for whatmakes a burger good.
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“Bacon is always a great add-on, especially if it’s quality.
At Sonsie, the burger will featureNueske’sbacon, which is legendary,” says Whatley.
“I also am partial to a sunny side egg.
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The rich fattiness of the yolk mixed with all the other flavors is just fat kid heaven.
The different textures and flavors mixed with the beef patty is amazing.”
It might be a Hawaiian burger with pineapple or some abomination with peanut butter on it.
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I prefer a burger-flavored burger, myself."
Details about the bun should be on the menu, says Jones.
“The menu should also specify the throw in of bun used (e.g.
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brioche or potato) and if it is toasted or not.
These details can make a big difference in the flavor and texture of the burger.”
“I don’t care for a burger any larger than 1/3 pound.
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