That’s an average of 60patties per person.
This means people want what they want when it comes torestaurant burgers.
It’s no surprise then that diners have very specific orders and like their burgers prepared just right.
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Does that bother the people in the kitchen making them for us?
Here’s what they can’t stand about your burger order.
“What makes me sad is when I see ‘burger only.’
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I always have to checkso they want meat and bread?
And if the answer is yes, I just feel sad,” Wade says.
“Too many modifications can be a real pain,” Guzman says.
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Do exactly this, saysPaul Kushner, chef and founder ofMyBartender.com.
“This happens every single day when you work at a place that makes burgers.
“It has eggs, oil, mustard, and seasonings but no dairy!
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That’s all,” says Carballo.
“Why go through all that trouble to eat all the calories and ask for lettuce wrapped?
It’s okay if you’re gluten-free, I get it.
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Otherwise with no bun, is it a burger?”
This isn’t just for burgers, but it comes up often with all the topping options.
Kushner explains that it can cause real harm to people who have serious allergies.
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“Basically, a deconstructed burger, and then they ask why the cheese is cold?”
“Don’t get me started on the extra well-done requests,” says Harley.
“It’s like fighting to eat your food you have to chew so damn hard.”
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“People often wanted to order a burger medium or mid-rare.
We bought a good 80/20 burger product,” Bixby explains.
The last thing we wanted to do was make anyone sick.”
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