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Kosher bacon and sunnyside-up
For any burger, whether real or veggie fleish, less is more. Don’t compress the meat, light salt and pepper and serve on a firm, toasted whole grain bun with perhaps fresh tomato (ONLY if in season), greens (carefully dried) and thinly-sliced onion (if you don’t have a social engagement afterwards). Mustard or catsup is discretionary. Skip the barbecue sauces, veggie cheese and all the other stuff.
Meat
Gadolhadorah, onions never belong in or on a burger. And tomatoes grown out of season are just fine.
Ground neck and skirt about 80% lean. Hand formed 6 ounce patty, season each side with coarse salt and freshly ground pepper. Cook 2 minutes each side on a 550 degree F grill (charcoal or gas if no charcoal is available)
The Beyond burger with Swiss cheese (cholov Yisroel of course).
Reb Yid: You are clearly not a gourmet. An out-of=season tomato with a lot of white, mealy pulp will destroy the taste of anything. A thin slice of Vidalia onions adds a nice touch of sweetness to the burger. Alternatively, some caramelized onion will cut the sharpness even further.
Obviously, every ethnic group may have its own culinary hashkafah in their burgers. If you want to be truly adventuresome, try an Ungarishe Big Mac with 2 cups of sugar and a teaspoon of paprika .Hamburger is nothing without a pickle (dill or bread & butter)
GH: I dont know if you realize this but with modern shipping “out of season” is virtually non existent.
A tomato grown correctly out of season is almost the same as a tomato in season. Adding an onion for sweetness is silly. If you want your burger to be sweet, add maple syrup.
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