I think we can all agree that objectively speaking, burgers are a near-perfect food. They can be altered to suit most dietary restrictions and have the perfect combination of textures and taste.
But like all perfect things – the ozone layer, the 1994 animated version of The Lion King and civil discourse – the human ego has ruined it to bits.
No longer do we respect the tried and true formula of patty (meat or plant-based), salad, sauce and cheese sandwiched between a bun, with rogue combinations involving doughnuts, pickles and deep fryers entering the mix.
It’s obscene and we shan’t stand for it.
From the lamington burger to the sacrilegious ‘galaxy buns,’ here are seven burger monstrosities we’d like to see extinct.
In other food news, apparently six fries are the perfect portion of chips, and excuse us? Post continues below.
1. The Lamington burger
Adelaide burger joint, Chuck Wagon 175 recently shared their Australia Day burger and Australia is furious.
The plain silly creation involves a double beef patty, double bacon, double cheese combo wedged between two lamington buns. Not only does this sound gross but we have questions: What about its structural integrity? Why would you mix chocolate and meat? Why?!
Top Comments
Haha, I agree with Rush. I could feel my arteries clogging already.Deep fried Cheeseburger wasn't that bad. I have it OCCASIONALLY (had to cap that for emphasis).
I am a minimalist, and when it comes to burgers I Love the regular burgers, with the right ingredients I am good.
Oh God, I can feel my arteries clogging just looking at that camembert burger! Does it even taste good? I like a fairly basic burger, we do homemade ones with streaky bacon and egg, and my favourite, onion jam. So good.
Don't make me Google this - what in the name of all things spicy is onion jam? Jam has sugar, these are pickled onions! Onions!
Apologies for being so terse, I've been watching too many cooking shows and consider myself a bit of an expert here ;o)
It's sort of a caramelised onion relish, but also sweet... hard to explain, but it's really really good, especially on a steak sandwich. (Or on crackers with nice strong cheese!) We buy it at out local farmers market from a local lady who makes it.