Being $24.
this post was submitted on 24 Mar 2025
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That's a normal price for a non-fastfood restaurant burger in Switzerland. I've seen up $36.
Dang $36, sounds like I'm never visiting Switzerland. I recently had a monk friend living there who told me it was expensive. And Australia isn't that cheap itself.
I stopped going to my local when the $6.50 burger with the lot went to $9aud. That was for a generic aussie fish n chip shop burger - tomatoe, lettuce, onion, beetroot, egg and meat patty. White bun and tomato sauce.
Switzerland doesn't count, you also have 5x the salaries...
I guess that depends whether it is pro made in restaurant or in street fast food. In Croatia you can get them in center of Zagreb walking down the street for as little as 3e and decent ones. On the other side, even in smaller cities, they are around $20 if you order one in a restaurant and chef is making them.
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Somewhat controversially, an egg.
Like, a good, over medium egg? Okay I can do that. I hate a super runny, the yolk blasts you in the face like an unapologetic lover and leaves you to clean yourself up, egg in my burger.
In fact, anything that's made with your Instagram reel in mind. I don't want greasy buns, dripping yolks, and sauces pouring out. If you made a good, juicy burger you wouldn't need all that.
Oh man, do we have different tastes in burgers. Give me that dribbling barbecue, that A1 sauce, that honey mustard, that sunny side up egg, that rare and juicy burger, them pickles.
I want a messy burger, one I gotta wash my hands off after.
I have never had a burger with a fried egg that really added anything to the equation. Anything the egg can do, the meat does better. It's just filler with very little flavor or texture.
And that one time the chef made an amazing egg, it overpowered the burger and the entire equation flipped. Now there was no reason to include the hamburger patty.
I love an egg on a burger, but I philosophically agree with your line of thinking.
Being so large you can't bite into it. Over cooked burger meat. Raw onions. Price.
Soggy bun.
Oversized ciabatta buns
broken glass, you rarely find it in burgers but it does ruin them?
The wrong kind of bread.
Not being fully cooked.
Too many toppings max should be 4 including lettuce and tomato
Capitalism.
Too tall, my mouth can only open so wide and a burger I must struggle to consume is worse than a easier, albeit shittier burger.
McDonald's is pretty good at that.
Basically when the patty has been reduced the the thickness of a legal pad, you've long since lost the plot.
A good smash patty is an exception.
Shredded lettuce.
I'm fine with leaf lettuce, but that shit just makes an unholy fucking mess.
Arsenic
Soggy buns due to either failed to toast the inner side or having it sitting on the pass/heater for too long. Same applies to the meat side and the salad side achieving temperature equilibrium.
Too much height. If I have to disassemble the burger to put it in my mouth, it is not a burger anymore. It is just a mess then. Instead of two or three (or more!) patties stacked, try a bigger bun and an equally bigger patty. Or even a thinner bun to get the patty to bun ratio to what a triple patty burger would offer.
Gentrification
for me, lack of juicy toppings and sauces and spicy stuff.
For me, juicy toppings or sauces or spicy stuff.
(Ketchup being the exception that I do like)
jack daniels based souce
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