Mayonnaise, a creamy and tangy condiment, has become a popular addition to burgers, challenging the traditional reign of ketchup. While ketchup’s sweet and acidic profile has long been the go-to choice, mayonnaise proponents argue that its subtle flavor allows the other burger components to shine.
The Case for Mayonnaise
Advocates of mayonnaise on burgers cite several reasons for their preference:
- Complements the patty: Mayonnaise’s richness and tanginess complement the savory flavors of the beef patty, enhancing its taste without overpowering it.
- Elevates the cheese: The creaminess of mayonnaise helps to melt and spread the cheese evenly, creating a gooey and flavorful layer that enhances the burger’s overall taste.
- Balances the toppings: Mayonnaise’s subtle flavor allows the other toppings, such as onions, pickles, and lettuce, to maintain their distinct tastes, creating a harmonious blend of flavors.
How to Apply Mayonnaise
To achieve the optimal mayonnaise experience on a burger, follow these steps:
- Spread thinly: Apply a thin layer of mayonnaise to both the top and bottom buns. This will provide a subtle tanginess without overpowering the other flavors.
- Use high-quality mayonnaise: Opt for a high-quality mayonnaise made with real ingredients for the best flavor and texture.
- Experiment with variations: Consider adding herbs, spices, or other condiments to your mayonnaise for a customized flavor profile.
While ketchup remains a classic burger condiment, mayonnaise has emerged as a worthy contender, offering a tangy and flavorful twist on the beloved dish. Whether you prefer the traditional ketchup or the innovative mayonnaise, the choice is yours to make. Experiment with both options to discover your personal favorite and elevate your burger experience to new heights.
The same one that tells a Chicagoan that while celery salt, bright green relish, and sport peppers are de rigueur on a hot dog, no self-respecting Texan would dream of putting beans in his chili, but a Cincinnatian knows that it must have both beans and cinnamon and be served over spaghetti; that one part of the Carolinas prefers barbecue sauce with a mustard base, while another insists on vinegar; that beef is the preferred BBQ meat in Texas but pork in the South; that burgoo is made in Kentucky but essentially nowhere else; andouille has entirely different meanings in Louisiana and France.
In 1900, the first hamburger sandwich in America was served at Louis’ Lunch, a small establishment in New Haven, Connecticut. Instead of buns, they were served on toasted white bread. They still use the same cast-iron toasters that they did more than a century ago, and you can still get one there. Jitterbugs, which are hamburgers drenched in brown gravy, are a Hudson Valley specialty. Are either of these the approved, proper methods for serving hamburgers? Both are, of course. It matters that, despite their best efforts, the promoters of generic, mass-produced burgers have not yet made the regional varieties obsolete.
Although that company may think it can define hamburgers globally on its own, their perspective is essentially incorrect. There is no such thing as “the ideal hamburger,” and I personally don’t think there ever will be. Local burgers are better than generic ones that come in one size and suit all customers whenever and wherever they are ordered.
It’s unlikely that mayo on hamburgers was very popular prior to 1920, when Richard Hellman’s jars of prepared mayo began to show up on many store shelves. Following their merger in 1927, Hellman’s and Best mayonnaise is now offered for sale on both sides of the Mississippi River under two distinct labels. Somebody in the remote west must have thought that mayonnaise was the ideal condiment for burgers because, by 1941, James Beard was referring to “California burgers,” which were spread with the condiment. One massive corporation, which was founded in California by coincidence and claims to have sold billions of hamburgers, squirts them with a “special sauce” that is basically mayonnaise. Beard’s version lacked only the sesame-seed bun.
What I’m saying is that regional foods should stay regional. America has already become one long, uniform strip mall due to big-boxing and malling, to the point where South Dakota and New Jersey are essentially the same. Nevertheless, we never stop misappropriating our local cuisine, producing regional aberrations like “St Louis BBQ Lobster Rolls with Maple-Kosher-Dill Pickled Okra and Pineapple-Habanero Aioli ”.
While some of these tips might not be surprising to anyone familiar with a grill or griddle, one in particular caused me to double take a look: mixing Duke’s mayonnaise into the raw ground beef before forming patties.
I do know there are certain techniques people swear by when it comes to making the perfect burger, but I have to say I was slightly taken aback by one I stumbled upon when I was reading an article Washington Magazine published concerning some tips and tricks from an expert who’s dubbed himself the “Burger Guru.”
I’ve been on a big burger kick lately. Big. That’s because there’s the best burger in all of New York City at the recently opened bar down the street from me. I got it twice last week and am going tonight.
I don’t really care how they make it taste so good; all I know is that it is
Who are you to argue with someone who calls themselves the Burger Guru? It may sound absurd.
Burger Sauce Recipe | Perfect Burger Sauce | Delicious and Easy
FAQ
When did people start putting mayo on burgers?
Does McDonald’s put mayo on their burgers?
Does cheeseburger have mayo?
Can you put mayo and ketchup on a burger?
How do you make a burger with mayonnaise?
MIX hamburger meat, 2 tablespoons mayonnaise, seasoning and Worcestershire in a large bowl, preferably with your hands, until thoroughly mixed. Divide into four evenly sized balls and flatten gently but firmly into patties. Cover and refrigerate if making ahead. HEAT a grill or cast-iron skillet over medium-high heat.
Can mayonnaise be used instead of eggs?
Yes, you can replace eggs with mayonnaise in recipes. You can use 3 tablespoons of mayonnaise for each egg. Mayonnaise is a good substitute for adding moisture to your brownies or other baked goods, as it is made of eggs and oil, which make them soft and moist.
Is burger mayonnaise hot or cold?
But that’s cold mayonnaise. This will be hot. Hot mayonnaise. Grrrr. However, here’s why the Burger Guru thinks it’s worth a shot: Secret ingredient #2: Duke’s mayonnaise. The rationale: “With mayo, you’re adding moisture and adding fat. Fat that won’t melt away under heat.
Do you fold mayonnaise into ground beef before making a patty?
Some of them may not come as news to anyone who knows their way around a grill or a griddle, but there was one piece of advice that really made me do a double-take: folding mayonnaise (specifically Duke’s) into the raw ground beef before forming a patty. Now, I’m no mayo prude. I enjoy it on sandwiches and fries and love chicken salad.