As we noted before also, one of the main reasons for the popularity of burger is the little changes made to make it more suitable for local tastes. So, here are some more……..
- A hamburger with two patties is called a “double decker” or simply a “double” and a hamburger with three patties is called a “triple“. These are often combined with cheese and sometimes with bacon, yielding a “double cheeseburger” or a “triple bacon cheeseburger”, or vice versa.
- When a hamburger is smothered in red or green chile, it is called a “slopper”, common in the southwestern United States.
- A “patty melt” consists of a patty, sauteed onions and cheese between two slices of rye bread. The sandwich is then buttered and fried.
- A “slider” is a very small square hamburger patty sprinkled with diced onions and served on an equally small bun.
- In Minnesota, a“Juicy Lucy” is a hamburger having cheese inside the meat patty rather than on top. A piece of cheese is surrounded by raw meat and cooked until it melts, resulting in a molten core of cheese within the patty. This scalding hot cheese tends to gush out at the first bite, so better let it cool before taking a bite.
- A “low carb” burger is a hamburger where the bun is omitted and large pieces of lettuce are used in its place, with mayonnaise and/or mustard being the sauces primarily used.
- In Alberta, Canada a “kubie burger” is a hamburger made with a pressed Ukrainian sausage.
- In Mexico, burgers are served with ham and slices of American cheese (locally called queso americano) fried on top of the meat patty. The toppings include avocado, shredded lettuce, onion and tomato. The bun has mayonnaise, ketchup and mustard.
Keep changing it for better….Keep eating :-