It's actually not as terrible as you'd think . Japan liked to put eggs on any and everything, including their Big America themes burgers at McDonald's. I personally want my egg well done and not over easy as was often the case in Japanese restaurants, but as a concept it works IMO.
I don't actually like egg so can't vouch for it, but makes sense really. Oil, protein, comes in a patty shape and if the yolk is soft is self-saucing.
Egg works on a burger. Peanut butter works on a burger. Peanut butter AND egg do NOT work together. The peanut butter does something that magnifies the sulphur in the yolk, and...bleh. No, just no. One or the other, never combine them.
Allergic to egg yolks (not the whites, mercifully, so I can still bake and order omelets). But - and I'm going to get dogpiled for this - I don't get the mystique about ordering a burger in a restaurant. Granted, there used to be a place near me that served an avocado/red onion burger that was to die for (before the laws required them to be at least medium rare), but they've long since gone out of business. Fer cryin' out loud, buy some bison burger and make your own... as rare as you want it (preferably still mooing, AFAIC) instead of paying inflated prices for someone to bring it to your table.
Ostrich burger passes for beef too. If you know you're eating ostrich, you can tell it's lighter, and sweeter, but if you slathered it in toppings and condiments, and didn't tell the person, they'd never know.
Huh. Had an elkburger at Fudrucker's once (someone else's idea, not mine). Greasiest fuggin' thing I ever ate. I was chugging Pepto from the bottle all the next day. Y'all can spare me the "exotics." Really rare beef or bison, TYVM.
My mother in law is native Alaskan. The number of times she put something on my plate and said, “it’s beef, try it”.... I never take any ones word for it anymore.
I’m not married to uncle Albert. And I may have divorced my ex husband, I still like his mother and consider her my mother in law.
I love 'em! Though we just call 'em "pickled beets" over here. We lop the greens off and call them "chard," which I can take or leave.
When it comes to hamburgers I'm a simple man. Give me a beef patty and some cheese with lettuce, tomato, onion, and mustard and I'm good to go. Bacon is great, but I'd rather it be the star of the show (like a BLT) instead of an add-on.
I'm sure he's terrified at the prospect of being attacked by a bunch of kiwi-eating surrender monkeys. Everybody knows your weakness.
You got me there, I guess I'll just have to go out without a mask and hang out in a Covid-free bar to drown my sorrows at how much better you yanks deal with problems.
It's on its way. Due to Covid-19 related postage delays it will take a bit longer, but in 6-8 weeks this bad boy will be sitting in your letterbox.
Odd, I never noticed the pineapple and pickles trend in Australia, though we were eating Asian mostly. Only burger I had was a camel burger in Cairns, which I regretted... basically a lamb burger and very greasy. Didn't do well for food that day (I'd gotten badly seasick on the catamaran out to the Barrier Reef earlier, which combined with my first snorkeling experience made me lose my breakfast into the ocean - then it turned out when they said "lunch will still be here if you want to get your swim on first" they meant a few bits of fruit because everything else had been nommed).