After a disappointing lunch that shattered his romanticized view of the topping, heartbroken local man Vince Salazar stated Monday that he now understood he had only ever loved the idea of a fried egg on a hamburger. “I thought the sunny-side up burger upgrade was what I really wanted, but I’ve come to see that I fell for a glamorized flavor profile that was never going to make me happy,” said Salazar, who explained that he had fetishized what it would be like to have an ooey-gooey yolk poured over his beef patty and allowed to soak into his bun, never truly appreciating what made a burger great in the first place. […]
I love it. Don’t let it soak into the bun though, that just makes the bread soggy. Instead, I put it between the patty and the lettuce or something.
Pro tip: Bottom bun -> mayo -> lettuce -> meat -> cheese/bacon/whatever -> onion -> tomato, pickle (optional) mustard (and if you are taste challenged, ketchup, bless your heart) -> top bun.
The mayo and lettuce on the bottom shields the lower bun from juices.
I usually put the lettuce above the patty, but maybe having it below would help with the juices. Thanks for the tip!
Loving all these burger tips, I’ll be changing up my condiment order for sure next time.