The MustardBurger is not just one single recipe for a burger, but a way of creating hamburgers. It started when I was young and noticed the vast difference in quality from one burger to the next and in certain toppings' suitability for this kind of dish. Later on, I noticed that not only do the toppings make a big difference, but also where they're located relative to the meat! After some more experimentation, the MustardBurger was born!
What makes a MustardBurger a MustardBurger? A LOT of good yellow mustard (I highly recommend French's)—below the meat, of course! But there is more: a lot of onion (I recommend diced red onion, also below the meat), a high quality bun, and high quality meat (usually cooked "Medium"). Everything else is optional. I should mention that all other toppings I've tried work better on top of the meat; this order is part of the MustardBurger standard.
The Original MustardBurger
- Top Bun
- Meat: Cooked to "Medium", seasoned with salt and pepper
- Mustard: A LOT of French's
- Onion: A LOT of diced red onion
- Bottom Bun
Toppings at the top of this list should be higher up on the MustardBurger, and vise versa; the order may change slightly as I do more testing. All of them should be placed above the meat.
- Cheese: Please, use the real stuff
- Top Bun: May be toasted, even slightly buttered (I do not recommend toasting the bottom!)
- Burger: May be cooked to a different doneness, seasoned with cajun spices, etc.