Is putting mayonaise on a hamburger a lower class thing?

[Anonymous]

Not low class at all.

[Anonymous]

Wendy's Junior bacon cheeseburger uses mayo, and it's my favorite.

[Anonymous]

Anonymous wrote:Mayonnaise on beef is absolutely lower class. I grew up in France and we would never do that. It's fine for pommes though. Or hard boiled eggs.

Different countries do different things. In New Zealand, burgers often have beetroot or a fried egg. In France, they like to serve hamburger meat raw with a raw egg - that's really not my thing food safetywise.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Mayonnaise on beef is absolutely lower class. I grew up in France and we would never do that. It's fine for pommes though. Or hard boiled eggs.

Also French and I disagree. Béarnaise and aïoli are mayonnaise-based and go very well with beef. But mayo alone or a more complex variation of it on a burger is fine as well. I personally don't like it, but a burger is not a "high class" food to start so it's fine. Also, the quality of mayo varies greatly, a homemade great mayo is not the same thing at all as a cheap one from the supermarket.

Aioli in France is made with good olive oil and lasts, what, a few days? Mayo in the U.S. is poison made with soybean oil and toxic preservatives that can sit on a shelf for a year.

Prole slop for American proles.

[Anonymous]

My guess is that OP ate their burger with a knife and fork.

[Anonymous]

Anonymous wrote:My guess is that OP ate their burger with a knife and fork.

Is there another way? Your hands are full of germs.

[Anonymous]

I’m a purest. I don’t even want cheese on my burger. A bit of Grey Poupon is genuinely all you need.

[Anonymous]

How could it be low class? It's European!

[Anonymous]

In England they dip their fries in mayo.

[Anonymous]

Anonymous wrote:In England they dip their fries in mayo.

That's more a Belgian thing. England seems addicted to HP brown sauce.

[Anonymous]

Anonymous wrote:I’m a purest. I don’t even want cheese on my burger. A bit of Grey Poupon is genuinely all you need.

Hmm. I am a mayo-ketchup sauce, american cheese, lettuce, tomato with salt and pepper, and pickles kind of person, but I may try your way.

[Anonymous]

Anonymous wrote:In England they dip their fries in mayo.

I also do that right here in the US of A. It is delicious.

[Anonymous]

I wouldn't put mayo on anything but plenty of restaurant burgers come with it. My DH likes mayo, ketchup and mustard on his burgers (and bacon, tomato and a fried egg)

My ideal burger is turkey and has pepper jack, jalapeño, pickle, red onion and a good mustard which is probably not better or worse than anything else, just different.

[Anonymous]

Anonymous wrote:Burgers are already so rich and the trendy buns are buttery brioche style. Who clamors for extra fat from mayo? Acidity from a little mustard and pickles is really all a rich burger needs. Onions, tomato and lettuce if you want, I guess. I genuinely don't understand how mayo elevates a burger in any way.

Asking because we ordered an office lunch and all the burgers arrived with a mayo-based sauce on them as standard. Uh, why?!

Putting mayonnaise on burgers is not something I grew up doing. We would have things like Oeufs durs Mayonnaise, and various sauces made with an egg base (aioli, hollindaise, saybayon, mousseline, and so on).

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Mayonnaise on beef is absolutely lower class. I grew up in France and we would never do that. It's fine for pommes though. Or hard boiled eggs.

Also French and I disagree. Béarnaise and aïoli are mayonnaise-based and go very well with beef. But mayo alone or a more complex variation of it on a burger is fine as well. I personally don't like it, but a burger is not a "high class" food to start so it's fine. Also, the quality of mayo varies greatly, a homemade great mayo is not the same thing at all as a cheap one from the supermarket.

Aioli in France is made with good olive oil and lasts, what, a few days? Mayo in the U.S. is poison made with soybean oil and toxic preservatives that can sit on a shelf for a year.

Name 1 toxic preservative.