Serious Eats - seriouseats.com

@ratbuddy: You're right. It does hijack the thing. But I'm such a sucker for HOT I fall for it most of the time. Bacon is a better treat.

actually, hold the ketchup too ... too darn weird tasting for me, i have never been a fan of the stuff

my perfect burger is a chicken burger with lettuce, avocado, tomato, olive tapenade, and spicy stoneground mustard

or a bison burger with mustard, pickles, and lettuce

or a salmon burger with spicy mayo-free coleslaw and apricot jam .. mmmm

@chascates, don't you find the flavor of raw jalapenos takes over the burger? I really wish Five Guys would use the pickled ones, every time I've tried their (fresh) jalapenos, it just ends up making the predominant flavor 'burn.'

I like my chopped red onions & fresh, non-pickled jalapeno slices on top of melting cheese. They're less likely to fall out of the burger that way. Any bacon should be at the very top. I like mayo on the top, especially with bacon, and spicy mustard on the bottom. Both buns griddled or toasted. And a little less than a 1/4 teaspoon of anchovy paste in the burger patty really makes a difference.

Bun, cheese, patty, bun. Sometimes raw onion above the cheese.

Cotswold Legbars are some of the nicest eggs you can get - they also have some called Burford Browns which have the most wonderful coloured yolk

@ Kerry Saretsky / @ RunningWithScissors: "there is a reason why dying and dyeing sound exactly the same."

Did the post originally say "dying and dyeing," and it's been corrected since Running's post? Otherwise, Kerry you were correct from the beginning; they are, in fact, homophones, but you spelled each correctly
(which is to say, in this case, differently).

Just curious.