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To me, pickles are a no no on hot sandwiches period!

I like Haloumi, a distant, saltier cousin of feta, because it doesn't melt. You can chuck it on the grill and roast it, then put it on your burger. It's hot, has an interesting texture, but is not so strong as to overwhelm the beef. Grilled Haloumi, roasted slice of red pepper, a nice aioli, a sturdy bun. Not a burger for every day, but a nice change.

I've had a love affair with all condiments for a long time. It's incredible to read some people bashing one over the other. What did most of us grow up eating on a hamburger? Ketchup. McD's uses ketchup. Most people grew up with burgers from McD's, and most people like it on their fries, so what's with all this "We hate ketchup" sentiment?

Mayo does add lubrication to a burger, but taste as well in my opinion. According to Jacques Pepin, we Americans make the best commercial mayo (Hellman's). Mayo has an advantage of providing a luxurious texture that marries perfectly with ketchup or mustard. It's not greasy either. If you don't like ketchup or mayo, I'm starting to think you're not an American.

The mustard only crowd needs to back off. Mustard does not enhance meat, it tastes like mustard. If that's the dominant flavor you prefer, go for it, but don't lecture.

The no condiment group is the most puzzling to me of all. Sorry, but if you're so snobbish that ketchup, mustard, and mayo do not grace your pantry, you might need therapy. You were probably browbeaten by your parents and not allowed to play with the other kids. I'm kidding. If you love going naked all the time, that's cool too, just pass the ketchup please.

I missed the vote, but it would probably be ketchup, mayo a close second.

And why wasn't a good dose of Sweet Baby Ray's Orifinal BBQ sauce not included? It makes a burger awesome!

There's something about the funk of Swiss that goes so well with beef. It's the only time I really prefer Swiss. I'm much more of a Cheddar man, really. (That would be my number-two choice, no doubt.)

I've been quite partial to gruyere on my burger.

I wonder if anyone has ever tried to make a hamburger cheese. Something that has the low melting point of American, but with a bit more flavor. That would be a worthy cause.

Mayo is a must! Ketchup is only if someone made your burger too dry! Leave the mustard for hot dogs!

A special sauce is great too!

There is no place for mayo. A little ketchup is okay but not required. I'm not much of a condiment guy. My thought is that if your basic item is so poorly prepared that you have to douse it in 3-5 other sauces, in addition to plant life, you had a pretty crappy burger to start with.

I cannot understand this love affair with ketchup. Ketchup, to me, is only a poor substitute for fresh tomato (on burgers, that is. I love ketchup on fries). I'd much rather have sweet relish with mustard than ketchup with anything.

And ... mayo?! Mayo is for BLT's, chicken salad, and tartar sauce. Maybe that's why I like BK better than the other big American chains - I can order my Whopper with extra tomato and pickle, and no mayo.

I cannot stand mayo on anything.

I'll put everything on my burger, but not mayo.

Ketchup is for french fries.

Mustard and Ketchup on a hamburger is fine, but not Ketchup alone, it is not meat loaf.

The ketchup haters crack me up! My guess is that it's just a few put ONLY ketchup on their burgers. Most folks I know put both mustard and ketchup on a burger. There's something about the mix of both together. I like some ketchup mixed with my spicy brown mustard for a burger. Not too much of either.

The idea that mustard should be the only thing that goes on a burger just seems wrong. A good mustard is usually pretty strong and can dominate the beef flavor in my opinion. When used sparingly it's great, but the same can be said for any condiment you put on a burger.

I think mayo may have gotten so high because if you've worked in a restaurant that makes burgers it's usually a rule that you put mayo on the bottom bun. The theory is that the fat from the mayo keeps the juices from the burger from soaking all the way through the bottom bun.