Hamburger Quotes

“Just because I'm hungry doesn't mean I'm going to fall in love with a hamburger.”
― Ruth Harris, Decades

“I honestly think someone invented the time machine just so they could go grab a burger when the urge took them. Anyway, turns out saving the planet by eating soy was a bit of a non-starter given how we destroyed the entirety of history, but it was a good idea at the time.”
― Adrian Tchaikovsky, One Day All This Will Be Yours

“A Mediterranean flatbread, the pita is baked at a high temperature so that puffy pockets form in the middle, which can then be stuffed with meat or beans.
He did the same thing that Secretary Girl did with her turtle burger bun...
... picking something that would keep the meat juices from dripping out the bottom!
Hmm. You used a handmade Tzatziki sauce to ameliorate the smelliness of the kebab meat and to create a mild base to make the spices stand out.
And the burger patty...
... is kofta!
A Middle Eastern meatloaf of ground beef and lamb mixed with onions and plentiful spices, its highly fragrant aroma hits the nose hard!
Its scent and umami flavor are powerful enough to bring tears to the eyes!"
W-what is going on here?! How could they eat all that greasy, heavy meat so quickly and easily?!
"Here. Let me give you a lesson.
Four things are required for a good burger. A bun, a patty, some kind of sauce and...
...pickles.
The sharp smell and tart flavor of pickles is what highlights the meaty umami of the patty.
Pickles are a hidden but key component of the best burgers!
From what I could tell, you used ginger sticks as your pickle analogue...
... but that was a weak choice."
"What?! Then what did you choose that's so much better?!"
"The pickle type that I picked for my burger...
...is achaar."
"Achaar?"
"What kind of pickle is that?"
ACHAAR
South Asian in origin, achaar consists of fruits or vegetables pickled in mustard oil or brine, and then mixed with a variety of spices.
Sometimes called Indian pickles, achaar is strongly tart and spicy.
This is achaar I made with onions.
The spicy scent of the mustard oil makes the meaty umami of the kofta patty really stands out. For the tartness, I used amchoor- also known as mango powder- a citrusy powder made from dried unripe mangoes. But that's just the base.
I added lemon juice to bolster the citrusy flavor of the amchoor...
... and then some garlic, ginger and chili peppers to give it an aroma that tickles the nose.
Cloves. Cumin seeds. Black pepper.
Paprika. I even added a dab of honey to give it a hint of sweetness.”
― Yuto Tsukuda, 食戟のソーマ 10 [Shokugeki no Souma 10]

“There, done!
A Petite Loco Moco Bowl!
*Loco Moco is traditional Hawaiian fare of hamburger and fried egg over rice.*
"Wow, that looks super yummy!"
"Huh. Loco Moco at a buffet? How interesting!
Ooh, hot!
The egg has been coddled to the perfect tenderness...
... and it melds beautifully with the powerful taste of the hamburger made from ground rib roast!
Add to that the mild, fluffy rice to tie it all together and it fills the mouth with deliciousness...
It's a dish that brings out the strength in you with every bite!
Not only that, typical Loco Moco is covered with beef gravy...
... but you've used a vinaigrette instead!
The tangy lightness of the white-wine vinegar in the vinaigrette wonderfully accentuates the richness of the egg yolk and the juiciness of the meat.”
― Yuto Tsukuda, 食戟のソーマ 5 [Shokugeki no Souma 5]

“Hamburger”
― fortnite joe

“It used to be you'd search for something and find tons of good results. Now you type "hamburger" anywhere on your phone or computer and now advertising cartels serve you up some ads for hamburgers for the next week.

Hell just say it aloud near your phone, it'll just take longer.”
― stained hanes, 94,000 Wasps in a Trench Coat

“I used honey from the Amur Cork Tree !"
"Amur Cork...?!"
AMUR CORK HONEY
The Amur Cork tree is a member of the citrus family. Honey made from its flowers has a clear sweetness to it, with underlying hints of bitterness.
Depending on the weather and what other plants are growing nearby, there are years when no honey can be collected from the trees, making Amur Cork Honey one of the rarer, more expensive varieties of honey available.
"Most common honeys would have the thick, mellow richness necessary to adequately accentuate the flavor of bear meat. However, when paired with the strong savory punch of the Menchi-Katsu hamburger steak, that thick and sticky flavor would be too much, making the overall dish taste heavy and cloying.
Not so in the case of Amur Cork Honey! The hints of astringency in its aftertaste match perfectly with the flavor of the bear meat, and it prevents the sweetness from becoming too cloying. In fact, it's astounding how beautifully the two flavors go together!
Not only did Soma Yukihira discover a potent ingredient in honey, he was also diligent enough to think through its weaknesses and search for ways to refine his dish even further!”
― Yuto Tsukuda, 食戟のソーマ 22 [Shokugeki no Souma 22]

“When I was young, my friends and I always tested the PIs level of patience. For example, when synthesizing the specialties of old-days, the one-time risk of eating those dishes was calculated for minutes. Of course, in the end, we always wolfed down the unique meals they declared inedible. For example, the so-called hamburger we wanted to eat forced the PIs to assess the scale of risks while we were slurping up a half a deciliter of synthesized fat.”
― A.D. Zoltan, Conjunction

“Soybean flour?"
"Yes. Apparently he uses it to bind the hamburger. You know, just like in Tsugaru soba--- your hometown's pride and joy." Nagare produced a leaflet about the soft soba noodles that were a Hirosaki specialty.
Now that she knew why the hamburger steak tasted so familiar, Kana wrinkled her nose in embarrassment. Tsugaru soba was the most popular dish at the Takeda Diner---and the subject of most of the articles that were written about it.”
― Jesse Kirkwood, The Restaurant of Lost Recipes