The best burgers I’ve had get their crunch from an onion. I also hate tomato usually, because they’re usually low quality in restaurants. Good beef, bun, and quality cheese make a burger. Bonuses for bacon and a good sauce
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Wine only meat and cheese (what you see in the photo) and I called to claim and send me a new one. I was attended by the owner, a certain Fabio, who gave me his name just after several calls. They never asked me to repeat an establishment so many times, they always asked me in what direction the order went to identify the order. I clarify this, because after knowing my name by heart the seller told me, “as you ate the hamburger, I will not change it if you want another order I give you a” soda “or something.”
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And I asked him to change it because it was not what I asked for what it was, to which he replied: “If you want I’ll change it, but never ask for anything again because I’m not going to send it to you here, I have your name” I’m into fitness fitness whataburger in my mouth. The first one is obviously a Big Mac copycat, but it still wasn’t made right…add another slice of cheese on the other pattie and put it face up not upside down. No fried mac n cheese or mashed potatoes for me. I would simply add cheddar cheese, Swiss or gouda with grilled onions, lettuce, tomato, mayo, mustard and ketchup on a lightly toasted bun. Bacon and guacamole is a plus for me. I order to make a juicy burger, I would think that making it thick would help keep all the juices and fat in it. So I put a lot of mince, and it will shrink and become a meatball lol. Any advice on avoiding it shrink while I cook it?