On Mon, 30 Mar 2015 18:06:40 -0400, Dave Smith
> wrote:

>On 2015-03-30 5:58 PM, tert in seattle wrote:
>> Brooklyn1 wrote:
>>> On Mon, 30 Mar 2015 21:00:47 +0000 (UTC), tert in seattle
>>> > wrote:
>>>
>>>> Cindy Hamilton wrote:
>>>>> On Sunday, March 29, 2015 at 5:25:44 PM UTC-4, Nancy2 wrote:
>>>>>> Cindy, that needs bacon on your open-faced treats. ;-))
>>>>>
>>>>> Naw, I'm not one of those people who think bacon makes
>>>>> everything better. I love bacon, but prefer to enjoy
>>>>> is in its pure state. Or on a BLT. I rarely have bacon
>>>>> and cheese in a dish together; my husband's twice-baked
>>>>> potatoes is the only thing that comes readily to mind.
>>>>
>>>> you said what I was thinking ... except I do have a soft spot for
>>>> bacon cheeseburgers
>>>
>>> Bacon to hide the taste of your liver burgers... normal people would
>>> no more put bacon and cheese on a good burger than on a good
>>> porterhouse.
>>
>> have another drink!
>>
>
>I am inclined to agree with him on that. I like burgers. We have them
>once a week. Saturday is hamburger night. I have had them with cheese
>on top, blue cheese inside, with bacon, with bacon and cheese. Now I
>stick to straight burgers. I don't even do cheeseburgers.

I grind my own so I don't want to hide the flavor of good meat... when
freshly ground s n'p is all, when they've been frozen is when I may
drown it in fried onions. In summer grilled home grown tomato slices
are good on burgers, so are grilled eggplant slices. I don't like to
load a lot of things on a burger, I don't ever put cheese on a burger.
And the roll is important, none of those packaged burger buns for me,
a good hard roll and a freshly ground rare burger needs nothing else.
For the life of me I can't figure out why so many will eat that
preground mystery meat, yik.