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Beach Fanatic

My complaint is that they put other stuff on it too. I hate mayo, onion, tomato, ketchup, on my burger.

Abby Prentiss

I think people just like saying "cheese".

I think people just like saying &quot;cheese&quot;.

Iris

Momof2kids,
     I loved your post and want to try you and your kids comments on my next burger expedition. We too do not go to most fast food hamburger places.

We are on the search for that perfect burger and our expectations are listed below...not necesarrily in order:

     -  Fresh ground, grain fed, 80/20 ground chuck
     -  The hamburder meat not pounded to death to make so dense, the less one messes with it the better, and it is ok if it falls apart a little.  This kind must be cooked on a griddle or iron skillet, it would fall through the bbq grill! Cooked done but not dry.
     -  The only seasonings are salt and pepper, no garlic or worcstershire sauce, or any other mystery ingredient.
     -  Choice of 3, 6, or 8 ounces (ok go a step ahead for the big eaters and make it 3, 6, or 9 ounces) and could be done one patty, two paties or three. Remeber loosly packed so they look bigger and are much tenderer.
     -  No fancy bun, white or wheat Sara Lee will do.  Not a thick, heavy, dense bun. Warmed on the griddle or iron skillet.
     -  A choice of hamburder or cheeseburger(with a choice of cheddar, American or Swiss).
     -  A choice of mustard, mayo, catsup, pickles, onions, tomatos and lettuce(my way versus your way).

And trust me this is very hard to find. Most places pack them as dense as they can get them, put those mystery seasonings in them, and want to serve some fancy grass fed beef(which in my opinion is really beefy).  One can get hormone free beef at high end grocery stores that makes the perfect burger, so I am sure food vendors can do the same. And then they want to use bread that overwhelms the burger.  

Come on guys use the KISS formula....Keep It Simple Stupid!

Momof2kids, 
 I loved your post and want to try you and your kids comments on my next burger expedition. We too do not go to most fast food hamburger places. 
 
We are on the search for that perfect burger and our expectations are listed below...not necesarrily in order: 
 
 - Fresh ground, grain fed, 80/20 ground chuck 
 - The hamburder meat not pounded to death to make so dense, the less one messes with it the better, and it is ok if it falls apart a little. This kind must be cooked on a griddle or iron skillet, it would fall through the bbq grill! Cooked done but not dry. 
 - The only seasonings are salt and pepper, no garlic or worcstershire sauce, or any other mystery ingredient. 
 - Choice of 3, 6, or 8 ounces (ok go a step ahead for the big eaters and make it 3, 6, or 9 ounces) and could be done one patty, two paties or three. Remeber loosly packed so they look bigger and are much tenderer. 
 - No fancy bun, white or wheat Sara Lee will do. Not a thick, heavy, dense bun. Warmed on the griddle or iron skillet. 
 - A choice of hamburder or cheeseburger(with a choice of cheddar, American or Swiss). 
 - A choice of mustard, mayo, catsup, pickles, onions, tomatos and lettuce(my way versus your way). 
 
And trust me this is very hard to find. Most places pack them as dense as they can get them, put those mystery seasonings in them, and want to serve some fancy grass fed beef(which in my opinion is really beefy). One can get hormone free beef at high end grocery stores that makes the perfect burger, so I am sure food vendors can do the same. And then they want to use bread that overwhelms the burger. 
 
Come on guys use the KISS formula....Keep It Simple Stupid!

Dawn

Great thread I love a good burger! I agree KISS!

Akarin

Beach Lover

So any opinions on the best burger on 30A?  How about the most creative burger?

beachmouse

Not 30A, but Brian Cartenuto has opened up an outpost of Tucker Duke's Lunchbox in the Hurricane Lanes bowling alley in Destin. Not a quick kitchen, and they're officially got a stated attitude of Yankee sarcasm instead of Southern hospitality, but they hit on the quality and creativity fronts. Brian even makes his own ketchup. (And if they're on the menu down there, I love his shrimp & grits.)

Not 30A, but Brian Cartenuto has opened up an outpost of Tucker Duke&#039;s Lunchbox in the Hurricane Lanes bowling alley in Destin. Not a quick kitchen, and they&#039;re officially got a stated attitude of Yankee sarcasm instead of Southern hospitality, but they hit on the quality and creativity fronts. Brian even makes his own ketchup. (And if they&#039;re on the menu down there, I love his shrimp &amp; grits.)

momof2kids

I don't order the hamburger - my son does.  Who has yet to like all items on a menu - which it typical of children.  What do your kids order???  (if you have them)  

Plus if we are going out to eat as a family at a family type restaurant then I will not get my food there then drive my kids 10 miles out of my way to get them a $1 burger when we can order what is on the menu. 

And yes - even with the cost I'd prefer to eat a burger from a restaurant rather than one from a drive through.  (especially if it's a bar - I love bar burgers)  Drive throughs are like getting a slice of cardboard on a stale bun that has been sitting under a heat lamp.

If the cook has a ticket that says hamburger then why does he decide it should be a cheeseburger?  The ticket should say "hamburger" - if the cook reads it hamburger then send out a hamburger.

All menus we have seen show hamburgers - then somewhere near the burger listings it will state "add cheese for XX more". 

Just making an observation & wondering if any restaurant people can help shed some light on what we have now deemed quite comical in our family.  It's sometimes hard for us to stifle our laughter as the waitperson asks "do you want cheese on that".  (& no - we aren't laughing at the waitperson)

I don&#039;t order the hamburger - my son does. Who has yet to like all items on a menu - which it typical of children. What do your kids order??? (if you have them) 
 
Plus if we are going out to eat as a family at a family type restaurant then I will not get my food there then drive my kids 10 miles out of my way to get them a $1 burger when we can order what is on the menu. 
 
And yes - even with the cost I&#039;d prefer to eat a burger from a restaurant rather than one from a drive through. (especially if it&#039;s a bar - I love bar burgers) Drive throughs are like getting a slice of cardboard on a stale bun that has been sitting under a heat lamp. 
 
If the cook has a ticket that says hamburger then why does he decide it should be a cheeseburger? The ticket should say &quot;hamburger&quot; - if the cook reads it hamburger then send out a hamburger. 
 
All menus we have seen show hamburgers - then somewhere near the burger listings it will state &quot;add cheese for XX more&quot;. 
 
Just making an observation &amp; wondering if any restaurant people can help shed some light on what we have now deemed quite comical in our family. It&#039;s sometimes hard for us to stifle our laughter as the waitperson asks &quot;do you want cheese on that&quot;. (&amp; no - we aren&#039;t laughing at the waitperson)

kitlit

Don't know where you've been dining, or what tickets you've been seeing, but I know that where I work at the Seagrove Village MarketCafe, the cook's ticket DOES say hamburger OR cheeseburger, and also specifies how it is to be cooked (medium, well done, etc) and, if there is to be cheese, which of the three types we offer plus the option to add bacon.  The tickets are pretty darned specific, and most restaurants I know of in the area use the same POS program.  Gonna have to chalk that one up to server error, unfortunately.  I take to-go orders, and always make it a point to ASK because, unlike the original poster, a lot of people DO say hamburger but they want a cheeseburger.  Better to know for sure and enter the order correctly.  Also, the server should be doing at least a cursory glance at the food he/she is taking out (I know, things get busy, and they can't inspect each plate with a fine tooth comb, but cheese on a burger is usually visible at a glance.  For to-gos, I DO check every meal against the ticket before it's put in the bag--my customers don't have the option of having the kitchen recook their order if they find something wrong.  

Sorry you seem to have issues with it, but maybe the answer is to repeat yourself to them--no cheese on the HAMburger!  Shouldn't have to do that, but if they know it's an issue for you, they're more likely to pay attention.

Don&#039;t know where you&#039;ve been dining, or what tickets you&#039;ve been seeing, but I know that where I work at the Seagrove Village MarketCafe, the cook&#039;s ticket DOES say hamburger OR cheeseburger, and also specifies how it is to be cooked (medium, well done, etc) and, if there is to be cheese, which of the three types we offer plus the option to add bacon. The tickets are pretty darned specific, and most restaurants I know of in the area use the same POS program. Gonna have to chalk that one up to server error, unfortunately. I take to-go orders, and always make it a point to ASK because, unlike the original poster, a lot of people DO say hamburger but they want a cheeseburger. Better to know for sure and enter the order correctly. Also, the server should be doing at least a cursory glance at the food he/she is taking out (I know, things get busy, and they can&#039;t inspect each plate with a fine tooth comb, but cheese on a burger is usually visible at a glance. For to-gos, I DO check every meal against the ticket before it&#039;s put in the bag--my customers don&#039;t have the option of having the kitchen recook their order if they find something wrong. 
 
Sorry you seem to have issues with it, but maybe the answer is to repeat yourself to them--no cheese on the HAMburger! Shouldn&#039;t have to do that, but if they know it&#039;s an issue for you, they&#039;re more likely to pay attention.

kathydwells

Darlene is my middle name, not my nickname

[quote="Iris, post: 762692"]Momof2kids,
     I loved your post and want to try you and your kids comments on my next burger expedition. We too do not go to most fast food hamburger places.

We are on the search for that perfect burger and our expectations are listed below...not necesarrily in order:

     -  Fresh ground, grain fed, 80/20 ground chuck
     -  The hamburder meat not pounded to death to make so dense, the less one messes with it the better, and it is ok if it falls apart a little.  This kind must be cooked on a griddle or iron skillet, it would fall through the bbq grill! Cooked done but not dry.
     -  The only seasonings are salt and pepper, no garlic or worcstershire sauce, or any other mystery ingredient.
     -  Choice of 3, 6, or 8 ounces (ok go a step ahead for the big eaters and make it 3, 6, or 9 ounces) and could be done one patty, two paties or three. Remeber loosly packed so they look bigger and are much tenderer.
     -  No fancy bun, white or wheat Sara Lee will do.  Not a thick, heavy, dense bun. Warmed on the griddle or iron skillet.
     -  A choice of hamburder or cheeseburger(with a choice of cheddar, American or Swiss).
     -  A choice of mustard, mayo, catsup, pickles, onions, tomatos and lettuce(my way versus your way).

And trust me this is very hard to find. Most places pack them as dense as they can get them, put those mystery seasonings in them, and want to serve some fancy grass fed beef(which in my opinion is really beefy).  One can get hormone free beef at high end grocery stores that makes the perfect burger, so I am sure food vendors can do the same. And then they want to use bread that overwhelms the burger.  

Come on guys use the KISS formula....Keep It Simple Stupid![/QUOTE]

Five Guys Burgers and Fries! They have one at Pier Park in Panama, City. Have it your way! Best Burgers Ever! At least the ones here in Alabama are. I am sure they are all the same. I love them.

<blockquote class="xfBb-quote" data-name="Iris">Momof2kids, 
 I loved your post and want to try you and your kids comments on my next burger expedition. We too do not go to most fast food hamburger places. 
 
We are on the search for that perfect burger and our expectations are listed below...not necesarrily in order: 
 
 - Fresh ground, grain fed, 80/20 ground chuck 
 - The hamburder meat not pounded to death to make so dense, the less one messes with it the better, and it is ok if it falls apart a little. This kind must be cooked on a griddle or iron skillet, it would fall through the bbq grill! Cooked done but not dry. 
 - The only seasonings are salt and pepper, no garlic or worcstershire sauce, or any other mystery ingredient. 
 - Choice of 3, 6, or 8 ounces (ok go a step ahead for the big eaters and make it 3, 6, or 9 ounces) and could be done one patty, two paties or three. Remeber loosly packed so they look bigger and are much tenderer. 
 - No fancy bun, white or wheat Sara Lee will do. Not a thick, heavy, dense bun. Warmed on the griddle or iron skillet. 
 - A choice of hamburder or cheeseburger(with a choice of cheddar, American or Swiss). 
 - A choice of mustard, mayo, catsup, pickles, onions, tomatos and lettuce(my way versus your way). 
 
And trust me this is very hard to find. Most places pack them as dense as they can get them, put those mystery seasonings in them, and want to serve some fancy grass fed beef(which in my opinion is really beefy). One can get hormone free beef at high end grocery stores that makes the perfect burger, so I am sure food vendors can do the same. And then they want to use bread that overwhelms the burger. 
 
Come on guys use the KISS formula....Keep It Simple Stupid!</blockquote> 
Five Guys Burgers and Fries! They have one at Pier Park in Panama, City. Have it your way! Best Burgers Ever! At least the ones here in Alabama are. I am sure they are all the same. I love them.

Jerry Lewis

As long as you aren't also ordering something with bacon on or in it, you could pull the 'we're Jewish, you really need to make sure you leave off the cheese' line.

As long as you aren&#039;t also ordering something with bacon on or in it, you could pull the &#039;we&#039;re Jewish, you really need to make sure you leave off the cheese&#039; line.

HAHA!  That's good!  Except I hardly doubt my Polish features & my husbands Irish features would pass for Jewish...  maybe we converted??  

Thanks Kitlit for the input.  That's what I was hoping for.

HAHA! That&#039;s good! Except I hardly doubt my Polish features &amp; my husbands Irish features would pass for Jewish... maybe we converted?? 
 
Thanks Kitlit for the input. That&#039;s what I was hoping for.

[quote="Iris, post: 762692"]Momof2kids,
     I loved your post and want to try you and your kids comments on my next burger expedition. We too do not go to most fast food hamburger places.

We are on the search for that perfect burger and our expectations are listed below...not necesarrily in order:

     -  Fresh ground, grain fed, 80/20 ground chuck
     -  The hamburder meat not pounded to death to make so dense, the less one messes with it the better, and it is ok if it falls apart a little.  This kind must be cooked on a griddle or iron skillet, it would fall through the bbq grill! Cooked done but not dry.
     -  The only seasonings are salt and pepper, no garlic or worcstershire sauce, or any other mystery ingredient.
     -  Choice of 3, 6, or 8 ounces (ok go a step ahead for the big eaters and make it 3, 6, or 9 ounces) and could be done one patty, two paties or three. Remeber loosly packed so they look bigger and are much tenderer.
     -  No fancy bun, white or wheat Sara Lee will do.  Not a thick, heavy, dense bun. Warmed on the griddle or iron skillet.
     -  A choice of hamburder or cheeseburger(with a choice of cheddar, American or Swiss).
     -  A choice of mustard, mayo, catsup, pickles, onions, tomatos and lettuce(my way versus your way).

And trust me this is very hard to find. Most places pack them as dense as they can get them, put those mystery seasonings in them, and want to serve some fancy grass fed beef(which in my opinion is really beefy).  One can get hormone free beef at high end grocery stores that makes the perfect burger, so I am sure food vendors can do the same. And then they want to use bread that overwhelms the burger.  

Come on guys use the KISS formula....Keep It Simple Stupid![/QUOTE]

[COLOR=#222222][FONT=Verdana]
Has anyone seen the July 2012 Issue of Bon Appetit? Sounds pretty close to my "Perfect Burger".  And I am still searching for that Perfect Burger in the SOWAL area. Found one in Atlanta, well actually Decatur...Kitchin 155.  And one in Montgomery and it is at Hamburger King. The only drawbacks are it is only open Mon thru Fri, closes at 2PM and is always packed with people.

More on the Bon Appetit article: 5 Steps to Achieve Burger Nirvana

Step 1. The Meat, Fat is Good.......80/20 fresh ground chuck.

Step 2. The Patty, Be Gentle.........hamburger meat not pounded to death, the less one messes with it the better.

Step 3. The Seasoning, S&P Are All You Need.......salt and pepper oly, No Mystery ingredients!

Step 4. The Cheese, Go All American......ok, I said, Cheddar, American or Swiss. I go Cheddar or American or none.

Step 5. The Bun, We Say Potato.....I just say no fancy bun, white or wheat, ok POTATO is white not fancy...

And I say dressed your way. Some people don't like mayo, mustard, ketchup(I saycatsup because I am from the South), etc. And I didn't tell you the kind  of lettuce, but I only used shredded iceburg....I also agree with no bread and butter pickles, they just don't go on a burger, IMO.[/FONT][/COLOR]

<blockquote class="xfBb-quote" data-name="Iris">Momof2kids, 
 I loved your post and want to try you and your kids comments on my next burger expedition. We too do not go to most fast food hamburger places. 
 
We are on the search for that perfect burger and our expectations are listed below...not necesarrily in order: 
 
 - Fresh ground, grain fed, 80/20 ground chuck 
 - The hamburder meat not pounded to death to make so dense, the less one messes with it the better, and it is ok if it falls apart a little. This kind must be cooked on a griddle or iron skillet, it would fall through the bbq grill! Cooked done but not dry. 
 - The only seasonings are salt and pepper, no garlic or worcstershire sauce, or any other mystery ingredient. 
 - Choice of 3, 6, or 8 ounces (ok go a step ahead for the big eaters and make it 3, 6, or 9 ounces) and could be done one patty, two paties or three. Remeber loosly packed so they look bigger and are much tenderer. 
 - No fancy bun, white or wheat Sara Lee will do. Not a thick, heavy, dense bun. Warmed on the griddle or iron skillet. 
 - A choice of hamburder or cheeseburger(with a choice of cheddar, American or Swiss). 
 - A choice of mustard, mayo, catsup, pickles, onions, tomatos and lettuce(my way versus your way). 
 
And trust me this is very hard to find. Most places pack them as dense as they can get them, put those mystery seasonings in them, and want to serve some fancy grass fed beef(which in my opinion is really beefy). One can get hormone free beef at high end grocery stores that makes the perfect burger, so I am sure food vendors can do the same. And then they want to use bread that overwhelms the burger. 
 
Come on guys use the KISS formula....Keep It Simple Stupid!</blockquote> 
 
Has anyone seen the July 2012 Issue of Bon Appetit? Sounds pretty close to my &quot;Perfect Burger&quot;. And I am still searching for that Perfect Burger in the SOWAL area. Found one in Atlanta, well actually Decatur...Kitchin 155. And one in Montgomery and it is at Hamburger King. The only drawbacks are it is only open Mon thru Fri, closes at 2PM and is always packed with people. 
 
More on the Bon Appetit article: 5 Steps to Achieve Burger Nirvana 
 
Step 1. The Meat, Fat is Good.......80/20 fresh ground chuck. 
 
Step 2. The Patty, Be Gentle.........hamburger meat not pounded to death, the less one messes with it the better. 
 
Step 3. The Seasoning, S&amp;P Are All You Need.......salt and pepper oly, No Mystery ingredients! 
 
Step 4. The Cheese, Go All American......ok, I said, Cheddar, American or Swiss. I go Cheddar or American or none. 
 
Step 5. The Bun, We Say Potato.....I just say no fancy bun, white or wheat, ok POTATO is white not fancy... 
 
And I say dressed your way. Some people don&#039;t like mayo, mustard, ketchup(I saycatsup because I am from the South), etc. And I didn&#039;t tell you the kind of lettuce, but I only used shredded iceburg....I also agree with no bread and butter pickles, they just don&#039;t go on a burger, IMO.

SkinShark

Try taking your kids to the funky blues shack. The kids menu is just smaller portions of the same stuff that's in the adult menu. We always sit in the window so we can watch people walking by. If you have to wait for that seat, it is well worth it. 


My daughter will not eat a burger and it drives me insane. She is 11 and eats like a 40 year old man.

She loves the filet kabob things on the small plate section of the menu at Flemings. Her meal is $19, my husband and I get the $6 burger on the bar menu at happy hour. Sometimes we share. 

Last night we went to Marie's in blue mountain. She ordered the chicken penne pasta, my husband and I each got a sushi roll. She helped us with ours too.

She is convinced that christiano's (sp??) in SRB is the place you run to on a average Monday night. She loves that place.

Her other favorite place is great southern in Seaside. She loves the attention she gets from the staff, and she likes her Arnold Palmer in a glass with a stem. She always gets a chicken breast with asparagus. She likes to put the blue cheese from my burger on her asparagus. She never remembers to order blue cheese when she orders her meal, she would just rather steal mine.

I'm holding out on Crust. My husband and I love to go there, but if we expose her, she may never come home with us.

I also have not told her about the alligator that showed up at hurricanes. She may start watching football.

Try taking your kids to the funky blues shack. The kids menu is just smaller portions of the same stuff that&#039;s in the adult menu. We always sit in the window so we can watch people walking by. If you have to wait for that seat, it is well worth it. 
 
 
My daughter will not eat a burger and it drives me insane. She is 11 and eats like a 40 year old man. 
 
She loves the filet kabob things on the small plate section of the menu at Flemings. Her meal is $19, my husband and I get the $6 burger on the bar menu at happy hour. Sometimes we share. 
 
Last night we went to Marie&#039;s in blue mountain. She ordered the chicken penne pasta, my husband and I each got a sushi roll. She helped us with ours too. 
 
She is convinced that christiano&#039;s (sp??) in SRB is the place you run to on a average Monday night. She loves that place. 
 
Her other favorite place is great southern in Seaside. She loves the attention she gets from the staff, and she likes her Arnold Palmer in a glass with a stem. She always gets a chicken breast with asparagus. She likes to put the blue cheese from my burger on her asparagus. She never remembers to order blue cheese when she orders her meal, she would just rather steal mine. 
 
I&#039;m holding out on Crust. My husband and I love to go there, but if we expose her, she may never come home with us. 
 
I also have not told her about the alligator that showed up at hurricanes. She may start watching football.

Beach Runner

beats on hood

[quote="Iris, post: 771706"][COLOR=#222222][FONT=Verdana]
Has anyone seen the July 2012 Issue of Bon Appetit? Sounds pretty close to my "Perfect Burger". And I am still searching for that Perfect Burger in the SOWAL area. Found one in Atlanta, well actually Decatur...Kitchin 155. And one in Montgomery and it is at Hamburger King. The only drawbacks are it is only open Mon thru Fri, closes at 2PM and is always packed with people.

More on the Bon Appetit article: 5 Steps to Achieve Burger Nirvana

Step 1. The Meat, Fat is Good.......80/20 fresh ground chuck.

Step 2. The Patty, Be Gentle.........hamburger meat not pounded to death, the less one messes with it the better.

Step 3. The Seasoning, S&P Are All You Need.......salt and pepper oly, No Mystery ingredients!

Step 4. The Cheese, Go All American......ok, I said, Cheddar, American or Swiss. I go Cheddar or American or none.

Step 5. The Bun, We Say Potato.....I just say no fancy bun, white or wheat, ok POTATO is white not fancy...

And I say dressed your way. Some people don't like mayo, mustard, ketchup(I saycatsup because I am from the South), etc. And I didn't tell you the kind of lettuce, but I only used shredded iceburg....I also agree with no bread and butter pickles, they just don't go on a burger, IMO.[/FONT][/COLOR][/QUOTE]
Sounds right to me. Except I could take or leave the lettuce. Sliced Vidalia onions when in season are a must for me.

I still miss the diablo burger at Shoo Mama's on a potato bun with fried jalapenos and jack cheese. :(

I personally like lots of ketchup on the side.

I also like the grilled bison salad at Ted's Montana Grill. A bison burger with no bun (I like it cooked medium because bison gets dry if overcooked) on top of a salad. With house dressing (homemade ranch with applewood bacon -- on the side.)

<blockquote class="xfBb-quote" data-name="Iris"> 
Has anyone seen the July 2012 Issue of Bon Appetit? Sounds pretty close to my &quot;Perfect Burger&quot;. And I am still searching for that Perfect Burger in the SOWAL area. Found one in Atlanta, well actually Decatur...Kitchin 155. And one in Montgomery and it is at Hamburger King. The only drawbacks are it is only open Mon thru Fri, closes at 2PM and is always packed with people. 
 
More on the Bon Appetit article: 5 Steps to Achieve Burger Nirvana 
 
Step 1. The Meat, Fat is Good.......80/20 fresh ground chuck. 
 
Step 2. The Patty, Be Gentle.........hamburger meat not pounded to death, the less one messes with it the better. 
 
Step 3. The Seasoning, S&amp;P Are All You Need.......salt and pepper oly, No Mystery ingredients! 
 
Step 4. The Cheese, Go All American......ok, I said, Cheddar, American or Swiss. I go Cheddar or American or none. 
 
Step 5. The Bun, We Say Potato.....I just say no fancy bun, white or wheat, ok POTATO is white not fancy... 
 
And I say dressed your way. Some people don&#039;t like mayo, mustard, ketchup(I saycatsup because I am from the South), etc. And I didn&#039;t tell you the kind of lettuce, but I only used shredded iceburg....I also agree with no bread and butter pickles, they just don&#039;t go on a burger, IMO.</blockquote>Sounds right to me. Except I could take or leave the lettuce. Sliced Vidalia onions when in season are a must for me. 
 
I still miss the diablo burger at Shoo Mama&#039;s on a potato bun with fried jalapenos and jack cheese. :( 
 
I personally like lots of ketchup on the side. 
 
I also like the grilled bison salad at Ted&#039;s Montana Grill. A bison burger with no bun (I like it cooked medium because bison gets dry if overcooked) on top of a salad. With house dressing (homemade ranch with applewood bacon -- on the side.)

We have this discussion when we take the kids out to eat.  Maybe once a week and it's become the running joke at the table now.

When my son orders a hamburger one of the following 2 things happens:

1) the server asks "would you like cheese on that?"  - the son always politely says no, but would like to say - "if I wanted cheese then I would have ordered a cheeseburger"

2) the server doesn't ask about cheese and inevitably the hamburger comes as a cheeseburger.  When we say - "this was suppose to be a hamburger"  
server replies "oh, you didn't want cheese?"
mom says "well then he would have ordered a cheeseburger instead of a hamburger"  
(mom tries to say this with a smile & asks the server to bring a hamburger back & still leaves a decent tip)

Why is it that places do this?  It seems the burger automatically comes with cheese unless otherwise specified, but on the menu it's clearly a hamburger and if you add cheese then it costs extra...

When we go to a fast food place (which is not often) and we order a hamburger we get a hamburger.  Why can't sit down restaurants do the same?

We have this discussion when we take the kids out to eat. Maybe once a week and it&#039;s become the running joke at the table now. 
 
When my son orders a hamburger one of the following 2 things happens: 
 
1) the server asks &quot;would you like cheese on that?&quot; - the son always politely says no, but would like to say - &quot;if I wanted cheese then I would have ordered a cheeseburger&quot; 
 
2) the server doesn&#039;t ask about cheese and inevitably the hamburger comes as a cheeseburger. When we say - &quot;this was suppose to be a hamburger&quot; 
server replies &quot;oh, you didn&#039;t want cheese?&quot; 
mom says &quot;well then he would have ordered a cheeseburger instead of a hamburger&quot; 
(mom tries to say this with a smile &amp; asks the server to bring a hamburger back &amp; still leaves a decent tip) 
 
Why is it that places do this? It seems the burger automatically comes with cheese unless otherwise specified, but on the menu it&#039;s clearly a hamburger and if you add cheese then it costs extra... 
 
When we go to a fast food place (which is not often) and we order a hamburger we get a hamburger. Why can&#039;t sit down restaurants do the same?

Hamburgers vs Cheeseburgers

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Cars of 30A At Alys Beach: Event Highlights & Photo Gallery

Sixth annual Run Watersound At Watersound Town Center October 24, 2026

Support Our Parks: The 2026 Friends of Camp Helen Pumpkin Patch Is Open

Annual Events and Festivals in South Walton

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2026 SoWal Sea Turtle Nesting Season Wrapup

After Hurricane Isaias: Photos of South Walton Beaches

Cars of 30A At Alys Beach: Event Highlights & Photo Gallery

Sixth annual Run Watersound At Watersound Town Center October 24, 2026