Liberal Elites Are Even Ruining Hamburgers And They Must Be Stopped

Guest Post by Kurt Schlichter

Liberal Elites Are Even Ruining Hamburgers And They Must Be Stopped

Liberals can’t be happy with simply ruining the lives of decent conservatives for cheap political gain. They have to ruin hamburgers, too.

The burger is the ultimate Normal food, and horrible liberal elitists are trying to screw it up with lame alternative burgers because they are terrible.

Let me be clear, to quote an awful ex-president: Nothing I write here is open to debate. I’m turning the epistemic closure thing back on the libs. It is impossible to disagree with my ground beef rantings, and if you do, you are racist, sexist, and a burgerphobic cisdinner hate criminal of hatred.

Let’s clarify something else. Hamburgers are the King of American Casual Food. You can eat it in a bar, you can eat it in a car. Just don’t eat it in some trendy coastal eatery because they’ll screw it all up and you’ll end up dreaming of a Big Mac.

Sloppy Joes are gross. They are burgers’ ne’er-do-well little brother, 35 and living in the basement nursing emotional damage because mom liked burgers better. And who wouldn’t? Sloppy Joes are orangey muck plopped onto a bun. They provide none of the firm but juicy consistency, or the satisfying interplay of extras and condiments, that make the burger nature’s perfect food. They are mere goo and are unworthy of a proud and free people.

Naturally, artisanal Sloppy Joes are probably about to become a thing.

Hot dogs are likewise terrible – what the hell is a hot dog anyway? With their troubling shape, unnatural smoothness, and nauseating consistency, the hot dog is a mutant entrée, a devolved sausage without flavor or purpose. You have to waste perfectly good chili – chili that should be in a bowl topped with sour cream in a just universe – just to make a hot dog taste like something.

Even the name is unappetizing, unless you are Obama. My kid says hot dogs are really tacos because of the bread V, and he makes a good point. Except tacos are tasty and hot dogs are awful.

Eat a burger, like a man, damnit. And don’t be a Fredocon and whine about how the bun has gluten.

Millennial elitist dorks are all about screwing up burgers. “Gourmet” burgers, they call them. But they are a sad simulacrum of true burgers, and a crime against nature. The menus of those precious gastropubs that spring up in the gentrified blue coastal urban centers are loaded with “specialty burgers” with cutesy names and inane combinations of ingredients. It’s sad. Unable to create anything of value, these goateed hipster monsters can only pervert and deform that which is pure and beautiful. A burger is simple goodness. And, as they do with everything else, liberals screw them up.

A burger requires, at the threshold, good meat. There lies the first problem. This meat must come from a cow. But many of these dorks will try to create a sort of patty from something else, like (shiver) vegan pea protein. Note that peas are terrible, and only by putting them on a burger in place of a beef patty can these offensive soft green nuts be made worse.

This is an abomination and if you ever encounter one, call an exorcist stat.

But the elite can even screw up meat. Somewhere along the line, maybe when the waygu craze started, they decided that soft, tasteless beef with the consistency of wet newspaper was the bomb. You get an $18 burger (I live in LA – air costs $1 a breath) with this fancy meat, and it’s like mush. Why is it so hard to make “good meat” actually good?

But it’s artisanal, which means overpriced and bad. “Oh, the cow was grass fed and massaged and hugged and it’s favorite band was Styx,” they’ll say, like I want to be friends with the damn Dinner Horse. I want to eat it, and I want it to taste like beef. But fancy elitist liberal beef doesn’t taste like beef. It tastes like ruined dreams and the Deep Thoughts of Kamala Harris.

Beef. Normal beef. You can fry it on the grill or cook it over a flame – see, I totally embrace diversity – but it can’t be some weird mushpatty. Not if you want a burger instead of some pathetic charade on a bun.

The bun. I’m open minded. You can do the traditional sesame seed style, or a potato roll. If you want to get kinky, throw it on rye for a patty melt. I will even accept a ciabatta in some cases. But a pretzel bun? What the hell is that?

Stop doing horrible things just to try to freak out the squares.

Cheese. Some of you eat burgers without cheese for reasons I cannot fathom. This is wrong and you are wrong. But worse than putting no cheese on your burger is putting the wrong cheese on your burger, thereby making it a wrong burger.

American cheese is the quintessential burger cheese, and the name probably explains why liberals hate it. Cheddar is acceptable. Bleu cheese? That’s borderline – sure, I’ve tried it, but who hasn’t gone through an experimental phase?

Swiss? Gross. Provolone? What’s wrong with you? Gruyere? Now you’re just screwing with us.

Things to put on burgers break down into condiments and other stuff. Optional condiments include mustard and mayonnaise. Not Miracle Whip. I am not even sure what that is. Also, no Sriracha, no guacamole, no BBQ sauce. Mandatory condiments are ketchup and more ketchup. One of a hamburger’s key roles is to serve as a ketchup delivery system. There’s this one trendy place in LA that will remain nameless and patronless that serves this weird tomato fruit roll-up it calls a “ketchup leather.” They got the leather part right. The burger, which hipster doofuses rave about, tastes like an old shoe.

Special sauce aka thousand island dressing aka ketchup + mayonnaise is an acceptable alternative to ketchup. Note that “ketchup” does not include “catsup” or grody Whole Foods/Trader Joe’s “organic” ketchup. The only good ketchup is mass-produced stuff you buy in a regular supermarket where they don’t sell kale.

Other stuff. Bacon? Not my scene but I won’t judge. Lettuce? Eh? Take it or leave it. Tomatoes? Yes. Pickles? Yes. Onions? Yes, grilled, fresh, or – if you are awesome – both. But nothing weird. No “tomato jam” or “onion chow-chow.”

It’s not hard. Don’t be weird for the sake of being weird and you’ll have a decent burger. Start messing with something that works and you get Obamacare.

Look. They’ve taken Hollywood. They’ve taken the media. They’ve taken the college campuses. And they’ve messed them all up. We can’t give up burgers, too.

My upcoming book Militant Normals: How Regular Americans Are Rebelling Against the Elite to Reclaim Our Democracy  contains no burger recipes, because normal people don’t need burger recipes. Normals take meat, throw it on a grill, put it on a bun, put some stuff on it, and eat it like the heroes they are.

And liberals? They screw up everything they touch. The arts. Academia. Dinner.

So, confirm your normality by rejecting burger mutations. And confirm Kavanaugh, too.

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21 Comments
Steve C
Steve C
September 20, 2018 8:47 am

How to grill a burger.

James
James
  Steve C
September 20, 2018 10:05 am

I love bacon burgers and the shot at the band Styx was uncalled for.Blue Collar Man/The Grand Illusion/Miss America/Crystal Ball and many others great songs by them.Still,an entertaining rant and nice to at moment live in a time were we have the time to listen to such rants,believe that time is slipping away fast,enjoy it while you can!

KeyserSusie
KeyserSusie
  Steve C
September 20, 2018 12:27 pm

This echos burger basics I learned at Club Mac. Back in the day we used fresh ground meat, chuck, 18% fat for flavor AND for the fat fibers to hold the patty together. The franchise owner tried to vertically integrate and began processing his own meat with terrible results. And when inventory ran low on fresh meat and we resorted to frozen meat kept in reserve for shortfalls in normal supplies – with awful results.

Bread buns were made with a percentage of sugar to achieve tasty caramelization on the flat iron grill. Standard procedure was to salt the meat after the flip. Though not standard we used rehydrated diced onions to apply after the flip.

I totally agree on the Hunt’s Ketchup choice mentioned below.

It was an achievement to learn how to cook and dress 48 burgers at the same time, unassisted. A job usually requiring a crew of three.

And back then we had to peel, slice, wash and blanch hundred pound bags of Russerts to be ready to fry and serve fresh from the saponified Crisco like shortening.

Robert (QSLV)
Robert (QSLV)
September 20, 2018 10:04 am

One caveat here; don’t use Theresa Heinz Kerry ketchup. Hunts Ketchup is the only way to go.

https://conservativeus.com/heinz-panics-workers-ketchup-video/

Robert (QSLV)

e.d. ott
e.d. ott
September 20, 2018 10:16 am

If the author doesn’t like hot dogs, Polish kielbasa will probably be terrifying … um, because the shape.
Yeah, that’s it….
Taste is subjective, but when the stupid gets deep about vegan diets pushed on animals maybe I’ll worry about what others think about what I’m eating.

pyrrhus
pyrrhus
September 20, 2018 10:28 am

Actually, having eaten innumerable burgers, gruyere is the best, with grilled onions and possibly bacon on top…

Iconoclast421
Iconoclast421
September 20, 2018 11:00 am

It’s a shame that keto buns cost like $2 apiece.

Wip
Wip
September 20, 2018 11:47 am

5 Guys cheeseburger with lettuce, tomatoes, onions, mushrooms and mayonnaise.

Stucky
Stucky
September 20, 2018 11:47 am

Y-A-W-N.

I know an article isn’t funny or interesting when I soon wonder while reading — “god, when will this end?”.

When you TRY too hard to be funny … often you are not. (I know about this first hand.)

hardscrabble farmer
hardscrabble farmer
  Stucky
September 20, 2018 5:58 pm

Good call. It was a single joke turned into a five minute bit.

I used to do a whole chunk on condiments “you know that little brown crust at the tip of your mustard dispenser? That’s the mus turd.”

Still makes me giggle.

Fiatman50
Fiatman50
September 20, 2018 11:49 am

“Just don’t eat it in some trendy coastal eatery because they’ll screw it all up and you’ll end up dreaming of a Big Mac.”

Yup and the local trendy burger joint charges $15, give it a weird name, for the same thing as you can get at Mc D’s, at a fraction of the price.

KeyserSusie
KeyserSusie
September 20, 2018 12:05 pm

With four years (66-70) working under the golden arches in the hometown of the original Big M in San Bernardino I learned the ‘in and outs’ of the burger business. It is hard to believe a single was only 15 cents, add a nickel for a slice of cheese. I believe variety is the spice of life when it comes to burgers. It is hard to beat a Big Mac, my favorite gut buster when paired with a filet of fish. Next comes Whataburger, then Wendy’s. Burger King takes the cake too for a change of pace. I used to even love me some little Krystals until the day I ate 8 of them for lunch and suffered a heart attack later that day.

I make an unsubstantiated claim I gave Dave T the idea for a cube steak burger with lettuce, onion and tomato and one flavor shake when a short stocky man with a short sleeve white shirt, a nerdy tie and nerdy glasses gave a talk to the managerial staff of the Linda Gay Corporation; which owned half a dozen McD’s. I typically asked pertinent questions during his presentation and I was surprised and flattered when he came up to me after his lecture on fast food to ask me if I had any business ideas. I gave him my idea of knocking off McD’s with cube steak burgers based on my experience of my father’s way of having burgers for our family.

I only recall the experience because when I shared my idea he blinked and his eyes opened wide and turned from me, and walked away without a word of recognition. I thought him rude for his actions.

I recall my first Wendy’s burger, summer of 1976 somewhere outside of Kansas City. I immediately thought it was the fruition of my idea come to life. They have changed the patty somewhere along the way.

And leave the cheese off unless it is Swiss. Or maybe Tillamook cheddar which comes with the Angus beef burger for 5 bucks on the Sunday special at the Grand Marlin restaurant on Pensacola Beach.

Iwasntbornwithenufmiddlefingers
Iwasntbornwithenufmiddlefingers
September 20, 2018 12:13 pm

I had a cheese burger for breakfast with white american cheese, mustard and heinz ketchup. The only correct ketchup.

TPC
TPC
September 20, 2018 1:03 pm

Double burger with gouda cheese, bacon, and sautéed onions. I don’t really care what bun is used, as long as its been buttered and toasted.

LaGeR
LaGeR
September 20, 2018 1:26 pm

IMHO…
Blended ground Chuck w ground sirloin. Makes for juicy meat, even if cooked medium well done. Knead in some Mrs. Grass onion soup mix powder.
Form patties big enough to fill the bun, after cooking shrinkage.
Toasted sesame seed bun or a good quality onion roll.
Grilled Vidalia onions.
Melted muenster or better yet, New England aged white cheddar.
Good cheese crumbles, and has the consistency of clay when refrigerated. Not limp at room temp.
Anybody who eats Kraft singles is insane. Sludge.
Burger: char grilled; never fried.
Condiments of choice, but I favor zip sauce. For the uninitiated, zip sauce is a dark liquid similar to Worcestershire, warmed and with a healthy chunk of butter melted and whisked in. Phenominal flavor. Used like au jus for dipping, like a French dip.
Use zip sauce for any steak meal.
Try this method sometime, if those flavors appeal to you.
The extra steps and ingredients are worth the effort.

Anonymous
Anonymous
  LaGeR
September 20, 2018 1:38 pm

I love a good burger, char grilled.

I also love my French fries dipped in hot fudge, but am thinking hot fudge and caramel might be even better.

LaGeR
LaGeR
  Anonymous
September 20, 2018 2:03 pm

Save room for dessert, ‘nes. Quality vanilla I scream, not the cheap stuff.

Paulo
Paulo
September 20, 2018 1:50 pm

I enjoyed the article. Every so often, maybe 10 years ago….I was forced to eat in a trendy restaurant. Lunchtime=hungry. Lined up outside for a fucking table. Ordered a burger. It came on focacia bread and had alfalfa sprouts on it. I ate it because I ordered it but….. A good local burger here is called the pile driver. Another is called the BC burger. They are both to die for….kill for.

KeyserSusie
KeyserSusie
September 20, 2018 2:07 pm

A final note from me on the burger business. The excess fat/grease from the McDonald’s burgers cooked on the flat iron grill would be scraped off into a bin at the edge of the cooktop. It held about three or four gallons when full. We would empty it into a 55 gallon drum outside in the dumpster area. A man would come pick up the nasty stuff once a month or so. We asked him what he did with it. He replied he took it to factory where they made Honey Buns and where it was used in the process for what once was a favorite snack for me…

Lamont Cranston
Lamont Cranston
September 20, 2018 3:31 pm

This whole debate was won by Ron Swansons plain burger vs Rob Lowe’s gourmet crap years ago on Parks and Rec.

Harrington Richardson
Harrington Richardson
September 20, 2018 5:35 pm

You haven’t had ketchup until you have had Knotts Berry Farm Ketchup. Haven’t had any in decades but I still remember it fondly.