In this family, when it comes to hamburgers, I am considered a heretic. Everybody else prefers cheddar or pseudo-cheddar (Velveeta) on the burger — sometimes the extra-thick slices that have more resemblance (for me) to thick sheets of congealed mucilage. Heart attacks by the sheet. I want cheese on my burgers, but when I’m cooking them myself, I prefer something a touch different: something along the line of a good aged Swiss. I have yet to get a few pounds of ground meat and some of that really good Swiss from the Whole Foods Market to cook hamburgers with; but, maybe for some family cookout. (Hmmm; I could do a Who’s the Boss? and have a winter cookout sometime with the grill….)
Where the difference really shows up, though, is what other things I use to dress the burger. The Younger Child is a purist; cheese and nothing else, usually. Older Child has started using mustard, as well as occasional lettuce, and mayo. Kitt also goes for mayo, along with lettuce and tomato, and maybe a good slice of onion. Me, I like the cheese and the onion, sometimes the lettuce and the onion, but usually no other dressings if the burger’s good and juicy…except for those times when I hark back to my childhood and slather the bun with a blast of — Miracle Whip.
“I sense a disturbance in the Force….” Miracle Whip???
Yes, the stuff of Lutheran cold-dish-supper salads and classic commercials that you can find on YouTube. (Remember the ones about the private eye who was always willing to break a case for a turkey on soft potato bread and Miracle Whip above the lettuce and tomato?) It wasn’t a frequent thing; but that slightly tangy-sweet taste worked for me at times. It seemed to go great with ketchup, too, which I used on my burgers back when I wasn’t making them myself.
Kitt tends to Look at me when I invoke Miracle Whip; so does Older Child, in the same way she Looked at me when I told her how some Canadians use vinegar on their fries. (Younger Child finds the concept of variety in food alien.) What can I say? I don’t know if it’s a Midwestern thing, but I do know that I’m not the only one that likes Miracle Whip on the occasional hamburger. (It really shines on a turkey sandwich, but hamburgers work as well.) Mayonnaise — at least the stuff that comes off a grocery-store shelf, some of which is, ironically, prepared by the same company that makes Miracle Whip — is a tasteless, pasty substance with only slightly more redeeming quality to it than guacamole in that it is tasteless. (If I ever sat down to make Alton Brown’s Good Eats mayonnaise, I may change my mind.)
How about readers out there? Is this just a bizarre personal thing, is it a Midwesternism, or is the enjoyment of Miracle Whip on hamburgers more widespread than I imagine?
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Peace be to you.
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