Burgers Quotes

“Eat clean to stay fit, have a burger to stay sane.”
― Gigi Hadid

“The best stories are like the best burgers: big, juicy, and messy.”
― A.D. Posey

“Don’t let your burgers, or your brother’s life, go to waste. –Ammon Jónsson”
― Zechariah Barrett, Project Ordine

“Als de overheden, onder allerlei valse voorwendsels, verder gaan met het inperken van de rechten van de burgers, zodat ze enkel nog lijfeigenen zijn van een handvol multinationals, dan is een globale opstand van de gewone mens tegen het superkapitalisme zeker niet ondenkbaar".”
― A.J. Beirens, Gesels van een imaginaire god

“To me, the quintessential Japanese chain is MOS Burger. My friend Rob Ketcherside, who lived in Nakano for years before returning to Seattle, is also a fan. "Visitors to Japan always make a big deal about McDonald's teriyaki burgers," said Rob, "but those are a shallow response to what MOS Burger offers." Indeed. MOS Burger serves something resembling a regular hamburger, but it is far beside the point. On one visit MOS, for example, Iris ordered a Yakiniku Rice Burger, with slices of Korean-style grilled beef between two toasted rice patties acting as a bun. My burger had a regular bun, but the patty was a crispy tonkatsu fillet topped with its usual tomatoey brown sauce. After I finished it, I was still hungry, so I ordered my own rice burger, a vegetarian one filled with kinpira gobō, shredded burdock root simmered with soy sauce, mirin, and chiles. Beat that, McDonald's.
Next to the cash register at MOS, I noticed an ad for a new special menu item, only for a limited time: naan tacos. Yes, that would be Indian-style flatbread wrapped around Mexican-style fillings, presumably with a Japanese spin inside and out. I suspected the limited time offer has elapsed by now.”
― Matthew Amster-Burton, Pretty Good Number One: An American Family Eats Tokyo

“Of course, only Americans can name a shop In-n-Out Burger without collapsing into a heap of dirty sniggers. You know the difference between them and us? To us, a double entendre means only one thing; to them, it means absolutely nothing.”
― A.A. Gill, Table Talk

“The first had been ordinary ground chuck, good and fatty, seasoned with salt and pepper- the most underrated beef seasoning there was- and smashed on the griddle.
The second was brisket. Toothsome, but leaner than chuck. If she went with that, she'd have to add some oil to the mix, maybe smoky olive oil, to give it some juice. For now, the buttered bun did some of the work for her and kept the playing field even.
But she would probably go with her third option: brisket, chuck, and short rib mixed. It wasn't as expensive as the pure brisket, but she thought it was far better. Then again, the fact that it wasn't as expensive was part of what made it a better option to her, so she wasn't entirely sure she trusted her own taste on this.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“They served perfectly seasoned tender steaks and creamed spinach that people dreamt about. They charged almost twenty dollars for the burger, a thick sirloin patty cooked in butter that always came out glistening. During Lent, they went fish heavy on the menu---fried perch and shrimp. They were fancy comfort food, meatloaf and chicken potpie. Their chicken paillard was lemony and crisp, served over a bed of bright greens.”
― Jennifer Close, Marrying the Ketchups

“dough burgers are still a lunchtime favorite, skillet fried and sold on the cheap at a colorful cash counter. With flour mixed into the meat, the pancake-thin patties are savored for their crunchy exterior, a recipe born to stretch a poor man's dollar and one that lands the diner on Best Burger lists still today.”
― Julie Cantrell, Perennials