In the interests of science and balance
I applied Thomas Irvin's " method for adding condiments to a Burger King or Wendy's hamburger" to a MacDonald's burger today. Unlike Mr. Irvin, I think that the MacDonald's burger is superior to what one can get at Burger King. The MacD's burger tastes more like beef while the BK burger typically tastes like liquid smoke.
I ordered my burger with pickle only then retired to a booth to apply the method. I first separated my pickles into thirds. Then I made a "smiley face with a bindhi" pattern with my mustard and applied dots of ketchup using a full packet of each. After softly smooshing the burger back together I got my first bite and I have to say, I was quite impressed. I'd never had a burger with such smoothness and even distribution of flavors.
Oh, and I only used one napkin.
I ordered my burger with pickle only then retired to a booth to apply the method. I first separated my pickles into thirds. Then I made a "smiley face with a bindhi" pattern with my mustard and applied dots of ketchup using a full packet of each. After softly smooshing the burger back together I got my first bite and I have to say, I was quite impressed. I'd never had a burger with such smoothness and even distribution of flavors.
Oh, and I only used one napkin.