evolution.of burgeronrye :::
::: the ingredients for this masterpiece are not available @ 101 these d
ays ::: neither is the appetite for burgers. backin '06 i made it, photographed it, and ATE it. it does require really good onion rye bread (i've made my own rye bread...requires 'first clear flour' from King Arthur); iceberg lettuce (not worth the $2.99 it's printed on); red onion; provolone; a 'secret sauce' asin homemade chipotle mayonnaise and/or Frisch's Tartar Sauce; and of course a burger::: any burger will do: beef, turkey, veggiebean (my choice thesedays).
ays ::: neither is the appetite for burgers. backin '06 i made it, photographed it, and ATE it. it does require really good onion rye bread (i've made my own rye bread...requires 'first clear flour' from King Arthur); iceberg lettuce (not worth the $2.99 it's printed on); red onion; provolone; a 'secret sauce' asin homemade chipotle mayonnaise and/or Frisch's Tartar Sauce; and of course a burger::: any burger will do: beef, turkey, veggiebean (my choice thesedays). 
Quite a production. i remember scooping the 'secret sauce' from it's container aunatural before adding it to the sandwich it was intended to anoint. did i forget 2 mention good ol' dill pickle?. not necessary if you add dill 2 your 'secret sauce'...or yes, if you are able 2 buy Frisch's Tartar Sauce.
the new guy:: hot italian sausage! on raisin pumpernickel. flatleaf parsley is more nutritious/cost-effective than the ubiquitous iceberg. arugula is an alternative (if you can wash it 2 remove grit).
richard elliot burger on raisin pumpernickel::: it appears spartan, even sparsely festooned with sauce and/or cheese. where's the tomato? sooo not true: the burger is hot sausage meat w added spice.
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