Hamburgers Quotes

“I'm standing in a slaughterhouse where the cattle are begging to become hamburgers. I have a right to be jumpy.”
― Amelia Atwater-Rhodes, Shattered Mirror

“The same rightists who decades ago were shouting, 'Better dead than red!' are now often heard mumbling, 'Better red than eating hamburgers.”
― Slavoj Žižek

“The ninety-nine cent price of a fast-food hamburger simply doesn't take account of that meal's true cost--to soil, oil, public health, the public purse, etc., costs which are never charged directly to the consumer but, indirectly and invisibly, to the taxpayer (in the form of subsidies), the health care system (in the form of food-borne illnesses and obesity), and the environment (in the form of pollution), not to mention the welfare of the workers in the feedlot and the slaughterhouse and the welfare of the animals themselves.”
― Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals

“Saying spirituality cannot exist without religion is like saying hamburgers cannot exist without McDonald's.”
― Steven Barnes

“Ethically, she couldn't cause the suffering of any living thing. Logically, bacon cheeseburgers were delicious.”
― Thomm Quackenbush, We Shadows

“They served "Good Food" but only a G, an O and a D were lit up. Personally, I doubted God dined there. Unless God was keen on samonella poisoning and rat droppings in the hamburgers. But then again, what did I know?”
― Julie Kenner, Torn

“You can’t afford anthropomorphic biases when some of the aliens most like us would rather make human hamburgers than peace.”
― John Scalzi, Old Man's War

“Although a little noisy at first, in a bizarre twist of fate, electronic music became popular in France in the 1890’s before fizzling out in favor of Swing music – which somehow made an early appearance in the 1900’s. In another alternative timeline, the Beatles never existed and England invented popcorn and hamburgers in the 1840’s. Damn, that’s what almost happened last time again, thought Scrooby tensely, while maneuvering himself onto a stronger looking branch. Details, everything was about the details. Sometimes there was almost too much detail to keep up with.”
― Christina Engela, The Time Saving Agency

“When the first book out my sister-in-law read it and we were chatting at 5 o'clock in the afternoon and she said, "Oh my God, chapter six, sex and a murder," and her five year old wandered into the kitchen and said, "Sixty hamburgers?”
― Sara Sheridan

“Needless to say, it'll make the competition look like crapped pants”
― Patrick Wensink, Broken Piano for President

“Staff meal."
The words are sweet relief, and I untie the apron Roberto gave me, hanging it up on the hook by the entrance. Sure, I ate here last night. But there were so many things on the menu I didn't order. The open-faced duck confit sandwich with red wine aioli, the almond-crusted salmon with zucchini puree, tempura vegetables, chipotle oil. I wonder how this works, if we get to choose whatever we want. Or maybe it's some new creation, some experimental dish that Chef tries out on the staff before adding it to the menu. To think that I might try one of her dishes before anyone else is all the reward I need for today's scrubbing, for the hot water that has splashed all over me throughout the day.
What I find instead is a sheet tray of charred burger patties, most of them covered in toxic-yellow American cheese. There's another sheet tray with toasted buns and matchstick fries. Morris and Boris are leaning against the coffee station, taking huge bites in sync. I try to hide my disappointment, follow Elias's lead and grab a plate. I'm shocked that some people are eating it just like that, munching down as quickly as possible without bothering with the condiments. I'm starving too, but it's crazy to me that Chef Elise's food is at their fingertips and everyone's just letting it sit there.
There's a whole line of deli containers right in front of us, and I can't even tell what's in them, but the mere thought is making my mouth water. Whispering so that no one can laugh and/or yell at me, I ask Elias if it's cool to use some of the mise to spruce up the burger. He shrugs. "Do your thing." It mellows the disappointment a little: pickled red jalapeños, cilantro aioli, Thai slaw.”
― Adi Alsaid, North of Happy

“HAMBURGARE
Hand-patted, local grass-fed beef, homemade buns


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POMMES FRITES
Fresh-cut fries


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MUNKAR
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― Jared Reck, Donuts and Other Proclamations of Love

“ HEJ HEJ! CAFÉ MENU

RULLEKEBAB
Original (Rullekebab)----shaved seasoned beef, fresh flatbread, lettuce, tomato, cucumber, kebab sauce
Blue Kebab (Rullekebab med blåmögelost)----Original Rullekebab with blue cheese
Shroom Kebab (Rullekebab med champinjoner)----Original Rullekebab with mushrooms
Hej Hej! Special Rullekebab----Original Rullekebab with pineapple, blue cheese, jalapeños

HAMBURGARE
Hand-patted, local grass-fed beef, homemade buns

The Classic----beef, choice of cheese, bun
The Gettysburg----caramelized shallots, mushrooms, blue cheese, bacon, balsamic glaze
The Farfar----two patties, four slices of American cheese, four pieces of bacon
The Gruff Burger----goat cheese, fries (on top!), caramelized shallots, poutine gravy to dip
The Valedictorian----pepper-jack cheese, bacon, guacamole (from Rosa's)

POMMES FRITES
Fresh-cut fries

Plain----with cheese or gravy to dip
Loaded Kebab Fries----fresh-cut fries, chopped kebab meat, red and white kebab sauces, crumbled feta, diced jalapeños and tomatoes
Goat Cheese Poutine----fresh-cut fries, house-made gravy, goat cheese crumbles


MUNKAR
Äpple Munk----fresh donut, cinnamon sugar, filled w/ apple and sweet cream
Bär Munk----fresh donut, sugar, seasonal berry jam, sweet cream
Munkhål----baby donuts (holes), cinnamon sugar
Special Munk----daily and seasonal specials


CUPCAKES
Vanilla Wedding Cake, Devil's Food, Lemon, Strawberry Cheesecake, Weekly Specials

SEASONAL TREATS
Homemade Apple Crisp à la Mode
Apple Fritters
Pumpamunk
Saffron Buns”
― Jared Reck, Donuts and Other Proclamations of Love