WELCOME TO OUR KITCHEN: The biggest trends in burger toppings for 2025!
Burgers! What are they without their toppings? Let's talk about the most popular trends for burger toppings in 2025!
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of thirty-seven cookbooks (plus Bruce's knitting books and Mark's memoir!).
We're going to get Bruce's honest reactions to the most popular burger topping trends for 2025. Plus, we've got a one-minute cooking tip for better drinks this summer. And all about sour cherry jam and home-grown currants.
If you'd like to get a copy of our newest cookbook, COLD CANNING, please check it out at this link right here.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:20] Our one-minute cooking tip: Refresh the ice in your ice maker.
[03:20] What are the most popular burger toppings for 2025? Mark lists them for Bruce to see his reaction!
[18:40] What’s making us happy in food this week? Sour cherry jam and home-grown currants!
Transcript
Hey, I am Bruce Weinstein and this is the Podcast Cooking with Bruce and Martin.
Speaker:And I'm Mark Scarborough.
Speaker:And together with Bruce, we have written, as you well know, 36 plus 1 37 cookbooks.
Speaker:The plus one is out just about now called Canning, small Batch
Speaker:Canning, and Preserving with.
Speaker:Out a pressure or a steam canner, you can make two jars of strawberry jam.
Speaker:You can make two jars of pickle relish.
Speaker:You can make two jars of kimchi, one larger jar of kimchi.
Speaker:You can store them in the fridge, and many of them in the.
Speaker:Freezer indefinitely, and you don't have to worry about pathogens.
Speaker:You don't have to worry about giant processing.
Speaker:You don't have to worry about hair net.
Speaker:You don't have to worry about setting up an industrial cooking line, and you don't
Speaker:even have to worry about the apocalypse because you're not trying to survive it.
Speaker:You're just making a couple jars of something that's delicious
Speaker:that you wanna set back and enjoy over the next month or so.
Speaker:So check out our new book, cold Counting in this.
Speaker:Episode of Cooking with Bruce and Mark.
Speaker:We've got a one minute cooking tip.
Speaker:We are gonna talk about hamburger toppers and the current craze for what
Speaker:they are and what goes on burgers.
Speaker:Given that it's summer, um, we have a special way we're gonna do this.
Speaker:I'm gonna talk about that when we get to it and we'll tell you what's
Speaker:making us happy in food this week.
Speaker:So, uh, let's get started.
Speaker:Our one minute cooking tip, and I'm not doing it, mark, is okay.
Speaker:I am.
Speaker:And that is.
Speaker:Refresh the ice in your ice maker.
Speaker:If you haven't thrown the ice out in your ice maker in three
Speaker:months, please throw it out today.
Speaker:I can't believe we have to tell people that
Speaker:I know, but the ice in your ice maker gets, as they say, stale.
Speaker:That is the official bartending term stale
Speaker:rancid.
Speaker:Ooh, okay.
Speaker:Rancid isn't.
Speaker:But it does get stale.
Speaker:You know what it does, especially if you have a self defrosting freezer, it starts
Speaker:to clump together in big, icy birds, gross inside your, just gross your, uh,
Speaker:ice ice tray or wherever it dumps out to.
Speaker:And also, not only that, it does pick up refrigerator odors over time.
Speaker:So
Speaker:when you put the kimchi in there, you're gonna have kimchi ice.
Speaker:Yeah.
Speaker:So right.
Speaker:Throw it out about every four to six months.
Speaker:Get, get in there and just.
Speaker:Dump out that tray.
Speaker:Ours is in a tray.
Speaker:I don't know how yours is a bucket, however it dumps.
Speaker:Dump it out and let it start again.
Speaker:And by the way, if you haven't changed the filter on your fridge in a while,
Speaker:maybe it's time to do that for the water.
Speaker:Can't
Speaker:believe we have to tell people that too.
Speaker:I know, but so it goes.
Speaker:Okay.
Speaker:That's our one minute cooking tip.
Speaker:If you want better iced tea, better drinks.
Speaker:Better.
Speaker:I don't know.
Speaker:Frozen drinks.
Speaker:Better daiquiris this summer.
Speaker:Just change the ice in your ice maker.
Speaker:All right.
Speaker:Before we get.
Speaker:To our main segment about Burger Toppers In this podcast, let me say
Speaker:that we do have a TikTok channel cooking with Bruce and Mark.
Speaker:You can check out there the two of us we're making all kinds of dishes
Speaker:into on TikTok, and we're also beyond that talking about us, how we met.
Speaker:Oh, it's a whole story.
Speaker:Thing so you could check.
Speaker:It's fun.
Speaker:It is.
Speaker:You could check us out on TikTok and believe it or not, it's called
Speaker:Cooking with Bruce and Mark.
Speaker:Aren't we clever?
Speaker:Um, there's even a YouTube channel called Cooking with Bruce and Mark,
Speaker:but the TikTok channel is much more active, so check that out if you
Speaker:want to find out more about us.
Speaker:All right.
Speaker:On to the next segment.
Speaker:Of this podcast,
Speaker:we're gonna talk about the most popular hamburger toppers these days.
Speaker:Mm-hmm.
Speaker:And this is based on the trends that are out there.
Speaker:What are people ordering across Canada and the United States, and even into the uk?
Speaker:I did a lot of research for this, and we're gonna do this in a strange way.
Speaker:I know what these things are, and Bruce.
Speaker:Doesn't.
Speaker:So I'm gonna, I've got the list right in front of me.
Speaker:Mm-hmm.
Speaker:And I'm gonna read off the list and Bruce is gonna react to these things
Speaker:and whether this is a decent thing to put on a burger or not, I'm gonna weigh
Speaker:in with color commentary, but, uh, we're gonna kind of do this with, Bruce
Speaker:doesn't even know what's happening.
Speaker:Okay.
Speaker:So we get his honest reaction.
Speaker:So, you ready?
Speaker:This is Sure.
Speaker:Based on all kinds of.
Speaker:Surveys based on restaurant menus, based on marketing, looks across
Speaker:burger restaurants and across recipes published online, published in, uh,
Speaker:databases, Epicurious, places like that.
Speaker:Like what are people searching for?
Speaker:And also, I can tell you I did a little bit of Google
Speaker:keyword search on this mm-hmm.
Speaker:To make sure that this is really what was going on.
Speaker:Alright.
Speaker:Please tell me peanut butter, jelly and caramel sauce is one of the
Speaker:topics.
Speaker:No, it is not.
Speaker:And why Mark and I,
Speaker:why would you
Speaker:say that?
Speaker:Because Mark and I went.
Speaker:Out to dinner once in New England with a famous food writer.
Speaker:Yes, she was an older woman,
Speaker:really famous at the time, food writer.
Speaker:She has since passed away.
Speaker:She
Speaker:has, and she invited us out to dinner and took us to one of her favorite places
Speaker:and she ordered the special, which was a burger, which had peanut butter and
Speaker:jelly, and a caramel dipping sauce.
Speaker:That is just perhaps this is why she passed away.
Speaker:It's so disgusting.
Speaker:I can't even get my, my brain.
Speaker:That's why I brain wanted to make
Speaker:sure that's on
Speaker:there.
Speaker:No, it's not.
Speaker:Okay.
Speaker:Up first.
Speaker:Here's the first one.
Speaker:Ready?
Speaker:Mm-hmm.
Speaker:And this is the most popular current hamburger topper
Speaker:beyond lettuce and tomato.
Speaker:Okay.
Speaker:Onion rings.
Speaker:Yum.
Speaker:First of all, they're crunchy, and crunchy is good.
Speaker:Um, as long as they're not too breaded.
Speaker:'cause if there's too much breading, then it's bread and a bun.
Speaker:Now I can imagine getting rid of the buns and just holding onion rings on the top.
Speaker:Oh, what, how, how?
Speaker:I don't know.
Speaker:I would just do it.
Speaker:I, I don't know how you do
Speaker:that.
Speaker:Well, actually.
Speaker:There's a place in New England called Plan B Burger Bar, and I went there
Speaker:by myself last summer and had lunch.
Speaker:One day I was delivering something to somebody and I had a burger
Speaker:sitting at the bar that had barbecued sauce and onion rings.
Speaker:So I know firsthand that that's fabulous.
Speaker:Okay,
Speaker:um, so here's my Clic commentary.
Speaker:Ready?
Speaker:Mm-hmm.
Speaker:Gross.
Speaker:My color, Terry is gross because I love onion rings.
Speaker:Mm-hmm.
Speaker:Beyond the pale.
Speaker:I love onion rings.
Speaker:I want them to be super crunchy, and I fear that if I get them near a
Speaker:hot steamy patty or near ketchup or barbecue sauces or whatever you put on
Speaker:your burger, they're gonna get soggy.
Speaker:Well, there's a
Speaker:way.
Speaker:There's a technique.
Speaker:Well, there's a technique to eating them.
Speaker:You don't put the other stuff, the mayonnaise and mustard, the ketchup.
Speaker:On the burger, but
Speaker:the burger's hot, that's it's
Speaker:steamy.
Speaker:That's, they still stay crunchy because the bun absorbs it,
Speaker:not their onion ring coating.
Speaker:And then you have a pile of the sauce and you dip each bite in it
Speaker:as you eat it, not not buying it.
Speaker:It works.
Speaker:Do not destroy my onion rings.
Speaker:It works.
Speaker:Do not adulterate them in anyway.
Speaker:Okay.
Speaker:And second, the second biggest trend right now on burger topping is a really
Speaker:old fashioned classic, and that is chili.
Speaker:Mm, A chili burger.
Speaker:I used to eat chili burgers back in college.
Speaker:What I don't like about them is you have to eat them with a fork and a knife.
Speaker:Ooh.
Speaker:How European?
Speaker:You can't
Speaker:pick them up.
Speaker:Oh my God.
Speaker:How French have you.
Speaker:But then
Speaker:you also have to have some raw onions, because that's the
Speaker:only way a chili burger works.
Speaker:Oh, my stomach.
Speaker:Oh, my stomach.
Speaker:And then the other thing is, and this is a. Bigger question
Speaker:about toppings in general.
Speaker:You cannot, and I will not allow you to put chili on a rare burger.
Speaker:'cause the texture combination is disgusting.
Speaker:It has to be a well done burger.
Speaker:'cause think about that texture of biting into a rare burger, right?
Speaker:Woo.
Speaker:With the chili?
Speaker:No.
Speaker:So that's a bigger question.
Speaker:How do these toppings change?
Speaker:Based on whether you like your burgers, medium, rare, or well
Speaker:done, and especially in Canada where they're not allowed to serve
Speaker:anything, but well done burgers, right?
Speaker:Well then maybe chili works.
Speaker:Okay.
Speaker:That third is again, a huge old fashioned topping for burgers.
Speaker:It's been around for forever.
Speaker:The third major thing this summer, based on all this marketing
Speaker:and keyword search is bacon.
Speaker:Yes, but not alone.
Speaker:Bacon needs something else.
Speaker:You can't just put bacon.
Speaker:I mean, I loved bacon Swiss cheeseburgers when I was in college.
Speaker:That was what I ate in New York City diners all the time.
Speaker:But I have to say that no matter what you put in a burger, ketchup is a given.
Speaker:Right?
Speaker:So ketchup with bacon and Swiss cheese, yum.
Speaker:That is a fabulous combination.
Speaker:Yeah, I do like bacon, but it has to be with something else.
Speaker:I
Speaker:don't.
Speaker:I don't eat burger with bacon.
Speaker:Bacon.
Speaker:Here's my color commentary.
Speaker:And it's not because I don't like it, it is just it, it seems to
Speaker:be overkill, but um, I know Bruce loves it, but my problem is.
Speaker:It if, if I do have a bacon cheeseburger, let's say once every five years, if I
Speaker:have one, um, the bacon just can't be, um, for lack of a better word, flacid.
Speaker:No.
Speaker:It has to be so sharded up that when you bite it, it crunches otherwise,
Speaker:otherwise you bite it and it doesn't.
Speaker:Bite and you pull the whole strip of bacon out with each bite.
Speaker:No, it has to be super crunchy.
Speaker:It's funny, I don't like super crunchy bacon with eggs, but only on a burger.
Speaker:Yeah, but on burgers.
Speaker:Yes.
Speaker:That's true.
Speaker:I agree.
Speaker:Okay, I agree.
Speaker:So I already know the answer to this one from Bruce.
Speaker:Oh, you know what my, I know exactly what, so I do know you without a question.
Speaker:So, uh, it must be mayonnaise.
Speaker:No, it's dev.
Speaker:It's uh, it's a devil de ew.
Speaker:I wish there was a vomit bucket in the studio.
Speaker:Deviled eggs should never have been invented.
Speaker:They should be wiped off of hard boiled eggs.
Speaker:Let's start with hard boiled eggs.
Speaker:Okay?
Speaker:I have seen you
Speaker:eat eggs on a burger.
Speaker:I've seen you eat fried eggs on a burger
Speaker:Different.
Speaker:Different.
Speaker:That's a, that's a runny, runny yolk.
Speaker:I do not like a cooked yolk.
Speaker:Once you cook the yolk to solid, it is inedible it.
Speaker:Okay.
Speaker:So why, as my dog would say, you're giving me poison.
Speaker:Is that what your dog says?
Speaker:My dog.
Speaker:My dog says that.
Speaker:Okay, so why would, let's just think for a second.
Speaker:Why would someone put a deviled egg on a hamburger?
Speaker:But it's like
Speaker:putting egg salad.
Speaker:That's why.
Speaker:I guess that's right.
Speaker:It's like putting egg salad, except there's not as much pickle
Speaker:relish and that kind of thing.
Speaker:At least in the egg salad.
Speaker:I knew as a kid, but I guess I, it's probably for the creaminess.
Speaker:Once you smush it down in the bun, it's gonna smush out and get the YI can.
Speaker:Okay.
Speaker:I can imagine and I wouldn't eat it.
Speaker:I can imagine the innards of a deviled egg, the yolk part spread on
Speaker:a burger, but I cannot, well, come on.
Speaker:It's mayonnaise, it's mustard, it's, it's, you're pushing all my buttons.
Speaker:Um, well, I can imagine that, but I just can't imagine that white,
Speaker:and I just can't imagine the bite.
Speaker:And I'm back to the rare burger versus the well done burger.
Speaker:Well, okay, that's, it's a textural
Speaker:thing.
Speaker:Okay.
Speaker:But.
Speaker:It's not your textural thing, so you don't have to worry about it.
Speaker:Let me worry about rare burgers since you don't eat them.
Speaker:So, okay, there you go.
Speaker:Um, here's another one.
Speaker:This is a little bit surprising and it's a riff.
Speaker:It's a modern, I think, millennial riff off of an old topping, and that is aioli.
Speaker:Hmm.
Speaker:Interesting.
Speaker:It's mayonnaise based.
Speaker:I'm, you see there,
Speaker:there's the old riff.
Speaker:It's mayonnaise.
Speaker:I,
Speaker:I'm not a mayonnaise fan.
Speaker:I don't like mayonnaise on things unless it's mixed with things
Speaker:like, I like Russian dressing.
Speaker:I like tuna salad.
Speaker:I like salmon salad and whitefish salad, chicken salad.
Speaker:But I would never in a million years put mayonnaise on bread.
Speaker:It's just gross.
Speaker:Okay.
Speaker:Um, that's fair.
Speaker:I guess I don't, I I like mayonnaise on burgers.
Speaker:So aioli, my problem would be the garlic that's usually in aioli and
Speaker:I would think it would overwhelm the burger, but I, I would certainly try it.
Speaker:Okay, here we go.
Speaker:Here's another one.
Speaker:But this one is very common in our house and uh, I already know
Speaker:what you think and that is kimchi.
Speaker:Uh, kimchi is good.
Speaker:It's not my favorite.
Speaker:It's your go-to.
Speaker:You like it with mayonnaise.
Speaker:I, I love it.
Speaker:Beyond compare on Burger?
Speaker:Yeah.
Speaker:I mean, when Mark does his kimchi and mayonnaise, I always do, um,
Speaker:chili crisp and sweet pickle relish.
Speaker:That's my go-to combination.
Speaker:Um, kimchi iss great.
Speaker:I love kimchi.
Speaker:Yeah.
Speaker:I could put it on a burger.
Speaker:Yeah.
Speaker:And spicy.
Speaker:That's what I like is that it's spicy and a little fermenty and it's umami.
Speaker:I like all of that.
Speaker:We
Speaker:were at this place in Dallas once visiting Mark's parents' hop
Speaker:daddies, and I had a burger that had.
Speaker:Um, pork belly, it was,
Speaker:I love the burgers at
Speaker:hopped outies.
Speaker:It wasn't bacon, it was thick cut, super crispy pork belly
Speaker:and kimchi, and it was really
Speaker:good.
Speaker:I mean, they have a range of burgers at Hopped outies.
Speaker:Mm-hmm.
Speaker:And if you're near one, I think they've even expanded outside of Texas.
Speaker:Now, if you're near a hopped outies and we are not supported by them,
Speaker:I can definitely say try hopped because their burgers are spectacular.
Speaker:Mm-hmm.
Speaker:Okay, so here's another, now very current Koran topping, and that is chutney.
Speaker:Yeah.
Speaker:Okay.
Speaker:Any kind of chutney on anything?
Speaker:I'm a chutney fiend.
Speaker:So just
Speaker:in case, uh, somebody doesn't know what is chutney?
Speaker:Think about jam now.
Speaker:Add spices and vinegar
Speaker:and drop the sugar dramatically.
Speaker:Yeah.
Speaker:Well, they could be sweet, but they're not as sweet as, as most jams.
Speaker:Yeah.
Speaker:Don't
Speaker:think about jam.
Speaker:Think about.
Speaker:I don't know what you're right.
Speaker:Jam.
Speaker:But,
Speaker:but, but that's a texture of jam.
Speaker:It's fruit and sugar.
Speaker:Add
Speaker:lots of ginger and aromatic and lots of spices.
Speaker:Think
Speaker:Indian spices, think coriander and think garlic and ginger and mustard seeds.
Speaker:What would you add
Speaker:with.
Speaker:Chutney to a burger.
Speaker:Chutney and cheese are a classic combination, and I can actually
Speaker:imagine a slice of Bri and some plumb.
Speaker:Chutney Wow.
Speaker:On a burger.
Speaker:Wow.
Speaker:Yeah.
Speaker:Well, it's now you got it up to a $20 burger.
Speaker:Wow.
Speaker:Okay.
Speaker:A slice of Bri.
Speaker:Mm-hmm.
Speaker:Well, I, I would try it.
Speaker:Okay.
Speaker:Here's one that does not come from the United States, and you will know instantly
Speaker:that this is not from the United States.
Speaker:Okay.
Speaker:Okay.
Speaker:But a major.
Speaker:Topping this summer for burgers in another place.
Speaker:Mm-hmm.
Speaker:Is Lime Pickle.
Speaker:Oh, that's gotta be the uk.
Speaker:Well of course, because you know the Raj and all that and they've adapted
Speaker:everything from India of course.
Speaker:So Lime Pickle is a pickle is just a, some kind of a preserve from India.
Speaker:And this is limes.
Speaker:Including the rind that has been pickled with salt and spices.
Speaker:Super sour.
Speaker:Super sour, not very sweet, super sour, not very sweet, and it's a really
Speaker:super salty,
Speaker:interesting, interesting idea to put lime pickle.
Speaker:I would put that on the top and then I might put something sweet on the bottom.
Speaker:I, I. I mean, I can imagine, since we're gonna be in the UK for a second,
Speaker:I can imagine Branston Pickle better on a burger than, than Line Pickle.
Speaker:But that's thing You're pickle going.
Speaker:Sweet again.
Speaker:Branston Pickle is, um, ru Yeah, but the, the, the sauce on it is molasses and it's
Speaker:a dark brown sweet Raisiny molasses with.
Speaker:Chopped up vegetables.
Speaker:Yeah, I can imagine.
Speaker:Branston pickle.
Speaker:See of course me, I would put Branson pickle with mayonnaise
Speaker:and I would probably, of course put kimchi back on it again
Speaker:with the branston pickle.
Speaker:Why?
Speaker:Yeah,
Speaker:why not?
Speaker:I mean, just go crazy.
Speaker:Okay, so here two, we got two more yet to go, uh, for your reaction.
Speaker:And, uh, a very current topping for burgers is pesto.
Speaker:Hmm, sure I could do it.
Speaker:And we're talking now, not pesto, with pasta and not pesto.
Speaker:No mixed potato.
Speaker:Just pesto.
Speaker:Right.
Speaker:I can imagine.
Speaker:Sun dried tomato pesto.
Speaker:Even more than basil pesto.
Speaker:Oh,
Speaker:you're getting fancy.
Speaker:All right there.
Speaker:But I
Speaker:can see it and I can, here's, here's where I'm gonna go.
Speaker:I can even imagine mixing either of those pestos.
Speaker:With some mayonnaise and putting it on the burger.
Speaker:All right.
Speaker:I can probably imagine that.
Speaker:I can imagine pesto on a burger.
Speaker:I don't think I would choose it.
Speaker:Mm. I think it's a little bit too out there for me.
Speaker:And the thing about burgers is most of us, at least in North America,
Speaker:we grew up with a kind of burger.
Speaker:And we kind of stick to that.
Speaker:Now, I did not grow up with mayonnaise and kimchi burgers, but I certainly
Speaker:grew up with cheeseburgers with lettuce and tomato and mayonnaise and mustard.
Speaker:So there's this kind of a childhood thing.
Speaker:Mm-hmm.
Speaker:People grew up, for example, with ketchup, with burgers, and they don't want to
Speaker:pull away from ketchup with burgers.
Speaker:Back in the eighties there was this chain restaurant.
Speaker:French bistro chain restaurant in New York, and I used to go there for lunch
Speaker:all the time with my best friend and I would get their steak hase countryside,
Speaker:oh my God, with steak hase, chopped steak.
Speaker:It was a burger on a plate.
Speaker:And their idea of countryside is they topped it in the French version of pesto.
Speaker:It was a garlic and.
Speaker:Parsley and butter mixture as opposed to basil and garlic and olive oil.
Speaker:And so I grew up eating this fabulous burger steak.
Speaker:I love the steak, steak ache, countryside.
Speaker:I love the, the, the French word shoved and attache just means chopped up.
Speaker:So steak and then countryside.
Speaker:Countryside.
Speaker:I, I so pretentious.
Speaker:That's unbelievable.
Speaker:I, I was still eating hot dogs, so what did I know?
Speaker:Okay, and here's our.
Speaker:Final topping, uh, for burgers that is very popular this
Speaker:summer and that is hummus.
Speaker:Oh no.
Speaker:The texture's
Speaker:all
Speaker:wrong.
Speaker:It's too thick.
Speaker:Mm. It's too you.
Speaker:No, that's Nope, nope.
Speaker:I'm gonna say nope.
Speaker:No matter what flavor hummus it is, it's wrong.
Speaker:Chocolate chip hummus is, I say now sell the dessert.
Speaker:Hummus.
Speaker:Because
Speaker:you could make a burger out of chickpeas.
Speaker:Right?
Speaker:You can have a chickpea burger.
Speaker:That's right.
Speaker:You can.
Speaker:So I feel like I'm you.
Speaker:Why didn't you just put hummus on the bun and top it with ground beef?
Speaker:I feel
Speaker:like the problem with hummus is it would have to be, as you've
Speaker:already indicated, sort of, it would have to be an an extremely.
Speaker:Thin layer.
Speaker:Mm-hmm.
Speaker:I would not choose humus on online burger at all.
Speaker:No.
Speaker:Nope.
Speaker:But I think if it got very thick it would just get so gushy.
Speaker:Mm-hmm.
Speaker:That it would be hard to deal with.
Speaker:Um, I now
Speaker:maybe the chocolate hummus, I don't know.
Speaker:Oh, stop All those dessert humus is, I remember the first time I
Speaker:saw dessert, hummus is in Wegmans.
Speaker:We were shooting, uh, an episode for QVC and we were down in Pennsylvania and uh,
Speaker:we went in this big Wegmans to pick up.
Speaker:Car snacks for the ride back from Pennsylvania to New England.
Speaker:And we passed the hummus and there was snicker dole hummus.
Speaker:Mm-hmm.
Speaker:And chocolate chip hummus.
Speaker:Mm-hmm.
Speaker:And I remember taking a picture and posting it on my socials because I was
Speaker:like, what in the hell is this, that someone would make snicker doodle hummus?
Speaker:Is this in?
Speaker:Insane.
Speaker:So, um, yeah, I don't think I'm one for hummus on a burger either.
Speaker:Mm-hmm.
Speaker:I, I don't think so.
Speaker:I can kind of imagine.
Speaker:No, I was gonna say, I can kind of imagine hummus on a hot dog, but
Speaker:No, I can't even imagine it there.
Speaker:Oh, gross.
Speaker:No, it's a category mistake.
Speaker:Yeah, it does seem like a category mistake in cooking.
Speaker:Okay, so there's our toppings.
Speaker:For burgers for this episode.
Speaker:Bruce didn't know the list before.
Speaker:IL it up onto the podcast and loaded it up into it so that we got his
Speaker:honest reactions to everything and my color commentary since I
Speaker:already knew what all this was.
Speaker:Um, I hope that you thought about what we like and maybe you'll write in and
Speaker:tell us what you like on a burger.
Speaker:We have a face.
Speaker:Book group called Cooking with Bruce and Mark.
Speaker:We'd love to know what you prefer on your burgers, and if any of
Speaker:these toppings absolutely grosses you out, we'd love to know that.
Speaker:You can see that the deviled eggs is the one that Bruce just freaked
Speaker:out over of all of them, but, um.
Speaker:Just, no, I'm just imagining that first bite with a half a devil.
Speaker:There go.
Speaker:Oh, just, no.
Speaker:I'm imagining how much it's on my lap, in my lap and how much it's on my shirt.
Speaker:Anyway.
Speaker:Okay, so we'd love to hear from you at the Facebook group
Speaker:Cooking with Bruce and Mark.
Speaker:Let's get to the traditional last segment out the podcast.
Speaker:What's making us happy and food this week?
Speaker:A friend called me the other day and said she was going to a friend of hers to pick
Speaker:sour cherries in the friend's orchard.
Speaker:Did I want to come along?
Speaker:Well, that's a no brainer.
Speaker:Of course.
Speaker:I went along and not only did I go that day and pick three quarts of sour
Speaker:cherries, I went back two days later and picked another six quarts of sour
Speaker:cherries, and let me say that you picked all this and she picked, and other people
Speaker:had been picking, and this woman had two
Speaker:trees.
Speaker:It's just two trees produced.
Speaker:So much.
Speaker:So I spent about three hours at the sink pitting each one of these little
Speaker:bright red cherries, and I made 10 jars of sour cherry preserves.
Speaker:Oh, it's
Speaker:so good.
Speaker:I had five times the recipe from our book, cold canning and was
Speaker:good.
Speaker:So you, you canned it shelf stable.
Speaker:You, you did it the old fashioned way.
Speaker:I did, but
Speaker:the same proportions.
Speaker:It's the recipes in the book.
Speaker:It, it works.
Speaker:It's delicious.
Speaker:There's nothing like sour.
Speaker:Cherry preserves.
Speaker:It
Speaker:is a really delicious and fine thing to eat.
Speaker:I think that one of the things that's making me happy this week is that not only
Speaker:did Bruce go over and, uh, harvest from this person's house, uh, but we've been
Speaker:harvesting around here and we grow white.
Speaker:Currents, red currents grow.
Speaker:You grow, you're the gardener.
Speaker:Okay, we grow.
Speaker:Let me have it.
Speaker:White currents, red currents and black currents, or as you might
Speaker:know them, cais, uh, the French term for the black currents.
Speaker:And we grow all three of those currents at our house.
Speaker:Uh, we also grow blueberries, but those aren't near ready yet.
Speaker:But, uh, I harvested.
Speaker:All of the current bushes this last week.
Speaker:And I have to say that there was something very zen about it.
Speaker:If you know about harvesting currents, they grow in little Juul like strands
Speaker:of multiple of them on a stem, multiple of each of the currents on a stem, and
Speaker:you kind of have to strip each stem with your fingers and a lot of the
Speaker:stems, of course, over time lose all but one or two of the berries that are.
Speaker:I guess they're berries, right?
Speaker:Berries hanging there.
Speaker:But you kind of have to work very diligently and slowly.
Speaker:It's not very easy to pick cards.
Speaker:Mm-hmm.
Speaker:'cause you, you do it by kind of your fingertips and you're trying to hold
Speaker:them in the palm of your, and not squeeze them right before you dump it
Speaker:'em a bowl and then fill up the palm of your hand again with the next one.
Speaker:It takes a while and you have to kind of zen out and get into it.
Speaker:And I did, and I loved it.
Speaker:I. There was a catbird that was very angry at me that kept kind of flying
Speaker:near me as I was picking the red cards.
Speaker:Stop eating my currents.
Speaker:It said, because I needed to get out there and pick them because this catbird was
Speaker:having a meal every day of red currents, and I needed to get, uh, as many of
Speaker:the berries off the bushes as I could.
Speaker:I could tell you just to say that I did leave.
Speaker:Some on the bush for that bird, and they are in fact slowly disappearing.
Speaker:Mm-hmm.
Speaker:The white currents I left nothing.
Speaker:They're too precious.
Speaker:I took them all out and I was able to currents make two jars most.
Speaker:Yeah.
Speaker:I was able to make two jars of white current jelly out of what you got.
Speaker:I haven't touched the black currents yet and can't wait that maybe this afternoon.
Speaker:Okay, so let me say as we finish up this podcast that it would be great
Speaker:if you could rate this podcast, give it a dare, I say a five star rating,
Speaker:and if you could write a review for it, that would be terrific.
Speaker:Thanks for doing that.
Speaker:That keeps it fresh in the algorithms, which is everything
Speaker:these days and apparently more and more with coming of ai.
Speaker:You should know, we guarantee you 100% that nothing in this
Speaker:podcast was AI generated.
Speaker:I did my own.
Speaker:Google keyword searches for those hamburger toppings.
Speaker:I did not feed it into chat GPT and my
Speaker:reactions were genuine.
Speaker:That's right.
Speaker:I did not feed it into
Speaker:clawed, I didn't feed it into any of the AI content generators.
Speaker:In fact, I never have for this podcast.
Speaker:So we can guarantee you 100% that we are the real deal and we are
Speaker:not using AI to create our lists.
Speaker:And I can tell you we're not using AI on.
Speaker:Any of those social platforms that Mark talked about on our
Speaker:YouTube channel, on our Facebook group, on TikTok or Instagram.
Speaker:Follow us all there cooking with Bruce and Mark.
Speaker:You will get us and not AI always here on cooking with Bruce and Mark.
