Burger Purism?

I think I've become a burger purist.

Let me explain. For example, in the french fry world, a really good french fry does not need ketchup. In fact, if it's a really good french fry, ketchup wrecks it. And so the perfect french fry stands on its own- golden brown, a good crisp to soft ratio, a bit of salt.

I think I feel the same way about a hamburger. The true test of a burger is to get it as plain as you can handle, with only the toppings in its name. A bacon mushroom swiss burger should have just those things. Etc. If the burger is good, the delicious flavor will have nowhere to hide.

That, and onions seem to make me burp.