I don't disagree, but a lot of burgers end up dry, so the bottom bun stays dry and bland, which makes me sad. Sauce on the bottom solves that, and the top bun gets wet from the tomato. Optimizing for the 80% burger.
The oil in the mayo acts as an aquaphobic barrier between the tomato and the bun. You don't want a "dry" bun but a soggy bun is structurally deficient on top of being bad tasting.
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I don't disagree, but a lot of burgers end up dry, so the bottom bun stays dry and bland, which makes me sad. Sauce on the bottom solves that, and the top bun gets wet from the tomato. Optimizing for the 80% burger.
The oil in the mayo acts as an aquaphobic barrier between the tomato and the bun. You don't want a "dry" bun but a soggy bun is structurally deficient on top of being bad tasting.