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Abraham wrote: ↑Wed Jun 06, 2018 2:19 pm "With all the quality gourmet burger places out there" G26ster no slight or insult in your direction whatsoever, but quality gourmet burger sounds rather like an oxymoron...

Now, if I'm going to pay a small fortune for a gourmet meal, it's not going to include hamburger...caviar, or possibly pate, but burger, never.

By gourmet I simply meant a burger, cooked to order, with quality beef. Neither Whataburger or In n Out can say that. As for "a small fortune," a bacon and cheese Whataburger is $4.79 and a medium fries is $1.84. That's $6.63. The thin patty is cooked the way "they" like it, and it will be squished flatter than a pancake when you get it. Let's just take a middle of the road burger at say "Red Robin" just to pick a common one. A bacon cheeseburger with premium fries is $10.39. Wow, a whole $3.76 difference to get a nicer, thicker cut of chopped beef, cooked the way "I" Iike it, with endless jumbo fries. Heck, for the few times a month I might eat one, I'll probably have to forego my retired status and get a job!

As for the oxymoron, there ARE different grades of hamburger beef. Think of it this way, you want a good steak, so you go to the cheapest place you can find to get a steak, or you go to a decent steakhouse and get one. You'll pay a lot more at the steakhouse, but you'll enjoy it much more because the beef is a much, much better quality cut, and it will be cooked they way you like it. Same goes for burgers. But you've got me thinking. I love the burgers at the Ice House in Bedford, but since I'm not getting a Social Security raise, I need to find a job!!

With all the quality gourmet burger places out there, this contest between Whataburger and In and Out reminds me of, "Which do you prefer to eat - sludge or slag?"

oohrah wrote: ↑Tue May 29, 2018 11:45 am

I lied - you haven't lived til you've had a fresh hot off the griddle Double-R cheeseburger with mustard, mayo and the veggies.

Of course it's all a matter of personal taste, but I always wondered why folks put mustard and mayo on ground beef, but not on a good steak. Of course, being raised in the NE, I recall at a burger joint in Colorado back in the early '60s I asked for a burger with no mustard and mayo, the counter person said, "so you want that dry?" I replied, "no, i'd like it nice and juiicy." Cuture shock

There's nothing I enjoy less than a squished flattened burger, on a stale or soggy bun, with adds randomly thrown on, that's luke warm to the touch. This describes ALL fast food burgers including the two in this poll. There are really great burgers out there at so many places, I've given up on the major chains. Calling them burgers is an insult to all self respecting gormet burgers