What Makes a Burger Fabulous Versus Just Okay?

My husband and I recently met a friend at a local burger joint that is getting a lot of positive reviews. The place, Tanner’s Prime Burgers in Oceanside California, did not disappoint. All three of us agreed that the burgers and fries were phenomenal. The quality of beef, the ratio of fat to meat, the pickle, cheese and other components all worked so well together. Also, the fries are not only double fried but cooked in beef tallow.

Fat content, while not the healthiest, clearly improves taste. Recently, I watched a Michael Symon interview where he flat out said that a burger requires 80/20 beef to fat ratio. Not to state the obvious but he is on target.

If I had to name the best burger I ever enjoyed, I would cite Maple & Motor in Dallas Texas. This shrine to hamburgers is located in a former gas station and has been featured on Diners, Drive-Ins and Dives multiple times. It is so popular that the owners, two neighbors who opened the place in 2009, do not allow customers to save tables until they have placed their order. The menu is limited to burgers and a few other options – keeping it simple and focused.

If I had to pick a chain, I would opt for Burger Lounge. Toppings are great but nothing matters if the hamburger patty is too small or thin. Burger Lounge uses grass-fed beef and it makes a difference.

Finally, if I am grilling at home, I will embed a chunk of blue cheese in the middle of my burger patties prior to cooking. In addition, I am a big fan of caramelized onions on my burgers.