You don't want to waste your time or money on a flavorless patty.
This is a big one. If you're spending money on a burger out at a restaurant, you want it to be something special, says"For me, I'm drawn in mostly by the patty itself, especially if it has a specific farm or types of cuts in the blend listed on the menu," Whatley told us.
"If it's a brisket and short rib blend, it's going to be super juicy and awesome. It is a good sign that the restaurant is putting time into it and cares about the quality, versus just saying 8-ounce burger or something vague.""The two terms that are most important to me are 'sustainable' as well as 'small family farms' because then I know that the animals were raised in the most humane environment, the farmers are using the best farming practices and the resulting quality of beef is the best," Holland told us.Burgers are great on their own, but a restaurant making great burgers always offers high-quality add-ons, and bacon is a favorite.Nueske's bacon, which is legendary," says Whatley."I also am partial to a sunny side egg. The rich fattiness of the yolk mixed with all the other flavors is just fat kid heaven. But if you're ever given the chance to get pork belly on a burger or lamb bacon, do it. The different textures and flavors mixed with the beef patty is amazing."Holland says to avoid restaurants with this burger cooking style that can dry out your burger, telling us,"For me, the term 'smash burger' is a major red flag because when you smash the burger meat on the grill all the fat and juices escape leaving a drier burger. Searing and caramelizing your patty seals in the natural juices and fat content creating a juicy rich flavorful burger."
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