The Burger Template

Take a look at the burgers above. Which do you think is from Chili's, a national chain? Which do you think is from Chomp Burger (Adrian, MI), an actual burger joint?

When I look at the photo on the left (top if you're on mobile), I see a handmade patty that looks like it's a solid 1/2 pound or so. Ignore the onion ring and bacon, and just focus on the bun and the patty of beef.
The burger on the right (bottom if you're on mobile) has a smaller patty and a bun that is covering the meat for the meal ahead.

Which would you rather have? I think the choice is obvious; we'd all take the one on the left. 

Not sure if you'll believe me, but the burger on the left is from Chili's, and the one on the right is from Chomp Burger. Chili's is on their game, and unfortunately, locations calling themselves burger joints are not always standing up to the competition that simply shouldn't be competition at all. 

In the past year, we've become growingly frustrated with burger joints not paying attention to the simple details that can create a very solid burger. Even though we haven't owned our very own restaurant or bar, we have visited many locations on the burger trail that keep it simple and end up creating an awesome burger. 

When it comes to restaurants or bars serving burgers, follow this template:

1. Your standard burger should be a ½ pound of beef. Sure, throw on a ⅓ pound option for those looking for a smaller one, but ½ should be the standard.
2. The patty should be hand-patted, and it should look hand-patted. It shouldn’t look like it was pre-formed.
3. Make cooking it to how it was ordered a top priority. If a customer orders their burger at a medium temperature, cook it to that! 
4. The bun to meat ratio is important. If you have to look for the meat, there’s a massive issue on the scene.​

Once again, we have never owned a restaurant or burger joint, and we sure respect the hard work that goes into such a venture. However, when it comes to the burgers, keep the template simple and nail it. 

-By Lucas