Edit: It will never cease to make me laugh that I get more genuinely serious discussion comments on my meme posts in /c/Memes than anywhere else. I'm not hating, I love it.
Edit 2: Chicago-Style deep dish pizza isn't pizza go fuck yourself
this post was submitted on 19 May 2025
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Buns and patties would have to come in two different sizes for wide and regular burgers, and it’s probably more economical for restaurants to make them all in one standard size.
Actually worked in a fast food place, and we had three sizes iirc. Patties and Buns.
The issue is toppings still have to go up. It's not like you can do a burger with the works and have zones of flavor. "Ooh this was the lettuce bite! I hope I get the pickle next!"
So the more you put on your burger the taller it gets.
There's also been an upsetting trend of smash burgers taking over every fucking restaurant. Ridiculously wide and flat patties that have a lot of flavor but it feels like you're eating a fried piece of cheese rather than a good burger.
Don't get me wrong, I do enjoy a good smash burger. It definitely has it's place. I used to make them but found that just making a chopped cheese was easier and honestly a little better.
But a fat, juicy, pink all the way through and almost red in the middle burger that squirts when you bite it will always be the king of my grill. And generally if I'm going to go get a burger somewhere, that's what I'm actually craving. This burgers must be taller. If you make that kind of patty too wide you either need to add a binder to keep it together, which kinda ruins the texture, or you'll need a really wide spatula to flip it and honestly some of them are still going to fall apart on you. Just the nature of the beast.
If your smash burger is thin then they're not doing it right
Been smash cooking burgers since I was 8 (fuck me 21 years?! MY BURGER COOKING CAN DRINK?!) and never had a thin burger as a result
A burger should have bun, meat, cheese, dressing and maybe bacon...Everything else is a side dish that has no business inside the burger.
Hers a wild idea: What if the restaurant made their own food, shaped exactly how they wanted it, instead of buying premade buns and patties?
It's a question of wage costs and consistency. Patties are easy enough but time consuming. Baking a good burger bun is a pretty specific skill as well as time consuming, and requires a lot of space and a good oven.
Unless you've got customers happy to pay $40 for your artisan crafted burgers I don't think it'd work.
square 🔲 ?