Introduction
When it comes to ordering burgers, it can be hard to know what to look for. There are so many different types of burgers, and it can be difficult to know which ones are the best. However, there are some red flags that can help you determine which burgers to avoid. In this article, we will discuss seven burger menu red flags that make chefs order something else. We will discuss what these red flags are, why they are important, and how to spot them. By understanding these red flags, you can make sure that you are ordering the best burger possible.
7 Burger Menu Red Flags That Make Chefs Order Something Else
When it comes to ordering burgers, chefs know what to look for. They know the signs of a good burger, and they also know the red flags that make them order something else. Here are seven burger menu red flags that make chefs order something else.
1. Frozen Patties
Chefs know that frozen patties are a sign of a low-quality burger. Frozen patties are often pre-formed and lack the flavor and texture of freshly-ground beef. If a restaurant is using frozen patties, it’s a sign that they don’t take their burgers seriously.
2. Pre-Made Buns
Chefs know that pre-made buns are a sign of a low-quality burger. Pre-made buns are often dry and lack the flavor and texture of freshly-baked buns. If a restaurant is using pre-made buns, it’s a sign that they don’t take their burgers seriously.
3. Pre-Sliced Cheese
Chefs know that pre-sliced cheese is a sign of a low-quality burger. Pre-sliced cheese is often rubbery and lacks the flavor and texture of freshly-sliced cheese. If a restaurant is using pre-sliced cheese, it’s a sign that they don’t take their burgers seriously.
4. Pre-Made Condiments
Chefs know that pre-made condiments are a sign of a low-quality burger. Pre-made condiments are often bland and lack the flavor and texture of freshly-made condiments. If a restaurant is using pre-made condiments, it’s a sign that they don’t take their burgers seriously.
5. Pre-Cooked Bacon
Chefs know that pre-cooked bacon is a sign of a low-quality burger. Pre-cooked bacon is often dry and lacks the flavor and texture of freshly-cooked bacon. If a restaurant is using pre-cooked bacon, it’s a sign that they don’t take their burgers seriously.
6. Pre-Fried Onions
Chefs know that pre-fried onions are a sign of a low-quality burger. Pre-fried onions are often greasy and lack the flavor and texture of freshly-fried onions. If a restaurant is using pre-fried onions, it’s a sign that they don’t take their burgers seriously.
7. Pre-Made Sauces
Chefs know that pre-made sauces are a sign of a low-quality burger. Pre-made sauces are often bland and lack the flavor and texture of freshly-made sauces. If a restaurant is using pre-made sauces, it’s a sign that they don’t take their burgers seriously.
Chefs know that these seven burger menu red flags are a sign of a low-quality burger. If a restaurant is using any of these ingredients, it’s a sign that they don’t take their burgers seriously. So, if you’re looking for a great burger, make sure to look for restaurants that don’t use these ingredients.
We don’t just like burgers, we love them! Americans eat an estimated 50 billion burgers per year. That’s about 156 per person, which is a lot of beefy goodness! Naturally, many restaurants also serve burgers, but there are some things to be aware of, some eye-opening red flags that you should look out for when ordering a burger off a menu.
Many burger lovers, of course, have very specific standards for what makes a burger good. Is it the quality of the meat, the toppings, or the perfect bun that makes the sandwich? Turns out, according to chefs, it’s a combination of all of those elements coming together.
We asked chefs what they look for when ordering a burger and asked them to share some words or phrases they see—or don’t—that will make them skip a menu item. Read on and find out when to order a burger and when to save your money for a different spot.
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 Sonsie Executive Chef Andrew Whatley.
“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.”
Tom Holland, owner and chef at A&B Kitchen • Bar agrees, and also notes that naming the farms is a sign of quality.
“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.
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Burgers are great on their own, but a restaurant making great burgers always offers high-quality add-ons, and bacon is a favorite.
“Bacon is always a great add-on, especially if it’s quality. At Sonsie, the burger will feature 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.”
Kam Talebi, chef and owner of The Butcher’s Tale is not a fan of toppings that disguise the flavor of the burger, explaining, “A red flag for a burger is gimmicky burger options. It might be a Hawaiian burger with pineapple or some abomination with peanut butter on it. When you see it, you’ll know that they are drowning in beef that’s not very good in other toppings. I prefer a burger-flavored burger, myself.”
More is often just too much when it comes to a burger, says Kyle Jones, Head Chef at Craft Wood Fired Catering.
“Generally speaking, more is not better when it comes to burger components,” Jones explains, “A well-crafted patty served on a quality bun with a few simple toppings will often provide a better experience than an overloaded burger.”
Whatley also notes that a freshly made bun can make all the difference, telling us, “I think another good indication is the bun itself. If it is specifically mentioned that the bun is a certain type or homemade, it’s a good indication it’s going to be a better than average burger.”
Jessica Randhawa, a recipe developer at The Forked Spoon, shared some more details about what to look for, saying, “Terms to look for regarding the other ingredients in the hamburger that I consider to be leading indicators of quality burgers include ‘brioche bun,’ or ‘pretzel bun.’”
Details about the bun should be on the menu, says Jones. “The menu should also specify the type of bun used (e.g. brioche or potato) and if it is toasted or not. These details can make a big difference in the flavor and texture of the burger.”
Over the years, restaurant burgers have gotten so big you can barely take a bite, and our experts don’t like it one bit.
“I don’t care for a burger any larger than 1/3 pound. Anything bigger is so big that it becomes a knife and fork situation,” the meat expert told us.
Randhawa isn’t a fan either, explaining, “When I receive a hamburger from a restaurant, my biggest turn-off is when the ingredients, patty, and bun are stacked so tall that I would need to double my bite-size to bite cleanly from bun to bun. When the verticality of the hamburger is too big to get all the ingredients into one bite, you lose out on getting all the intended flavors simultaneously.”