Posting this on it's own so I don't have to repeat the criteria in every burger review, here's a bit of a breakdown on what kind of burgers I'm sampling and what's being evaluated. The final report will have all the details for all categories judged, for each and every burger joint.
During the course of this challenge I'll be sampling classic cheeseburgers, OK, it MAY have some bacon on it, but otherwise straight forward beef and cheese goodness with the typical toppings. The way I see it, if you can't put together a classic bacon cheeseburger and do it well, then there's no reason to sample a burger joint's other burger options. So there will be no BBQ & onion strings, no on habenero & mango, no on avocado & cucumber, etc., versions of burgers.
As a former Certified Competition BBQ Judge, I've taken that scoring system and tweaked it to judging burgers. Being evaluated on a point system scorecard will be a plethora of categories that includes but is not limited to the appearance, meat, bun, meat to bun ratio, the cheese, how the burger is dressed (that means the assortment of veggies, sauce and/or condiments for those of you who live in Haysville), price and more. Weighing most heavily in the score of course, is TASTE and depending on the size of the patty, I could be sampling a single or a double, there's a quarter pound minimum. After scoring the burger, I'll post a review for the respective burger joint, compiling all that data as I go from restaurant to restaurant and I'll post all the numbers for each burger sampled in a final report.
In the event of a tie, the tiebreaker will be the cost. The burger with the better dollar value will be declared the winner.
Done in the name of "Burger Science" (cough)...
$pend Wisely My Friends...
Related: A first taste of Fatburger Wichita
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