Originally Posted by
braslvr
I guess, but there are a few of us who prefer a SoCal style thin patty 'fast-food' hamburger over any other type. Even grilling at home, long ago I quit the 'hand formed monster patty' in favor of thin 80% 1/4 pound pre-formed patties. 2 or 3 of the thin trumps one thick every time.
I recently went over to Le Tub, the place in Hollywood, Florida (south of FLL) that is on many "10 best burgers in the U.S." lists. I had their featured 13-oz sirloin brger, and while it was great (very high quality beef), the large burgers are a different taste sensory/textural experience. It was also $24 bucks with tax/tip (including the (good) fries - Diet coke was $3 per can). In-and-Out, besides its other attributes, also provides great value for the dollar spent.