I guess I was making two separate points really. First, the taste buds. That part is fact, not theory.

The second point was the seasoning, and mere theory as you note. The fast food joints are generally not doing anything special to the burger before it's cooked. I assume many of the small, non-chain burger joints people have compared to here ARE doing something. Maybe as simple as salt and pepper, but it may be other seasoning that doesn't stand out on it's own but makes a difference. I wouldn't jump to the conclusion that those places are using a higher quality meat. Also, texture matters. A patty I make by hand and ensure is not over-worked is going to be better than a pre-made patty you get at McDonald's, in terms of texture.