Serious Eats - seriouseats.com

The McDLT? Wasn't that the McD's burger that came in a two-compartment styrofoam tray, with a slice of fresh lettuce (L) and slice of fresh tomato (T) in a separate compartment from the meat, so that the lettuce and tomato stayed, well, fresh and not wilted by the heat of the burger, until ready to assemble? Although the use of so much styrofoam to package a poor little burger was grossly objectionable to me, I thought the idea was sound. McD's burgers would be infinitely better if served with unwilted lettuce and a reasonably fresh tomato slice.

When I lived in a part of my state that didn't have a White Castle in any direction for more than 60 miles, you better believe I bought those frozen burgers and LIKED EM...lol

I don't mind them, but what I don't appreciate is that they are more expensive frozen from the store than in an actual white castle! This outrages me.

White Castle frozen burgers are the best of the frozen prepared burger lot. I would actually buy them, not often. But then I have never had the fresh article. My wife has. She says they are good.

I have to agree that vending machine burgers are far far worse. In fact I would say they do not qualify as hamburgers.

Among the worst are Mcdonalds new Angus burgers... oh man these are bad, dry, tasteless and an all round bad idea.

I eat double cheeseburgers, big macs and quarter pounders. The Angus attempt at McD's is a miserable failure.

I appreciated this review -- I've never been to The Smith but I have been staggered elsewhere by the wrongness of brioche buns for hamburgers. Butter is just not a supplemental taste that hamburger patties call out for. I'd be interested to hear about improvements on the hamburger bun that actually work. The supermarket hamburger bun seems like such a crummy thing in itself that a gourmetification should be possible. But just about every attempt I've witnessed to go beyond the basic bun has failed -- most recently, Cookshop's potato roll (10th Ave & 20th st or thereabouts).

Also, "judicially" isn't quite the word you were looking for -- check out "judgmatically" as Melville uses it to describe the preparation of broiled chicken ...