Serious Eats - seriouseats.com

You added baking soda to caramelized onions didn't you? GENIUS! they'll brown better with a lower acidity just like pretzels or chicken skin. Do I get a prize?

15$? 4 oz? Untoasted bun? Overcooked? Fries extra? This does not add up to a good burger in my book.

Richopp, I also agree that this is a fantastic article, but I think you overestimate the minority who enjoy there hamburgers on english muffins. In fact, I think this particular article is indicative of a greater editorial problem on AHT. My main issue with many AHT reviews is the level of overall commitment to a very specific burger ideal. The ideal of meat and cheese and bun coming together to form a type of holy trinity is delicious, but I think it is high time that AHT recognizes that certain burgers are not necessarily meant to hold to that specific standard. Occasionally, variations such as an english muffin bun or an interesting topping should be looked at not as deficiencies but as changes that make that burger unique. While in theory it sounds like a perfect world to have a six ounce rare la Freida black label blend burger on a buttered, toasted Martin's potato roll with American cheese in every burger restaurant, this would ruin one of the burger's most critical features- it's role in our memories.
I think that AHT needs to move away from judging burgers on how close they come to being like the burger I described above. The blog needs to begin judging burger on their own merits of taste, texture and, maybe, a little individuality.