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Yes sirreebob! I love some mayo on my burger. Mayo is one of trhe best lubes out there, and I don't think it interfere's with beef flavor at all. Mustard on the other hand totally changes beef, so much so that I stopped using it on burgers (except for White Castle sliders). I use Zatarain's Creole mustard on just about every other sandwich, but not burgers. I only mentioned the brand because I think Zat's is the best mustard I've ever tasted. I own a restaurant and bar and we use it on the shrimp po boy. Maybe there's better Creole mustards out there, but I doubt it.

Fat is flavor, but I agree with the too fine of a grind. The TP burger is ground too finely to me. It had a mushy texture which I didn't care for. "Too fine of a grind and coarsely packed" is a little confusing though. I don't follow the coarse comment. Usually, too fine of a grind would lead to a more densely packed patty.

I actually dislike the remodeling. It's as if Martha Stuart or Target decorated the place. The square plates are just weird to me. They're trying to be trendy and upscale. I think round china would have been better, but I do like the fact that they're plain white.

I don't think the vinegar thing will work for chips. It didn't for me, I actually tried it.

Great article Kenji, although...(you knew there had to be a but)

I'm with resolutejc about not dry marinating burgers. I hadn't put much thought into it until that great article Kenji did about pre-salting. I'm no expert by any means, but I really prefer the seasoning just before.

I accidentally experimented with steak using "Montreal" steak seasoning on some ribeyes. I tried pre-seasoning them overnight and they came out terrible, just awful.

I'm a believer. I don't season burgers or steak until five minutes before cooking.

@richopp: I have to try the salting the pan technique. It sounds like a really good idea.

I actually like a hand formed patty that "isn't" too loose. I'm just careful not to overwork it. I just don't care for it if it seems too loose and crumbly, but that's just me. What I like about Kenji's articles are they get you thinking. I may need to revisit this one..

I've purchased many different frozen burgers before. The best I've had are the 1/3 lb sirloin type from Costco and Sam's Club. The trick to making them taste decent is very simple, thaw them in the refrigerator the day before. You can nuke'em to defrost, but overnight in the fridge is far better. They cook and taste much better. I can hear people groan with how dangerous it is to do this, but you're wrong, thawing in the fridge is safe.

@ OptimusPrimeRib -where did you get a Castle slyder with ketchup on it? They come with onions and pickles. No other condiments.
Awesome handle BTW
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I used to ask for it and they added ketchup or mustard no problem. Sometimes, I just added it myself.

Another vote for Gibble's. I'm from Erie, PA, all the way on the other side of the state. We have a local brand name Troyer's that's really unique in flavor, but Gibble's are still my favorite. I like Herr's and Utz, but plain Gibbles are incredibly good.

Frypan method

I love the chain write-ups, please keep it up.

As far as CJ goes, I just can't get past how bleh the $6 patty is. I've tried this burger three times in three different varieties. I'm convinced the burger meat is sub-par. The texture is mushy (on a well-done burger), and the benefit of grease-flame broiled taste is dubious at best. I know they have their fans and more power to them, but to me, the bigger the patty, the more obvious the flaws in terms of taste. I don't think the solution is a smaller patty, just a better tasting one.

I consider this article a fraud in it's entirety. I've never had a baked wing that tasted worth a damn and I don't want anything to do with "shake and bake wings." There's a reason fried wings are the standard.

I like Erie, PA style. I'm not sure its like any of the mentioned styles. I voted Sicilian because I like thicker crust. I can't wait to get back to Erie.

Guilty! I've made several "overrated" comments in the past. I'm sure I'm in the minority, but you have to wonder at the over-the-top praise the place gets. I've had In-N-Out numerous times over the years. I have nothing against them overall. I commend In-N-Out for trying to provide the freshest product possible, but I submit that freshness isn't everything if the end product is still not superior. That's my problem with In-N-Out. It should taste better than it does.

Their meat doesn't have a lot of flavor to me, and the patties are small (I usually order a 4x4). Where's the burger-to-bun ratio penalty? I just don't care for their diminutive patties. Their "fresh" french fries absolutely suck, can I be any more clear about that? They're cut into tiny shoestrings, and half the time you get a tray of potato bits. So they'll overcook them for you, big deal, then you have burnt crappy fries. The buns, are you serious? There is nothing special about In-N-Out buns, lettuce, or cheese. Oh yeah, special sauce. Hold the damn special sauce!!!

I do not avoid In-N-Out, but I don't make it a point to go there either. Out here in San Bernardino there are a ton of burger joints to choose from. I just don't think In-N-Out is that special. I probably couldn't tell the difference between a In-N-Out and a Baker's.

They deserve a lot of credit for inspiring the current wave of clones. Everyone wants to be In-N-Out. It's obvious they have a winning formula, keep it fresh, and keep it simple. I do think they do raise the bar for fast-food establishments. That said, In-N-Out makes a well designed fresh "Big Mac". Is that such a horrible statement?

The truth is a lot of people are just so enamored with the concept and the kitsch of the place. It's like Trader Joe's, Costco, and Target fanboys. The incredibly posh people that like to tell everyone else how superior their lives are. These same people eat at In-N-Out. Search on Mitchell & Webb Look Waiter.