Chefs are just like us.
Case in point: our shared guilty pleasure love for fast-food burgers.
Among the brand’s fans isApril Robinson,chef ofHamilton Cornerstorein Charlotte.
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“Now it’s the first stop on my drive in from the airport.
In-N-Out is best to me because of the freshness and quality behind their burger.
Their patties are never frozen and they use real cheese, and who can pass up those little peppers!
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I think it’s a good American-style burger with a little special sauce.”
To get into menu specifics, thoughMax BoonthanakitandLijo Georgechimed in with their picks.
George, meanwhile, keeps it comparatively simpler with a Double Double topped with grilled onions and chopped chilies.
Burger King / Facebook
The Double Double is so good, in fact, that it’s even revered by a qualified nutritionist.
“Their Double Double is my go-to.
It’s a simple, straightforward burger done right, without unnecessary gimmicks.”
Courtesy of Whataburger
While everyone knows about Animal-style upgrades, his insider tip is chopped chilis.
“Their yellow cascabel peppers are the perfect finishing touch to their iconic burger,” he adds.
“Order the Double Double Animal-style with chopped chilis.
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And when it comes to the king of Burger King, it’s all aboutthe Whopper.
“My mother, to this day, eats two to four a year,” he recalls.
“She got me used to it years ago and it still brings back memories.”
Photo: John K. / Yelp
His go-to order is a Whopper with onion rings.
“I love the ‘flame-grilled’ aspect of the sandwich.
In my opinion, it doesn’t have the ‘microwaved’ flavor many other chain burgers can have.”
Courtesy of Wendy’s
Whataburger
What In-N-Out is to the West Coast, Whataburger is to Texas.
The praise doesn’t stop there, though.
Joseph goes on to avow Whataburger for its commitment to hefty Texas-sized portions at bargain prices.
And for good reason.
“This is like a Big Mac but you replace the middle bread with more meat and cheese.
It’s a delicious, flavorful amalgamation that’s greater than the sum of its parts!”
“It is quick, good and the toppings make it easier to personalize your own burger.”
The secret, he adds, is eating it with a milkshake.
“No bacon in the burger but try the bacon milkshake!”
That’s according toDouglass Williams, owner ofMidaandApizzain Boston.
I can talk about this burger and just smile!”
Sometimes it’s just the simple things that keep usand chefscoming back for more.
