• I tried cheeseburgers from Shake Shack, McDonald's, and Burger King.
• This was my first time having Shake Shack, and I thought the burger was great.
• I wasn't as impressed by the options from Burger King and McDonald's.

As a food writer, I'm no stranger to cheeseburgers. But I know that no matter how standard this classic meal is, not all burgers are created equally.

So, to find out which fast-food chain serves the best cheeseburger, I tried options from McDonald's, Burger King, and Shake Shack.

Here's what I thought of each one.

Prices may vary by location.

First, I went to Shake Shack.

This was my first time trying Shake Shack, which didn't have a Canadian location until the summer of last year.

When the restaurant first opened, the lines were very long, so I was excited to see whether the food lived up to the hype.

I ordered a ShackBurger, which cost 9.50 Canadian dollars, or about $6.80. It came with cheese, lettuce, tomato, and ShackSauce, but I also added pickles.

I really enjoyed the ShackBurger.

When I took a bite of the ShackBurger, I immediately noticed the crispy edges and nice char. The Angus beef was also tender and tasty.

The toppings gave the patty some additional moisture, and the soft potato bun held everything together nicely. I liked that the bun was sturdy and had a delicate sweetness to it.

I would definitely order this burger again.

Next, I went to Burger King.

I didn't grow up eating Burger King, so my experience with this fast-food chain was pretty limited.

I ordered a standard cheeseburger for CA$4.10, or about $2.95, which came with American cheese, pickles, yellow mustard, and ketchup on a toasted sesame seed bun. I also added lettuce and tomato to keep it consistent with the burger I tried at Shake Shack.

The Burger King cheeseburger was just OK.

The first thing I noticed about this burger was how messy it was. There was a ton of ketchup and mustard on it, which overwhelmed the other flavors.

The sesame bun was light and fluffy, but I found it to be pretty bland.

Thankfully, I could definitely taste the flame-broiled char on the burger patty. The overall flavor reminded me of what I'd find at a backyard barbecue.

However, I probably wouldn't order this burger again.

Finally, I took a trip to McDonald's.

Unlike the other two chains I visited, I'm very familiar with McDonald's. Growing up, there was a McDonald's around the corner from my house, and I could always smell the food cooking.

I used to eat there a lot, and in high school, I was a fan of the Quarter Pounder with cheese.

This time, I ordered a standard cheeseburger for CA$5, or about $3.60, which came with cheese, onions, and pickles. I also added lettuce and tomato.

The McDonald's cheeseburger was my least favorite of the three I tried.

When I took a bite, the first thing I noticed was that the bread's texture wasn't fluffy and soft like I'd hoped. The bread was too sweet for me, and I thought it tasted a bit stale.

I didn't enjoy the patty itself, either, which I felt had a slightly unpleasant aftertaste. The burger was also the messiest to eat, and toppings slid out as I picked it up.

I wouldn't order this burger again, which was disappointing because I remember enjoying the Quarter Pounder with cheese so much in my school days. Maybe this simple cheeseburger just wasn't the right McDonald's order for me.

Overall, the burger from Shake Shack was my favorite.

At the end of the day, the burger from Shake Shack was my favorite by a landslide. The burger had a good balance of meat, toppings, and sauces, and had delicious, fresh-tasting ingredients.

Though it was the most expensive of the three cheeseburgers I tried, it definitely felt worth the price.

• Skiplagged.com helps people book cheaper fares through a practice airlines hate.
• The website finds cheaper fares through a hack known as 'hidden-city' ticketing.
• Its CEO says there is a low risk of getting caught and offers tips to avoid detection.

Young people are increasingly turning to a popular travel hack to fly cheaper this year, and the chances of you getting caught are practically nil — assuming you follow some simple rules.

That's according to the CEO of Skiplagged.com, a website that helps travellers find "hidden city" tickets. The practice usually involves buying a ticket with a layover, but instead using that stopover city as your destination without boarding the connecting flight.

It's often cheaper than a nonstop flight, comes with serious caveats, and makes airlines absolutely furious.

CEO Aktarer Zaman says the risk of your airline finding out is actually very low, even though some have threatened to ban passengers who are caught purposely skipping the second legs of their trips.

And as fears of an economic downturn grow, he says more Gen Zers and younger millennials are turning to the travel hack to save money.

Zaman told Business Insider in an interview that Skiplagged has seen hidden-city tickets increase 30% in March and April compared to February.

"I think it's due to the economic issues where money is uncertain," he said, noting that the average Skiplagged savings are $180. "People still want to travel, and some have to for reasons they can't avoid, so they're inclined to find discounts."

Despite at least three lawsuits from airlines accusing the company of facilitating what they consider a prohibited practice and copyright infringement for using their logos without permission, Zaman said there's little a carrier can do about his website's actual business and vowed to keep at it.

For future skiplaggers, he offered tips on how to stay incognito, like only taking a backpack, booking one-way, and paying attention to visa requirements for international itineraries.

Why airlines hate skiplagging so much

Airline websites aren't designed to show you every possible flight from A to B. They want to sell you a ticket at a price you're willing to pay that also works for their operation. They see skiplagging as lost revenue and disrupting their schedules.

Sure, you could use a guess-and-check method on an airline's website to find a cheaper hidden-city fare, but Skiplagged says it aggregates flights from various sources to generate options that specifically indicate a hidden-city itinerary and the related fare savings.

For example, Skiplagged shows a nonstop one-way Delta Air Lines flight from Los Angeles to Atlanta in July for $299. A hidden-city ticket to Baltimore with a layover in Atlanta costs just $139, saving $160. You would simply not get on the second flight to Baltimore.

Zaman said most of Skiplagged's 10 million monthly users are between the ages of 18 and 34. Most use the website as a search engine and then book their desired flight via the airline directly or a third party like Kayak.

Only 30% of those customers who book through Skiplagged are actually buying hidden-city tickets, he said, or about 300,000 people in 2024.

Data shared with BI shows Atlanta, Los Angeles, New York, Chicago, and Dallas are the top five destination cities booked via Skiplagged.

"It's controversial, but it's a reason we are as big of a success as we are today because consumers have realized how much value [Skiplagged] provides to them," Zaman. He added that the site brings in more than $20 million in annual revenue from user fees and vendor kickbacks.

The company is currently fighting a lawsuit from American Airlines, which has had particularly harsh words about the practice of skiplagging.

In 2023, the carrier alleged copyright infringement, trademark infringement, breach of contract, and tortious interference. The latter means intentionally damaging another party's contract and causing harm.

Skiplagged lost the copyright infringement case and was ordered to pay $4.7 million in damages and another $4.7 million for repayment of "ill-gotten" revenue in October. However, Skiplagged can continue to display hidden-city fares on its website.

Zaman said American revealed in trial that it does not maintain a blacklist of passengers caught skiplagging. American did not respond to a request for comment.

United and Southwest have also previously sued the company for deceptive practices and violating their terms of service. United's suit was dismissed for jurisdictional reasons, and the other settled outside court. Skiplagged declined to reveal the terms of the settlement.

Getting caught is rare, but pay attention to the rules

Airlines like Alaska and United specifically say they can punish travelers for skiplagging, including taking legal action or revoking miles or elite status.

However, Zaman said skiplagging is actually "not that risky" overall, with 99.7% of hidden-city bookings through Skiplagged going off without a hitch in 2024.

"Miles being revoked, and people being banned by airlines, it's so rare, and no one last year reported to us that that happened to them," he said.

He said the tiny percentage of people who do get caught typically did something that revealed their plans. Skiplagged outlines some tips on the website to help people know the dos and don'ts before flying.

For example, Zaman said some people have booked a skiplag fare with an international destination but a domestic layover and can't fly because they didn't bring a passport. The same goes for people who forget about visa requirements.

Other practices to reduce the risk of getting caught skiplagging or ending up somewhere you don't intend to include:

• Don't skiplag often because it will create a pattern, and an airline may flag you
• Only bring a backpack. A checked bag will go to your final destination, and a carry-on may be gate-checked
• Book one-way because if you skiplag on the outbound, the return will likely be canceled
• Don't associate your frequent flyer account to avoid the risk of miles being revoked
• Be vigilant of itinerary changes to ensure your layover city hasn't changed before flying
• Have proof of return travel already booked if you skiplag internationally; make it refundable if you don't plan to actually use it

These tips are not 100% foolproof (though they're close), and you could still face repercussions from the airline if they find you breached their contract of carriage.

"There are certain airlines where you're free to skiplag all you want; it's not against the rules to miss a flight on purpose," he said. "But, for some airlines, missing on purpose is against their policy, but the numbers show how rare it is to actually get in trouble."

• I paid around $100 to choose a seat on the upper-deck of an Airbus A380.
• It meant more legroom, my own locker, and only one neighbor on my row.
• Five airlines have this seat, which I felt was almost as good as upgrading to premium economy.

Let's face it, flying in economy sucks — especially on a long-haul flight.

But choosing the right seat can make things way more comfortable.

Paying a few extra bucks can be the difference between stretching out into the aisle versus squeezing into a middle seat, wondering how to wake up a neighbor when you need the bathroom.

Shelling out more for an exit row or bulkhead seat is practically a necessity for some taller people.

However, it's rare that one seat can feel like a new level of luxury. I found that to be the case on the upper deck of an Airbus A380.

Some airlines fill the top floor with business- and first-class seats, but others, like British Airways, leave room for coach too. I paid an extra £79, or around $105, to choose a seat up there on a flight a few months ago — but prices vary.

This seat not only gives you more space but also an extra storage locker, not to mention one less neighbor on your row.

Here's what my experience was like and why I recommend this handy travel tip.

On vacation last year, I flew on a British Airways Airbus A380 from London to Washington, DC.

Flying from London usually takes between seven and eight hours. It's faster in the opposite direction thanks to the North Atlantic jet stream.

I took the risk of spending about an extra $100 to choose a roomy economy seat upstairs.

If I had loyalty status, I could've booked this for free.

For the best experience in economy, you're looking for any window seat on the upper deck.

This seat map also shows how the cabin is arranged in a 2-4-2 format, like premium economy.

Adding to the feeling of luxury, this was the first time I used an airport lounge.

I had signed up for an American Express Gold Card offer, which included paying no fees for a year. The credit card includes a membership with Priority Pass, which provides access to around 1,700 airport lounges worldwide.

Heathrow's Aspire Lounge was crowded, and I wasn't blown away, but it was certainly easier to relax there than in the concourse.

It wasn't long before I boarded the world's biggest passenger plane.

The double-decker, four-engined jet typically has room for more than 500 passengers.

Of the 10 airlines that operate them, only half have economy seats on the upper deck.

Simply having one neighbor on my row made the cabin feel more spacious and made me feel more relaxed.

You're more likely to find rows of two economy seats on regional planes like an Airbus A220 or a Bombardier CRJ, which have much smaller cabins. For wide-body planes, it's also common on an Airbus A330.

It was much easier to only have to ask one person instead of two when I needed to get up.

I also had access to my own storage bin under the window, as well as the usual overhead one.

I found this especially useful for a long-haul flight, where it can be difficult to find a place for amenities like a blanket and headphones when you're not using them.

But the best part was that I could fit my small backpack in there instead of under the seat in front, leaving more space to stretch my legs.

I was surprised by just how much I could stretch out thanks to the plane's huge fuselage.

The A380's cabin is over 21 feet wide — that's two feet more than a Boeing 777.

While it's a bit narrower upstairs, there was plenty of space on the window side of my seat, so the silver in-flight entertainment box wasn't an obstacle.

The space on the window side of the seat meant I could fully stretch one of my legs.

This wasn't as ideal as stretching both legs, but you'd only get that by forking out thousands of dollars more for business class.

Of course, the service was the same as a typical economy seat, but I was already in a good mood.

I was offered pretzels and two drinks at the start of the cabin service. Count me as a fan of British Airways' own beer, in partnership with Brewdog.

I actually preferred the in-flight dinner, a chicken tikka masala, to the curry I had in premium economy on my return flight.

I was also impressed by just how quiet the engines were when sitting on the upper deck.

This isn't unique to the window seat, but it was a noticeable benefit of the upper deck being further away from the engines.

In total, there are five airlines where you can book this kind of seat.

Asiana Airlines, British Airways, Lufthansa, Qantas, and Qatar Airways have economy seats on the upper deck of their Airbus A380s.

They are all arranged in the 2-4-2 layout, with storage lockers under the windows.

If you're looking to put my tip to use, Business Insider previously compiled maps and lists showing where the Airbus A380 will fly this summer.

British Airways flies it to six American destinations, ahead of the five served by Lufthansa.

ANA, Emirates, Etihad, Korean Air, and Singapore Airlines also operate the superjumbo jet, but they don't have any economy seats upstairs.

From exclusive items to portion sizes, we wanted to find all the differences between Shake Shack and In-N-Out. This is "Food Wars."

• I tried grilled cheese sandwiches from Sonic, Shake Shack, and Five Guys.
• I thought the grilled cheese from Five Guys was overpriced.
• Sonic's grilled cheese sandwich was my favorite for overall value.

A grilled cheese sandwich is one of the ultimate comfort foods. It's a simple meal to make at home, but I was curious to see which fast-food restaurant made the best version of the classic sandwich.

So, I went to Sonic, Shake Shack, and Five Guys to see how their grilled cheese sandwiches stacked up against each other. Here's how it went.

Prices may vary by location.

The first restaurant I visited was Sonic.

Sonic was originally founded in 1953 as a root beer stand in Shawnee, Oklahoma, called Top Hat. The chain's name was changed in 1959 and the rest is history. Sonic now has more than 3,500 locations across 46 states.

Sonic's grilled cheese was definitely priced to sell at just $3.25.

There certainly was plenty of cheese.

Sonic's sandwich was the messiest of the bunch, with a decent amount of cheese oozing out the sides of the bread. However, the sandwich was full-sized, generously laden with cheese, and toasted well.

The bread was thick and spongy, and although the cheese definitely had a slightly artificial taste (as American cheese tends to, in my opinion), this was a satisfying sandwich that was 100% worth the money.

Next, I went to Shake Shack.

What once started as a Madison Square Park hot dog cart has grown into a chain with more than 580 locations worldwide. Although the chain is perhaps best known for its burgers and fries, it sells grilled cheese sandwiches, too.

Mine cost $6, which seemed a bit steep having just come from Sonic.

The sandwich tasted good, but was a bit small.

The sandwich tasted like a homemade grilled cheese, with a good balance of cheese and toasted bread.

However, it seemed to be much smaller than Sonic's offering, leaving me disappointed.

My last stop was Five Guys.

The famous burger chain was founded in 1986 and has expanded from a family business in Arlington, Virginia, to about 1,700 locations worldwide.

I paid $7 for my grilled cheese sandwich.

The sandwich was pricey but delicious.

The grilled cheese from Five Guys was the best tasting of the bunch. It was cooked fresh after I ordered, and was hot and melty when served.

The thick, buttery bread was delightful, and although the cheese was a bit overdone, it tasted great.

When I'm looking for a fast-food grilled cheese sandwich, price matters more than quality.

The only problem I had with Five Guys' sandwich was the price tag. At $7, it cost more than double that of the grilled cheese from Sonic, and was neither twice as good nor twice as big.

So, next time I want a fast-food grilled cheese sandwich, I'm heading to Sonic because its tasty offering sells for a great price.

• I've been making sourdough bread for about a year now.
• I don't bake perfect loaves, but I've learned you don't need to follow every rule you read online.
• Instead, my relaxed baking method works for me.

I pulled out my sourdough starter after months of it hiding in the back corner of my fridge. Sitting on top was a black liquid.

Surely, I figured, it was unusable.

I hadn't made a single loaf of bread before shoving the starter behind jars of pasta sauce, pickled red onions, and miscellaneous sauces. I was overwhelmed by the process.

How often do I feed the starter? How much should I feed it? What flour do I use? What temperature should the water be? Do I use tap or filtered? What is a stretch and fold?

The questions were endless, but about a year ago, I decided to give baking sourdough bread another chance.

Shockingly, the untouched starter was fine. The liquid, I learned, was hooch, an alcohol by-product indicating that my starter was hungry. Since there wasn't mold, I poured out the hooch and treated it like normal.

If I still had a starter after months in the fridge, maybe the entire process wasn't nearly as complicated as some make it out to be.

One year later, I stand by the idea that sourdough isn't all that serious.

I skip plenty of the steps and rules you read about online

I'll never forget the pandemic sourdough frenzy.

Across my friend group, everyone was diving headfirst into sourdough and treating it like their child.

Their starters had names and personalities with regular feeding schedules. When weekend trips popped up, my friends brought their starters to other friends' houses for babysitting. If a starter's meal was forgotten, it seemed like a do-or-die situation.

Now that I've been making sourdough for a year, I'm convinced my friends (and the internet) are far too dramatic.

If you keep your starter at room temperature, it's typically recommended to feed it daily. Most people who do this also bake daily, and I don't know many people who eat an entire loaf a day.

Meticulous regular feedings — what made a sourdough hobby feel unattainable — is no longer something I follow. Instead, I only feed my sourdough starter when I plan on using it. That sometimes means I'll go a few days between feedings — or a few weeks.

So far, my loaves have turned out just fine. If it's been a long time since I've used the starter, I'll feed it twice before baking to make sure it's doubling in size, bubbly, and active.

My relaxed approach to baking doesn't end there. Typically, a loaf of sourdough requires time management skills. You need to mix the dough, let it rest for an hour, stretch it, let it rest for 30 minutes, stretch it again, let it rest for another 30 minutes, and so on.

These periods of stretching and resting help the dough ferment, form gluten, and develop flavor.

I've learned that while these periods are important, timing them perfectly isn't. If I delay stretching and folding, a method to strengthen the dough, or wait too long to shape it, it's rarely unusable.

Sure, I might not have a flawless crumb, which refers to the loaf's interior, but I've always had tasty, edible bread.

When in doubt, make sourdough focaccia

My best advice as an unserious baker is if something goes wrong, just make focaccia.

If you leave your dough on the counter too long, throw it in a pan and make focaccia.

If the texture feels off, make focaccia.

One of the most common errors I've heard from friends is over-proofing or fermenting their dough for too long (which typically means you've left the dough out for too long). When this happens, the dough won't hold its shape and will likely have an excess number of large bubbles.

My tip is to go ahead and try to shape it into a loaf. If it falls flat and doesn't hold the round shape, turn your bad loaf of sourdough into a good loaf of focaccia.

Throw the dough in a pan, spread it out, cover it in olive oil and seasonings, dimple it, and bake.

It's hard for something covered in olive oil to taste bad.

Bakers will tell me I'm wrong, but this relaxed way has worked for me

There's still plenty to learn about the process. Since I've taken an unserious approach to making my bread, I haven't explored hydration, feeding rations, autolyse, or flour types.

I'm not saying my baking method yields the perfect sourdough loaf; it doesn't.

I'm simply saying that if you want to save money on groceries, know the ingredients you're putting into your body, and want a new hobby, don't rule out sourdough.

Yes, it's a time-consuming process, but I've learned over the past year that it doesn't have to be stressful.

Mustafa Al-Bassam is a former member of Anonymous, the global hacktivist collective known for cyberattacks on governments, corporations, and security agencies. Al-Bassam also cofounded LulzSec, a splinter group that launched high-profile cyberattacks in 2011. He was one of the key figures behind its hacking of Sony Pictures, the CIA website, the Arizona Department of Public Safety, and multiple international law enforcement agencies.

In this interview, Al-Bassam takes us inside the world of cyber warfare and digital activism, discussing the rise of Anonymous, hacking programs targeting governments, and the battle for online privacy. He offers insight into cybersecurity threats posed by intelligence agencies like the US National Security Agency and UK Government Communications Headquarters and discusses how global powers such as China and Russia use hacking as a geopolitical weapon.

Since leaving the hacktivist world, Al-Bassam has become a blockchain developer and an entrepreneur. He earned a doctoral degree in computer science and cofounded Celestia, a decentralized blockchain platform aimed at enhancing online security and privacy.

For more:
Twitter: @musalbas
Celestia: www.celestia.org

• Shake Shack's CEO said rising egg costs will have an impact on the F&B industry.
• He said food chains will offer more beef and chicken products as they grapple with the egg crisis.
• In January, the average price of a dozen large Grade A eggs hit an all-time high of $4.95.

Shake Shack's CEO, Rob Lynch, says food chains will likely introduce more chicken and beef menu items as the price of eggs soars.

On the company's fourth-quarter earnings call on Thursday, Lynch discussed the impact of tariffs and imports on the burger chain's business.

Lynch said the company sources the majority of its ingredients domestically and won't have major exposure to tariffs.

Thanks to its menu, it is largely insulated from the skyrocketing price of eggs as well.

"I mean we don't have a breakfast business, a big breakfast business. So we don't have the exposure to eggs," Lynch said.

"But other restaurant companies that have exposure to eggs may be moving away from eggs in the time being, which means they are going to offer more beef products or chicken products to complement, to substitute for that high-cost item," he said.

Shake Shack is known for its beef, chicken, and mushroom burgers, as well as its fries and frozen custard shakes. While eggs don't play heavily into its menu, fast food giants from Chick-fil-A and Taco Bell to McDonald's and Burger King rely on eggs for some of their popular breakfast menu items.

Lynch's comments come as egg prices in the US soar. Prices increased by 15.2% from December to January, the largest monthly spike in 10 years. In January, the average price of a dozen large Grade A eggs in the country hit an all-time high of $4.95.

The surge was caused due to supply chain issues stemming from a H5N1 bird flu outbreak in the US. The flu has forced farmers to cull infected birds, leading to egg shortages.

Chains like Costco have seen egg cartons fly off their shelves minutes after store openings. Grocery stores like Whole Foods, Trader Joe's, and Costco have imposed limits on the number of cartons each customer can purchase. Earlier this month, Waffle House started adding a 50-cent surcharge to each egg it sells.

Shake Shack, which started as a hot dog kiosk in New York City's Madison Square Park in 2004, has over 570 locations worldwide, including more than 370 outlets in the US.

The chain posted a total quarterly revenue of $329 million, up 14.8% from the same quarter in 2023. This included $317 million of company-operated sales and about $12 million from licensing revenue.

The company's stock was up 11% at market close on Thursday. It's up more than 27% in the past year.

Representatives for Shake Shack did not respond to a request for comment from Business Insider.

• When I tried a variety of hacks for perfect scrambled eggs, I was impressed by the whirlpool trick.
• My new go-to method involves placing raw eggs in a boiling vortex of water and then straining them.
• The finished scrambled eggs come out super fluffy, creamy, and perfectly cooked every time.

Scrambled eggs are simple to make, but they aren't always easy to get right. They can be rubbery if they're cooked over heat that's even a skosh too high, but they can be goopy and runny with too low of a temperature.

I've tried many different methods for making scrambled eggs just how I like them — light yellow and fluffy with no rubbery or dry texture — but my favorite involves a boiling vortex of water.

It sounds weird, and I was pretty reluctant when I came across this egg-cooking hack online. But once I tried it, I was converted.

All you need is eggs, salt, and boiling water for this relatively simple process

I start the process by bringing a pot of salted water to a boil, as if I was making pasta. Just as the water begins to boil, I crack some eggs into a separate bowl and whisk vigorously for about 30 seconds.

Then, it's time to make a whirlpool. I stir the water clockwise until it's swirling. While the water is still circling the pot, I pour in the whisked eggs and place a lid over them.

I use a glass lid to cover the pot so I can watch the action unfold as the eggs quickly turn stringy.

When I initially tried this method, I thought it was interesting to watch them cook this way, but I was worried — I didn't think eating long strands of eggs sounded particularly appealing.

After straining, these eggs come out light and fluffy with no rubbery texture

After about 20 seconds, I use a strainer to lift the eggs out of the water and into a bowl.

I might have to blot a little extra water out of the eggs, but otherwise, they no longer look stringy and are actually light and fluffy.

I like to add butter, salt, and pepper to the eggs or put them on top of toast. They're creamy, they're not runny, and impressively, they don't make the bread soggy.

Even better, the clean-up process with the whirlpool trick is minimal

Not only do the eggs come out just to my liking and cook quickly, but the cleanup is pretty easy. There's no need to soak and scrape away caked-on scrambled eggs from a pan.

Instead, you're just cleaning up a pan that held mostly water and a strainer — I like to spray mine down immediately after using it to prevent the eggs from sticking.

Perfect eggs and no-fuss dishwashing? I'll be boiling my scrambled eggs with the whirlpool trick from here on out.

This story was originally published on June 2, 2022, and most recently updated on January 17, 2025.

Mandiant says a Chinese cyberespionage group has been exploiting the critical-rated vulnerability since at least mid-December.

© 2024 TechCrunch. All rights reserved. For personal use only.

The 21st century has not been kind to RadioShack. The once-dominant electronics component retailer simply couldn’t compete with big box stores like Best Buy and online retail juggernaut Amazon. February 2015 saw the company delisted from the New York Stock Exchange before declaring bankruptcy the same month. Later that year, RadioShack began the process of […]

© 2024 TechCrunch. All rights reserved. For personal use only.

• Dan Weiss, 79, earns up to $47 per hour on Taskrabbit assembling furniture in Minnesota.
• Weiss, a retired mortgage manager, joined Taskrabbit in 2021 for both the income and structure.
• He completes tasks almost daily, earning $3,000 to $5,000 monthly and supplementing his retirement.

This as-told-to essay is based on a conversation with Dan Weiss, a 79-year-old Tasker on Taskrabbit in Oakdale, Minnesota. It has been edited for length and clarity.

I joined Taskrabbit in 2021 and have completed nearly 1,200 tasks at around $47 per hour for my services in Ikea furniture and general furniture assembly in and around Minneapolis.

I have a bachelor's degree in business administration and management and two master's degrees. Before I retired in November 2014, I managed several residential mortgage branches for a major bank.

Retirement was fine initially, but I quickly realized I needed to add structure to my life. Now, I fill my days building furniture, meeting new people, and supplementing my retirement income.

Going from 100 MPH to zero was a very abrupt change for me

One can only do so much gardening and reading without feeling unfulfilled.

I stayed "retired" for about six months and then had to find something that gave me more enjoyment and provided additional income to avoid chipping away at all of my retirement savings, which I began saving for in my mid-40s.

Before Taskrabbit, my other part-time jobs included stints at Costco, customer service work, and driving for Uber and Lyft.

I read an article in my local newspaper about a young woman who had discovered Taskrabbit. It intrigued me, so I immediately went online to create a Tasker account and have them run a background check on me. That was completed in a matter of days, and I was ready to go.

I've now been Tasking for 3 years

I've always enjoyed assembling things, but there was a learning curve. Although I had previously worked with Ikea furniture, there was much to figure out about some of the "tricks" associated with Ikea products.

I made over $47,000 in 2023, my highest year in earnings yet. I average $3,000 to $5,000 in earnings monthly. I could live on my retirement savings if I had to, but Taskrabbit income helps.

I do tasks almost daily

I complete between one and three tasks daily, averaging about four to five days a week. Most of my tasks are no more than a half-hour away, but I spend a fair amount of time driving. I can expense the mileage and gas.

My time spent with clients is highly enjoyable. I meet people from all walks of life and find their stories interesting. I enjoy this aspect of tasking the most.

I've realized how fulfilling and also challenging retirement can be

The lack of structure and income flow in retirement is challenging. We're told to save, save, save for retirement, and that's what I did. When I made the change from saving to spending, I was mind-blown. It didn't feel comfortable or natural.

Taskrabbit has allowed me to continue to generate income while also providing structure and allowing me to maintain contact with a variety of people.

I've discovered the importance of superb reviews in growing my business

When I was young, there were no such things as digital reviews. Today, they're critical because everyone checks them before booking a service or going to a restaurant. I secure generally excellent reviews by doing the following steps:

• Always communicate openly with your client. Confirm the date and time and set expectations in advance.
• Arrive on time or slightly early. If you will be late, even by a few minutes, it's important to let them know.
• Upon arriving, be friendly and cordial. A handshake usually gets things off to a good start to establish a line of trust.
• Be efficient and ensure the task is completed properly and precisely. Having the correct tools is also mandatory for this aspect of the task.
• If there are problems such as missing or defective parts, let the client know as soon as possible and provide suggestions on how to remedy the problem so as not to add stress to their plate.
• Thank them for the work opportunity and share how they can save you as a favorite for future tasks, leave a review and, if they choose, tip you, which happens about 25-40% of the time. I'm very focused during the actual task, but if the client engages me in conversation or has questions, I stop and focus on them.

I expect to continue to task as long as the compensation is commensurate with the job

I will continue to do this as long as my body holds up.

Tasking has given me both fulfillment and help funding trips and vacations. My wife and I love Maui and intend to return soon.

I'm still in the planning phase of deciding on our next vacation destination. There are many other places that we wish to visit while we're still healthy and relatively mobile.

Are you a retiree with a side hustle who wants to share your story? Email Lauryn Haas at [email protected].

• We ranked double cheeseburgers from 13 fast-food chains to see which one reigns supreme.
• 7th Street Burger, the smallest chain, blew me away with its saucy smash burger.
• I thought In-N-Out's famous Double-Double was great value and undeniably delicious.

Practically every fast-food chain sells a double cheeseburger, but which one is the best?

Burgers remain one of the most popular foods in the US throughout the rest of the year. A 2023 report by Cargill Meat Solutions Corporation found that 79% of Americans order burgers at restaurants at least once a month. And, while chicken tenders may be the hottest fast-food menu item of the coming year, burger chains like McDonald's and Burger King still trump most chicken chains.

Over the years, I've tried practically every fast-food double cheeseburger on the market. For a definitive ranking, I tried double cheeseburgers from McDonald's, Wendy's, Burger King, Shake Shack, White Castle, Whataburger, P. Terry's, Five Guys, Cook Out, Checkers, Sonic, 7th Street Burger, and In-N-Out.

Here's every fast-food double cheeseburger ranked from worst to best.

My least favorite double cheeseburger was from Burger King. It cost me $3.89.

The burger was under $5, but I'm not sure it was worth the price.

It comes with two of the chain's beef patties, American cheese, pickles, mustard, and ketchup on a sesame-seed bun.

It comes with one slice of cheese.

This burger was super filling, but I liked the other burgers I tried more.

Right away, I tasted the thick beef patties. The burger had traveled a little more than 15 minutes from my local Burger King to my apartment, but the meat was still juicy and the cheese nicely melted.

The pickle slices were thick and crunchy, and I enjoyed the sesame-seed bun, which added a nice textural element. But I thought there was just a little too much ketchup, which will likely vary depending on who's making your burger that day.

It was also a little heavy for my liking. It filled me up a little more than I had anticipated before jumping into the rest of the burger comparison. Still, for a burger that costs just under $4, that might be more of an asset than a hindrance if you want a filling, inexpensive lunch.

Next was Wendy's double cheeseburger, which the chain calls a Double Stack. I ordered it for $4.49.

It was about the same price as the burgers from McDonald's and Burger King, though it landed squarely in the middle in terms of value.

A Wendy's double cheeseburger comes with two junior-size hamburger patties, American cheese, ketchup, mustard, pickles, and sweet onion.

The toppings looked a little stingy, and they were clustered in the middle of the sandwich. I would have liked to see them more spread out.

The burger bun was fluffy and light, and the toppings had a ton of flavor.

But I had to get a few bites in to reach the toppings in the center.

The toppings themselves were amazing. I thought the pickles were the most flavorful out of the burgers I tried, and I liked the use of an onion ring rather than diced onion, although I would've liked more.

The McDonald's double cheeseburger cost me $5.79.

It was slightly more expensive than Wendy's version but had more toppings. It came with an extra slice of American cheese plus chopped onions, and I thought it was still relatively affordable.

The double cheeseburger from McDonald's comes with two beef patties, pickles, chopped onions, ketchup, mustard, and two slices of American cheese.

I was interested to see if the added toppings would amp up the flavor.

I thought the ingredients came together well in this burger, but the bun was a little lackluster.

The bun held everything together and was a good size, but it was a little too soft and didn't have a lot of flavor on its own. But I enjoyed the amount of condiments and didn't find them overpowering.

The chopped onions added a lot of flavor, and the burger patties were juicy despite being thinner than the Burger King ones. I liked the added cheese but didn't think it was necessary.

Next up was the double-meat Whataburger with cheese.

It costs $9 at a Whataburger in Austin, excluding tax and fees.

I ordered it with a large bun, American cheese, grilled peppers and onions, pickles, and ketchup.

The burger was a decent size and I could see the gooey cheese peeking out from underneath the soft potato bun. 

Unlike the other double cheeseburgers, this burger had sliced jalapeño peppers that I imagined would add quite the kick.

The ingredients definitely set this burger apart from the others.

I thought the burgers had a delightfully crispy texture to them, and the toppings added a ton of flavor.

The bun was light and fluffy, but I did think the burger patties could have been a little thicker and juicier.

Coming in ninth was the double cheeseburger from P. Terry's Burger Stand, a regional chain I visited in Austin.

The burger cost only $5, making it one of the cheaper burgers I tried.

Despite being less expensive than the Whataburger double cheeseburger, the P. Terry's burger was larger.

I ordered it with pickles, onions, ketchup, mustard, and American cheese.

I again thought the cheese could have been more melted, but the size definitely made up for that small detail.

One of the benefits of ordering from P. Terry's is that you can easily customize your burger and add a number of toppings including grilled onions, the chain's special sauce, tomato, lettuce, and more.

I thought the burgers were juicy and the pickles had a tart crunch to them.

The bun was slightly underwhelming, but I thought it was an excellent, large burger with tons of flavor, especially for the low price. I also thought the mustard really came through and added a lot to the burger.

The double cheeseburger from Shake Shack was the second most expensive burger I tried.

I paid $12.49 for a double cheeseburger. I could customize my toppings, but I went with pickles, onions, and Shack sauce.

Right away, I thought the burger was massive.

The burger patties were perfectly crispy on the outside and covered in gooey melted cheese. The pickles also looked large and homemade. It was even heavy to pick up.

The toppings were generous and the chain's signature Shack sauce, which is a mayo-based sauce with a slight mustard flavor, made it really tasty.

The cheese was thick and perfectly melted.

However, biting into the Shake Shack burger was a little overwhelming, in my opinion.

The burger was huge, which was both an asset and a hindrance. I struggled to get through more than a few bites.

However, despite being the second most expensive burger, I thought it was worth the price. The burger patties were much thicker than the other burgers I tried, and the toppings took it over the edge in terms of flavor.

Overall, I was impressed ... but stuffed.

In seventh place was the double-decker burger with cheese from Checkers.

The burger has since been replaced with the Big Buford, which has all the same ingredients but a bakery-style bun instead of a sesame-seed bun. The burger costs $7.69 at my local Checkers in Brooklyn.

I thought this burger was a little pricey for the size.

It was smaller than my hand, though it did include a variety of toppings like tomato, lettuce, and red onion. The burger also comes with American cheese, dill pickles, ketchup, mustard, and mayonnaise on a toasted bun.

The burger patties were very juicy and the toppings tasted fresh.

I also thought the American cheese was very tangy and flavorful. Overall, I enjoyed the combination of flavors. However, the price prevented this burger from ranking higher. 

I also tried the double cheese slider from White Castle.

White Castle sliders tend to be eaten in pairs, so I ordered two. Each burger cost me $3.55, so I ended up paying $7.10.

The burgers were small but packed with flavor.

The burgers smelled strongly of onions and condiments the second I removed them from the bag.

The amount of toppings on each burger was generous.

The pickles were crunchy and flavorful. Though the burgers each had a bun sandwiched in the middle of the burger, it wasn't too bready — instead, it allowed the flavors to really come together while still being filling.

I was blown away by the cheeseburgers from White Castle, a result I admittedly wasn't expecting.

As the cheapest and smallest burgers, I was expecting them to be a little lackluster. However, I found that good things definitely come in small packages. The onions, condiments, and pickles were flavorful, but it was the beef that really impressed me.

The small-but-mighty burger was one of the most flavorful out of the ones I tried, easy to eat, and perfectly priced. 

My fifth-favorite double cheeseburger was from Five Guys.

Five Guys doesn't technically have a "double cheeseburger" — its regular cheeseburgers already come with two slices of cheese and two beef patties.

My burger cost $13.55, excluding taxes and fees, making it the most expensive burger I tried.

I was able to customize my toppings, but I ordered the burger with pickles, grilled onions, ketchup, and mustard.

Right away, I noticed that the toppings were generous. The pickle slices were large, and none of the toppings cost extra to add.

The burger was large without being too intimidating.

I thought it was a perfect size. It required two hands to pick up and eat, but it wasn't as heavy as the burger from Shake Shack. Slices of melted American cheese coated each burger, and there wasn't so much sauce that it dripped out from underneath the sesame-seed buns.

The burger patties were crispy on the outside but juicy on the inside.

I thought the pickle slices were thick, crunchy, and tart. I also really enjoyed the choice of a sesame-seed bun — it added a bit of texture to each and every bite.

The grilled onions also really impressed me. They were soft and almost caramelized, adding a lot of flavor that I didn't get from any other burger.

My fourth-favorite double cheeseburger came from Sonic Drive-In.

The SuperSonic double cheeseburger was the only burger I tried that came with lettuce and tomato. Since this was the default option, I decided to try it with these toppings rather than specifically remove them. 

The burger cost me $9.75, excluding taxes and fees.

The burger came with a hearty serving of shredded lettuce, tomatoes, two slices of cheese, diced onions, pickles, mayonnaise, and ketchup.

Unlike Sonic's quarter-pound double cheeseburger, which comes with two junior patties, the full-size burger has a combined half-pound of meat. 

The bun was perfectly soft but still held the sauce-covered burger together.

The ingredients tasted fresh and vibrant. The tomato wasn't too watery, the lettuce was crisp, and the burgers tasted well-seasoned and juicy. Plus, the burger was a very generous size. 

However, despite all these accolades, I thought the price was a little steep compared to what I got from Cook Out and In-N-Out.

My third-favorite double cheeseburger came from Cook Out, a regional chain I visited in South Carolina.

You can order a "big double" from Cook Out any way you wish, but I ordered mine with cheese, ketchup, mustard, onions, and pickles. It cost me $4.99, not including tax.

The burger came wrapped in foil and featured two juicy patties.

It also had thick slices of fresh onion and large pickle spears layered on top of the burger.

For the price, I thought the burger was out of this world.

The cheese slices were thick and tangy, and the burger was perfectly moist and medium-rare. It was also very large, and, after already eating dinner, I struggled to get through more than a few bites, though I kept wanting to go back for more.

At an amazingly low price, this burger definitely earned the second-to-top spot on my ranking.

My second favorite came from 7th Street Burger, a smaller chain based in New York City.

7th Street Burger is a small chain of quick-service burger restaurants with 19 locations in New York, New Jersey, and Washington, DC.

Since it opened in 2021, the chain has quickly grown a reputation for its no-frills approach to smash burgers, which feature crispy patties, gooey cheese, and the chain's signature sauce.

I ordered a double cheeseburger, which comes with two beef patties, American cheese, onions, pickles, and house sauce on a Martin's potato bun. It cost $9.50, excluding tax and fees.

There wasn't much customization to do for this burger — you can't order it with lettuce or tomato.

However, this burger was perfect exactly as the chain designed it. The burger patties were delightfully crispy on the outside yet managed to stay juicy.

Melted slices of cheese oozed between the two thin, expertly griddled, and charred beef patties, all smothered in the chain's signature sauce, a creamy, tangy take on classic burger sauce.

The burger was served on a pillowy-soft potato roll, which kept things simple.

There were no lettuce or tomato slices to cut through the rich, savory indulgence, but that only added to the burger's savory flavor. I didn't miss the opportunity to customize my burger with additional toppings. It was probably the best smash burger I've ever had.

With pickles and onions to round out the flavor, the double cheeseburger offered a satisfying, nostalgic flavor that elevated the classic smash burger experience.

In my opinion, the best double cheeseburger I tried was the famous Double-Double burger from In-N-Out.

It cost me $4.90, which I thought was an excellent deal for the large burger sitting in front of me. One of the first things I noticed was how thick the burger patties were — they were much thicker than other burgers I tried at a similar price point.

Most Double-Double burgers come with lettuce, tomato, onions, and spread.

To keep my burger similar to the other burgers I tried, I ordered it with onions, pickles, and spread, which I thought tasted similar to Thousand Island dressing.

The first thing I noticed about the In-N-Out burger was how juicy the burger patties were, followed by the incredible layers of cheese.

The cheese slices were perfectly melted and coated each part of the burger, something I couldn't say about any other burger I tried.

The bun was perfectly soft and held everything together perfectly, while the special spread had my mouth watering for another bite.

Of all the burgers I tried, I thought the In-N-Out double cheeseburger packed the most flavor for the best price.

When it came to a double cheeseburger, the West-Coast chain really nailed it. The burger was beyond flavorful, the perfect size, and, in my opinion, very good value for money.

The next time I'm in a state with an In-N-Out, I know where I'll be filling my burger craving.

• Shake Shack's founder, Danny Meyer, said that always saying "yes" to the customer is risky.
• Too much customization, he said, may not work in favor of the business or the customer.
• Meyer referenced Starbucks, saying it offers too many "permutations" of lattes.

Shake Shack's founder, Danny Meyer, believes too much customization might spoil the broth.

In a podcast interview with Yahoo Finance's "Opening Bid," released on Wednesday, Meyer told host Brian Sozzi about how saying "yes" to customers excessively may put companies at a disadvantage and be a disservice to the average customer.

Sozzi asked Meyer what he thinks about companies like Starbucks that offer customers tons of product customization.

He said that Starbucks' newly instated CEO, Brian Niccol, "is about to make some changes to the menu, pull back some of the clutter, and get things off the menu that didn't make sense."

To this, Meyer responded that in the name of hospitality, "good restaurants figure out how to find a 'yes.'"

"And Starbucks certainly figured out for years how to say the 'yes,'" Meyer said. "You want your latte, how? I can't even go through all the permutations, there's so many."

But he said that if taken too far, a company's strength in saying "yes" to the customer could become a weakness.

"That doesn't work to the benefit of the average customer," Meyer said. "And the average customer may have a declining good experience because of all the hospitality we're giving, saying 'yes.'"

He added that all the alternatives "gum up the works for the average person who just wants a tall coffee."

Meyer said he had to restrain himself to keep Shake Shack's menu simple. The chain used to have more milkshakes than it now does, and it used to have daily frozen custard flavors, which it has scaled back on.

Meyer, who founded Shake Shack in 2001, said that one piece of advice he follows is, "Can we make it so that the bigger we get, the smaller we act?"

"And there's magic in trying to figure that out," he said to Sozzi.

The fast-food chain, which started as a hot dog stand in New York City's Madison Square Park, now has over 510 locations worldwide, including over 180 international locations. Its stock price is up 85% this year.

In addition to being the head of Shake Shack, Meyer is also the chairman of Union Square Hospitality Group, which owns a portfolio of popular New York restaurants, including Gramercy Tavern and The Modern.

Starbucks' new chief, Niccol, has announced that he will simplify the chain's offerings.

Visiting a Starbucks store in the US "can feel transactional," and the "menus can feel overwhelming," Niccol wrote in an open letter in September.

He aims to make Starbucks more warm and inviting, deliver coffee faster to customers, and simplify online ordering to reduce the burden on baristas.

Representatives for Shake Shack did not respond to a request for comment from Business Insider, sent outside regular business hours.

• I tried the biggest burgers at McDonald's, Wendy's, Burger King, In-N-Out, and Shake Shack.
• I thought Shake Shack's burger was a little overwhelming.
• Burger King's Triple Whopper impressed me with its flame-grilled patties and fresh toppings.

The biggest burgers at fast-food chains are usually among the more expensive menu items, but which burger is worth that extra splurge?

Hikes in fast-food prices and "shrinkflation" — a phenomenon in which people say menu items get smaller while either remaining the same price or costing more — are deterring customers, and chains are coming out swinging with meal deals aimed at luring them back.

As some chains see declines in sales, brands are also thinking beyond limited-time promotions.

"We're thinking about value," former Wendy's CFO Gunther Plosch said in October 2024. "We absolutely believe that value in an environment of value-seeking consumers is not about only executing price-pointed promotions and value deals and value bundles — there's more to that."

In a bid to find out which chain offered the best value on its bigger-ticket items, I recently compared six of the largest burgers sold at fast-food chains.

I tested burgers from McDonald's, Wendy's, Burger King, In-N-Out, and Shake Shack to see how they stacked up in terms of taste, price, and overall value.

Shake Shack's double cheeseburger was a little too heavy for my liking, while Wendy's and Burger King both impressed me with their triple-stacked burgers. 

Here's how the biggest burgers at five fast-food chains ranked, from worst to best.

Shake Shack's double cheeseburger, my least favorite, was particularly large.

It cost me $13.29, not including tax, making it the most expensive burger I tried.

I chose pickles, onions, and Shack sauce as my toppings.

The burger patties were perfectly crispy on the outside and covered in gooey melted cheese.

The pickles were large and crunchy, and the amount of other toppings was generous. The chain's signature Shack sauce also added a lot of flavor, and the cheese was perfectly melted.

However, the burger was almost too heavy to pick up.

Biting into the Shake Shack burger was a little overwhelming, in my opinion.

I know I purposefully ordered the largest burger on the menu, but this burger was massive. I saw it as a hindrance rather than an asset, and I struggled to get through more than a few bites.

Despite being the most expensive burger, I'm not sure it was worth it. The burger patties were much thicker than quite a few of the other burgers I tried, and the toppings definitely enhanced the flavor.

However, it was simply too big, to the point where it tasted like a giant meat-and-cheese grease bomb. 

My second-to-least favorite burger was a classic: a McDonald's Big Mac.

I was conflicted over whether the biggest burger at McDonald's was the Big Mac — which felt like the largest thanks to the extra bun — or the Double Quarter-Pounder, which is the burger with the most meat.

I decided to try both to appease both sets of McDonald's fans who argue for one over the other.

A Big Mac cost me $7.69 at my local McDonald's, excluding tax.

There was a generous layer of pickles, lettuce, and sauce on the sandwich.

The sandwich wasn't overwhelming, and I also liked the tangy, creamy Big Mac sauce.

However, I thought the added bun made the sandwich taste too much like bread, and the other flavors were slightly lost.

The sandwich was a good size and very filling, but I wasn't crazy about the flavor profile.

I simply wanted more flavor happening. Between the extra bun and the generous serving of Big Mac sauce, that was all I could taste.

Tomato, cheese, or simply other condiments might have taken the sandwich to the next level.

The 4x4 is the largest burger available at In-N-Out.

The burger, which is on In-N-Out's "not-so-secret" menu, is also referred to as the "Quad Quad" or simply "Quad," and comes with four beef patties, four cheese slices, lettuce, tomato, spread, and the option to add onions.

It cost $10.99, excluding tax and fees.

The giant burger was difficult to hold in one hand, let alone bite into.

The burger was far too large for me to eat in one sitting, though the flavor made me want to. 

The burger was delicious in every way, from the juicy beef patties to the layers of cheese and fresh lettuce and tomato.

However, the additional burger patties ended up detracting from the burger's overall ranking instead of enhancing it. The burger was overwhelmingly heavy, with the tomato and lettuce failing to offset the excessive amount of meat and cheese.

The buns couldn't contain the juicy beef patties, and they started disintegrating as I ate the burger. Truthfully, I wouldn't order this again. Although it was tasty, the amount of meat was just too much for me.

I also tried McDonald's Double Quarter-Pounder with cheese. I preferred it over the Big Mac.

Looking at the burger in the box, I immediately noticed that it had more meat than the Big Mac. The meat was clearly the star of the show, with the other toppings barely visible beneath the patties and bun.

The burger cost me $10.19, excluding tax.

The Double Quarter-Pounder with cheese comes with a whopping half-pound of meat, pickles, onions, ketchup, and mustard.

I found this burger to be pretty flavorful, especially thanks to the condiments and large slices of crunchy pickles.

However, I wasn't crazy about the bun — while I normally love a sesame-seed bun, I found this one to be pretty bland, airy, and artificial-tasting.

I would still order this burger again.

Despite having a lot of meat, the burger didn't feel too overwhelming to eat.

I thought it was a filling yet completely manageable sandwich, especially compared to the gigantic burgers from Shake Shack and In-N-Out.

The second-best burger I tried was Wendy's Dave's Triple.

The Dave's Triple burger cost $11.24, excluding tax.

Wendy's Dave's Triple burger comes with nearly a pound of beef, American cheese, crisp lettuce, tomato, pickle, ketchup, mayo, and onion.

The sandwich was difficult to pick up, but all of the ingredients appeared to be well-balanced.

There was a large serving of tomatoes, pickles, and cheese, so it didn't look like the beef patties would be overpowered. 

I thought this burger had a ton of flavor. The cheese was perfectly melted, and the patties were super juicy.

While I personally couldn't finish the entire thing, I definitely thought the flavors were there and it was a good value for the price.

If I were to change one thing, it would be to remove the mayonnaise. It ended up mixing with the juice from the tomatoes in an unappetizing way, creating a tomato-mayo sauce that I thought brought the other flavors down.

My favorite burger I tried was the Triple Whopper with cheese from Burger King.

Similar to the Dave's Triple, the Triple Whopper also comes with three quarter-pound beef patties, although the ones at Burger King are flame-grilled.

The burger cost me $11.49, excluding tax, making it the second-most expensive burger I tried.

Unlike the other burgers, the Triple Whopper only comes with one slice of cheese.

However, I felt that this allowed the other flavors to really come through, and it led to a less gut-filling, more appetizing eating experience.

The lettuce, tomatoes, and onions tasted fresh and added a delicious crunch to the burger.

I also liked the beef patties on this burger the most out of the ones I tried.

The burger patties had a smoky, savory flavor that made the sandwich taste fresh off the grill. I also thought the patties' shape, which were larger in circumference but flatter than some of the other burgers, made the sandwich easier to eat. 

Overall, I really enjoyed this burger and would definitely order it again, if I have the appetite.

While I'm not sure I'm happy to pay more than $10 for any fast-food burger, it was a very generous serving and the most flavorful out of the bunch, without being overwhelmingly huge.