The best "burger" is getting a knife and fork along with a plate on which resides a medium rare filet mignon with a baked potato (with just butter) and a veggie. Let your teeth do the slow and easy grinding of the beef, not the butcher's machine. Oh ya, the bun will be a nice basket of warm dinner rolls on the side. No need for the rabbit food (lettuce, onions, etc). That stuff goes into what is called a "salad".
My father owned a butcher shop when I was a kid, so my sisters and I grew up eating all the best cuts of beef and chicken, and pork, and lamb, etc.
