>>21405662 (OP)
been making on average at least 3 burgers/week for the past few years (i'm actually not overweight at all) and mix up how i make them, but i find the most reliably delicious burger is a double smash with cheese, no onion, no lettuce, nothing else. the tech I started only these past few months that finally elevated my burgers to a new taste level was frying the buns in the grease right there in the pan that comes off the burgers. it seems like a lot of grease; but that's where all the flavor is
this does two things:
1) adds a thicker layer of crunchy toast to the bun as opposed to most other toasting methods
2) allows more of that delicious seasoned beef tallow to soak into your bun, so each bite is that much more savory and juicy
try it, if you aren't already!
ANother thing I've been doing which helps the eating experience is wrapping them after i cook them, in like the thin parchment paper stuff they basically do at fast food (though i'm not using metal-ized versions of the paper). Wrapping the burger up really helps if I'm having onion/lettuce with it, as it makes them all kinda conform and stick together, and you can keep it wrapped up while eating it so it's less likely to slip all over. Finally, the paper wrap stuff makes it a bit faster to clean up, so if you're trying to sling yourself a burger every day for lunch while you work from home, it adds up to time saved
recently all of the above modifications/methods have made my burgs hit that particular note that a fast food (typically wendys) hamburger has when you bite into it; all that extra grease. in-n-out + wendys techniques = yum
