The Burger Wars Are Raging: Why Shake Shack Might Be the New King of the Hill

Burger fans, let’s discuss what is big in burgers now. The burger patty game truly dominates the food world today. Recent buzz indicates that changes are coming to fast food burgers. Yelp has just shared its list of the top burger chains nationally. This list has sparked a lot of conversation across the country. It is not just a random listing; it reflects cravings. The list names legendary places as well as chains that are rapidly rising in popularity.

Making it onto this famous list is no easy feat. It means you satisfy diners everywhere. Yelp says a brand hits the mark for different cravings. This lineup includes well-known names. Some emerging brands are also making a significant impact now.

Here’s where things get really interesting. Twenty-one of these chains have locations right here in Nevada. The burger scene here is truly thriving. Nevadans can easily enjoy many of America’s best burgers. With so many options, does regional loyalty change?

Are old favorites still holding onto their crowns? Let’s talk about In-N-Out Burger next. For years, it has seemed like the king in the West. It now enjoys significant status across much of the country. Yelp notes over 119,000 reviews for its locations. That is an absolutely massive number to consider.

They receive special praise for their legendary secret menu list. Fans adore customized options like Protein Style burgers. The 3×3 gets specific shout-outs from people. They hold the top spot in the West region, Yelp reports. In-N-Out is still a powerhouse, for sure.

But sometimes the hype builds up too high. The reality might feel a little different to you. According to some diners, In-N-Out could be overhyped. It has reached a cult-like status with loyal fans. Fans declare it is the best fast food burger place. Maybe its locations, mostly in California, add to the mystery.

A visit often feels like a pilgrimage for visitors. Yet disappointment can be real for some people. An East Coaster had huge hopes trying it once. He expected the best burger he had ever had. But it was just fine, he reported later. It was good for its price but not amazing overall.

Many people feel exactly the same way sometimes. Even regulars admit the excitement is overblown. Chef Andrew Zimmern reportedly does not grasp the appeal. He questions it compared to other fast food places. Maybe temper your expectations just a little bit.

Let’s look at another popular spot with fans. Whataburger has many followers, mostly in the South. This Texas establishment started serving burgers in 1950. They always promise large, delicious burgers. Tourists often visit with high expectations.

Texans insist that everyone must try it soon. But does it always meet those high hopes? According to reviews, maybe it doesn’t quite. One reviewer recently found their experience underwhelming. The burger arrived overcooked for them that day.

The toppings lacked flavor and also lacked good quality ingredients. Others often describe the food as cold or the buns as stale. Some find the meat itself too dry to enjoy. There is a belief that Whataburger’s quality has slipped slightly. Its value seems questionable compared to other chains. Consistency can sometimes be a big issue.

One fan shared that it’s unfortunately a hit or miss. When it’s a hit, the burger is really good. That hit or miss factor is a red flag. You expect legendary quality every time. Then there’s Shake Shack, a growing chain.

View “#hot dog cart NYC” posted on instagram >>>

It started as just a hot dog cart in NYC. It then exploded onto the national scene. Now, it has over 400 locations across the United States. If you haven’t heard the praise, you must be living under a rock. Fans are enthusiastic about the taste and quality.

This sets incredibly high expectations for people. Sometimes, those high hopes are met with reality checks. For some, the hype for Shake Shack doesn’t live up to expectations. Facing long lines can just lead to disappointment. One customer noted that the burger looked too small.

They later called the entire experience overrated. Online discussions suggest that this feeling is not uncommon. It all started with a Reddit thread about a burger picture. Comments said it wasn’t bad, just pretty good. It’s a good burger, not a great one, they stated.

The main sticking point is the price. That tiny burger pictured cost about 7.Thedoublecosts9, and they think it shouldn’t. Others online share this criticism strongly as well. They find Shake Shack overpriced for its size.

Some reviews call it too greasy or say it tastes average. Gordon Ramsay reportedly prefers In-N-Out sometimes. This tells you something, given the Shake Shack fans. The high price tag raises the stakes for quality. Not everyone feels it delivers that premium value.

Moving along, Five Guys is also a big player. It has cemented its place since the late 1980s. It built its fame using a list of fine ingredients. A following believes its burgers are the best around. But like others, Five Guys has its share of critics.

The main issue is the price for many people. Five Guys costs more than many of its competitors. That high price can be a deal-breaker sometimes. The chain has faced scrutiny lately over its prices. A viral receipt showed a $24 meal combo.

Commenters online called it a total rip-off. One user stated that the burgers are not even of good quality. They never understood the appeal it had. Beyond cost, quality control problems have surfaced. Reviews mention soggy, burnt, or thin burgers lately.

Paying a premium does not ensure a perfect bite. Culver’s has been a Midwest icon since 1984. It dominates with its famous ButterBurger. The ButterBurger has gained legendary status over time. It is named for the buttered buns that people like.

Many swear by it, while others find the hype untrue. Online, there are customers who feel let down. Some find the burgers excessively greasy sometimes. Others critique the construction, noting that condiments are placed low down, leaving the upper part feeling dry.

The love for Culver’s burgers confused one person. They find them super bland overall. It’s just a mix of mayo and mediocre meat. Yelpers echo criticisms about the lack of salt. That key flavor burst is missing from some burgers.

Without it, the ButterBurger may not stand out much. Ah, McDonald’s. Is there anything more American than fast food from McDonald’s? With locations everywhere, it is known for being reliable and cheap. The Big Mac has achieved pop culture icon status. But does reality meet that legend for you?

Recent customers suggest that maybe it doesn’t quite. Some diners feel that the burgers taste artificial here. They point to the ingredients and preservatives used. McDonald’s says that its classic patties are now 100% beef. Still, taste issues persist for many people.

One user once said that the flavor was comparable to meatloaf. This prompted others to defend what meatloaf actually is. Inconsistent quality is another big complaint that has been heard. Reviews describe grease, missing patties, and rubbery cheese here. A frustrated customer shared a bad experience they had.

The bun felt hard and stale when tapped. Also, the beef was cold and very dry. Nostalgia might easily paint a rosy picture. But the current reality seems less appetizing for them. Freddy’s Frozen Custard is newer compared to others.

It is quickly growing across the entire nation. It is now operating in 36 different states. Known for its crispy smashed patties, fans love them. It seasons burgers with a special Fry Seasoning mix. Many fans call them the best fast food burgers.

But like others, not everyone is fully convinced. TripAdvisor reviews paint a less-than-ideal picture. They suggest that fervent fans might exaggerate the quality at times. “Skinny greasy burgers,” one customer summarized their view. The cost was higher than they had expected at that time.

They shared that the whole experience was a downer after all the hype. Others agree, calling the burgers mediocre overall. Saltiness is another point of contention raised. A double burger here has much more sodium than Culver’s. For some, the high sodium content is a complete dealbreaker.

It makes the burgers too salty to finish easily. Burger King is often McDonald’s main rival. It remains popular for quick, easy meals. The Whopper is a fan favorite at times. It is often widely compared against the Big Mac.

Fans praise its size and toppings like mayo. But expect disappointment if you’re seeking legend status. The Whopper might not be as big as it looks always. Burger King faces a lawsuit for showing it larger. This is a perception issue beyond taste and quality.

Customers have other problems with their burgers. “The patties are gross now. They have a waxy aftertaste. Clearly, a cheaper supplier was used here,” one user wrote. Discussions online also frequently mention old, dry toppings.

Stale buns and inconsistent sauce application are apparent. Is it a real dip in quality or are standards rising? Burger King’s burgers disappoint diners in many ways. Looking back in time, White Castle started early. Founded in 1921, it is the first fast food chain.

It invented the slider burger concept long ago. Small burgers remain somewhat popular. Their appearance in the “Harold and Kumar” movie boosted their popularity. This long history gives White Castle a legendary aura. Tourists try to recreate the movie moments they saw.

Unfortunately, the reality might not match past stories. A traveler from Austria was drawn in by the movie. They described the sliders as looking like greasy sludge. They also smelled of really old onions. They tasted just as bad, and the traveler’s partner felt sick afterward.

Read more about: I Visited 3 Burger Kings in NYC: Here’s Why Fast-Food Giants Are Facing Major Challenges

Other customer reviews are not much better, sadly. Some compare sliders to frozen, microwaved food. They even call them cardboard-tasting sometimes. Others accuse the chain of skimping on meat portions. History and movie status are indeed cool factors.

But the sliders themselves often fall short. They do not live up to the high expectations that have been set. Not to be confused with Shake Shack, this is Steak ‘n Shake, another chain from the Midwest. It started in 1934, aiming to serve the best burgers and shakes.

Loyal fans would say they hit the mark well. But other customers strongly disagree right now. Reviews often point to a decline in quality that has been observed. This potentially links to frequent changes in ownership. Many people hold fond childhood memories of this place.

Recent visits feel more jarring for them. One customer described a recent drive-thru visit. After a long wait, the burger felt ice-cold. This seems to be a common problem with undercooked patties. Other complaints include shrinking portion sizes at times.

Patties are easily overshadowed by bigger buns and tomatoes. Some find burgers inedible due to the grease used. Too much seasoning and salt make them taste bad. These inconsistencies make it hard for burgers to meet customer expectations. They always struggle to do so.

Especially for those hoping to relive past glories. Finally, let’s talk about Fatburger locations. It opened in 1947 and made a bold claim: “The Last Great Hamburger Stand,” it declared proudly. This Los Angeles chain has spread nationally over the years.

It has built a name among burger enthusiasts everywhere. Even famous fans like Ice Cube love it. This history fuels its legendary status among people. It sets an impossibly high bar for the burgers it makes. Like others, customers say they fall short of the hype.

One person online sought recommendations for it. A response captured the feeling perfectly: “This picture is full of hope,” the person wrote online. “The reality is full of big disappointment.” Fatburger looks nice in the advertisements seen.

View “#overpriced burgers” posted on instagram >>>

That is about all the love I can give it. Others agree, finding the burgers clearly overpriced. TripAdvisor reviews consistently mention high prices. Diners sadly call the burgers average-tasting. They question why they cost so much.

Former devotees feel sad that their burgers have changed. The burgers they once loved now seem dry. It seems that they are often overcooked for them. While Fatburger has cultural significance, its burgers fall flat. They are a forgettable experience for many today.

So the Yelp list shows the top chains ranked. It is fascinating to see how reality stacks up later. Big hype surrounds many of the names listed. The burger landscape is clearly very dynamic now. Established giants face criticism, and new stars rise.

Who is truly delivering quality and experience? This is the question that remains after all the buzz fades.

Welcome back, burger aficionados! We’ve analyzed the initial Yelp list and the reality checks faced by some of the biggest names in the burger game. But the story of America’s burger obsession isn’t just about individual hits and misses; it’s a sprawling, regional saga filled with hidden gems, clever hacks, and the never-ending hunt for that one perfect bite. Let’s dive deeper into the fascinating dynamics at play beyond the surface-level hype.

The United States is vast, and so are its burger loyalties. While chains like Shake Shack are flexing their muscles with national appeal, topping the charts in the Northeast and landing in the top 5 across every other region, the heart of burger fandom often beats strongest in specific locales. Yelp notes that while some brands have spread their wings coast-to-coast, “regional loyalty still runs deep.” This isn’t just about having a local spot; it’s about identity, history, and a taste that feels like home.

Think about Culver’s. This Wisconsin-based institution, famous for its ButterBurger, dominates the Midwest and even manages to top the list in the South! That’s some serious cross-regional power for a brand deeply tied to one part of the country. Yet, for all its Midwest might and Southern charm, Culver’s is one of the top 25 chains that can’t be found in Nevada. The closest you’ll get is just a mile from the border in Bullhead City, Arizona. It just goes to show that even top-tier chains have significant blind spots on the national map, creating pockets where certain loyalties are simply impossible to form unless you hit the road.

Read more about: Beat the Heat in Style: Easy Summer Dresses That Look Polished, Not Shapeless

Speaking of regional strongholds, In-N-Out Burger still reigns supreme as the top choice in the West. This isn’t a shocker to anyone familiar with the West Coast burger scene. It’s more than just a burger joint; it’s a cultural landmark. And despite some diners feeling it might be overhyped, as discussed earlier, the sheer volume of reviews (over 119,000 across more than 400 locations) and its consistent top regional ranking confirm its undeniable grip on Western burger enthusiasts’ hearts.

The South, ever a land of distinct culinary traditions, also boasts a chain with strong regional pull: Cook Out. While not available in Nevada, Cook Out remains a popular option in the South, earning a spot in the region’s top 5 alongside national players like Culver’s, Shake Shack, Freddy’s, and Five Guys. This highlights how certain chains, perhaps less known nationally, can build fiercely loyal followings by catering to specific regional tastes and expectations. BurgerFi is another chain that makes the top 25 list and currently lacks Nevada locations, having opened and closed one in Henderson previously. Islands Restaurants is the last of the top 25 without a Nevada presence.

The regional battles aren’t just about which chain has the most locations or the longest lines; they’re about shaping what diners expect from a burger. A Southerner loyal to Cook Out might have a different idea of the ‘perfect patty’ than a Midwesterner who swears by Culver’s ButterBurger or a Californian whose standard is set by In-N-Out’s classic approach. These regional preferences add layers to the overall quest for the ultimate burger experience, making it a diverse and fragmented pursuit across the country.

Moving beyond geographical skirmishes, let’s talk about a phenomenon that truly spices up the fast-food burger game: the secret menu. In-N-Out Burger is legendary in this regard. Its “secret menu” receives special praise, and fans rave about customizable options like Protein Style (a burger wrapped in lettuce) or the meaty 3×3 (three patties, three slices of cheese). These aren’t just alternate ways to order; they’re keys to unlocking a slightly different, often more personalized, burger experience that feels exclusive and savvy.

This idea of unlocking value or a unique product through insider knowledge led to some creative “menu hacks.” One particularly popular hack centered around the In-N-Out Flying Dutchman, which is simply two beef patties and two slices of cheese. Clever customers figured out that ordering the components for the Flying Dutchman separately—a single patty and a single slice of cheese ordered twice—was actually cheaper than ordering the Flying Dutchman by name. It was a neat little trick for saving a few bucks while getting the exact same delicious core product.

However, the world of fast-food hacks isn’t always stable. Just last year, we saw Starbucks crack down on complex custom orders, and now it seems In-N-Out has taken steps to curb this specific Flying Dutchman workaround. According to a memo from In-N-Out’s Chief Operating Officer, Denny Warnick, the chain changed its pricing. The new rule is that “The price of a meat and cheese patty will be aligned with half the price of a Flying Dutchman.” This change, which went into effect on March 24, essentially eliminated the cost-saving advantage of ordering the components separately.

How much were people actually saving with this hack? In California, where the Flying Dutchman traditionally sold for about $5.50, ordering the patties and cheese separately would only cost around $3.40. That’s over a $2 difference! While disappointing for hack enthusiasts, Denny Warnick’s memo subtly reminded everyone that curbing this one specific money-saving hack doesn’t mean the end of all secret menu options. There are still plenty of other ways to customize and explore the In-N-Out menu off the beaten path.

The presence and evolution of secret menus and hacks highlight a fascinating aspect of the burger world: customers aren’t just passively accepting what’s offered. They’re actively seeking ways to optimize their experience, whether that’s finding a better deal or creating a personalized version of their favorite item. This constant experimentation from the customer side feeds directly into the overarching, never-ending quest for the perfect patty.

What is the perfect patty, anyway? Is it thin and crispy, like those smashed patties Freddy’s is known for, seasoned with that special Fry Seasoning mix? Is it thick and juicy, the kind promised by Whataburger back in 1950? Or is it the classic, consistent patty found (or sometimes not found, according to reviews) at global giants like McDonald’s or Burger King? The reviews in Section 1 made it clear that dryness, greasiness, lack of seasoning, or an artificial taste are major deal-breakers in this quest. Diners are looking for flavor, texture, and quality in the meat itself.

The quest for the perfect patty is also deeply intertwined with the rest of the burger build. It’s not just about the meat; it’s about the bun (buttered like Culver’s, or perhaps criticized for being stale or too large elsewhere), the toppings (are they fresh, flavorful, applied correctly?), and the sauce (is it iconic like Shake Shack’s signature Shack Sauce, or is it inconsistent?). Customers notice everything, from the temperature of the burger to the texture of the cheese, and every detail contributes to whether a burger experience hits or misses.

Chains that are climbing the ranks, like Habit Burger Grill and Freddy’s, are noted by Yelp as “signaling a shift toward quality-driven menus and nostalgic vibes.” This suggests that part of the path to the ‘perfect patty’ in the modern fast-food landscape involves focusing on better ingredients and preparation methods that evoke a sense of classic burger joints. Habit Burger, with its rapid expansion across the western and eastern U.S., is specifically highlighted for food that “consistently delivers on quality and taste.” Consistency, as we saw with the critiques in Section 1, is a huge factor for diners in their search for reliable deliciousness.

The word “gourmet” even pops up in the context when Yelp mentions a craving for “a gourmet stack,” suggesting a desire for burgers that transcend the basic fast-food model, perhaps hinting at chains like Shake Shack, Five Guys (known for using fine ingredients), or others on the list like Wahlburgers, Smashburger, or BurgerFi, which often position themselves slightly upmarket from traditional fast-food giants. The expectation of quality increases with price, and as Section 1 highlighted, chains like Shake Shack and Five Guys face significant criticism when their perceived value doesn’t match their higher price tags.

The quest isn’t just for the best patty in an abstract sense, but often for the best value patty. The viral receipt showing a $24 Five Guys meal combo sparked outrage, leading to comments that the burgers weren’t even good enough to justify the price. Similarly, Shake Shack faces criticism for its price-to-size ratio, with people feeling a small burger shouldn’t cost 7 or a double $9. This suggests that the ‘perfect patty’ is not only delicious but also feels fairly priced for the experience it delivers.

Even chains that are less talked about in the critique section of Section 1 are part of this vast burger universe and contribute to the overall quest. Chains like Wayback Burgers, MOOYAH Burgers, Fries & Shakes, Red Robin, Jack in the Box, Sonic Drive-In, Wendy’s, Carl’s Jr., and Checkers/Rally’s all made Yelp’s top 25 list. While specific details about their burgers aren’t provided in the same depth as others, their presence on the list signifies that they too are participating in this competitive landscape, vying for customer attention and trying to deliver a burger experience that resonates, whether through unique menu items, value, or regional availability.

The fast-food burger scene is a constantly shifting battleground of regional loyalties, innovative (and sometimes curbed) menu hacks, and a collective, ongoing quest by millions of diners for that elusive perfect patty. It’s a delicious, messy, and utterly fascinating corner of the American food world, always promising a new contender or a renewed appreciation for an old favorite. The search continues, one bite at a time.

So, whether you’re driving four hours for a Shake Shack in Ogden, Utah, because you can’t get it in Idaho, or navigating the secret menu at an In-N-Out, you’re part of something bigger. You’re a participant in this grand, never-ending American burger quest. And frankly, that’s a delicious journey to embark on.

The Perfect Burger

Simple, common ingredients and prep make for the best bbq-ed or stove-cooked beef patties anyone I know has ever tasted

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Servings 6

Calories 533.9 kcal

Ingredients

  

• 2 lbs ground beef preferably lean
• 1 medium white onion finely chopped
• 2 tablespoons garlic powder
• 4 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 1 teaspoon ground pepper
• 3/4 cup quick-cooking oats more if the mixture seems soggy or won’t hold together
• 2 eggs
• 6-8 large buns

Instructions

 

• Combine all ingredients (except the buns) in large bowl. Mix thoroughly with hands. Be sure to wear disposable latex gloves or well-cleaned rubber gloves while mixing to protect against e.coli and other bacteria, and to prevent cross-contamination with the rest of your meal!
• Stove-top: Form mixture into 8 patties. Fry at medium-high heat, turning regularly, until juices are no longer bloody (a few minutes per side, more depending on the thickness of your patties.)
• BBQ: form mixture into 6 patties. Grill at medium heat for a few minutes on each side, or until patties are firm and no longer pink throughout.
• Add a burger to each bun, garnish as you like, and enjoy!

Crabby Falafel ‘Sliders’ Recipe

The party-sized buns have a soft, mild sweetness that goes perfectly with the naturally sweet crab meat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Snack

Servings 4

Calories 697 kcal

Ingredients

  

• 1 14.4 ounce can chickpeas beans, drained
• 1/2 teaspoon baking powder
• 1 teaspoon ground cumin
• 1/2 cup loosely packed roughly chopped cilantro leaves
• 2 scallions roughly chopped
• 1 tablespoon grated lemon zest from 1 whole lemon
• 1/2 jalapeño pepper seeds and ribs removed, chopped fine (optional)
• 1 garlic clove peeled and grated on microplane or passed through garlic press
• 2 tablespoons flour
• 1/2 pound fresh picked lump blue crab meat
• Kosher salt and freshly ground black pepper
• 1/2 fennel bulb cored, and thinly sliced on a mandoline
• 1 tablespoon juice from 1 whole lemon
• 1/2 cup olive oil
• 12 slider-sized potato rolls toasted
• 1/2 cup harissa aioli recipe follows
• 5 tablespoons mayonnaise
• 3 tablespoons harissa paste
• 1 teaspoon juice from 1 whole lemon

Instructions

 

• Place chickpeas, baking powder, cumin, cilantro, scallions, lemon zest, jalapeño (if desired), garlic clove, and flour in bowl of food processor. Pulse until mixture holds together, but chunky bits of chickpea still remain, about 8-10 one-second pulses (do not process into paste). Transfer mixture to large bowl and gently fold in crab meat. Season to taste with salt and pepper, and mix again until homogenous.
• Toss shaved fennel with lemon juice and olive oil in medium bowl. Season to taste with salt and pepper. Form crab mixture into 12 equal portions and form into patties roughly two inches across. Refrigerate crab cakes and fennel until ready for use, up to 8 hours.
• Heat remaining oil in heavy-bottomed 12-inch non-stick or cast-iron skillet over medium-high heat until just beginning to smoke. Carefully add crab patties (if oil continues to smoke after crab patties are added, reduce heat to medium). Cook, gently shaking pan occasionally until deep golden brown, 2-4 minutes. Carefully flip using tongs, and continue to cook, gently shaking pan occasionally, until golden brown on second side, 2-4 minutes. Transfer cooked patties to plate lined with double layer of paper towels.
• spread harissa mayonnaise evenly over bun tops and bottoms. Place a small pile of shaved fennel over each bun bottom. Top with crab patties, close sandwich, and serve immediately.

Notes

Mix all ingredients in small mixing bowl and whisk to combine. Store in airtight container, refrigerated, for up to 1 week.

Related posts:
Yelp unveils its top burger chains in the US: 21 have Nevada locations
A Popular In-N-Out Menu Hack Is No More
11 Fast Food Burgers That Are Overrated