WordsOnImages is where users Discover & Share Inspiring Pictures & Famous quotes about Life, Love, Friendship, Success, Happiness and various other topics. Anyone who moves around in burgercentric circles knows of the battle that's been brewing for the last few years between the three major heavyweights of the high-quality fast-food burger* world. As of now, there is still no city in the world which has all three burger joints, making a side-by-side tasting impossible. The Meat: 2-ounce patties made from 100 percent beef chuck ground in their own grinding facilities, delivered fresh daily, never frozen. The Toppings: hand-leafed lettuce, sliced beefsteak tomato, thick sliced onion, pickles, grilled whole or chopped onions, pickled hot green chiles. Fun Facts: Their secret menu has over two dozen unlisted menu items and combinations (check out our complete guide here).
The Toppings: Relish, raw onions, iceberg lettuce, pickles, sliced beefsteak tomatoes, grilled chopped onions, grilled sliced mushrooms, sliced jalapeno peppers, raw sliced green peppers. The Meat: 4-ounce patties made from a proprietary blend of sirloin, brisket, and short rib. Clearly the In-N-Out burgers making their trans-continental trip by plane would be at a disadvantage to the made-fresh-in-the-same-city burgers from Five Guys and Shake Shack, so in order to compensate for this, we made the decision to handicap all three burgers by the same amount. Shake Shack: The Shackburger, which comes as a single patty with cheese, lettuce, tomato, and their Shack Sauce.
FULL DISCLOSURE: In the interest of full disclosure to the scientific community, changes in cabin pressure experienced by the In-N-Out burger during flight were not compensated for in the other two burgers. Our carefully laid plans hit a snag when all of our packets of In-N-Out Spread were confiscated at airport security, despite Carey's offer to just empty the packets onto the hamburgers thereby circumventing the Transportation Security Administration's liquid container restrictions. Luckily, we've spent the time to develop a pretty great knockoff of the In-N-Out Spread, which we used in our tasting. Each burger was tasted in two ways: First, the meat and cheese were tasted alone in order to assess the quality of the beef and afterwards each was tasted as a completed sandwich. Right off the bat, there were a few problem, the main one being that no matter how carefully you store and reheat things, day old burgers simply do not taste good. In-N-Out uses soft plain white rolls that are toasted deep brown, which helps keep them from absorbing the copious grease and sauce that the burgers contain, and do an admirable job at that without getting in the way of the meat itself. Shake Shack makes a strong showing with toppings, particularly their tomatoes, which are by far the most flavorful of the bunch. In-N-Out and the Shake Shack both have a Thousand-Island type spread with a mayonnaise and ketchup base, but they are significantly different. Since all restaurants will give you as many toppings as you'd like, we'll go based on meat-per-dollar ratio. And now we come to perhaps the most important category of all: the flavor and quality of the meat. Five Guys uses ground chuck that they form into rough balls then smash into a griddle as they sizzle. Our final test involved eating Five Guys and Shake Shack burgers while wearing an In-N-Out hat to see what psychological effects it had. If you tally up the results of the individual components, In-N-Out takes it with three and a half victories against Shake Shack's two and Five Guys's half.
When it comes down to it, the three sandwiches are all great, and all completely different beasts. With Five Guys, nobody could say their beef is bad, but it simply doesn't stack up to the the Shack's—not by a long shot.
All this being said, we do have to declare a winner, and I did it by silent popular vote (for the record, none of the tasters said that their preferences were changed after this side-by-side tasting). The Shack took it by a pretty healthy margin (more than three times the votes of the other two), and before you get all "but you're all New Yorkers so of course you'll pick the Shake Shack," may I point first remind us of the old Calvin Trillin quote: "Anyone who doesn't think that their home town has the best hamburger place in the world is a sissy," and then point out that more than half of us here are born-and-raised West Coasters, which makes at least a few of us in the office sissies. SE editor Erin Zimmer, a California native had this to say, and it pretty much sums up all of our we-love-Shake-Shack-but-In-N-Out-has-a-special-place-in-our-hearts feelings: "When I say Shake Shack, I can picture the state of California shaking its head at me. Shake Shack, may your miraclean griddles spread forth and populate this great nation of ours with beefiness.

On the bright side, it’s really nice to see the very underrated James Fauntleroy start getting some real credits.
Thanks for viewing "Im single quotes for guys".You can also find us on popular social media sites including Facbook, Pinterest, Google+ & Tumblr. Of the three, In-N-Out Burger, founded in Baldwin Park, California, in 1948 has the longest history and certainly the most cult-like and devout following. It's a question that's debated far and wide on the internet and beyond, so we here at A Hamburger Today decided to take it upon ourselves to find the answer and declare an official King of the High Quality Fast Food Burger. After a careful synchronization of watches, burgers were ordered from their respective establishments at precisely 1 a.m. All toppings, including bacon, grilled onions, jalapenos, grilled mushrooms, and pickles were ordered on the side and received in individual 1-ounce portion cups. Say all you want about the hassles of the TSA's Draconian security strategies, but I for one am glad to know that nobody on my flight will ever be able to hold me hostage with a packet of Thousand Island dressing by threatening to squirt it in my eye or perhaps by inappropriately dressing my turkey wrap. Because of their packaging technique—the burgers come wrapped in foil—the buns come squished down and steamed by default.
While we didn't consider Shake Shack and Five Guys cheeses to be particularly bad, they simply did not have the tang or overwhelming goo factor of the In-N-Out Burger's massive Cheesesplosion. Danny Meyer, owner of the Shack is proud of his carefully sourced tasty-year-round tomatoes, and with good reason. The iceberg lettuce was crisp and brightly colored, the thick-cut onions tasted sweet and clean even after an overnight flight, the pickles are crisp and vinegary, and the tomatoes, while not as flavorful as the Shack's, were juicy and ripe.
All three restaurants serve fresh-never-frozen beef, and all three cook their burgers to order, but here the similarities end. Because of their super high-heat miraclean griddles and their unique smash-and-scrape technique (pucks of beef are pressed into the griddle once at the beginning, then the well-browned sheath gets scraped off with a paint scraper before flipping), they've also got the best browning to boot. That said, numbers aren't everything, and the Shack's dominance in the meat department should clearly be weighted more heavily than the other categories. The In-N-Out burger is really more about the Total Burger Experience—the specific combination of ingredients, textures, atmosphere, and price. The flavor and texture of the beef patty is second to none, with an intense beefiness and cooking method designed to maximized browning, and thus our carnal pleasure. On the other hand, there's something undeniably pleasurable about a giant, sloppy, in-your-face, topped-to-the-max burger, and that's what the Five Guys experience is all about.
Well, despite their legions of followers and rapid (perhaps too rapid?) expansion, we're mostly left just scratching our heads. Kenji Lopez-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. Product may appear smaller or larger on pictures, please check the actual measurements below Name: Guys Magnetic Swarovski crystal, not-pierced earring - Exclusive Pierced-look - Perfect for young men (or young men at heart Description: Exclusive! I have to go listen to that new Daft Punk + Pharrell + Nile Rodgers single snippet on a loop. On the other hand, Virginia's Five Guys—which has been around since 1986—has seen crazy expansion in the last few years, now boasting over 750 locations on both coast and a rabid following that is fast catching up on In-N-Out's heels. Our New York site editor Carey Jones happened to be in California last weekend, so we hatched a bold, cross-continental plan: why not just bring some In-N-Out burgers back on the plane with her so we could taste all three burgers side-by-side back here in New York? They have a few green initiatives: 100 percent of their energy use is offset with wind power credits, their oil is recycled into biofuel, and they compost in-house, amongst other energy-saving and recycling initiatives. We also ordered one extra Double Double Animal Style (that's patties grilled in mustard with caramelized onions and extra sauce and pickles), but since our caramelized onions were not included on the side, we rejected the burger from the tasting.
Despite asking for them, none of the fresh toppings (lettuce, raw onion, tomato, and green peppers) were received in our order and thus were not considered in the tasting.
Sometimes this is ok, most times the bun experiences some form of overload halfway through consumption. The buns are hinged to keep everything neat and tidy and prevent burger backslide, they're toasted in butter, and they've got a soft texture and sweet flavor that cradles a burger perfectly.
From past experience in New York and New Jersey locations I can tell you that their raw onions often taste old with an ultra-pungent breath-hanging quality.

For their carefully hand-leafed iceberg alone, they deserve a great deal of credit, add into that the whole grilled onions or chopped caramelized onions (and we're talking really caramelized here, not the cursory coloring job the Five Guys onions get) and hot pickled chiles you can get off of their secret menu, and they're a toppings force to be reckoned with.
Rather than pickle relish, it's got pickles blended right into it until smooth, along with a few dry spices (paprika, garlic). Tasters described them as having "that great grease-infused fast food taste," and the patties are indeed greasy, if not particularly thick and juicy (in a Double-Double, cheese, sauce, and crisp toppings seem to stand in for true juiciness).
I've been to Five Guys locations that will carefully smash the patty once and leave it be (the right way to do it), and others where fidgety griddle cooks continue to smash patties into oblivion even as their fat is rendering out, resulting in tough, greasy patties.
4-ounce patties are thick enough that they retain true juiciness in their center (not just greasiness), but not so big that they overwhelm.
It's the interplay of crisp lettuce and onions, juicy tomatoes, gooey cheese, salty meat, and tangy sweet sauce and pickles.
It's not a bad burger per se, but the flavor of its beef is nowhere near in line with its proportions. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, he is the author of upcoming The Food Lab: Better Home Cooking Through Science, to be released on September 21st, 2015 by W. I don’t mean to cast aspersions or any fuckshit of that nature, but someone should probably consider telling Drake to sing with women more often. All toppings and spread were ordered on the side and immediately placed in individual zipper-lock bag for maximum freshness. If these are the toppings that make or break the sandwich, the Guys have nobody to blame but their staff trainers. Their grilled onions and mushrooms show very minimal browning, and their lettuce and tomato is pretty much always wilted or squished by the time you get to them (more casualty of their squash-and-foil wrapping policy). In our tasting, we found the burger meat to be gristlier than either of the other two, with a much less pronounced beefiness. The patties are usually well-seasoned, though the non-Madison Square Park locations of the shack do have their off days with seasoning. This burger, more than any of the others, becomes greater than a sum of its parts and would suffer if any one of them were out of place. Not to mention the sappy, sassy, insincere, cynical and bitchmade sentiments being expressed here.
Only seven years old, it's still a baby in the field, but if we're to believe the news, they're poised to expand, and in a big way (they just opened their latest location in Washington, D.C. Their sliced onions taste fresh without any overt pungency and a nice sweetness, and their pickles are some of my favorite.
Overall, it's fresher and brighter, and most of us prefer the In-N-Out sauce to the Shack's (though several admitted that they often go commando at both restaurants).
They were also the only ones lacking in salt—a chronic problem in Five Guys' New York and New Jersey locations (though one editor goes on record as saying that this was never a problem in the Five Guys closer-to-home-base Virginia locations).
Their's is the only burger that uses a custom-designed blend including brisket and short rib, and that care definitely shows.
This beige nigga wanna be Prince so bad, but to be new Prince you gotta rock dem old assless chaps now and nobody wants that to happen bro, so please quit this shit. I’m sure you bitch niggas and the silly bitches that give you country will enjoy this immensely. Things get confusing when the best female rapper working today has infinitely better facial hair than I’ll ever have. The magnets are strong and hold well once in place, care must be taken when putting or taking the earring off to avoid loosing a piece. Your purchase includes a single earring, with one extra back replacement and a single cushion.

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