In article >,
"Bob Terwilliger" > wrote:


> This might make a good survey: How thick are your burgers? Many home cooks
> like to make burgers about an inch thick. If the most flavor comes from the
> browned exterior of the patty, it makes more sense to make two thin patties
> than one thick one, because you double that browned surface area. On the
> other hand, a thick patty will be juicier.

My personal theory is that restaurants like double burgers because they
increase the turns. People get their food faster, so they leave faster.
The number of burgers per hour coming out of the kitchen is higher.
Home cooks make them thick because they taste better.

Just my personal opinion.

--
Dan Abel
Petaluma, California USA