LogFAQs > #979040733

The problem with making burgers at home vs at a restaurant is the quality of meat. Sure you can buy simple ground beef at a grocery store, but restaurants use better grade meats and are blended with other types. So you'll have chuck, sirloin, and brisket mixes for burgers which give it a better texture than a simple ground beef burger you'd make at home. I mean you can absolutely make your own blend, but the effort and cost involved in that doesn't seem worth it. Easier to go out and buy a $10-$15 burger.