I haven’t eaten a hamburger in 12 years. The best though were Fuddruckers when they butchered sides of beef right in the restaurant. Everything went into the hamburger ground meat except a measely 12 steak sandwiches per side. They also baked their own buns on site. I know they don’t butcher on site anymore so I doubt one would claim them best now. I designed their first restaurants in Minneapolis back in the 80s and learned a lot about them then. OK, that was a nostalgia trip. Doesn’t help anyone today.