I was the architect for the first Fuddrucker’s opened in Minneapolis/St. Paul back in the mid 80’s when they started expanding out of Texas. Back then they butchered a side of beef on site in full view and ground everything into their hamburgers with the exception of 12 steak sandwiches. The hamburgers were exceptionally great back then. I haven’t eaten a hamburger in 13 years so would have no idea what they are like today. Then menu was very basic and simple back then. Two sizes of hamburgers and the steak sandwiches along with the fresh baked on premise buns and dessert cookies. That and the long neck beers you drank waiting in line. [:D]