FIve guys burgers are deficient in two ways: One, they would be improved by charbroiling the patties, a la Burger King; Second, if you could get them "medium" as opposed to "medium well", that would be a plus.
But they do have a vast array of options, flexibility of which is unmatched. If only they had Heinz 57 vs. A-1....
Not directed at tom, just people in general in this thread that don't understand the Tao of Burgers:
Oy. You cannot decide how they cook your burger at 5 Guys. Back when there were only 3 of them, there was no time. Your burger was cooking already when you ordered. They only had grills, so no char broiling. Burger King burgers are low-grade frozen beef, and who knows at a pub, unless it's one of those rare places that say, serves organic food and grass-fed beef. Five Guys beef is never frozen. BBQ is the way to go, although I can't say I've ever tried 57 sauce.
The fries need malt vinegar. Not white vinegar like you get in New England for some bizarre reason.
This is relevant because Willingham and Olsen will need to acquaint themselves with Five Guys.
