Making a worthy burger depends on architecture as much as it does on great ingredients.
You can throw all the Prime short rib and Epoisses you want over feathery brioche buns made in a local oven. If it all falls apart in a basin of grease and bread by the second bite, your esteem for the consistent engineering at In-N-Out is sure to double-double.
Burger structure is a subject that Maria and Armen Khoudoian, owners of The Mouth in Burbank, have spent months studying.