There are two main types of burgers, and knowing what you choose is important to get the right burger recommendations.
Not all burgers are created equal. Sure, there are the usual variations of bacon, blue cheese, farm, full patty, and more, but at a basic level, burgers can be divided into two main types.

Very different from the food experience of the two, there is no point in suggesting burgers to humans without properly identifying the type of burger in question. Lack of popular identification is the main reason why it is so difficult for people to agree on a "best city burger". It's like asking someone where the best ribs in town are - talking beef or pork?

If you ask me for burger recommendations, it is a basic responsibility for me that I at least qualify to receive one of two types (yes, I take this seriously!).

So, let's look at the big difference:

Patty
Thin, usually griddle cooked. Properly covered, it will withstand a great deal of adverse conditions. The firmness of this crust gives it a lot of salt, the beauty of the umami without the need for a hulking slab of mince.

Bun
By nature it is flat, dense, pleasantly soft and lovable. The short stack band usually has a subtle texture and is never cracked. It looks best with a thumbs-up test - stick your thumb up, and it should leave a clear depression that won't go back. Science! The harmony of the bun also helps to keep all the filling inside - you can rub it and hold everything in place.

Completion
Almost always cut iceberg lettuce. Short Stack Filling needs to be soft to maintain a burger squat profile.

All in all
Considered by many as a ‘drink’ burger because of its size, the baby’s splendor should not be underestimated. Thin, even layers mean a very moderate taste and a combined size means easy to resist.

Patty
Meat is money found in the High Tower. Stronger and firmer, the better. Patties are usually baked and given a rare medium in between (and getting a burnt black crust while keeping the center pink is not an easy thing to do).

Bun
It will usually be presented as a complete dome and is usually served fried or lightly marked on the grill. These buns have a soft outer and inner crust with a slight hole and are very effective in absorbing the juices extracted from patty.

Completion
Walk in the city, pile up. Negative additions like onion rings and stuffed patties can add to the height. Lettuce is usually stored in whole leaf form to ensure that it does not fall off the sides, which are often exposed.

All in all
This is your typical restaurant burger - the one where the patty weight is proudly displayed on the menu. This is a burger with your groaning waist due to the sudden intrusion of 3/4 pound meat and a large amount of various carbohydrates. The juices will be plentiful and will ultimately jeopardize the integrity of the burger structure, so eat them quickly before they turn into mushrooms. It takes a picture that looks better, for sure.