There's a guy named Ron in Tulsa who made the best hamburgers ever. His restaurant looked like a cowshed and it would be jammed with people waiting for a seat. Rich lawyers sitting next to construction workers on lunch break. Ron was a genius cook and he put each burger through about ten steps. Meat was pounded flat, seasoned with salt and spices, coated with lard using a paintbrush, cooked on a superhot grill (500 degrees), steamed under a dome. I like my burgers extra rare and this is much harder to do , so Ron took it as a challenge and he gave me the best burgers I have ever tasted. The best chef in New York could not make a better burger. Ron doesnt cook any more but there are now seven branches. Ron developed a unique franchise system. He gave each of his kids a branch, and his wife got the busiest branch, downtown.
Now this style of burger is flat and very thin (about a third of an inch thick) and as big as an old 45 RPM record. The meat is succulent and juicy and melts in with the cheese. Can you find anything like this in NY??
Photo of the original Ron's