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I could not agree more, too. I recently bought a small Weber kettle for charcoal and it's great, but even over gas, I've come to believe the home burger with fixins beats restaurant any day. My ladies always try to coax me to go out to one of the chain places for burgers, like Ruby Tuesday, Chilis, even Longhorn or Outback where they generally come back saying they don't feel just right. I make burgers with mushrooms and swiss or bacon and chedder or onions any way and ketchup, or whatever they want, I get nary a complaint. I'm so confident in my burgers if I wasn't becoming so Howard Hughes-ish lately (also why I don't go to said chain restaurants) I'd make a burger throwdown challenge to that Bomba chef guy.
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