My goal here is to create a burger quality scoring system based on my own preferences, but broadly also reflects the general quality of a burger. I am sure there are internationally recognized burger quality scales, probably accepted into some International Burger Federation or whatever. This is my Burger Quality Scoring System, there are many like it, but this one is mine. Ratings will be made in-situ and are immutable. Decimal scorings are permissible.
ABSOLUTE MAXIMUM POSSIBLE SCORE: 67.71
Max rating in each category represents my perfect Burger and is totally subjective. Just under the perfect rating generally represents a very well put together Burger.
RATING
Buns = 0-8
Ideally each Bun must be, at a minimum, 2/9ths of the total height of the Burger.
0 = No Bun (Unless open-faced by design, if so negate this section).
1-5 = Bun of varying quality.
6-7 = High Quality Bun, Acceptable Size.
8 = Potato bun with sesame seeds, 15-20cm in diameter with each bun occupying 2/9ths of the height of the burger.
Patty = 0-8
Ideally one metric above medium rare, into the territory of well done but just barely. Must either match the diameter of the Bun or be, at a maximum, 2cm less than the diameter of the Bun.
0 = No Patty.
1-5 = Patty of varying quality.
6 = Premade or Handmade Patty of good quality & decent flavour. Contains just a wee bit more grease or oil than nessicary.
7 = Premade or Handmade Patty of good quality & good flavour. Acceptable levels of grease or oil.
8 = Handmade Patty of exceptional quality & flavour, composed of ground meat (veggie or beef) near perfect levels of grease or oil. Spices and flavouring added into ground meat (veggie or beef) during hand churning, with one egg added per 4-6 Patties made. Cooked over flame (BBQ or fire, see fire-roasted multiplier below).
Sauces = 0-8
0 = No Sauces.
1-5 = Sauces of varying quality, wetness, volume, flavour, and ratio. Includes any Burger that is runny (too wet). Affects are noted in Structural Integrity.
6 = Well balanced Sauces of good quality, low wetness, good volume, decent flavour, and good ratio.
7 = Well balanced Sauces of good quality, low wetness, good volume, good flavour, and good ratio.
8 = Sauces must be balanced, of good quality, volume, flavour, ratio, and must not make Burger runny. Must include, or have the option to include, Ketchup, Mustard, Mayonnaise, and a House Sauce (or any other uncommon or Burger-defining sauce, see multiplier) in any configuration (including the option to dip) that includes at a minimum the House Sauce or Burger-defining sauce.
Structural Integrity = 0-8
0 = Immediately falls apart
1-5 = Initially is structurally sound, but as the Burger is eaten, it becomes harder to keep together, to varying degrees. May require a fork to eat the disassembly.
6 = Begins to fall apart after two-thirds of the burger is eaten. May require a fork to eat the disassembly.
7 = Begins to fall apart after two-thirds of the burger is eaten.
8 = Begins to fall apart after over three-quarters of the burger is eaten. Fork not required.
Flavour = 0-8
0 = No Flavour.
1-5 = Flavours of varying balance and intensity.
6 = Flavours of Decent balance and intensity, could use some work on either.
7 = Flavours of Good balance and intensity, nothing specific required but it all works together.
8 = Flavours of Exceptional balance and intensity, no spices or flavours explicitly required but it all has to work together to create a cohesive experience.
Vegetables = 0-8
0 = No vegetables.
1-5 = Varying amount, quality, and flavour of vegetables.
6 = Decently balanced amount, quality, and flavouring of vegetables, might be bordering on the edge of overbearing.
7 = Good, balanced amount, quality, and flavouring of vegetables.
8 = Good – Exceptionally balanced amount, quality, and flavouring of vegetables, must be found both below and above Patty. Leafy greens (Spinach, Lettuce, Arugula, etc.) must be found above Patty.
Presentation = 0-3
0 = Basically thrown onto plate, no effort in presentation.
1 = Basic presentation, no separate dinnerware for affiliated foodstuffs.
2 = Presentation with effort, may include separate dinnerware for affiliated foodstuffs.
3 = Highly unique presentation of Burger, may include separate dinnerware for affiliated foodstuffs.
PICKLE = 0-3
0 = No pickle (unless reasonable argument can be made for lack thereof, if that is the case then negate this section)
1 = Bad tasting, poorly selected pickle.
2 = Good tasting pickle of varying quality.
3 = Good quality, firm, fresh, and flavourful Dill Pickle.
Dipping Sauces = 0-2
0 = No dipping Sauces
1 = Dipping sauces with limited refills.
2 = Variety (4+) of dipping sauces with unlimited refills.
SIZE (HEIGHT) = 0-3
0 = 5cm or less in height.
1 = 5-8.9cm in height, wrong proportions ( must be 4/9ths Buns, 5/9ths Middle Section), or larger than 11cm in height. If conditions are reverse, scoring is 1.5.
2 = 9.0-10.9cm in height, roughly correct proportions.
SIZE (DIAMETER) = 0-2
0 = Very small, kiddie burger size.
1 = Small, 12-15cm in diameter. Or larger than 21cm in diameter.
2 = 15-20.9cm in diameter.
MULTIPLIERS*
Selection/Variety (More than four options) = x1.01
Vegan Option (No meat or animal products as an option)= x1.01
Specialty Side Dish (Something more exuberant than basic fries or a salad) = x1.01
Fire Roasted (Must be Wood fuel, for vibes & aesthetics, better multiplier if smokey flavour is achieved in this process) = x1.01 – x1.02 (for Smokey flavour)
House Sauce/Burger-Defining Sauce (A hand made/homemade sauce that is not commercially available or is a unique twist of a commercially available sauce) = x1.01
Creativity = x1.00 – x1.05
x1.00 = Super basic Burger, style is widely available.
x1.01 = Less available Burger style.
x1.05 = Unique burger style.
*Multipliers shall be summed then applied at the end of the evaluation instead of compounded.