Zack Northcutt, executive chef at Swift's Attic
OVERRATED: Any choice meat in the grind
"If you want extra fat in your burgers, put in extra fat. Don't waste beautifully marbled Kobe in a grinder. And after a while, the fat just melts out, and you are left with a weird, brown, Swiss cheese-looking hockey puck that won't stay together."
"The pickle, or anything pickled (beets, tomatoes, butternut squash) is a cool, crisp, acidic additive to give texture and help cut through all the fatty sauces and additions you have piled high on that bad boy."
Multiple locations in California
OVERRATED: Strong cheeses, sweet or spicy veggies
"I feel that strong cheeses like feta, anything sweet like pineapple, or anything too spicy (really hot peppers or Sriracha) are overrated as toppings, as they overwhelm instead of complement the flavor of the beef."
UNDERRATED: Mayo, Dijon mustard, onions, pickles
"Mayonnaise and Dijon mustard too often play second fiddle to ketchup. Raw sliced or chopped onions and good, quality pickles are underrated as well."