A restaurant burger should be judged as the meal that was actually promised, not against a completely different style.
Read the menu description
A menu that says “double smashburger” is promising thin patties and crust. A half-pound steakhouse burger is promising a substantial interior. A plant-based burger may aim to imitate beef or showcase vegetables. Start by asking whether the kitchen delivered its stated idea.
Separate execution from preference
You may dislike sweet buns, blue cheese or thick patties. That is valid, but it is different from a stale bun, unmelted cheese or an underseasoned patty. Good notes distinguish personal preference from execution.
Account for travel
Steam is the enemy of takeout crust. A burger eaten after a 20-minute trip cannot be compared directly with one eaten immediately. Record the travel time and whether wet toppings were packed separately.
Use price in context
Compare the full plate: burger size, included sides, service model, local costs and ingredient quality. A low-priced burger can be poor value if it is tiny and careless; a higher-priced burger can still be good value if it is well executed and includes a complete meal.
Look for repeatable strengths
One perfect burger may be luck. Repeated recent comments about the same strength—excellent crust, house-made pickles, consistent cooking—are more useful. Likewise, repeated reports of cold cheese or soggy buns deserve attention.