Methodology
Every burger is scored on a fixed rubric. Scores are backed by evidence — a cross-section photo and a promo-vs-reality comparison — so you can trust them without tasting the burger yourself.
Every burger is judged on the plate: patty, bun, sauce, other ingredients, balance and originality, plus value for money. Each axis is rated 0–10, weighted, and combined into a single 0–100 score — kept consistent through calibration and backed by evidence.
Truth Score — a separate 0–100 score: how closely the real burger matches its promo photo. It is the honesty axis and is not baked into the overall score.
Originality is one of the scored axes: it rewards a genuinely creative burger, but a flawless classic can still top the rankings on the strength of the others.
Input ≠ output. “House-made bun / sauce” is effort, not result. Stored as a note, it does not inflate the taste score.
Weights below are provisional (reference) and get calibrated as reviews accumulate.
Scoring axes (methodology v1)
| Axis | Weight | Type | Required |
|---|---|---|---|
| Patty | 20 | subjective | yes |
| Bun | 18 | subjective | — |
| Sauce | 16 | subjective | — |
| Other ingredients | 15 | subjective | — |
| Balance | 20 | subjective | yes |
| Originality | 10 | subjective | — |
| Value for money | 10 | subjective | yes |
Scale
The final score is 0–100 (absolute, independent of other burgers). On the site it is shown as a tier: S 85+ · A 75+ · B 65+ · C 50+ · D below. A venue’s score is the average of its burgers, smoothed when there are few reviews.