Six months ago I made my first (and final) visit to a Whataburger. I’ve been in TX 10+ years and decided to find out what the fuss was all about. Alas, not much, unless you own stock in Morton’s.
The cheeseburger (my standard) was greasy — not moist, mind you, but greasy, and so over-salted it was rendered inedible. That so many Texans find it irresistible is probably a key factor in this state’s life expectancy trailing the national average.
This occurred about the same time the iconic California chain In & Out Burger arrived in North Texas. The first few openings were incredible – half mile long lines and rave reviews from long-standing fans. Maybe, just maybe…
Waiting for a few more units to open and the ensuing lines to subside, I finally made it to In & Out for, yes, a cheeseburger.
The product was moderately moist, not greasy, and in that regard an improvement over the Whataburger product. But…
If I were a betting man, I would wager that salt was the primary ingredient, with a little beef thrown in to enhance the flavor. Again, I gave up, leaving half a sandwich behind. What has happened to burger chains, and the American consumer for that matter?
Look – I add salt to many of the dishes I cook, and have a real affinity for many salty snacks. I am not anti-salt. I am, however, anti-salt as a main course.
I quit McDonald’s 20 years ago, and they both make McDonald’s look almost gourmet. In a way, this is probably for the best. I will never be tempted to stop in either of these chains rather than going home and cooking my own (much better) burger.
As for the taste of Texans? Well, they did elect Bush and Perry back to back.