I started eating Whataburgers in Harlingen, Texas, in the mid-60s. They were always special, the flavor unique, piled high with chopped onions, lettuce and tomato. They just tasted a certain way, much better than any other fast food burger. And the meat patties were larger than their competitors. What was not to like?\r
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But something happened in the early 90s. They went cheap on their meat patties. They are full of chewy gristle, and pretty tasteless. It's like they grind cardboard up in their meat. Every time I would order one, I would have to discharge these chewy chunks, nearly every bite. The flavor of the toppings is still the same, but the meat is inedible.\r
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Anyone who continues to eat these burgers has low standards for meat quality.\r
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I make a mean burger, according to all who have eaten my creations. They are simple, but prepared correctly, using the correct meat/fat ratio. My patties are flat and thin and I use butter-toasted buns. I consider myself a burger expert.\r
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Pros: Good chicken strips
Cons: Terrible meat patties
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