There are two fundamental varieties of burgers, and knowing which you prefer is critical to getting the right burger recommendation.
Not all burgers are created equal. Beyond common variations like bacon, blue cheese, ranch, or stuffed patties, burgers fall into two distinct categories that create very different eating experiences.
Because the two styles are so different, recommending a burger without first identifying which category you prefer is rarely helpful. That mismatch is a big reason people rarely agree on the “best burger in town.” It’s like asking where the best ribs are without specifying beef or pork.
When you ask me for a burger recommendation, I consider it essential to first determine which of the two types you lean toward.
Below are the core differences between them:
The Short Stack
Patty
Thin and typically cooked on a griddle. When done right, the rendered fat creates a crisp, flavorful crust that delivers concentrated salty, umami notes without needing a large mass of meat.
Bun
Short Stack buns are usually flat, dense, soft and pliable, often with a subtle sweetness. They’re never crusty; a thumbprint leaves a lasting depression instead of springing back. That pliability helps compress the burger to keep fillings compact and easy to handle.
Filling
Fillings are kept light and restrained—shredded iceberg lettuce is common—so the burger maintains its low profile and balanced bite.
Overall
Often regarded as a snack-size option, the Short Stack’s strength is balance. Thin layers allow every element to register equally, and its compact form makes it easy to eat without overwhelming the palate.
The High Tower
Patty
The patty is the centerpiece: thick, chunky and often char-grilled. The goal is a dark, flavorful crust while keeping the center pink and juicy—an exacting but rewarding technique.
Bun
High Tower buns are domed and frequently toasted or griddle-marked. They have a crusty exterior and a soft, airy interior that soaks up juices released by the patty.
Fillings
These burgers invite bigger, bolder additions—stacked toppings, onion rings, or stuffed patties. Lettuce is often left in whole leaves to prevent slippage from the exposed sides.
Overall
This is the classic restaurant-style burger, usually listed with a proud patty weight. It fills you up and comes with generous juices that can eventually soften the bun, so it’s best eaten briskly. Visually, these burgers often photograph very well.
The Final Verdict
Virtually everyone enjoys some form of burger (setting aside plant-based alternatives). Personally, I favor the Short Stack—my top picks are small, balanced burgers like Sandy’s, Five Guys, and Whataburger. I crave the compact, retro diner feel that Short Stacks deliver.
Which side are you on: team High Tower or team Short Stack?