But literally they are used in similar proportions as the use of ketchup and mayo separately as opposed to Worcestershire. But I agree in that if the burger has lettuce and tomato on it, some form of thousands island/hamburger sauce is de rigeur
Well, yeah.
If I get a steakburger, I use A1 or heinz 57, and not a lot of it either, and no veggies.
But 1000 island goes really well with tomato and lettuce. IN&OUT has the proportions juuuust right.
I kind of assumed this thread was limited to chains, but since you broached the subject, the best restaurant burger I’ve had anywhere was at a place called Dad’s Kitchen in Sacramento. Actually, they’ve got two locations now, so I guess that kind of makes them a chain.
Nope.
Two locations technically form a “link”. If they add a third location, now that’s a chain. 
I’m surprised too. We love Culver’s. I’ll take a Culver’s burger over any other fast food burger any day. I also love their chocolate custard!
We have a burger place called The King of Creams. I hate the name - it sounds dirty! 
But they have great burgers and ice cream, which is where the name comes from I guess.
This one-off family-owned place is in a smallish town in central MO. The name always makes me think of the Simpsons. The burgers are … OK. The name is definitely the best part.
There are lots of burger places in San Jose that make decent burgers, but none that particularly stand out. Kirk’s used to be excellent with a DIY topping bar, but they discontinued it during covid and it never came back .
In my travels the only two places I make a point of going to for a good burger are the Inverness Park Market in the Point Reyes area and the Whoa Nellie Deli in Lee Vining when I’m in the eastern Sierra.
Except to me, Kirks Steakburgers didnt need anything but a little A1 sauce. I loved their version of onion rings.