I feel the same. Not every fast food burger is good, but only fast food burgers are good when I want a fast food burger.
The thing about backyard burgers is that the quality can range from 3-10 based on the the equipment, ingredient quality, how many beers the chef has had, etc. Contrast with Burger King which is a reliable 6 out of 10, and reliably cooked in the Burger King style that I like.
I was thinking the same thing about Taco Bell. I do hit them occasionally, but I never have a sudden craving for Taco Bell as I do for White Castle, and I never set foot inside a Taco Bell until I was 21 but had loved White Castle since I was small enough to be eating just one or two for a meal.
That’s one I heartily agree with. A green chile cheeseburger at Rowena Baca’s Owl Bar in San Antonio NM is a living history experience.
And, across the street is Robert Olguin’s Buckhorn Tavern that CQ rated as serving one of the top 20 burgers in the country.
Robert is an accomplished musician, artist and craftsman. Rowena’s family housed the scientists that assembled the Trinity Site bomb.
They inhabit a different planet than McDonalds
For some reason some people love to hear that sizzle when cooking burgers by using a spatula to squeeze all the flavour out of them, and that’s exactly what their doing. Couple that with over cooking, and you’ll end up with a meh burger.
Rule #1 with burgers on a grill don’t touch them unless to flip over.
`For fast food, the old A&W Teenburger was superb. Current offerings are scarcer, but Carl’s Jr. has some decent offerings. In-N-Out, of course, holds down the top spot. Good regional chains for burgers around these parts include Baker’s and of all places Del Taco. But for a pretty damn good burger, go to a fast casual chain like Red Robin. I usually just get their standard “gourmet cheeseburger” with everything on the side. That way I can customize the toppings to my satisfaction. 5 Guys sucks in so many way it is hard to list them all.
The things that make me hate a burger place are rare burgers, too thick burgers, too many toppings and buns that fall apart midway through the burger. If you offer a fried egg or avocado as a topping I just might have to burn the place to the ground. 
YMMV.
O.k. That’s just weird. I can’t imagine how they’d be.
I"ve always said – In N Out Burgers with 5 Guys fries would be the perfect pairing for me. (Though I do find the 5 Guys burger pretty decent.)
I have done In-N-Out burgers paired with fries from The Hat. Luckily they are less than a block apart in some towns.
In central Connecticut, steamed cheeseburgers are a thing - they even sell a device for it which my friend bought. It wasn’t bad, but it was sort of bland, missing any crispiness and the cheese is melted separately so it is pretty messy to eat and clean up from, as I recall. Also, the trays were rectangles, creating little loaves of hamburger, which didn’t fit on the bun right.
From wikipedia:
What makes the steamed cheeseburger different from typical cheeseburgers is the way it is prepared. Instead of being fried in a pan or grilled on a grill, it is steamed in a stainless-steel cabinet containing trays that hold either a hamburger patty or a chunk of cheese. This method of cooking makes the fats in the meat melt away and they are then drained from the tray once the patty is fully cooked.[4] The end result is a moist, juicy burger which is then served by scooping the meat onto a bun and then pouring the melted cheese over the meat. Various customary toppings can then be added to the burger.
I worked in a restaurant once that was just opening - we had both a grill and a cook top, and I distinctly remember the overall manager (a CIA guy) telling us that we’d be frying the burgers, since that makes them taste better, because of the fat (this is why the steamed ones were bland).
This seems the key to the question in the OP - grilling vs. frying. Of course better, fresher meat, proper cooking etc. will make the difference, as will the condiments, which is just a matter of preference.
Someone mentioned it above, but the bun is critical. I’ve been holding off on an In and Out run for months (lots of reasons) and when I finally went last week, the crispy edge of the bun was the part that is really hard to replicate at home.
When I worked in a hot dog stand in CT years ago, we actually ordered the rolls “raw” (slightly undercooked) so that when we grilled the inside (with butter) they finished up nicely, and weren’t overcooked.
Man, I can remember some greasy pastrami and fries from The Hat in the wee small hours of the morning. My system couldn’t handle them today.
I heard steamed hams are a thing up in Albany as well.
There’s a chain named Freddy’s that’s moving into my part of the country, but they are all over the US. Their big thing is they make an ultra-thin patty by squishing a ball of ground beef on the griddle in front of you, and then searing it. It’s an interesting crispy texture, but it takes two patties to make a real burger. I wouldn’t make one that way (I don’t think I can get a grill that hot).
My home-made burger is generic 80% lean (actually using that dreaded tube of ground beef), as quarter-pound patties, grilled to medium on an outdoor gas grill. Every time I’ve made one recently I’ve said to myself that it’s as good or perhaps better than any I’ve had in a restaurant.
That’s not that unusual a technique (a good number of local places here do it, as well as chains like Culver’s and Smashburger), and that’s exactly why I prefer griddled burgers to grilled one. You get a ball of meat, smash it down, and get those edges nice and browned before flipping. All the brownie bits are my favorite! As much as In N Out is my favorite fast food burger, I wish they’d get their meat a wee bit browner.
And, yes, you can do it at home – I do – but it really stinks up the house, so that’s why I do it outside on a flattop on my propane grill. Wife is much happier then. 
It doesn’t have to be that blazing hot. When I did it on the stovetop, I found cranking it full was actually a bit too much – hat to do it at about 3/4 of max on the big burner. You’ll also need a sturdy flattop spatula or a burger or grill press.
Mmmmmm, you guys eat your burgers on buns?
Anyone else have a carb-crazy significant other who makes “buns” from romaine leaves (take me now, Jesus)
/hijack
Have you tried a beercan chicken?
For me they are consistently the best, juciest, most flavourful, with the crispiest skin. Attested by many other people. I tried a rack set on another metal dish once, and it took things to another level.
I recommend using a larger can (710-740 ml range,) and offer the anecdotal advice that the cheaper and less refined beers work better flavour-wise. YMMV.
/hijack
(Rest of post addressing the op…)
Very much prefer a home-made, grilled burger. Choose the meat and grind myself. Slowly smoked and reverse seared, soft fresh-baked bun, brioche, challa, etc. Load it with mayo, lettuce, a good many thin slices of onion and tomato (don’t know why - better that way!) Pickles, peppered bacon and a greasy fried egg. A good handful of shredded sharp cheddar or pepper jack…
Man, my stomach just grumbled… Luckily I made about two dozen burgers to freeze for quick meals the other night!
All that being said, I love any burger. As others have said, sometimes you just crave a low-quality, borderline embarassing, crummy ol’ fast food or cheap chip truck burger.
My mom used to make big, thick, tough pucks, loaded with minced garlic and onion out of extra lean ground beef. Dry-ish and gritty with a distinct smell, oftentimes landing me the jeers and sneers of classmates, care I did not! I smiled and ate them proudly, man I miss them!
Thin little bar-coaster frozen boxed generic burgers? You betcha. A McDouble can hit the spot at times, those 5 guys seem like an okay bunch! Any burger is a good burger in my eyes, and stomach!
If I had to guess, it’s simply because you love burgers, you love making the burgers exactly your way, the enjoyment of the process adds more value and I will completely assume you make a fantastic burger at that!
The time spent cooking, the anticipation, the smell and possible beer or three you have make YOUR burgers the best! 8D
Of course! But I get plenty crisp skin just cooking it conventionally, too. And there’s no risk of my chicken tipping over or not fitting into my grill.
One thing a homecooked burger can never have is a unique and delicious topping like https://originaltommys.com/ amazing chili or In N Out cheese which is made especially for them. Otherwise they are just fine.
Can I make beer can chicken for my Vegetarian daughter though?
Freddy’s is by far my favorite fast-food hamburger, and their frozen custard is way better than Steak and Shake’s milkshakes. My town apparently thought so too because the S&S just recently shut down for good. I love the crispiness of it. But it does seem like a totally different beast than something I’d grill at home.
Yes, quite some time ago the FDA announced that trichinosis in store bought pork was a thing of the past.
DO worry about wild boar meat however, it is often riddled with it.