The virtues of burgers and barbecue

In honor of National Hamburger Month and National Barbecue Month, five hamburgers and/or barbecue sauce virtues:

* Restaurant burgers. I've always loved the time-honored combination of hamburger, fries and a Coke, and I always liked them with ketchup and mustard, spicy mustard preferred. I really like burgers with cheese, pickles, ketchup and mustard -- and mushrooms. I'm kind of a purist as far as adding French fries or onion rings to hamburgers. That just doesn't appeal.

* Fast-food burgers. I prefer the big flat ones that come from the place with the crown. Apologies to the billions who prefer the other kind. It must be a family thing.

* Grilled burgers. Yum. I think the only drawback is the buns. They tend to fall apart based on burger consistency.

* I'm more particular about barbecue. There are only a couple of places I've liked. A lot of times, it comes down to the sauce.

* If the barbecue sauce is really good, it's tempting to do without the meat.