The science behind rating hamburgers is very complex, I do not reccomend trying to apply the science without assistance from an expert, as it will result in confussion and brain soreness. Burgers are rated on an objective scale from zero to ten, zero being the worst, and ten being the best. This rating is called a Burger Score. The Burger Score takes into consideration: taste, quality, texture, temperature, bun, cheese, add ons, sides, whether the burger is made to order, the quality of service, the value of the burger, and least importantly, my subjective opinion.
When broken down, Burger Score ("BS")* is computed on 50% Flavor ("F"), 30% Extra ("E"), and 20% Other ("O"). Even further broken down: Flavor is computed as 50% taste ("t"), 20% quality("q"), 20% texture ("x"), and 10% temperature ("u"); Extra is computed as 30% bun ("b"), 30% cheese ("c"), 30% add ons ("a"), and 10% sides ("s"); and Overall is computed as 30% made to specifications ("m"), 20% quality of service ("i"), 10% value ("v"), and 10% subjective opinion ("r").
Mathmatically written: BS = .5(.5(t) + .2(q) + .2(x) + .1(u)) + .3(.3(b) +.3(c) + .3(a) +.1(s)) + .2 (.6(m) + .2(i) + .1(v) + .1(r))
and when simplified: BS = .5(F) +.3(E) + .2 (O)
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