A regular at my bar made me rethink the $5 burger night

Been doing burger night at the taproom for ages, always used the cheapest buns and frozen patties. One customer, Dave, finally told me the toppings were doing all the work and the meat tasted like a hockey puck. I switched to fresh ground chuck from the local shop, that's an extra $1.50 a patty, and we sold out two hours earlier last Thursday. Anyone else get called out on something they thought was fine and it turned out to be the whole problem?

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