A great burger may not be as much an artistic product as it is an architectural one. Usually, the only thing that has to be cooked before assembly is the patty. While it’s entirely possible to cook it improperly, either not enough or too much, using well-considered, quality ingredients increases the chances that the end result will be good and memorable.

A social media discussion with several readers on burger patty weights revealed a philosophical split. In one camp were those who declared, “If it ain’t at least eight ounces, why bother?” to others who believed the cooking method was more important than a big hunk of meat. For them, a one-third pound “smashed” burger patty, cooked on a very hot flattop until the exterior develops a crunchy crust, is the next best thing to heaven.

The heft of a patty may be a matter of personal preference, but other factors are quantifiable. Vegetables must be very fresh. Even if lettuce wilts upon contact with a hot burger patty, it has to have been perky at the start. Buns have to be both fresh and soft, yet have enough staying power to resist falling apart under an assault of meat juice.

In order to level the playing field for each featured restaurant and avoid being seduced by extra-flavorful toppings, such as bacon or kimchi, each burger profiled is just a good ol’ American cheeseburger. That was also the best way to be able to truly taste the basics: meat, bun, cheese and vegetables.

We recently selected the 10 Best Fancy Restaurant Burgers In Houston, so this time around, we sought out the best examples at more casual establishments. If we couldn’t eat the cheeseburgers in shorts, T-shirts or sweatpants, we weren’t interested.

If the cheeseburger came with fries for no additional charge, we allowed for it. If it didn’t, we’ll show what a side order of fries costs. The two lowest-priced cheeseburger-and-fries combinations on our list are only eight dollars. The most expensive is $16, but is often regarded as a Cadillac among burgers. From the cheapest to the most expensive, every single one rightfully has a place on this list.

The Meat

Of all the factors distinguishing between superb and mediocre burgers, the meat is the most important. The source of the beef, the texture of the grind and the expertise of the cook all affect the end result. Patties can’t be unappealingly dense nor should they fall apart. Some fat content is important, since it’s the biggest carrier of flavor. Also, there’s never been a burger that didn’t benefit from the brown crust that comes only from a very hot sear, whether it’s from a flattop grill, over flames or in a good cast-iron pan. The trick is getting that sear without also overcooking the center of the patty.

The Cheese

Interestingly, many of Houston’s great burgers employ simple American cheese — for good reason. It’s slightly salty and, when melted, a little sticky, which helps fuse the cheese, bun and meat together. When melted on top of a beef patty, it acts as a seal that helps hold in heat and meat juices. Cheddar may be a better cheese in general, but for burgers, American is more functional.

The Bun

The cheese can be run-of-the-mill, but the bun has to be something special. The vast majority of the places building some of Houston’s best burgers are using buns from local bakeries. That just makes sense. Since these are delivered instead of shipped, they haven’t been sitting long hours in a truck. The buns from Houston bakeries Slow Dough and Kraftsmen Baking are among the most popular.

No Ketchup, Please

Ketchup is a strong, sweet flavor that masks other ingredients. It makes all burgers taste consistent, but not interesting. In a Serious Eats article titled “The Case Against Ketchup,” Nick Solares wrote, “Ketchup makes every burger taste somewhat similar; it provides a common thread from burger to burger. It’s a comforting familiarity that is quite the opposite of what I am looking for as a reviewer and a hamburger aficionado. I am looking for what is unique in each hamburger — I don’t want to make them all the same.”

Of all the burgers we tried for this article, only one came with ketchup, and it didn’t make it onto our list. It was impossible to taste any of the other ingredients, which was a shame since the burger featured a beef patty from Texas ranch 44 Farms.

No burger joint is going to shame diners for putting ketchup on their burgers (these are usually accepting, friendly places), but they’re not going to do the dirty deed unless asked, either. Brett Holder, manager of Pappas Burgers, shrugged when asked about the ketchup issue, saying, “We do not include ketchup on any of the burgers besides our kids’ burgers unless the guest would like to add it. I think it’s something that customers should add on afterwards. That’s why we have ketchup bottles on the tables.”

“I don’t personally feel that ketchup belongs on a burger,” said Erin Reed of Bubba’s Texas Burger Shack. “I don’t like it and I don’t really like mayonnaise a lot. I prefer mustard.”

One person who thinks ketchup on a burger is okay is Justin Turner of Bernie’s Burger Bus. He doesn’t mind, because Bernie’s sells its own brand, which he says is simply of better quality. “It’s 100 percent real ingredients, not ‘natural flavors.’ We use wildflower honey as our sweetener, not corn syrup, and you can actually see our spices in the ketchup.” So if you’re going to put ketchup on your burger, do it at Bernie’s.