I know people like to make their burgers a certain way and tend to discourage other options - like some are convinced that a smash is the only way…I’m a fan of grilling. You can get enough contact if you quarter turn on the grate and the flare ups help very nicely with char
My main issue with the Oklahoma onion burger or burgers influenced by it is that we are taking away one side’s Maillard and you’re losing some of that crispy beautiful crust.
Chicken curry close to done, naan out of the fridge ready to roll out, cauliflower marinated and ready to roast, rice still needs to be made, wine still needs to be opened. We are in a good place.
I’ll also add that McDonald’s consistently butchers their chicken options. Zero consistency, nixing good items (chicken selects). The only thing they’ve been consistent about is those garbage McNuggets.