@dieAntagonista, I don’t know where you are, but if you have eaten at a restaurant in the U.S., you have had a beefsteak tomato. They are one of the top three most common around here. Their cheap, travel well, and have a relatively high amount of “the hard part” of a tomato (as opposed to seeds and the juicy part they are in), so they can be put on things like burgers without making the bun too soggy. Sadly, I for one don’t find them to be all that good tasting.

Those are half-pound patties? Those are not! Those are quarter pounders! (Age check: any of you remember when a “quarter pounder” was something unusual worth advertising because it was bigger than the standard fast food burger?).