British food is not that great. I tried fish and chips a few times, hoping to find the best and, honestly, Australia, New Zealand and California all have superior fish and chips. At one point, I found myself in a grocery store in London and in the freezer aisle, I was caught by surprise when I saw... "Frozen Bangers and Faggots" https://en.wikipedia.org/wiki/Faggot_(food) As for hamburgers in the UK? Or really anywhere else outside of the US, they can't compete. You can get a $20 burger internationally that won't be as good as a $5 burger in the US. The best food in the UK is in London and it is Indian food. Since they have no qualms about the sacred nature of cows, there, it is one of the few places you can get Beef Vindaloo. The asian food there is pretty good, too, but the US has better. Japan has the best seafood. US food standards applied to Mexican food results in most of the best Mexican food being along the US side of the border. There are exceptions and Costa Maya where they do a fusion of traditional Mayan and Mexican is one of those exceptions. Also, nearly every pizza I had in Italy was over priced and terrible. I've been to over 60 countries and I love food. I also have iron guts, so I can tolerate nearly anything. The worst meat is dog. It does not taste like chicken. The worst original dishes are in Iceland. That is not a place to be adventurous with food. I'd rather eat bugs than some of what they've got. The truth is there is no "perfect burgers" as there are so many ways to make amazing burgers. You can just do so much with it... like cook pieces of bacon into it, a smattering of whole oats, salt, pepper, a pinch of cayenne... but the real magic is the size and how you cook it. The ideal end product should be cooked well on the outside and rare at the very center, with every range in between. Too thin or too thick and this is impossible to achieve because you won't get the full palette in each bite. The size he uses is pretty good, but making them the night before is a no no and, if you cook it right and have the right utensils, you shouldn't have to worry about it falling apart. In fact... just a little bit falling apart can be good. I agree the sear is important. Toasting the buns on a flat grill in the bacon grease and or with a wee bit of butter, but also leaving the center of the bun as uncooked as possible is the best way to treat the buns. Generally, I will lightly fry the bacon, then add butter to the pan and cook the onions in it. The remnants of that are what I prefer to toast the buns on. As for toppings, that is a personal decision, but there is one secret that a lot people miss. It is the same rule for sandwiches. The toppings should be evenly spread across the burger. He uses the right size tomato, onion and cheese slices in this video to achieve this and it is important for attempting to make a perfect burger, but he kind of misses with the spread. In my opinion, he should have shot for a little more pink at the center to get the full range of tastes that the meat has to offer. I would probably find his burger delicious, but I feel like a limey claiming to be able to make a perfect burger is like someone from Canada claiming to be able to make the perfect burrito.