Burger or Fries which is better

Fries for sure

Yes

Where is the beef?

Fries; unless it's beyond meat, then burgers.

Why aren't onion rings an option?

It’s a chargeable option.

A burger, which is always more than just the meat [which can even be processed, i.e., taux-beef] is of variable virtue considering the aside condiments and whatnot applied.

Fries are an honest, single product, with only variation in preparation and presentation. Ergo, the fry is more tastefully virtuous.

But, then, my preference aligns with philochristos: give me onion rings.

Without the burger the fries and onion rings taste flat.

Eh... not mine. I am a cook of some refinement. I have a blend of seasonings of my choices I apply immediately after roasting [I never fry them] while still steaming out of the oven, sealing the flavors to the potato. And I always cut steak fries - double wide - not thin sticks. Better to dip into fry sauce, which I also make myself. I also use a BBQ sauce called "Whisky Maple" from Rufus Teague Made Some Sauce. They have several flavors, but that one is my favorite. I buy it online; no local store near me carries it.

Socrates: Ah! But one must consider that fry sauce is also a condiment and so the Fry's taste is variable.

Glaucon: Very true

Socrates: And that which varies is not eternal?

Glaucon: Yes

Socrates: And that which is not a form merely partakes of the form?

Glaucon: Certainly

Socrates: And the statesman who cannot perceive of the form cannot lead? (Book VI)

Glaucon: That is a given

Socrates: So what, pray Glaucon, must we say to those who desire to eat fries in our city?

Glaucon: You must not eat that here

Socrates never met a good French chef.

And neither did Glaucon, and worse, he never realized that if you makes a Béchamel sauce and need a Velouté, add some white stock [chicken, venal, or fish]. If you want, instead, a rich Espagnole [brown sauce], substitute a brown stock [beef] and Cabernet wine as the stock. Such can be done variably forever, and be made and eaten anywhere where sensibility and out-of-the-box thinking reigns.

You are a good recipe writer.

Thanks, Mom started teach me and my two older brothers when we were very young. First recipe I learned from Mom is chocolate chip cookies at five. Then observing me making them is how she discovered why I was yielding fewer cookies than her recipe should yield because I was eating the finished dough before baking!

You are a better recipe taster.

poutine is best

I understand the sentiment, and it has its fans. I'm not one of them. I don't mind the cheese kurds, nor a good-flavored gravy, but I'd rather have the gravy on the side than served with it already applied, because I'd like the option to eat the fry sans dipping if I choose, even in my own fry sauce. And I absolutely detest the use of ketchup on anything. Disgustingly boring. Not a fan of bright yellow mustard, either, even called "French's" - which it definitively it is not. Dijon, preferably brown whole-seed.

You are a poster child for poutine.

you are rude

You can still have your poutine.

Well, she is Debby Downer.

Sorry for the downer part.

Rats!

They like burgers too.