In the general N.Y. Metro area we had no malt shops in the 1950’s as on T. V. . what we had was lunchonetts ,coffee shops ,or candy stores. The Hamburgers they made was out of this world! The butchers secret was that they used Ground skirt steak for their burgers ( never frozen meat ) , if you can’t get that at your local butcher shop or supermarket , go to any kosher butcher shop and buy a mixture of skirt , neck and Diaphragm it tastes the same . it was always cooked on a griddle and a press was used for side two of the hamburger when it was flipped to get the grease out, then the bun was toasted as the future ketchup on it wouldn’t adsorb into the bun like a sponge., a shot glass of potato salad was served on the same plate along with a 1/4 spear of 1/2 sour pickle. .There was a cheese burger also but never lettuce or tomato or mayo and that’s the way it was back in the day ! Today’s burger is a frozen piece of substandard meat made up of scraps that you would not feed to dogs ,you decide 1950’s burger or today’s ..you be the judge !