Last night's debate on foreign policy taught America that there's basically no difference between Barack Obama and Mitt Romney when it comes to drone strikes or policy in Syria. But a recent poll of 2094 Americans conducted by fast casual chain Smashburger suggests that there's a big difference between the two candidates in at least one other measure other than silly things like domestic policy and experience: their appeal as dining companions.
The Smashburger pollsters asked respondents which of the two presidential candidates they'd prefer to eat a burger with. National polls about actual voting may be close these days, but this one wasn't. President Obama won by a landside, with a whopping 59 percent of respondents saying they'd pick him as a dining partner and just 41 percent opting for Romney.
Obama's support was particularly strong among the young, those living in the Midwest and those living in the Northeast. Romney performed best with Southerners and the elderly.
The poll also asked which former president would be respondents' first pick for a burger companion. Bill Clinton -- an avowed burger fan for years before he became a vegan -- led this pack with 22 percent of the vote. Clinton was followed by Lincoln (15 percent), JFK and Ronald Reagan (14 percent) and then Thomas Jefferson, George Washington and Theodore Roosevelt (5 percent).
This all may sound trivial -- and it obviously is, to some extent. But campaign teams actually spend a great deal of time and thought thinking about what Obama and Romney should eat on the campaign trail, often in an attempt to portray the candidates as folksy and relatable. So Obama's impressive victory in the burger poll -- if it can't be chalked up to some sort of skew in the sample -- could be a sign that his campaign has done a better job making him come off as a real person than Romney's has. Or it could just be a sign that a lot of Americans like to drink beer with their burgers, and don't like to drink alone.
Related on HuffPost:
Las Vegas: Burger Bar
<strong>Rossini Burger</strong> Anyone looking for a Kobe beef burger with sautéed foie gras, shaved truffles and truffle sauce can find it until 3 a.m. at superstar chef Hubert Keller's burger joint on the Las Vegas Strip for the price of $60. At his fine-dining restaurant Fleur, Keller offers the Fleur Burger for $65, which has the same toppings but is made with wagyu beef; the Fleur Burger 5000 comes with a bottle of 1995 Château Petrus for $5,000. <a href="http://burger-bar.com" target="_hplink">burger-bar.com</a> <strong>Plus:</strong> <a href="http://www.foodandwine.com/slideshows/best-burgers-in-the-us?xid=HuffPoCrazyOverTopBurgers" target="_hplink">Best Burgers in the U.S.</a>
New York City: db Bistro Moderne
<strong>The Original db Burger</strong> Fusing French and American influences, chef Daniel Boulud created this now-famous burger at his relaxed midtown spot in 2001. The $32 ground prime rib burger is stuffed with braised short ribs, foie gras and truffles and served on a homemade Parmesan bun. <a href="http://danielnyc.com" target="_hplink">danielnyc.com</a> <strong>Plus:</strong> <a href="http://www.foodandwine.com/slideshows/best-pizza-places-in-the-us?xid=HuffPoCrazyOverTopBurgers" target="_hplink">Best Pizza Places in the U.S.</a>
<strong>The Porky Burger</strong> Meat-on-meat burger pioneer and superstar chef Michael Symon offers the Porky, a burger topped with pulled pork, coleslaw, barbecue sauce and bacon. While the burger joint has a casual vibe, Symon's standards remain as high as ever in the kitchens. "We have a truck bring in Pat LaFrieda meat from New York four times a week, because no one here can supply that kind of quality," says Symon. "We cook 1,000 burgers a day and take the temperature in every single one." <a href="http://bspotburgers.com" target="_hplink">bspotburgers.com</a> <strong>Plus:</strong> <a href="http://www.foodandwine.com/slideshows/best-fried-chicken-in-the-us?xid=HuffPoCrazyOverTopBurgers" target="_hplink">Best Fried Chicken in the U.S.</a>
Los Angeles: Umamicatessen
<strong>Pastrami-Mami Burger</strong> "A little grease on the griddle helps season the meat," believes Umami Burger founder Adam Fleischman, who also incorporates flavor boosters into the company's ground beef, like "umami dust," a savory mix that includes ground kombu (a type of seaweed) and dried shiitake mushrooms. His newer outpost, Umamicatessen, ups the umami even further with kombu relish plus white American cheese, Dijon mustard and a thick slab of house-cured pastrami. <strong>Plus:</strong> <a href="http://www.foodandwine.com/slideshows/best-grilled-cheese-in-the-us?xid=HuffPoCrazyOverTopBurgers" target="_hplink">Best Grilled Cheese in the U.S.</a>
Atlanta: Flip Burger Boutique
<strong>Steak Tartare Burger</strong> At his Flip chain, Top Chef All-Stars winner Richard Blais serves unusual chef-driven items like the Steak Tartare Burger, a mix of hand-chopped beef tenderloin blended with garlic, chiles, capers, cornichons, pickled shallots, a fried egg and smoked mayonnaise. He uses a slew of molecular gastronomy techniques on his Raw Tuna Tartare burger, which is topped with a mango sphere that recalls an egg yolk and compressed julienned cucumbers that resemble translucent glass noodles. <a href="http://flipburgerboutique.com" target="_hplink">flipburgerboutique.com</a> Plus: <a href="http://www.foodandwine.com/slideshows/americas-best-bars?xid=HuffPoCrazyOverTopBurgers" target="_hplink">50 Best Bars in America</a>
<strong>EB&D Loaded Up & Truckin' Burger</strong> Chef-owner Tim Byres (F&W People's Best New Chef 2012) relies on an in-kitchen wood grill and smoke pit to smoke and cure almost every item on the menu. He serves his mega burger with a soft-cooked egg fritter, thick house-smoked bacon and smoked sharp cheddar on a homemade honey roll. <a href="http://smokerestaurant.com" target="_hplink">smokerestaurant.com</a> <strong>Plus: </strong><a href="http://www.foodandwine.com/slideshows/best-steak-in-the-us?xid=HuffPoCrazyOverTopBurgers" target="_hplink">Best Steak in the U.S.</a>
Chicago: David Burke Primehouse
<strong>40 Day Dry Aged Prime Steak Burger</strong> In its simplest incarnation, this juicy burger is topped with sautéed garlic spinach, crispy fried shallots and bacon mayonnaise. Additional toppings include fried pickles, a fried egg, superspicy "angry" shrimp and crab-and-asparagus hollandaise sauce. <a href="http://davidburkesprimehouse.com" target="_hplink">davidburkesprimehouse.com</a> <strong><a href="http://www.foodandwine.com/slideshows/over-the-top-burgers/10?xid=HuffPoCrazyOverTopBurgers" target="_hplink">Click Here for More of the America's Most Over-the-Top Burgers</a></strong>