The problem with choosing the best burger is the abstract of the BEST BURGER--Can one use our sight,taste, and smell of it to describe what it would be-----For the Boomer it would be a toasted bun for the bread although the best bread I ever had was a NO po-boy hamburger----Creole tomatoes from Plaquemines Parish----great cold fresh iceberg lettuce----THICK patty with excellent meat quality cooked between rare and medium rare( my choice is the open flame for that smokey taste----Whatever your pleasure with add ons---the combo of grilled and raw onions--mushrooms----Tabasco, mustard(yellow and hot), MINEEZ, and catsup--one extra on the bun--large enough to soop up the juices!!!! Now the pickles for me are on the side and I like those vertically sliced --Kosher Dills!!! Bon Appitite(SP)---This is my 3rd edit---But to have the hickory sauce from Bud's Broiler would be great!!!!