There's two ways to make a great burger.
Make it exotic and/or make it cohesive. The former description, obviously, means to put something like a fried egg or goat cheese or liquified gold on it. The latter description might be confusing, so I'll offer a little more of an explanation. If a burger has excellent ingredients AND it can be eaten without falling apart, then that makes it a better burger.
I don't care how juicy a burger is, if it falls apart while you're eating it and you actually end up eating the patty separately like a chopped steak, then the burger has to lose points. Oh it can still score many points if it's a juicy beef patty and, let's say, a guacamole sauce and mayo soaked piece of bread with cheese on it. But it can't get a perfect score.
See the way Cory is holding his WhizzPig burger from Captain Billy Whizzbang's in the photo with this blog? Now that's a burger that's going to stay cohesive. See the way his wife Carly is wiping a little bit of schmutz from his cheek? That shows the burger is juicy enough, but not ridiculously messy.
A WhizzPig, by the way, is a burger made with a half ground beef, half ground bacon patty.
Perhaps you've read about the WhizzPig at Captain Billy's on this blog before and haven't tried one yet. Or perhaps this is the first you're hearing of it. Either way, let this blog influence you. Get one.
The ground bacon puts it over the top.
