Bánh mì burger.

I call this my banh mi burger, though it's a very loose interpretation of the classic Vietnamese sandwich. Ground pork is combined with liberal amounts of fish sauce, garlic, serrano chilies, scallions, and cilantro, then slathered with sriracha mayo, and topped with basil, tomato, etc. It's un-friggen-believable how much flavor this sandwich has. Salty, sweet, and spicy, this burger has it all.

To make this monster, I busted out the grinder, broke down a 3.4 lb pork shoulder in to 1-2" cubes, and chilled the meat for about half an hour.

A better burger.

I love burgers. Yeah, I know you probably do to, but I really love hamburgers. Like women, burgers come in all shapes and sizes and I like them all equally, though some are more equal than others.

West Coast style burgers (a la Red Mill) will do in a pinch, but I'd give a kidney for a bacon cheese Whataburger, and I would most certainly do unspeakable things for a double double from In-N-Out.  I like burgers with fried eggs (of many avian species),  green chilies, peanut butter, onions of any persuasion, meat (bacon, ham, salami, etc etc etc), pickles in any guise, ripe tomatoes, and I'm not a bigot where condiments are concerned.  I even like burgers that aren't really burgers in the classic sense. Lamb, chicken, all manner of fish, pork, mushrooms, eggplant, et alia, all make for excellent burgers. 

I like thin patties fried up on the griddle, fat, juicy, and obscenely rare patties from reputable joints, and burnt hockey-pucks from the backyard grill. And don't get me started on cheese! The possibilities are endless, which is what makes the humble hamburger such an amazing thing to behold.