Burgers, ah yes burgers, how do I begin to express my love for thee? You are all so similar, yet so different. From the type of meat, whether it be Black Angus, Hereford, grass-fed, corn-fed, all natural, organic, blends, types of cuts—to so many people, you just look like a burger, but to me you are perfection on a plate. A good, juicy burger may very well be the most American dish ever created. Now more than ever it has reached record heights of popularity, and there are no signs of it slowing down.

Every component of a burger is as equally as important as the other. The bun needs to be soft and griddled, the cheese melty and delicious, the toppings fresh and crisp. And the meat needs spot-on seasoning and to be cooked just right. Much like how on a football team every player needs to be working together to win, a great burger has to follow the same philosophy.

So who has the best in East Providence? Who stands out above the rest in our city to claim the crown of best burger? For that question, I need your help. What I’m looking for is this: great, moist burgers, fresh toppings and a great bun. If your favorite spot has those essentials down then let me know and I will check it out.

In the meantime, I’ve got a burger here to not only hold you over but that may actually blow your mind! This is a bacon-stuffed burger topped with Vermont cheddar, chipotle mayonnaise and french fries. Yes, that’s right. I said all of that.

Here's how to make what I can only call the “Insanity Burger”: I’m using a 80/20 blend of Black Angus, which means 80% lean and 20% fat. For one pound of meat, I use eight strips of Boars Head bacon. Chop up the bacon, then lightly sauté it to start to cook it. Then cool it down and fold it right into the meat blend. When it's formed, you should get three, 5.5 ounce burgers. Season with salt and pepper before cooking. I like to griddle my burgers as opposed to grilling them. I think it keeps them moist, but then again I do like winter grilling so I could be tempted to stray from time to time. Once they're cooked, top the burgers with cheddar, then fries, then cheddar again. Melt that cheese to hold the fries in place. Griddle your bun in a little butter, place tomato, lettuce and onion (optional) on the bottom bun. Then top it with the Insanity Burger and the chipotle mayonnaise. The burger is so packed with bacon that you’ll think you’ve died and gone to heaven.

Enjoy this with a cold beer or even a big glass of red wine to make the experience extraterrestrial. I hope you all have fun with this one. Don’t forget to send me some recommendations as to where I may find crazy concoctions like this one or simple versions of the classic. Either way, next stop for me is Burger Town!