Best burger?

It's almost tournament time and this year, we're doing burgers -- yes, even though North Carolina makes restaurants cook them to medium, thereby helping us avoid the chance of hideous health issues and simultaneously robbing us of really juicy beef.

Where should I start looking for the 16 "teams" for this year's bracket?
THIS IS NOT A VOTE; we'll let you vote in two "teams" when I do the bracket. This is a place to suggest your favorites. Then I'll put together a bracket, THEN you'll vote!

If you've got a favorite hole in the wall, spill!

ADDED NOTE: In Section .2609 (e) (3) of 15A NCAC 18A of the N.C. administrative code, it is made clear: This state requires that "ground beef and foods containing ground beef shall be cooked to an internal temperature of at least 155 F". All ground beef, period, as helpful Mecklenburg County health folks have continued to clarify for years, calling the idea that a place that grinds its own meat can then serve it however it wants "urban legend." (That's because the grinding is the possible problem: It creates lots of surfaces for potential pathogens, which must all be heat-treated to kill them.)