Serious Eats - seriouseats.com

Only if it also comes with ham (or Canadian Bacon, prosciutto, etc.) AND green chile. Whether I like to admit it or not, this combo rocks!

I can be all over the board, depending upon what type of burger I am building, but the one constant is some variety of cheese.

Yes. With the exception of In-N-Out, I think that it is the best "fast food" burger in America. The fries, chili and shakes are also excellent. Grab one if you are in their part of the country.

I have to agree with several of the others. A Double-Double "Animal Style" and a side of "Animal" fries from In-N-Out. A 12 mile walk beats the seven hour drive I have to make now.

I have to agree that I am pro-smashing. Both in my cooking methods that I utilize at home, as well as eating out. I agree that timing is crucial, as is a well-seasoned grill. You can have a crispy outside and a juicy (not undercooked or raw) inside. Some of my favorites are Winstead's steakburgers in Kansas City and Sid's Diner in El Reno, Oklahoma. In fact, I believe that that the Oklahoma fried onion burger native to the El Reno area (there are several other tasty versions besides Sid's) are the ultimate smashed burger experience. If you get a chance, stop in one and grab a seat behind the grill and watch the cooking technique. For the most part it can be recreated at home. BTW the Smashburger promo photo looks nothing like what I am describing.

There are many great answers posted here but let's face facts: cooking is work, no matter how much we may enjoy it. Without PASSION, there would be no reason for the chefs and line cooks that I work with to rock through weekend rushes (I am a server, so I only have to observe) or for me to prepare dinner for my family after spending 5 hours a day in a culinary arts school cooking lab 4 days a week. Most of these other things are merely tools, albeit important ones.