Serious Eats - seriouseats.com

I wonder what pans and/or techniques would be needed? I think a Wilton Bowling Pin Pan would be a good start for the body structure but the head would require more cake than the top of the bowling pin pan would provide. I'd love to know the media (cake, gum paste) used - and how long it took. Wish there was a way to track the actual baker down for these details - but in the meantime, Thanks Travis for posting!

Am I the first to mention green chile? Gimme me one of those with mustard, lettuce, tomato, a little onion and melted cheese. Oh, and waiter, may I have an order of freshly-sliced fries to go with it?

Mustard (any kind!) and tomato (gotta be ripe). And unless it's pretty amazing in itself, a bun doesn't contribute much to a burger. I rip part of it away to expose the burger, leaving just enough to keep my fingers slip-proof.

Is it sad that I'm a plain ketchup kind of girl? Ok, sometimes I like cheddar cheese too...or thousand island dressing.

Hillary
Chew on That

Mayo, swiss, sauteed mushrooms. Great, now I need a burger fix!

lettuce, tomato, mustard, ketchup, and a slice of cheddar :)

Lettuce, tomato, onion and cheese (preferably a high quality American slice).

a slice of raw onion nearly as thick as the burger
or burger 'au poivre' style with bluse cheese and fried onion rings.

mayo, ketchup, thin sliced raw red onion, pickle... and if there's cheese, swiss.

bacon, cheese, fried egg. onion if it's sliced right.

Mayo, ketchup, dill pickle, lettuce, onion. Hold the cheese.

american cheese, mayo and ketchup. the only reason to put lettuce and tomato etc. is to hide inferior meat.