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The comment about the ciabatta is spot on. I live in Santa Barbara, home of the Burger Bus. I was so excited when they started up, but the ciabatta used as a "bun" and the overcooking of the quality beef makes me sad. The onion rings and fried pickles are very tasty though. Hopefully they can consider getting one of the local bakeries to bake a proper burger bun (as they strive to use the wide selection of tasty local ingredients we are lucky enough to have here) and not cook to the beef into oblivion and this will be one damn good burger. The meat is seasoned well and has potential. Overall though, sweet concept, just needs some fine tuning.

Looks and sounds awesome! As far as the bacon confit... Is it strips of bacon cooked in the duck fat, the whole belly, chunks, or? Does it end up crispy or more like duck confit?

I've found a glass of Syrah goes excellent with a nice homemade burger. Eating out it's generally a beer.

mmm I'd eat that!

I agree with brokenbuzz; on a 'perfect' burger, none is the answer. However if the meat and/or execution is not up to par I go with mustard and maybe a thousand island type dressing if it's not overly sweet. I loved ketchup on burgers as a kid, but now find the HFCS in it is just too sweet for my taste these days.

Looks dry? Never had one, but I'd give it the ole college try.

The beef sounds tasty; bummer about the Hawaiian style bun. I hope the trend of sweet buns for high end burgers finally ends and is replaced by something of the more classic variety, but baked fresh in house. If you ever want a "sweet" element to a burger I think carmelized onions is still the way to go.

NEVER trust anyone who doesn't like burgers!