After spending the next eight to ten months tasting every burger in town (not to mention Don and Bob's in Rochester, New York), Amy and Steve put on a good 10 pounds a piece (oddly, they could eat an ice cream a day and stay away the pounds with a healthy dose of exercise but add a burger a day and all bets were off.) and concluded there was no perfect burger.  A juicy burger to some was a soggy bun to another.  Bun to meat ratio was a topic discussed at great length.  Flat top or flamekissed?  The decisions were daunting.  Bob Conover was their meat wizard (he managed Austin's original Texas Meat Purveyors for 40 years), with additional consulting and tasting by Tom Alvarado "the fastest knife in the industry" (who worked with the Texas Meat Purveyors for 29 years).  These men have a passion for quality meat.  making mini-burgers was an easy way to taste a variety of burger toppings without having to throw in the towel for the day (not to mention that it was a great tribute to White Castle).  Gathering a core group of "Burger Tasters", Amy and Steve began their burger parties.  The most popular combinations were chosen by burger taster consensus and were named in honor of the lovely neighborhoods that surrounded them: The South of the River Burger (78704), The Allandale, The Brentwood, The Crestview, and the Violet Crown.