Roly Masferrer's winning burger. Photo by: Marcela Gonzalez

Now that I’ve awaken from my Memorial Day fat kid coma, I can clearly and consciously say that judging food is a lot more difficult than judging people.

For my first official seat on a panel of judges for Monday’s Burger Throw down, I got to pick apart six different burgers, from six different professional and amateur chefs, and then rate them. The 80 other people in attendance just got to eat in enjoyment that it was Monday and they weren’t at work.

As judges, The Burger Beast, Chef Dennis Ortiz from The Art Institute of Fort Lauderdale and I ate, dissected, and finally crowned Roly Masferrer with first place. His winning burger was actually the closest thing to a simple cheeseburger. A light cream sauce, a slice of cheese, and a hot burger: it was the epitome of Memorial Day.

But we didn’t just give the burgers a yay or nay. We had to dig into why the burger wasn’t worth taking the extra bites or why it was. Why did I put it down and move on as opposed to taking another bite? My stomach was really pissed at my psyche.

The building of a burger is a double-edged sword: its biggest advantage is also its biggest downfall. You can make absolutely anything into a burger. With that being said, not absolutely everything should be made into a burger.

I’m a simple girl: I don’t need much to make me happy. While other entries were doused with barbecue sauce or bland guacamole, Roly’s Brioche Burger was easy, which is probably why he was so surprised to see that he had one first place. Other competitors seemed like they piled high the ingredients because it would make them stand out. In reality, Roly had the least-complicated burger of them all. Definitely worth the extra bites and slipping me into my fat kid coma.

Whoever said being a food blogger was easy clearly hasn’t ever agreed to judging a burger competition.

This Memorial Day, I will be one of three judges in a Burger Throwdown, where Chef Jorge Luis Montes will compete against five other amateur chefs for ultimate burger making bragging rights. Wanna come? Only a couple tickets left!

Not only do I get to stuff my face with six different burgers, but I also get to judge a side dish and dessert competition, which is open to the public to enter. While friends and some attendees have told me how lucky I am, I tell them I’m exhausted at the mere thought.

“But you’re a food blogger! You get to eat, for free!”

“Yes, but do you know how much food that is? I’ll be napping in the car before you can announce the winners!”

While I sure do love to eat, with six burgers and countless other food entries, here’s to hoping I don’t pass out on my judging card.

For more information about the event, the judges, and ticket prices, visit the official Burger Throwdown website.

Tweeting during the event? Use #burgerthrowdown

If it were any regular cheeseburger, I wouldn’t have to talk about it.

But it’s the Cowboy burger from Charm City Burger Co. in Deerfield Beach, and it’s like it was made just for fat kids like me.

I get it sans-sautéed mushrooms, but that doesn’t take away from its awesomeness. It’s also loaded up with sautéed onions, cheddar cheese and thick-cut bacon because, as co-owner Mike Saperstein puts it, “people love bacon.”

That they do. And Saperstein attributes it to how it is prepared.

“It’s thick cut and slow-cooked in the oven,” Saperstein says. “If I’m holding it and it doesn’t stick straight up, it’s no good.”

I’m not going to argue with a man with such passion for bacon, because the man knows how to make a damn good burger. Meat arrives daily from their own meat company in Ft. Lauderdale, Green Range Farms.

But the bacon… don’t forget the bacon. Don’t ever forget the bacon. Because it’s delicious.

If you’re not convinced, follow them on Twitter and look out for their daily specials.