Good -- even great -- burgers abound in our hometown, and picking just one to represent the entire species is a challenge. But after a year's worth of thoughtfully sinking our teeth into glorious ground-meat patties (one has to do one's research, after all), we nominate the succulent half-pound ground sirloin burgers at the Little Bar. They are bigger than your hand and bursting with flavor, made from the freshly ground tailings of Johnny's Downtown-bound tenderloins. (The Johnny's folks have owned the place since January.) "McDonald's," you say? What's that?