Backyard burgers, gourmet burgers, fast food burgers and all of their myriad variations have two things in common: 1.) they’re still just burgers and 2.) they have a limited number of moving parts. Get those parts right and that burger is not going to suck. Screw them up and all bets are off. There may be more expensive burgers, but there is likely to be no place in town that demonstrates the proper architecture of a burger better than The Balboa Bar & Grill (1863 Fifth Avenue), where downtown morphs into Bankers Hill.