Would you try one of these outrageous burgers?

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The American classic has come a long way. Now you can get it shoved between doughnuts, topped with foie gras and smothered in cheese curds

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Foie Gras Burger, by Martin Picard of Au Pied de Cochon in Montreal: rich foie gras topped with cheese, veggies and a memorable balsamic glaze.
(LARRY CROWE/Larry Crowe/The Canadian Press)
The Manly Burger, UMAMIcatessen in L.A.: made with beer-cheddar cheese, smoked-salt onion strings, and bacon lardons.
(Patrick Fallon/Patrick Fallon/Bloomberg)
January 17, 2009. Vancouver, BC. The famous foie-and-truffle stuffed DB Burger, DB Bistro Moderne: a sirloin burger filled with braised short ribs, foie gras and black truffle.
(Laura Leyshon/Laura Leyshon for The Globe and Mail)
Epic Krispy Kreme burger by Epic Burgers and Waffles, the 2011 CNE in Toronto: signature lean ground smash-style burger sandwiched between two doughnuts (adding bacon and eggs optional).
(Michelle/Michelle Siu/The Globe and Mail)
Splitz burger, Splitz Grill in Vancouver: 1/3 pound of beef with lots of toppings
(Lyle Stafford/Lyle Stafford for The Globe and Mail)
Original Alley Burger, from the Allery Burger Truck in Calgary: Spragg Farm’s pork and roasted garlic sausage patty, Quebec cheese curds and piri piri aioli.
(TODD KOROL/Todd Korol for The Globe and Mail)
Whale burger, town of Wada, Japan: Yes, it's made with whale meat. so is the hot dog. Here's hoping you can't buy this any more.
(TOSHIYUKI AIZAWA/Toshiyuki Aizawa/Reuters)
Wagyu beef hamburger, Ritz-Carlton in Tokyo: a seemingly ordinary burger with a whopping 13,450 yen ($168) price tag (when introduced in 2007).
(KIYOSHI OTA/Kiyoshi Ota/Reuters)
The Big Zack, M:burger, Montreal: two patties, 2 slices of cheese, spicy fancy sauce, chopped onions, pickle, tomato and lettuce.
(Peter Power/Peter Power/The Globe and Mail)
Skookum Chief Burger, Tomahawk Restaurant in Vancouver: organic ground beef patty topped with onions, lettuce, Yukon bacon, egg, aged cheddar cheese, wiener, tomato and Tomahawk special sauce.
(Jeff Vinnick/Jeff Vinnick for The Globe and Mail)
The 9.2 ounce Rogue Burger, Rogue Kitchen and Wetbar, Vancouver: house-ground sirloin burger on a sesame brioche bun topped with bacon, cheddar, lettuce, tomato, pickle, sweet relish and mayo.
(LAURA LEYSHON/Laura Leyshon for The Globe and Mail)
The Double Cheeseburger, the Burger's Priest in Toronto: classic patties of loosely packed ground beef topped with processed cheese, cooked on a flat-top griddle.
(JENNIFER ROBERTS/Jennifer Roberts for The Globe and Mail)