Amstel Light Burger Bash 2013 Slideshow

Cheeseburger Baby out of Miami Beach had the best T-shirt if perhaps not the best burger by the judges' account. Their Bacon-Me-Crazy Burger featured a lightly toasted buttered bun stuffed with crispy honey smoked bacon, sharp Cheddar, black Angus beef "cooked to a juicy medium," and "lovingly sprinkled" with "Baby's secret seasoning salt," and an over-medium fried egg with yellow onions. The T-shirt was much more simple than the burger description: "It shouldn't take 5 Guys to make a cheeseburger, baby!" Agreed.

Not to be outdone, Guy Fieri's "krew" rocked their own specialized T-shirts. While one shirt noted, "No shirts, no shoes, no problem," Guy's own shirt was a bit less inclusive, saying that while you can't have it your way, you can have it Guy's way. After the whole Pete Wells takedown, good for him. 

The T-shirts were good, the burger was better. Guy's pressed chili cheeseburger was a prime ground beef blend, all-beef chili, super melty Cheddar, thin sliced dill pickles, crispy bacon, donkey sauce, crispy sourdough, spicy Sriracha ranch and ketchup. And that was served with a watermelon Jell-O shot in case you needed some alcohol to help you forget you were about to try to eat some 33 other burgers. Crispy and thin outside, juicy and cheesy inside, this may not have been a champ, but it was a winner. 

Big talk from the Chopped host early on in the night, who said, "Today, it's all about beating the bald guy." The chef served an all-beef patty, smoked aioli, Pepper Jack cheese, sweet pickles, and smoky slaw on a homemade jalapeño-sweet potato bun.

Burger Bash judge Anne Burrell between bites. 

New York City's Quality Meats served a bacon and blue dry-aged burger with dry-aged popcorn.

At the Ford's Filling Station table (out of Culver City, Calif.) there was a Moroccan lamb burger topped with tomato chutney, goat cheese, caramelized onions, and mache lettuce with a spicy celery root slaw, which had to be one of the night's best sides.

Judge Jeffrey Chodorow made friends, swiping a burger out from beneath a photographer mid-shot. 

Big billing for Jeff Mauro, who called his entry, "The Greatest Patty Melt in the History of AMERICA." Described as a ground sirloin and shortrib griddle burger with white American cheese, caramelized onions, and nestled between two slices of buttered rye with 18,000-island dressing, Mauro's strongest selling point was the side of fried jalapeños. Still, he came away with the judges' choice award. 

Team Shake Shack gears up for the event as a group in advance of the crowds.

The Shake Shack Heritage Hamburger with griddled heritage ham, American cheese, and pickled green tomatoes tasted like the ultimate breakfast burger. The only thing missing? An egg or Hollandaise dipping sauce might have won it the title this year. Still a mighty good burger.

Chefs Michael Symon and Geoffrey Zakarian joke around before the event begins in earnest. Chef Geoffrey Zakarian who participated in 2011, and was on this year's judges' panel offered a one-liner riffing off of his fellow Iron Chef's burger joint the B Spot. "Michael Symon and I are opening up another burger joint for an older demographic," he noted. "It's going to be called The Bald Spot."

Tim Love of Fort Worth's Love Shack holds his entry for the night: Outside Skirt.

Chef Tim Love's burger entry was the "Outside Skirt," a burger with lamb bacon, roasted red pepper hollandaise, and a side of Manchego rosti (a bit overdone).

Chef Michael White will be opening The Butterfly, a Wisconsin-inspired cocktail bar and restaurant in New York City, and this The White Label Burger (seen before in other settings) is part of its preview. Dry-aged beef, bacon marmalade, McClure's pickles and white American cheese — this was a damn fine burger, but served with "Cacio E Pepe" tater tots that were a bit cold. 

Three-time champ of the New York City Wine & Food Festival chef Josh Capon of New York's Burger & Barrel had his trophies out and his confidence on display. Capon brought it, taking his side (rosemary garlic Parmesan tater tots) and putting them on his burger instead