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 I
have the dubious distinction of being the inventor of the gastronomical
phenomenon known as the deep-fried hamburger.
It all started a few years ago when this idea popped into my head - I think it was while enjoying a fondue. We were talking about what else would taste good deep-fried. An aside: I think the list of things that DONT taste good deep-fried is shorter. My mind came across a zillion-dollar idea. I thought, "People love hamburgers. People love onion rings. Isn't there some way to combine the two?."
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Maybe
it was one of those ideas that shouldn't have come to fruition, at least
that's what your physician would tell you. It surely wouldn't have come
to fruition had it not been for the insistence of my good friend, bandmate, and
batter-meister 
So
after much discussion, we set out to find out for sure - in my own kitchen that
probably still smells like Burger King. Long story short, he has since had the
pleasure of eating his words many times over (though never more than twice at
one sitting). After a few years of experimenting on our friends, who have endured
meat-sweats and hot oil-induced comas, we've damn-near perfected the art. We can
honestly say we are the top deep-fried hamburger makers in the world.