Burgers are big — as in big across-the-board sales during stressed economic times. There are big profits for burger barons, and big-shot chefs putting 'em on their big-price restaurant menus. Govind Armstrong and the folks at Table 8 took things a step further by opening 8 oz. Burger Bar in South Beach. It isn't difficult to locate a great burger in this town — if someone claimed that Clarke's, Kingdom, or Grill on the Alley made the best one, we really wouldn't argue. But Burger Bar's eponymous eight-ouncer brings a few distinctions to the table. The beef is culled from hormone-free cows; ground in-house from Black Angus sirloin, tri-tip, short rib, and chuck; and grilled over live oak. Then it's plunked onto a soft, fresh brioche bun. House-cured bacon, house-pickled pickles, hothouse cucumber relish, and homemade heirloom tomato ketchup are among a long list of cool accouterments; there are lots of cheeses to choose from too. Price for the signature burger is $10, a dollar or two less for those culled from turkey or Niman Ranch lamb. Burger Bar bops from 5 p.m. to midnight, and until 2 in the morning Thursday through Saturday. You're gonna like this place. Big time.