yeesh, can anyone finish it???

Matthew Williams, left, kitchen manager, and Dennis Liegey III, vice president of Denny's Beer Barrel Pub, hoist the 15-pound cheeseburger over their heads.

Concocted by the chefs at Denny's Beer Barrel Pub, the burger might help the pub defend its Guinness Book of World Records status as the restaurant with the world's biggest hamburger.

Denny's big burger lineup includes a 2-pounder, a 3-pounder and a 6-pounder. If you can eat the 6-pounder in under three hours, you get the burger for free, along with a commemorative T-shirt and your names on a wall of fame. So far, the only winner has been a 100-pound female college student.

But owners thought a 15-pound burger would attract more customers and be a good option for families, parties and anyone who up for a challenge.

The challenge is simple. Just polish off the newest monster burger in under five hours and you win $350, a T-shirt and your name posted on the pub's wall of fame.

You also get the burger for free, which is not bad, considering it costs $39.95. Fries are extra.

The newest burger, dubbed the Beer Barrel Belly Buster, is as big around as the inside of a car tire and should be approached with relish.

A cup and a half, that is. It also comes with a cup and half each of mayonnaise, mustard and ketchup, a head of lettuce, two onions, three tomatoes and 25 slices of cheese, which go on 101/2 pounds of ground beef and a bun that is made by a local bakery.

The burger starts out, as burgers typically do, as a large slab of raw ground meat -- 280 ounces of extra lean beef shipped up from Pittsburgh. That's enough beef to make 70 McDonald's quarter pounders.

Kitchen manager Matthew Williams mixes in eggs and bread crumbs and other ingredients he won't disclose to hold the beef together, and then puts it into an auto sham -- basically a big broiler -- for 21/2 hours while the grease sizzles and jumps in the pan.

After it is good and cooked, he lifts the Jabba the Hut-like lump of meat with a pizza shovel to the grill to charbroil it. From there, the burger is lifted again to the condiments counter, where it receives its dressings, which weigh another 5 pounds.

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you gotta be shittin' me...i'd frickin' die eating the bugger, ooops...burger, i mean :))