Friday 30 March, 2012

Who Has The Best Burger in Las Vegas?

Simon At Palms Place burger: the standard bearer against which all other Vegas burgers must be judged.

Simon At Palms Place burger: the standard bearer against which all other Vegas burgers must be judged.

ORIGINALLY POSTED OCTOBER 2011

My good friend and co-author Zeke Quezada has been the GoVegas Editor for the New York Times' About.com pretty much as long as anyone can remember. As such, he's essentially the single most-read voice on Las Vegas anywhere on the interwebs (in other words, Anywhere, Period), and is remarkably humble about it. Well, humble relative to many other writers whose readerships are considerably less significant.

Every so often, though, I will experience something that Zeke hasn't (it's rare, I admit) and so, he'll ask me to guest-blog for About.com. A few months ago, he and I discussed the merits of great burgers on his blog. Then he asked me to weigh in on all the BEST BURGERS in LAS VEGAS, 2011. I took it as a mission.

I sampled 36 burgers, including 16 in a 48 hour period (brought to you by the makers of Lipitor). Usually, I ordered the house standard or signature offering, judging first by the meat itself, then factoring in bun, standard embellishments, presentation, and whether or not the server was cute (just kidding).
Comme Ça, The Cosmopolitan of Las Vegas
Exec Chef David Myers says this burger, which he first served in LA as a “family meal” for his Sona staff, is nothing more than his mom’s original recipe, but I suspect he’s fudging. A third-pound of savory, juicy ground prime chuck is framed with shredded iceberg lettuce, aged hook cheddar, Vidalia onions--a really secret sauce--and an egg-brushed potato flour bun add just enough sophistication to the quintessential backyard burger. It was difficult to stop eating.

Most Refined Vegas Burger: L’Atelier du Joel Robuchon, MGM Grand 
For $32, Robuchon’s pair of mini-burgers — don’t call them “sliders”— look pretty meager, the ultimate “nouvelle” joke. But you actually may have a hard time finishing these gorgeous little creations, loaded with rich flavor and buttery texture. Wagyu tenderloin and hangar steak is cooked just until dripping with juice, placed on delicate seeded egg brioche with seared foie gras, a bell pepper confit, baby onion and watercress, and served with a small cone of lightly fried crinkle cut potatoes and a ginger gastrique.

Delmonico, The Venetian
Delmonico’s burger weighs in at a half-pound,is ground in-house from trimmings of their dry aged angus filet, strip and ribeye steaks, with extra short loin fat (a decadent 25% fat total), it has an almost game-like refined intensity of flavor, augmented by a little creole seasoning and good grill char. Densely constructed, with hand-cut Belgian-style fries (properly double-fried).

Bradley Ogden, Caesars Palace
House ground of a somewhat secret blend of trimmings from several cuts, Ogden’s burger was handily the best in town a few years ago, then stopped trying. Now, it’s back. On a butter-toasted simple dry brioche, it explodes with rich, juicy beefy flavor but remains expertly constructed, eating clean. Comes with good fries and two kinds of amazing house-cured pickles.

 Click the link above for the full story...

 


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