Big Bad Burgers
© John Kernick
Bacon Burger on Brioche Bun
There’s something about a big burger blow out in the fall, when you feel the need to grill as many burger patties as possible before it's freezing outside. Maybe, though, you’ve already hung up your grilling spatula for the season—maybe you feel like eating dressed up burgers without doing any work. These places are for you.
Le Burger Brasserie, Las Vegas. The marquee dish here is the 777 burger; that name alludes to its $777 price tag. It's a burger made with beef (kobe) that's topped with lobster (from Maine), balsamic vinegar (100–year aged) and brie (imported). But the thing that really rachets up the price tag is the bottle of Rosé Dom Perignon that’s served alongside; apparently the burger is just $60 without the Dom. We hear it’s very popular with people who literally just hit the jackpot.
Flip Burger Boutique, Atlanta. Among the less conventional toppings that Top Chef winner Richard Blais puts on the burgers at his Flip chain in Atlanta and Birmingham: Swiss cheese foam; seared foie gras; Coca-Cola ketchup. (Not all on the same patty.) Then there’s the steak tartare burger, a mix of hand-chopped filet mignon with garlic, chilis, pickled shallot, smoked mayonnaise and a 6-minute egg. If and when we turn our attention to dressed-up hot dogs, we’ll surely be looking at Blais’s upcoming Atlanta HD-1 Haute Doggery.
Hubcap Burgers, Houston. Recently I heard rumors of a waffle burger here, specifically a burger patty on a waffle with syrup. Turned out, that was just a special. Not to worry, Hubcap has any number of nifty full-time options, like the sticky burger, with bacon, cheese and peanut butter. The sticky monkey burger, adds grilled bananas to the mix.
M. Wells, Long Island City, NY. This hip diner garnered a fair amount of attention during its year-plus life. M.Wells shut its doors at the end of August but that doesn’t mean we can’t memorialize their 24-ounce, $42 burger. The burger was a blend of beef and lamb, generously dressed with cheese, caramelized onions and aioli, served on a correspondingly giant toasted roll. The final touch is genius: onion rings stacked on the large steak knife that stabs the middle of the burger.
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(Pictured: Tyler Florence's Bacon Burger on Brioche Bun)