Emeril Lagasse’s foie gras burger in Las Vegas
Have you ever had a burger with foie gras-black truffle aioli? Now you can at Lagasse’s Stadium inside The Palazzo. This is a mouthwatering half-pound patty topped with seared foie gras, mushrooms, caramelized onions and an amazing aioli. This burger comes with Creole-seasoned french fries or a side salad.
Scott Pajak, chef de cuisine at Lagasse’s Stadium at The Palazzo, says the key to having a perfect burger is to “make sure you are buying a good-quality ground beef. Everyone says 80/20 fat-to-meat ratio, but we use a 77/23 fat ratio to make sure the burger is moist.” Get ready for a mouthwatering burger.
Daniel Boulud’s 8-ounce Angus beef patty with Morbier cheese
Once you’ve recovered from that burger, amble on down to The Frenchie at db Brasserie, also in Vegas. Inside The Venetian you’ll be able to enjoy an Angus beef patty with Morbier cheese, Dijon mustard, arugula and — oh, did we mention the pork belly tomato-onion compote? Yum!
Umami-rich burger in Seattle
All month long at RN74 Seattle, you’ll get a simple French-American burger paired with a glass of Maison Ambroise Bourgogne Rouge, Burgundy 2012, curated by award-winning sommelier Jeff Lindsay-Thorsen. This specialty burger is made with sautéed onions, Swiss cheese, bacon and garlic aioli. Lindsay-Thorsen notes that the wine is “brimming with ripe red and black fruits, smoke, mushrooms and forest floor” and that “this pinot noir exudes the structure and finesse to complement the umami-rich burger.”
Fire-roasted poblano burger in Los Angeles
The poblano asadero at Tom’s Urban is a chargrilled burger made with fire-roasted poblanos, asadero cheese, pico de gallo and queso fresco. Enjoy this spicy burger with shoestring garlic fries, sweet potato fries or a kale-romaine side salad. Owner and chef Tom Ryan (also the founder of Smashburger) says, “There are burgers, good burgers and great burgers. Here is the recipe for a great burger. Fresh — never frozen — ground beef with at least 20 percent fat. I love certified Angus beef for its rich flavor. Loosely packed, seasoned with kosher salt, black pepper and a touch of garlic. Butter-toasted artisan buns, fresh toppings, great cheeses and robust sauces round out the recipe.” Trust us, you’re going to want to try out this burger if you’re in Los Angeles or Las Vegas.
The Bedford Burger in New York City
Chef John DeLucie at Bedford & Co. says the key to making a great burger is high-quality meats and plenty of fat. That’s just what the Bedford Burger has — it is a juicy burger made with Bloomsday cheddar, caramelized onions and house pickles. It’s a super-simple burger recipe that has bold flavors.
Double charburger in Los Angeles
This burger from The Habit Burger Grill is made-to-order on a chargrill over an open flame. It gets topped with lettuce, tomatoes and onions. The burger recipe is super simple, but grilling it on an open flame brings great flavor.