ML - Vegas Magazine

2014 - Issue 4 - Summer

Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.

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PHOTOGRAPHY BY SABIN ORR In this city, even the humble hamburger gets a Vegas-style makeover. While our star chefs have long opted for deluxe ingredients like Kobe beef and artisanal buns, today they're going even further. From fast food to fine dining, here are three of the best-bunned burgers that Las Vegas has to offer this summer. The Fast and Furious: The Vegas Burger at Bobby's Burger Palace. What's inside: Bobby Flay's order-at-the-door burger joint offers several succulent varieties on its Crunchburger menu (the crunch comes from the layer of potato chips)—including the Cuban-inspired Miami, with ham and Swiss, and the Vegas, featuring Fresno red chilies, white American cheese, and BBQ chips—plus monthly specials. Eat it: At this stylish quick-serve spot's serpentine social counter. Condiment of choice: Bobby's burger sauce, a steakhouse sauce that's an addictive mix of sweet and savory. Don't miss: The Frozen Cactus Pear Margarita or the pistachio milk shake. Where: Mandarin Oriental, 702-598-0191; bobbysburgerpalace.com The Chia nt i Cla ssic : T he Ca r nev ino Bu rger at Ca r nev ino. W hat's inside: Like everything at Mario Batali's Italian steakhouse, the burger is exquisitely sourced. A wet-aged, house-ground Niman Ranch brisket- a nd- chuck pat t y—g r illed to order a nd topped w it h Gorgonzola - mascarpone cheese sauce, house pancetta, and slivers of red onion on a grilled potato bun—makes for a rich, tender indulgence. Eat it: At the bar, available for lunch and late nights. Condiments of choice: Tart Chianti mustard and earthy truff le aioli, both unnecessary for the burger but fan- tastic with the generous side of chips. Don't miss: Asparagus with duck eggs and bottarga make it a meal. Where: Palazzo, 702-789-4141; carnevino.com The H i-L o Count r y: T he Ch icken-Fr ied Foie Gra s Slider at Com me Ça. What's inside: Stretching the definition of "burger," this oversize slider marries French ingredients and down-home style, loading a crispy, melty foie "patty" with truff le gravy and onion jam, for ecstasy-inducing results. Eat it: At this modern brasserie's smart bar lounge, or on the third-level patio, offering views of the Strip and, on Wednesday evenings, beef burger specials. Condiment of choice: Did we men- tion the truff le gravy? Don't miss: The practically perfect pommes allumettes (that's French for "French fries"). Where: Cosmopolitan, 702-698-7910; commecarestaurant.com V Burger Time NOTHING SAYS SUMMER LIKE A GREAT BURGER, AND ALL ALONG THE STRIP, THE BEST CHEFS ARE PUTTING UNIQUE SPINS ON HOW TO FILL A BUN. BY ERIC GLADSTONE Carnevino's signature carnivorous delight. 60 VEGASMAGAZINE.COM FOOD FOR THOUGHT

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