Burger and a Beer? Bust
In Vegas with a craving for a burger? There’s the obvious choice, In-N-Out, with a convenient location just off the Strip. But what if you want a freshly-poured craft beer with that? Enter Hubert Keller’s Burger Bar, nestled in the mall connecting Mandalay Bay to the Luxor. Best known for his critically acclaimed French restaurant, Fleur de Lys, one might wonder what might have possessed the chef to open a burger joint.
The guy just really likes burgers. Perhaps “like” is a bit of an understatement — “obsessed” would be more fitting. Look at his other Las Vegas establishment, Fleur, and it’s hard to miss the audacious $5,000 Fleur burger (though it's really just a bottle of ’95 Petrus that happens to come with a wagyu burger adorned with foie gras and truffles). A similar burger (sans Petrus) goes for a cool $60 at Burger Bar, a bargain in comparison.
But odds are, most people probably aren’t going to order such a thing after a rough night at the tables. More likely, they’ll go for the American classic, a Black Angus beef burger topped with American cheese, lettuce, tomato, and onion on a sesame bun, served with fries. Having published a cookbook on how to make a perfect burger, and also having recently opened another location in San Francisco, Keller would seem to know a thing or two about burgers. So there’s a lot of anticipation in the first bite.
The verdict? It's a good burger, but it's hard to see how anybody else could get away with charging $14 for it anywhere but on the Strip, or from a room service menu. The patty is juicy and succulent, if not particularly flavorful, but that might just be the impetus to spring for some aioli, some homemade Dijon, or the signature peppercorn sauce. All of these things, of course, are extra.
And that’s where the trouble starts. Because this place nickel-and-dimes customers who stray from the ordinary. There’s an “option” to build your own burger, but it’s not hard to see through the gimmick after running through the mental math. The options are so tempting that suddenly one’s best intentions of having a modestly-priced meal go out the window — Black Angus beef ($9.50) just seems so pedestrian when compared to the wagyu from Snake River ($16), and the standard toppings just seem plain boring when one can get oyster mushrooms ($1.25), grilled asparagus ($1.50), and black Perigord truffle sauce ($5.50). Never mind the 1/3-ounce of shaved black truffle ($30) or the seared foie ($12). And this is all without fries.
The place has a full bar, some granite-topped tables, and booths featuring flat-screen TV’s. The vibe is that of a sports bar, albeit, in an upscale yet somehow Disneyland-esque style that screams “only in Vegas.” The service is top-notch, however, with a friendly, knowledgeable bartender and a waitstaff that is quick to take orders, even when the place is at its most hectic. Quality brews are on tap — witness Chimay, Delerium Tremens, and Pyramid Haywire hefeweisen. And the boozy milkshakes are equally tempting.
It’s natural to really want to like this place — there’s just so much potential. But with its off-putting pricing structure and just good, but not necessarily life-changing burgers, Vegas is just screaming for a serious competitor. Then again, there’s always In-N-Out.
This post was originally published in April 2015 – it has been retested, rephotographed, rewritten, and republished (to make it better for you!) in January 2019.
I do most of the cooking in our house but when it comes to homemade burgers I am given my marching orders.
I've made burger patties before, and they're ok I guess, but when Josh gets in the kitchen and makes a burger, I'm telling you, it's like no other burger you will ever eat.
This is a big call, but I'm making it. Josh makes the BEST burger patties around. And I've eaten a lot of burgers.
And guess what - he let me take photos and tell you about it! Today is the best day ever.
I'd never even watched him make the patties before. And I'll admit, even as I was watching I was thinking. hmmm, that is not how I would do it. I take it back. I take it all back. If I ever have to make a burger again (and I hope Josh always makes them for me) this is exactly how I will do them. And how you should too.
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There are a couple of little tricks that Josh uses when he makes burgers. One is to combine all the ingredients except for the mince first. Crack 2 eggs into a bowl and whisk up. Add the breadcrumbs, mixed herbs, beef stock cube (don't leave this out. I'm pretty sure it's the secret ingredient) crushed garlic and a squeeze of BBQ sauce and mix that all up.
Then add your mince and get in there with your hands and mix it all together. Split the mixture into 4 and shape into patties. It's important to note that normal people might make 6 patties out of this much mince but Josh likes to make man patties so we get 4 jumbo patties out of it. Big is good! If you are making your own burger buns, use this recipe and make it into 6 buns instead of 8 - this will get you the right sized bun for the burger.
Coat them lightly in flour and put them in the freezer for about 30 minutes. Josh tells me they hold together much better this way and apparently they stay juicier when you cook them! I would definitely agree with that.
Once they've been in the freezer, take them out and put em in the frypan. Fry for about 7-8 minutes on either side until they are cooked through. TIP. cover the pan with a lid and they will cook through better.
And make the most epic burger ever!
No other burger will ever compare.
Try making your own Hamburger Buns for an even better burger!
Made this? Tag me on Instagram @thekiwicountrygirl and hashtag it #thekiwicountrygirl.
First, you mold your ground beef around an ice-cold beer can and wrap with bacon.
Then you will stuff these cool meat and bacon cups with any other grilled item of your choice, the sky is the limit here, whatever you like will work. Then pop these lovely morsels on the pit and cook till done.
Grilled Beer Burgers Recipe
With Labor Day coming up I thought it would be a good time to do another grilling recipe. I have had this Grilled Beer Burgers Recipe on the menu for some time now and never got around to making it. The weather here in Upper Michigan has been really nice the days are hot and the evening cool down really nice- so last night I decided to fire up the grill.
This is another very simple recipe with very little prep time. The egg serves as a binder for the burger, and the beer gives it a nice moist texture. For the cheese I used what I had on hand which was a combination of sliced cheddar and American cheese. You can add condiments to taste like ketchup, mustard or horseradish.
This Grilled Beer Burgers Recipe is really good-for Labor Day if you want to try something a little different give them a try.
4 slices cheddar or American cheese
1 small onion (finely chopped)
1 tablespoon Worcestershire sauce
1/4 teaspoon ground black pepper
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
1. Cook bacon till crispy brown and set aside.
2. Mix together the ground beef, onion, garlic, Worcestershire sauce, egg, salt, and pepper in a bowl. Mix in the beer until absorbed by the meat mixture.
4. Grill the burgers to your desired doneness place a slice of cheese on each burger and close the grill till the cheese is melted.
5. Place the burger on a hamburger bun, then add a slice of bacon, followed by a slice of tomato. Enjoy.
Sunday recipe: Burger season gets fired up
As the mercury rises, the opportunities to cook a greater number of meals on the grill increases. For many people, there’s nothing like the smoke-kissed flavor of meats, poultry and vegetables seared over an open flame.
Hamburgers are a grilling staple in many households. Burger flavors and toppings are only limited by a home cook’s imagination.
For those who may need a little burger inspiration, this recipe for “Barbecue Chipotle Burgers” courtesy of the Iowa Beef Council features a beer-based homemade barbecue sauce and is best served on Texas Toast for an extra burst of flavor.
Barbecue Chipotle Burgers
1 pound ground beef (93 percent lean or leaner)
½ cup beer
2 tablespoons brown sugar
2 tablespons ketchup
1 tablespoon minced chipotle peppers in adobo sauce
1 tablespoon Worcestershire sauce
4 slices frozen Texas Toast
2 spears pickled okra, sliced
- To prepare barbecue sauce, combine beer, brown sugar, ketchup, chipotle peppers, and Worcestershire sauce in saucepan bring to a boil. Simmer 8 to 10 minutes until sauce is thickened set aside.
- Lightly shape ground beef into four ½-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160 °F, turning occasionally. (Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 F. Color is not a reliable indicator of ground beef doneness.)
- Meanwhile, prepare Texas Toast according to package directions. Cut each piece of toast in half. Fresh Texas toast, buttered, may be used instead of frozen product.
- For each sandwich, spread 1 tablespoon barbecue sauce over one toast half. Top with burger, another tablespoon sauce and okra slices. Close sandwich.
Cook’s Tip: Dill pickle chips or pickled jalapeño peppers may be substituted for pickled okra.
Prepare the toppings for Gordon Ramsay's burger recipe with a twist
As your burgers are resting, utilize the time to cut up the vegetable toppings for Gordon Ramsay's burger recipe with a twist. That way, they'll be prepped and ready, as the cooking and stacking process for your burgers moves quickly.
You'll want to remove the skin from the onion and slice it into thick slices. Slice the tomato into thick slices to use as a topping for your burger. Break up the leaf lettuce if needed. Use this time to mix together the mayonnaise and Dijon mustard in a small bowl.
The Cool Kettle With The Hinged Hood We Always Wanted
Napoleon’s NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.
Click here for more about what makes this grill special
Beer Can Burgers
Only the most AWESOME way to make burgers, ever! Stuffed with your favorite fillings, wrapped in bacon and slowly cooked to perfection.
- Author: mollie kirby
- Prep Time: 10 minutes
- Cook Time: 45 to 55 minutes
- Total Time: about an hour
- Yield: 1 to 4 1 x
- 10 ounces ground beef per person ( 2 1/2 pounds for four)
- 2 slices thin cut bacon per person ( 1/2 package/pound for four)
- salt & pepper or favorite seasoning
- Desired fillings, about 1/2 cup per burger (2 cups for four)
- Cheese, 2 ounces cut in cubes or shredded per person (8 ounces for four)
Set up grill for Indirect Heat. (See the PDF linked in the article under Cooking Beer Can Burgers, except you’ll aim for a temperature of 300 degrees. Smoking is optional.) Alternatively, set a wire rack over a rimmed, foil-lined baking sheet and preheat oven to 300 degrees.
Form burgers into a ball. Place on cutting board and using a beer bottle (preferably) or a can press down firmly. With your hands, form beef around the bottle to a height of about 3 1/4 to 3 1/2 inches. Wrap horizontally, two slices of bacon, one to the bottom of the beef, the next just above. Carefully remove bottle and season with salt, pepper or desired seasoning.
Fill burgers with desired fillings and cook for about 50 minutes for medium. Testing by thermometer tends to be problematic. I’d suggest pulling burgers about five degrees earlier than the guide below indicates. Rarer burgers will not fully cook the bacon.
- rare: 125 degrees (dark purple-red, just warm, tender)
- medium rare: 135 degrees (bright purple-red, warm, tender, very juicy)
- medium: 145 degrees (rich pink, yielding, slightly tender, juicy)
- medium well: 155 degrees (tan with slight pink, firm, some juice)
- well: 160 (tan to brown, no pink, chewy, little if any juice)
Did you make this recipe?
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I’ll be sharing Beer Can Burgers at Fiesta Friday #230 Our co-host this week is Diann @ Of Goats and Greens. Diane, I don’t think even filling these burgers with veggies will redeem them in the health department but can I just say how good these would be stuffed with greens and goat cheese, lol!
Texas Burger with Beer Cheese Sauce
Preheat gas or charcoal grill to 400°F. The fire should be quite hot you should barely be able to hold your hand 3-4 inches over the grates. After the coals are gray, spray grates with cooking spray or brush with oil to help keep burgers from sticking. Shape into eight ¾-inch thick patties. Season each side with salt and pepper. Make a small indention in the center of the burger with your thumb.
Place burgers on oiled grates and grill for approximately 4 minutes per side for rare, and another minute per side for each increasing stage of doneness.
Drizzle each side of onion slices with olive oil. Season with salt and pepper. Grill 5-7 minutes on each side or until onion is tender and has caramelized.
Place burgers in buns and add grilled onion slice, lettuce and tomato. Drizzle 2 Tbsp. Beer Cheese Sauce on each burger. Evenly top with pickled jalapeno peppers.
Texas Beer Cheese Sauce
Melt butter in small saucepan over medium heat. Whisk in flour and cook, stirring until the mixture begins to brown, about 2 minutes. Whisk in the beer until smooth. Reduce the heat cook until the foaming begins to subside and the mixture begins to reduce, about 5 minutes. Whisk in the half and half and continue to cook, stirring occasionally until the sauce thickens, about 10 minutes.
Remove from heat, stir in cheeses stirring until completely melted. Keep warm until ready to use.
Based on 90% lean Ground Beef
Nutrition information per serving: Calories 480 Total fat 31g (Sat. fat 16g Trans fat 0g) Cholest. 140mg Sodium 830mg Total Carb. 9g Fiber 1g Total Sugars 3g Protein 35g Vit D (2% DV) Calcium (30% DV) Iron (25% DV) Potas. (14%DV)
Nutrition information per serving: Calories 150 Total fat 11g (Sat. fat 7g Trans fat 0g) Cholest. 40mg Sodium 125mg Total Carb. 4g Fiber 0g Total Sugars 0g Protein 7g Vit D (0% DV) Calcium (20% DV) Iron (0% DV) Potas. (0%DV)
Unique Stuffed Burgers
22. Greek Stuffed Burger
Greek Stuffed Burger
Beef, lamb, and pork blend perfectly, and the mixture of olives and feta stuffed inside create the perfect Greek burger.
23. Chile Verde & Cheese Stuffed Grilled Burgers
Chile Verde & Cheese Stuffed Grilled Burgers
Though they take a bit of time to make, these spicy burgers filled with chopped chilies and mozzarella are definitely worth the wait.
24. Juicy Lucy Stroganoff Burgers
Juicy Lucy Stroganoff Burgers
Sometimes it’s nice to just stuff a burger with cheese, and keep the mushrooms and onions on top, as this more traditional burger proves.
25. Reuben Burger
This burger is a new twist on a Reuben sandwich, with layers of warm corned beef and sauerkraut, and topped with Thousand Islands dressing.
26. Stuffed Black Bean Burger
Stuffed Black Bean Burger
Black beans replace the meat in this burger, with a touch of soy sauce to bring out the distinct flavor.
27. Stuffed French Onion Soup Sliders
Stuffed French Onion Soup Sliders
Miniature burgers made from ground beef mixed with onion soup mix, filled with fontina cheese, and topped with fried onions mimic a savory French Onion Soup.
28. Stuffed Mac and Cheese Burger
Stuffed Mac and Cheese Burger
There’s no reason to keep mac on cheese as a side dish when it fits so well, and tastes wonderful, stuffed into a burger.
29. Creamy Jalapeno Stuffed Burgers
Creamy Jalapeno Stuffed Burger
The spicy raspberry chipotle sauce on this burger has a bite to it that is a perfect mix with cream cheese mixture stuffed inside.
30. Caprese Stuffed Burger
Caprese Stuffed Burger
Fresh mozzarella, basil, and chunks of grape tomatoes make a warm and tasty Carpese salad on the inside of this burger.
With winter coming to a close, these scrumptious burgers will re-introduce summertime to the grillers who have suffered a long winter in the most enjoyable way imaginable. And with so many options, there will be no reason to cook indoors until the cold weather returns.