Victory Burger gets overshadowed by flashier restaurants at Circa (like Barry's Downtown Prime and 8 East) but the resort has a killer burger joint on its hands. The half-pound patties are a blend of brisket, short rib, and ground beef—seasoned and thrown on the grill with a brush of butter to lock in the flavors and juices. The house Victory Burger layers on cheddar and bacon, while the Vegas Martini Burger is named after an olive and cream cheese sauce. Milkshakes make good use of children's cereals like Cap'n Crunch, Cocoa Puffs, and Cinnamon Toast Crunch. Ironically, Circa is a 21-and-over resort.
Before opening Amalfi for fresh fish and fine dining at Caesars Palace, Bobby Flay quietly debuted Bobby's Burgers as a side project at the resort's Forum Food Hall. Fun variations include a crunch burger with cheese and potato chips; the nacho burger with queso, salsa, and pickled jalapenos; and the BBQ smokehouse burger with bacon, cheese, crispy onion, and chipotle BBQ sauce. Skip the beef altogether with a fried chicken sandwich or a veggie burger of mushrooms, chickpeas, and quinoa. Fries come with a variety of dipping sauces. Beer or shake? You decide. Feel free to bring your order into Stadia Bar, a new neighboring sports bar.
Henderson's Water Street is in a revitalization phase and one of the latest additions to the district is Triple B - Brooks Brothers Burgers, taking over the old casino restaurant at the Rainbow Club, which dates back to 1967. The spot (named after owners Tim and Mike Brooks) was renovated, but still has an old diner feel. The signature burgers were masterminded by Executive Chef Scott Pajack, formerly of Emeril Lagasse's operation on the Strip. Every burger is a double, stacked with two five-ounce patties, butched with a 77/23 blend. The extra fat forms a nice caramelization when grilled on the flattop. The Breakfast Burger is served on a Belgian waffle instead of a bun with American cheese, pork sausage, smoked bacon, and an over-easy egg with a side of maple syrup.
"Hidden gem" is an overused phrase (especially here in Vegas), but few restaurants fit the description as well as Fat Choy. Run by James Beard-nominated chef Sheridan Su, the restaurant quietly operates inside the locals-focused Eureka casino, serving a combination of Asian street food and classic American diner favorites. The Fat Choy Burger is a half-pound certified Angus beef patty with bacon, short rib, onion jam, and secret sauce with a fried egg cooked just right, allowing a perfect drizzle of yolk to soak into the rest of the sandwich from the very first bite.
A great BBQ spot also makes a great flavorful burger. SoulBelly chef Bruce Kalman grinds brisket fresh daily, using the meat to craft half-pound burger patties, which are then smoked over post oak and griddled with rendered smoked brisket fat. They arrive at the table with American cheese, special sauce, and Kalman's own BK Brinery pickles. The potato bun is buttered and toasted for a light crunch.
Slater's 50/50 just introduced a Vegas exclusive, the Whale Burger, which is so indulgent, it was featured on "Fresh, Fried & Crispy" on Netflix. Don't worry. The name has nothing to do with the meat. It's a term for a casino high-roller, which is what you might have to be to order this thing at $100 a pop. The Whale Burger includes a pound of Wagyu beef, a fried lobster tail, gold-dusted bacon strips, truffle cheese, arugula, bacon jam, and roasted garlic aioli, served with fries, bacon ketchup, and a bottle of Veuve Clicquot. Other burgers on the menu cost a lot less, but are nearly as good, made with patties that are half-beef, half-bacon.