We Tried the Best Burgers on the Las Vegas Strip

Hey everybody, I'm Josh.

And I'm Rachael.

In today's video, we're combining 2 of our favorite things.

Steakhouses and cheeseburgers.

We're going to try to find the best gourmet burger on the Las Vegas Strip.

Don't expect any In-N-Out, Whataburger, or even Mickey D's.

Luckily, a couple of these can be had on a bit of a value menu of sorts.

And some will definitely blow your budget. Let's go!

All right, we are here for this power lunch, but I am gonna give you an idea. These are your cocktails. Like most Caesars properties—

I was gonna say, it's a Caesars property thing, I think.

Yeah, they start around $24.95, so you don't have to do these, but I'm gonna do that Figs and Sage, which is some bourbon fig preserves and sage. Rachael's doing this black cherry margarita. But—

The reason why we're here.

Yeah, the reason we're here is the Peter Luger Power Lunch. So for $49.95, you can get this Wednesday through Friday and Sunday, But that's odd because today's Saturday and they gave it to us.

So we're taking it and running.

Okay, we are here on Saturday. All right, so you can choose an appetizer between the tomatoes and onions, bacon, Caesar salad. Main course, which does have an upcharge for a steak or a lobster tail for $30. We're here for the burger though, and we're gonna add cheese. You can get a side dish of french fries, as you should.

Yeah, why would you even offer creamed spinach? I'm sure there's someone out there that's healthy, but oh my gosh.

You definitely don't— I don't think you want it with a burger though.

No, I'm loving the fact that you get one, 1, 2, 3, well, an app, a main course, a side, and a hot fudge sundae.

Yes. Like, I get dessert too. Hot fudge sundae. So it's a full meal, $49.95 at an iconic restaurant in New York City, transplanted to Vegas.

Yeah.

Let's get this lunch started. I know people hate this, but free bread is going away at a lot of these restaurants. But Peter Luger, they actually did bring us some onion bread. Looks like some bitter rolls and even a breadstick of sort.

Yeah.

And then they've got their steak sauce.

Signature steak sauce. Yep.

And some butter. All right, I know this is a burger video, but we are going to show you guys what else we're eating at these places. And so this is the 2 thick-cut bacon.

Like, thick-cut bacon.

That is as big as my hand.

I'm so excited.

Look at how big that is. And he said go ahead and put the steak sauce on. All right, and the reason why we're here— this is the steakhouse burger here. It looks like a simple burger, but look how Look how thick that thing is. You know what I think it looks like?

What?

If you've ever seen a cartoon burger.

Oh yeah, like it's perfect, the bread to bun ratio.

It's the most perfect cartoon burger I've ever seen.

Yeah, the thing that— I'm with you, it looks like cartoon burger, but it looks like the perfect proportion of burger bun ratio, but it's simple. There's only burger, cheese, and an onion.

Right.

An onion slice.

But I do like what they do with the onion is they put it at the bottom so that even if you do medium, which is what we did, the blood does not get to the bun.

Yeah. So let's try this. Wait.

Oh.

But look at this as well. This is so crazy.

Yeah, I know this is a burger video, but we are trying to showcase some good value as well.

Yeah, these fries are huge portions.

Look at this.

And they are fresh.

They're like finger-sized fries.

Like fresh-cut fries.

Oh my God, they're hot too.

Yeah, they're so good. I already had one. Super salty.

Yummy. Look at this heat. All right, Rachael.

Okay.

Cheeseburger time.

Yeah, the menu does say half pound plus.

Are you gonna keep that thing in there?

Yeah, 'cause it's gonna hold it together. I'm not gonna— my mouth is not gonna get to that. Okay, ready?

I don't know. I feel like I'm gonna have to smash down the bun. The bun looks pretty big. That is a juicy burger. All right, so we both did medium. You can see there's a little bit of pink center there.

When I said it looked like a cartoon burger because of the bun to ratio or bun to beef ratio, I'm not lying because even it tastes that way. You actually get a little bit of the sesame. The bun's not toasted, but it's nice and soft. I, I can't eat a burger without cheese, so I love the cheeseburger. What actually makes this stand out for me besides the flavor of the beef, because the beef flavor is fantastic, is the raw onion on the bottom. It's a whole slice of white onion on the bottom of there, and it adds to it. I haven't put any sauce on it. There is ketchup that comes with the fries. I may add some Peter Luger steak sauce just to zoos it up a little bit. This burger's good.

That's a good start. This burger's good. All right, so I am taking the steaks out of it because I'm afraid I'll What, eat it with your nose or something? Yeah, the bun— I think that the bun looks too big.

Mmm.

So unlike you, but let's go ahead and see how it goes because I— it's— it closes down a little bit.

Those French fried potatoes, while Josh is taking a bite, are— you can tell there's a fresh cut potato and that is delicious.

Mmm, this is a good classic burger right there.

Exactly, it's very classic, simple, right? We've talked about this before, if you can do simple, great. Simple is all you need, right?

I do think that all— oh gosh, hold up a sec. I was about to say I'm gonna put some of that steak sauce on, but that beef flavor is actually coming out for me.

It does. It comes out pretty good.

Yeah, and the onion comes at the end. I really like that. This is—

Josh and I mentioned earlier, this is probably one of the few times we've ordered the exact same thing, so we're not sharing even. That burger looks good, babe.

That's just— it's a great classic burger. Yeah, I think it's a good Good way to start this video off. All right, so we just asked our waiter what makes this burger special, and so what he said is that 30% of it is from their dry-aged beef, where they're taking that fat and they're mixing it with ground chuck, and it adds so much flavor to it.

It's so good.

It's so classic and so simple but delicious. And I was a very big skeptic because it just looks too simple, and I never even use the sauce And that's—

yeah, and we put sauce on burgers. Like, we do ketchup. We put sauce on burgers.

Yeah, and the bun, it looks big, but it compresses down. I did ask if they make them in-house, and they do not, but—

You don't need to. That's a good deal.

That's a good starter burger. And right now we'll show you— we have a hot fudge sundae coming.

Who doesn't love hot fudge sundaes?

We'll see you at the next burger.

Okay, for our second burger, we're here at Delmonico. It's a restaurant by Emeril Lagasse. We've been here before. We love it. Main reason we like it, they have a prix fixe menu that starts at like $50 and the burger's included on that.

Alright, so as Rachael mentioned, this is a prix fixe menu. So I ended up going with the barbecue shrimp. I do believe that this is a slight upcharge.

Yeah, like $8 maybe.

Yeah, we've had it before. It's delicious. Don't think of it like Casey masterpiece. Think of it more like Creole.

And then Rachael got deviled eggs with some caviar on top, and I can't wait to try them.

Right. And then they also even give you bread service, so there's popovers. That seems pretty good for a prix fixe meal. Yeah. All right, the burgers are here. You can see this is gonna be a bit different than our Peter Luger one, so it is like a double smash burger. It does come with Lettuce, pickles, cheese, tomato, and red onion. And it's a big old bun as well. Yeah, I think the biggest difference is going to be that smash style. We did order the french fries separately because we're not crazy people. You should get french fries with a burger. And there's a big old pile of ketchup. But alright, so I'm a little intimidated by this because it is huge.

Yeah, I'm afraid I'm going to make a big old mess.

And yeah, there is definitely some kind of sauce on there. Oh God. Ready?

Ready. I think you got it all in one bite. Well, without putting the accoutrements on top of it.

It does taste like a Thousand Island.

Oh, okay.

Do I have sauce all over me?

All over your face, yeah.

Okay.

100%.

Yeah, this is definitely a dirty burger. It's really good though. I feel like the cheese really comes through on this a bit more than even the Peter Luger one.

Oh good, okay.

I like the amount of crispiness on the outside there.

And you still have sauce on your face. I believe you.

The bun is nice and soft. It just hits the right notes.

It's—

it seems simple but the perfect ratio.

Good.

All right, Rachael is ready.

I changed mine up from what Josh did, and oh my God, this is huge.

I added the lettuce, tomato, and And I think it was a smart choice putting the napkin on your shirt.

And I have to put the napkin on my shirt. Are you ready? Yes.

I think you made it.

Mm-hmm. You know the Guy Fieri, like, hunch? You have to do that with this burger. But my goodness, I'm with you, that cheese just stands out, right? I love the crispiness of the burger. It's got a nice meaty flavor. I feel like I have stuff all over my face.

You do?

But I really do think you need the lettuce, tomato, and onion on there too.

Okay, I might have to add to it, but this is a really good Yeah, I'm gonna have another bite. All right, in case you're wondering how we came up with these 3 burgers, we do listen to a local foodie podcast and they now have a YouTube channel. It's called Eat Talk Repeat. There are 3 locals who eat at more restaurants than we could ever imagine, ever, and they give us a lot of tips and tricks on places to go. And they ended up doing a burger crawl where they ate at like 15 or 20 different steakhouses Narrowed it down to top 4. There is one that is off-strip over at Durango, but these 3 I think are gonna hit the spot.

If you get a chance, head on over to their YouTube channel, hit a subscribe button, and tell them Josh and Rachael sent you. We, we'd love to see them get their channel up and going on YouTube as well.

Yeah, they just passed 100 subscribers, so if you can help get them to like say 250 subscribers, that would be awesome. 3rd burger spot just under the Strat, May Daly's. All right, so here at May Daly's you do have to be on the bar side, which there is some tables, but we decided to be at the bar.

We like sitting at the bar.

Ended up with a cucumber martini as well as a green chili martini.

This is on their summer cocktail list, so it may not be available.

Yes, but we already— we didn't even look at the menu.

We knew what we were getting.

We ordered the fancy burger, the regular burger, and some bacon tasting. So it should be next. All right, here's the appetizer that we went with. This is the bacon sample. Um, he said for the kosher people, this is beef bacon, which I've never had that before.

I haven't had that either.

Uh, this is Iberico, this is applewood, this is jalapeño, jalapeño, and then a pepper bacon. Yeah, so you work your way that direction.

Some bacon jam as well.

Yes. Here you can only do this at dinner time, so we do have the basic one, which I think is the Mr. B's Burger. You can see it's got some regular stuff like an onion, tomato, lettuce. You have a cheeseburger, nothing hard to think about. And Rachael went with the over-the-top burger. It's called the Rossini Burger.

It's got a bacon onion jam and some pan-seared foie gras.

Which apparently you can get that as an add-on to your steak for about $39. So the upcharge to $65 is not a bad thing.

No, and then we get— it comes with fries. It's a whole meal. Yours is a whole meal for $35. Mine's a whole meal for $65.

But from a realistic point of view, this is your $35 meal. This is the one which does include the fries. Yes, because that's kind of unfair.

Yeah.

All right, so I'm just gonna go ahead and cut this because it looks beautiful.

It does look beautiful.

And I don't want to ruin it.

I want to eat half of it.

Agreed. And because I want to eat half of that one.

Yeah, I was like, I think the key is more half of mine.

Yes. Okay, so I did go with a medium. Oh, it is sliding.

Oh gosh, look at that. That might be closer to medium rare, but it is the steak.

Yeah, it is ribeye.

Yeah, moved into a burger.

Yeah, yeah, it looks a little medium rare.

That's okay.

I can make that work. I bet we can make it work.

I just love that they're served with french fries.

It's a dish— delicious, just pure beef flavor, which I think is what you should be going for if you're going to try to get like the most steakhouse burger.

I agree.

This is not a smash burger at all, so very different from Delmonico. The freshness of the vegetables really do matter a lot. I think the beef Beef is awesome. It's standout. Very good. All right, Rachael gets to do the fancy burger.

Now this is same, we asked for medium. It's probably closer to medium rare, but I'm good, comfortable with that.

Which, by the way, not a lot of restaurants do you get actual sunlight.

Or do you get steak into a burger?

That too.

Um, it's so juicy. I'm ready.

I'm surprised Rachael did not put her napkin on her shirt. Or her jacket for this one. Oh my!

Decadent, meaty. That foie gras just puts it to the next level.

It's gotta just melt, right?

Oh my gosh! Like, oh my God!

Now this is not a fair comparison.

This is not fair comparison, but this is the best burger I've ever had.

Wow! It costs a little. A little pricey, but—

And it's likely clogging my arteries as we speak, but I don't really care. I wanted to. If I died eating this burger, I'd be happy.

There's doctors for that stuff.

Yeah.

All right.

Okay, me starting with that Rossini burger is not fair.

It's probably not—

It's really not the wisest choice, but I'm gonna go for the classic cheeseburger. It again has all the accoutrements already on it. Oh my gosh, I hope it's just as good.

I'm hoping not to skew you, but I'll tell you, I like the bun best because I thought the other 2 buns were a little too much.

It's the beef flavor for me. Yes, like the beef burger steak ground into a hamburger.

It really shines.

It really shines. Nothing overpowers anything else. It's enough beef to bun ratio. You can't go wrong with a $35 burger.

If you're a fan of very classic, I think this This is it, because Delmonico's sauce was almost too much. Too much.

I will say too that this is on their bar menu, but we just talked to the bartender and the owner, and he says if it's on a menu, he'll serve it. So even if you have dinner reservations, he'll serve you a burger, which we ate in the bar because we didn't want to make reservations. We just had fun.

We didn't know, so we just like, yeah, showed up at opening and came to the bar side.

I just love it. I'm gonna— I am going to save the last few bites of the Rossini Burger for last because that thing is decadent.

But once again, I'm gonna eat that. This is not a fair comparison.

It's not, but I'm still gonna eat this.

Yeah, this one is good. All right, I'm a little bit burgered out.

I am too, unfortunately, and I love hamburgers.

Yeah, but I will say I, I enjoyed all the burgers, and I really hope that, you know, somebody out there is interested in seeing some of these burgers.

I agree.

I, I love that a couple of them were available for lunch. Personally, my Favorite burger was here at May Daily's though.

Agreed. May Daily's hands down was my favorite.

Yeah, I just felt like the bun was the right ratio. I thought the Delmonico bun kind of fell apart. The Peter Luger bun was a little bit too much, and they all had great beef flavor though.

I think there's something to be said about a steakhouse doing a burger. Like, it's delicious and you should try it. I also like that all 3 offered options of having a side, so you're getting a full meal. Yes, here at May Daily's you're getting french fries with it. I mean, it's still burgers and fries.

Yeah, we didn't have a ton of room because we were finishing those burgers.

Right, but I mean, we finished both burgers.

Yeah, overall I think they were great. I did think the Rossini Burger was delicious. Of course it was half— or is double the price of the others.

But so May Daily's number 1. Who's number 2?

Delmonico.

I have to agree.

Yeah, I think Delmonico was— it was just delicious. It was messy.

Yeah, it was messy.

So take that for granted, or Take that how you want. I know Rachael liked it with the tomato. I thought the tomato almost took it over.

Yeah, it's just your personal preferences, but the nice part is you have the option of it.

Yeah, so there you go. If you're looking for a great steakhouse burger here in Las Vegas, go ahead and check out any of these 3 and let us know what you think.

Yeah, and tell them Josh and Rachael sent you.

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Later.