Burger Bar

Asked by executives of Mandalay Bay, where he had the classic French Fleur de Lys restaurant, to add a burger spot to the resort’s shopping area, Alsatian native Hubert Keller and his wife, Chantal, traveled around to research this all-American favorite, and the ground-breaking Burger Bar was the result. Keller is no longer connected with the restaurant, but the menu’s still creative and the sporty, energetic vibe is much the same.

Burgers are made with Robbins Island Tasmanian MB 9+ grade 100-percent wagyu beef, with choices including one made with a mix of ground beef and bacon, finished with fried onions, beer-braised cabbage, Manchego cheese, tomato relish and maple mayo on a pretzel bun, and a truffle-flavored patty topped with buffalo mozzarella, caramelized onions, golden beets, porcini mushrooms, arugula and truffle aioli – served on a gold-dusted bun. There also are regional favorites such as The Juicy Lucy, stuffed with American cheese, and the Oklahoma Grilled Onion Smash, topped with a whole-grain-mustard sauce. Plus appetizers, sides, salads, vegetarian options and other types of sandwiches.

Shakes come in a multitude of over-the-top combinations (you can add a shot of spirits for an adults-only version), and pies are a specialty.