This is not your average American cuisine restaurant. It has burgers and fries and shakes, but these are truffle fries, pudding shakes, and DUCK BREAST BACON topped burgers.
Just say that again with me.
*insert Homer Simpson drool here*
Salted-peanut icecream & toffee push pops (just like the ones from your childhood, but done up Gordon Ramsey style). Soba noodles that are a cacophony of ingredients blended perfectly together to create this sweet, savory, crunchy, soft, spicy, cool dance-a-thon across your taste buds. And that was served with Sriracha grilled chicken, which is unbelievable juicy inside and outside has a slight char that makes this whole dish absolute perfection.
What else. The food is just so amazing it is hard to put into words. I went with my friend Andrea, and BurGR made both of us speechless! Yes, Speechless! (and for any of you who don’t know us, this is a virtually impossible feat.). Ok, let me start from the beginning of the meal.
BurGr has a wide selection of beer, mostly microbrews, which are pumped through an ice wall, so the beer comes out ice cold. We ordered the Leinenkugel’s, which actually smells kind of like fruity pebbles, and is a lighter, sweeter beer, and the Arrogant Bastard; a beer I order just so I have an excuse to write ARROGANT BASTARD all over this blog. (seriously, that is why I ordered the Arrogant Bastard beer). Arrogant Bastard (ha, this is fun) is a darker, deep red, slightly bitter beer with an undertone I know and like, but just can’t place exactly what. Let’s just say it has ‘je ne sais quoi’. It also has the best description ever, and if you want to read it, you are going to have to go to BurGr and order it.
We started off with the Roasted Jalapeño Poppers.
One in every six of these has the seeds left inside. (Neither of us got a seeded one). They are whole jalapeños, stuffed with cheddar cheese and served in a cheddar ranch dressing. The spiciness of the jalapeño is instantly cooled by the cheddar cheese and the homemade cheddar ranch. Super crispy on the outside, and oozy cheesy goodness on the inside.
We also got the Soba Noodle Chicken Salad.
(I even wrote that in my notes).
Sriracha chicken skewers came succulent and just spicy enough without being overpowering. The ever-so-slight char on the outside perfected the taste of these skewers from just good to amazing. The Soba noodles came tossed with edamame, cucumber, sesame seeds all in a honey-cilantro peanut dressing and topped with avocado. The cold noodles and cooling of the avocado complimented the heat from the spice. Andrea is not a fan of cilantro, and says the amount was just perfect to add that something, without overpowering the whole dish. It is a crunchy, soft, spicy, cool, sweet, savory blend of perfection.
We also tried the Beer Battered Maui Onion Rings.
Just as our waiter “Alex with the Glasses” said, this is the first onion ring I’ve had where the onion doesn’t pull out whole in the first bite. The onion melts in your mouth. This is crunchy and sweet and comes is covered with fresh shredded parmesan-reggiano and served with delicious homemade chipotle ketchup (oh yes, all the sauces are homemade, and you can taste the difference.)
Next came the entrees and the fries.
These are not your ordinary fries. These are Truffle Parmesan Fries made from hand cut Kennebec (Maine) potatoes and are served with truffle parmesan, truffle salt, and truffle aioli. These fries are crispy, not greasy at all, and have this delectable earthen flavour that I thought didn’t even need the homemade ketchup or aioli sauce dips. (But man are the dips outstanding).
Not eating beef myself, I opted for 2 “snacks”; the Five Spice Chicken Sliders and Honey-Pig Bao Buns.
The Honey-Pig Bao Buns are a soft, slightly sweet bun stuffed with juicy pink (from the marinade) roasted pork belly, cucumber, thinly sliced radish, shredded fresh carrot, cilantro and a honey-hoisin sauce. I thought it was so good it didn’t even need the hoisin sauce, but it does add a little extra shot of flavour that makes each bite slightly different.
The Five Spice Chicken Sliders are cornflake breaded, leaving them super crispy and crunchy outside, and juicy on the inside.
The white and black sesame seeded bun comes with a sriracha mayo, which surprisingly, I don’t find hot at all, and allows the sweetness of the sriracha to take front note. Add on the pickled scallions and the arugula leaf, and you have yourself a nice, crispy, sweet-savory snack. Or meal.
But all of this deliciousness that I’ve shown you is just to whet your appetite for what BurGR is famous for: The Burgers.
Andrea, told Alex to pick a burger for her (as a former waitress, it is always an honour when your guests trust you with their meal). Alex immediately orders what has to be the best burger on the planet:
This burger is delicious. As someone who doesn’t eat red meat myself (but still had to try a bite of this), all I can say is…nothing, actually….this is where the night get speechless. The farm burger is cooked to a perfect medium, and topped with English cheddar cheese, a soft fried egg, and – DUCK BREAST BACON. This is finely sliced duck breast cured exactly like bacon. It retains that nice smoky flavour of bacon, but has the richness and lightness of duck breast. My reaction to tasting a piece of the duck breast bacon?
“Can I bring this home with me and just make love to it?”
It is that good!
Now, Alex recommended stabbing the middle of the burger with a knife to let the soft yolk of the egg run out into the meat.
I tried this burger myself, but as Andrea was the real taster of this heavenly burger, these are her exact words to describe it (after minutes of being unable to utter more than slight orgasmic sounds):
“It is a perfect medium and still crispy on the outside. Rich. The cheese is melted into the burger. The spices on the burger,cheese, duck, egg flavors combine…so…I ….I don’t even know what to say. It’s creamy, crunchy, rich, salty. The bread has sweetness to it. The perfect flavor combination….I’ve never tasted an egg that is that freakin’ good!”
She then proceeded to recommend this burger to the table behind us.
Both stuffed from one of the best meals; if not the best, we have each had in our lives, we couldn’t think of ordering more. Yet Alex decided we could and brought over BurGR’s signature dessert: Sticky Toffee Pudding Push Up Pops (yes, push pops, just like from your childhood).
Sweet and salty, rich fresh peanut flavour combined with a sticky toffee pudding. and it’s in a push pop. How can you not love anything that is in a push pop. You can’t. It’s just too much fun!
The décor is amazing too. The color palette is fun and fiery at the same time, lots of orange, red and yellow hues (to no doubt go with the whole flame theme). The open kitchen is always a favourite of mine, you can watch your food being made, but the kitchen here is so professional, you can easily not notice the work going on right in front of you. (This, versus many kitchen where the yelling, pan banging, or stress can become an unpleasant distraction). Watching the kitchen was like watching a ballet. Graceful.
The outfits for the hostess girls I find cute too. Reminiscent of 50’s American fountain shops but with a sexy modern twist (zip up front), without the skirts being so short they become slutty and unappealing like many casino outfits. They are cute. I would wear one out. I love them.
This whole experience was unbelievable. I HIGHLY recommend a visit to Gordon Ramsey’s BurGR inside Planet Hollywood (just as you walk in the north entrance from the Strip. I now understand why Gordon Ramsey is famous. What he does, he does to perfection!
Also, remember to ask for ALEX WITH THE GLASSES. He is an amazing server; attentive yet not overbearing. And trust his opinions. He knows his stuff and will not steer you wrong. Trust me!
I dined at BurGr thanks to a gift certificate, provided by Caesar’s casinos, which I won during the TBEX meet-up at the New Media Expo a couple weeks ago. Although I won this free dining experience, all opinions, as always, are my own. And in my opinion, damn is this place Orgasmalicious!
I am a freelance travel and music photographer and creator of GoingNomadic.com. I love music, food, and exploring cities without guidebooks. I've flown a helicopter, hitchhiked down the east coast USA, and once snuck into the back of a zoo (in Serbia) and pet a lion. I am always up for an adventure, and sometimes I videotape them.
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