Chef Brian Massie
Fix Restaurant & Bar at the Bellagio Hotel & Casino, Las Vegas
Yield: 3 burgers
Red onion, thinly sliced 1/2
Balsamic vinegar 1 cup
Butter 1 Tbsp.
Mayonnaise 1 Tbsp.
Mini brioche buns 3
Kobe or wagyu beef chuck, freshly ground 9 oz.
Salt as needed
Pepper as needed
Aged Cheddar cheese 3 slices
Roma tomatoes 3 (1/4-inch-thick) slices
Bread and butter pickles 3
Ketchup 2 oz.
Soak onions in vinegar.
Combine butter and mayonnaise. Slice buns in half, brush with butter mixture; toast.
Mold beef into 3 patties. Season with salt and pepper; grill to desired doneness; top with cheese.
Drain vinegar from onions. Place burgers on buns. Top with onions, tomato and pickles. Place top buns on top; serve with ketchup on the side.