10 Over-the-top burgers

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Louisville, Ky: Doc Crow's
The Bubba

Vietnamese brothers Michael and Steven Ton grew up in Texas and cooked in North Carolina. Now they make great barbecue at their casual restaurant in Kentucky, including this awesome half-pound steak burger topped with pulled pork, sliced beef brisket, a slice of fried green tomato, onion rings, a fried egg, coleslaw and barbecue sauce.

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Dallas: Smoke
EB&D Loaded Up & Truckin’ Burger

Chef-owner Tim Byres (F&W People’s Best New Chef 2012) relies on an in-kitchen wood grill and smoke pit to smoke and cure almost every item on the menu. He serves his mega burger with a soft-cooked egg fritter, thick house-smoked bacon and smoked sharp cheddar on a homemade honey roll.

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Las Vegas: Burger Bar
Rossini Burger

Anyone looking for a Kobe beef burger with sautéed foie gras, shaved truffles and truffle sauce can find it, for $60, until 3 a.m. at superstar chef Hubert Keller’s burger joint on the Las Vegas Strip. At his fine-dining restaurant Fleur, Keller offers the Fleur Burger for $65, which has the same toppings but is made with wagyu beef; the Fleur Burger 5000 comes with a bottle of 1995 Château Petrus for $5,000.

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