The Bellagio Burger Recipe

In a small bowl combine 1/2 cup mayonnaise, 1 tsp truffle oil, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust truffle oil or lemon to preference. Refrigerate until assembly.

Cook the bacon: in a skillet over medium heat cook 6 slices bacon until crisp, about 6–8 minutes. Transfer bacon to a paper towel-lined plate and reserve 1 tbsp bacon grease in the pan. Chop the cooked bacon into pieces (about 4 slices worth for jam) and set aside.

Caramelize onions: add 1 tbsp olive oil and 1 tbsp butter to the pan with reserved bacon fat over medium-low heat. Add 1 cup thinly sliced yellow onion and a pinch of salt. Cook, stirring occasionally, until onions are soft and golden, about 12–15 minutes.

Deglaze & finish jam: sprinkle 1 tbsp brown sugar over the onions, stir, then add 1 tbsp balsamic vinegar and 1 tsp maple syrup. Stir and cook 2–3 minutes until syrupy. Stir in the chopped bacon (4 slices), 1/2 tsp chopped thyme, 1/4 tsp salt and 1/4 tsp black pepper. Cook another minute, then remove from heat and set aside. The jam can be made ahead and refrigerated.

Heat a skillet over medium-high heat with 1 tsp olive oil and 1 tbsp butter. Add 8 oz sliced mushrooms in a single layer; avoid crowding (work in batches if needed). Let mushrooms brown undisturbed for 2–3 minutes, then stir and cook another 2–3 minutes until they release moisture and become golden.

Add 1 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Cook 30–60 seconds more until fragrant. Stir in 1 tsp chopped parsley, taste, and remove from heat.

Form patties: divide 1 lb ground beef into four equal portions (about 4 oz each) and gently form into patties about 3/4" thick, making a slight indentation in the center of each to prevent doming. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Cook patties: heat a heavy skillet or griddle over medium-high heat and add a light brush of oil if desired. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). If using cheese, place slices of brie on patties in the last minute of cooking to allow softening/melting.

Cook remaining bacon: while patties cook, crisp remaining bacon slices (2 slices) in a skillet or in oven until crisp. Drain on paper towels.

Toast buns: spread 1/2 tbsp softened butter on cut sides of each brioche bun. Toast cut-side down in a skillet or under broiler until golden, about 1–2 minutes.

Assemble burgers: spread 1–2 tbsp truffle aioli on the bottom bun. Place the cooked beef patty topped with melted brie on the aioli. Spoon 1–2 tbsp bacon & onion jam over the cheese. Top with 2–3 tbsp sautéed mushrooms and 1–2 slices of crisp bacon. Add the top bun and press gently.

Serve: serve each burger with a side salad or fries. For salad, toss mixed greens and cherry tomatoes with 2 tbsp vinaigrette and season to taste. For fries, cook 12 oz fries according to package or deep-fry/oven-roast with 1 tbsp oil until crisp, about 15–25 minutes depending on method. Plate and serve immediately.