"Best Bacon Burgers in the U.S."

August 11, 2016 11:34 AM

"...The bacon just pops the flavor of the burger,” says Matthew Moore, co-owner of this steakhouse with an in-house dry-aging meat locker. The flavorful 12-ounce Chicago Cut Prime Burger is made from a blend of 35-day prime dry-aged rib eye, dry-aged sirloin and wet-aged filet mignon. “Every waiter always highly recommends adding Nueske applewood-smoked bacon, which is hand-cut in thick or thin slices depending upon the customer’s preference...”

"...The burger at Tyler Florence’s restaurant is called Le Grand with good reason: It’s a custom blend of ground prime rib, brisket, skirt steak and tenderloin, topped with Nueske's bacon and Cowgirl Creamery’s triple-cream Mt. Tam cheese..."

Read the full MSN/Food & Wine article here.

 

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