Sin City Burger, Smashburger

These burgers are made from never-frozen meat, “smashed” on a griddle with a weight so that the patty gets a nice char around the edges. They’re available as either third- or half-pounders. The chain restaurant names a specialty burger in honor of its location, so the Sin City variety sports bacon, cheese and a fried egg. And it’s every bit as indulgent as its namesake.

Suggested Next Read

Las Vegas Claims Its Steak

Las Vegas Claims Its Steak

After more than 10,000 years of domestication, you wouldn’t think there’s much left to discover about a cow’s anatomy. At the Protein Innovation Summit in April, a team of meat scientists announced the “discovery” of the so-called Vegas Strip Steak. The new cut ( was actually developed by Tony Mata, principal of Mata & Associates, and Oklahoma State University, which is trademarking the name, applying for a patent on the process for carving the cut from the carcass and overseeing its licensing.