GQ food writer Alan Richman called the House Ground Steak Burger at Bradley Ogden the best burger he ate in 2009, and we couldn’t agree more. This tender burger uses ribeye, chuck and Japanese Kobe beef all ground in house, then cooked on a wood-burning grill and bathed in a red wine butter. Pick between Maytag bleu cheese or cheddar, along with applewood smoked bacon, avocado, tomato and grilled onions. It’s all topped off with a house-made mayonnaise and mustard and served on a homemade brioche bun from the Caesars Palace bake shop. On the side, look for hand-cut French fries, mixed greens with balsamic dressing and housemade dill and bread and butter pickles, a family recipe passed down by the restaurant’s Chef de Cuisine Todd Williams. And you’re only out $19.

Bradley Ogden is located inside Caesars Palace, 702.731.7410

This burger is rich a black truffle-stuffed Kobe burger topped with foie gras served on a brioche truffle bun and garnished with chef Hubert Keller’s special sauce, which contains more truffles. A red wine reduction sauce is poured over the creation at the table and chef’s own version of mustards served on a separate plate with an assortment of lava salt, Hawaiian pink salt, Fleur de Sel and cracked black pepper along with potato wedges and an alfalfa sprout salad round out the presentation.

It’s all about the spicy side of a burger at Bobby Flay’s Mesa Grill. This burger starts with 80 percent ground chuck and 20 percent fat for the perfect blend of flavor and prime meat. Then it’s topped with double cheddar cheese — that’s white and yellow varieties — grilled Vidalia onions in Sherry vinegar, sliced tomato, baby Romaine lettuce with a side of horseradish Dijon mustard all served on a homemade Kaiser roll. On the side, you get Southwestern fries topped with salt, Ancho Chile powder and chopped cilantro. And it’s only $19.

One of Vegas’ newest outposts already makes the list. Kerry Simon’s win over Iron Chef Cat Cora with the ultimate burger on Food Network’s “Iron Chef America” inspired him to open this burger concept at Harrah’s in July. Simon uses responsibly raised, hormone and antibiotic-free meat and even offers organic selections such as all-natural beef, heritage turkey, free-range chicken, salmon, tuna or veggie. Try one of Simon’s favorite such as the Frenchie, with frisee, gruyere cheese and cornichon pickle; the Cali, with avocado, pea sprouts and orange marmalade; or the Surf & Turf with lobster tail, pencil asparagus and béarnaise sauce. You get your choice of cheeses, fresh vegetables and, for breakfast in the wee hours, even a fried egg. Top the burger off with a choice of fresh buns that are homemade daily. Comforting and savory sides include Simon’s signature Mac & Cheese, Sweet Potato Fries or Tots and Sea Salt French Fries.

Yep, a seafood joint on a list about great burgers, but you have to taste this to believe it. Look for a burger made from house ground prime beef topped with a secret sauce from Chef Rick Moonen, cheddar cheese, pickles and fries. Keep in mind you can only find it on the lunch menu. It goes for $16.