Celeb Chef's' Battle Of The Burgers

The third annual Vegas Uncork'd culinary festival kicks off Saturday.

It brings together 75 of the world's most talented chefs for four days of eating, drinking and playing.

Before heading to Vegas, three of the all-star celebrity chefs stopped by The Early Show Thursday to take part in our very own burger extravaganza.

Bradley Ogden, Todd English and Cat Cora faced off to see whose burger reigns supreme. Suffice is to say -- none came up short when the show's anchors tried them!

Ogden has a namesake restaurant in Ceasars Palace in Vegas, English owns and is executive chef of Olives restaurant in Charlestown, Mass., and Cora is executive chef of Bon Appetit magazine, which is behind "Uncork'd."

Ogden's burger

Bradley is known all over the country for the burger he puts out at Caesars. He says his secrets are:

1) Ground the meat just before cooking for ultimate freshness (there are not many, if any, chefs out there doing this).

2) Use a mix of three different cuts; he uses 45 percent rib-eye, 45 percent chuck, and 10 percent kobe.

3) Simple prep: You don't need to mess around with a great burger; if you keep it simple, there's no need to add anything crazy.

4) While the burger is grilling, he brushes it with a red wine butter to enhance the flavor, and makes his own mustards and pickles.

English's burger

Todd's "Rat Pack Burger" is all about honoring old school Vegas. Another unique burger, English's is like an Italian meatball on a bun. During the cooking process, he smothers it in tomato sauce and finishes the cooking as you would a traditional Italian meatball!

Cora's burger

Cat's burger is all about honoring the Greek gods. She does something totally different from the guys: Her burger pays homage to the Greeks, as she mixes in Greek favorites such as Kalamata olives, feta and cucumber, to give it a real Mediterranean taste. Cat has been doing this burger for years, and there's really nothing else like it out there -- a true Cat Cora original.

Go to Page 2 for their recipes!

RECIPES

Bradley Ogden's Vegas Burger

Parker House Bun
INGREDIENTS:
8 ounces sugar
1 cup water
1-3/4 cup milk
1-1/2 cup cream
4 eggs
1.3 ounces yeast
4 pounds 6 ounces bread flour
2 ounces salt
6 ounces butter

METHOD:
Mix sugar, water, dairy, and eggs with yeast until well combined
Add flour
Add salt
Add Butter
Mix on speed 2 on mixer for 12 minutes
Wrap in a plastic bag and let rest until slightly proofed
Scale out 2 ounces and shape and let proof for 10 minutes
Brush with egg wash cook at 325ºF for 10 to 12 minutes one sheet tray with parchment paper.
Make about 24 Buns

Ground Meat Mix
45 percent Chuck
45 percent Ribeye
10 percent Kobe Beef

For 20 Burgers at 8oz
4.5 pounds Chuck
4.5 pounds Ribeye
1 pound Kobe Beef

Vidalia Onion, Bourbon and Horseradish Mustard

INGREDIENTS:
1 cup Vidalia onion, diced
1/4 cup bourbon
2 tablespoons ground mustard seed, toasted
5 tablespoons fresh horseradish, ground
3 tablespoons olive oil
1 cup Dijon mustard
1/2 cup Pommery mustard
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon

METHOD:
In small stainless steel sauce pot, heat 3 tablespoons of olive oil. Add onions and cook over medium heat. Stir occasionally until onions start to caramelize
Remove from heat and add the bourbon. Place back on the flame and let the bourbon reduce by half. Remove from heat and let Cool.
In a separate bowl mix the rest of the ingredients. When onions are room temperature fold into the mustard refrigerate until needed.

Mango Mustard
INGREDIENTS:
1-1/2 cup mango puree
1/4 cup fresh lemon juice
2 teaspoons dry mustard
1 teaspoon toasted ground mustard seed
1 tablespoon Dijon mustard
1/2 cup yellow mustard
1/4 cup kosher salt
Fresh ground pepper to taste
1/4 cup fresh peaches, 1/4-inch diced

METHOD:
Peel Mangos, cut around and discard the seed. Dice 1/4 cup of mango and puree the rest in blender till smooth.
Place the puree in wide heavy bottom, non corrosive sauce pan on low heat.
Add lemon juice and dry mustard. Reduce by half over low heat.
Add the rest of the ingredients except the diced mango and cook for 8 minutes.
Remove from heat and cool immediately over ice bath. Fold in the diced mango. Refrigerate until needed.

Todd English's "The Rat Pack Burger"

Serves 1

INGREDIENTS:
Burger:
1 pound ground beef
2 teaspoon minced onion
1 teaspoon chopped garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon chopped oven roasted tomato
1 teaspoon crushed red pepper
Salt and pepper to taste
Classic tomato sauce

METHOD:
Combine all ingredients and mold into a meatball. In a hot oiled pan, sear on all sides until brown. In pan, cover meatball halfway up with classic tomato sauce and braise until desired temperature (approximately 12-15 minutes for medium).

TOPPINGS
1 onion bun
4 ounces burrata cheese
2 thick slices of beefsteak tomato
1 handful of arugula, tossed in classic Caesar dressing
1 teaspoon fried garlic chips

Layer all ingredients into a towering burger and enjoy!

Cat Cora's Beef and Olive Greek Burger

From "Cat Cora, Cooking From the Hip"

INGREDIENTS:
1 pound ground beef
1/3 cup Kalamata olives, chopped
3 tablespoons seasoned dry breadcrumbs
2 tablespoons finely chopped yellow onion
1 tablespoon scallions, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh oregano, chopped
2 tablespoons crumbled feta
2 tablespoons plain low fat yogurt
1 clove garlic, minced
1 tablespoon lemon juice
1 teaspoon fresh chopped mint
4 leaves lettuce
4 thinly sliced tomato
8 slices cucumber, peeled

4 onion hamburger/brioche rolls, split, toasted
1 tablespoon each olive oil and truffle oil for brushing

METHOD:
Mix the beef, olives, breadcrumbs, onion, feta, scallion, salt, pepper and oregano and blend well. Shape to form four 1/2-inch thick patties. Grill over medium-hot coals or pan grill over medium heat 5 minutes per side or until no longer pink in center.

Meanwhile, combine the garlic, lemon and mint in the yogurt; mix well. Oil buns with both olive and truffle oil and toast lightly for 1-2 minutes. Place burgers on bottom of rolls; top with garlic yogurt mixture, lettuce, tomato and cucumber.

Makes 4 servings.