Method:

• Preheat oven to 375°. In a heavy bottomed sauté pan on over medium heat render bacon until crispy. Add onions, celery and mushrooms and sauté until golden brown.
• Deglaze with dark beer and reduce until dry. Put ingredients aside to cool. In the meantime ,place brioche slices on a baking sheet and using a pastry brush, brush lightly with soft butter.
• When cooked ingredients have cooled, mix thoroughly with ground beef. With the ground beef mixture, form 8 square patties approximately two ounces each.
• Heat a large sauté pan to medium high. When pan is hot, add vegetable oil and place patties in one at a time being sure not to overcrowd. Cook each patty until well browned on each side (about two minutes) then flip each one and repeat the cooking process on the other side.
• When patties are cooked, place on a baking sheet and top each one with a slice of tomato and one slice of cheese. Place the tray of brioche and the tray of burgers in the preheated oven until the cheese is melted and the bread is lightly golden brown.
• Assemble Iron Chef burgers by placing one patty on top of one slice of brioche and then topping with a pickle and another brioche slice.

Yields 8.

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About the Chef:
One of the first chefs on the Las Vegas scene, Kerry Simon continues to reinvent himself in the city he calls home. Dubbed the rock-n-roll chef by Rolling Stone magazine, the aspiring musician received attention when he was appointed by Ivana Trump as executive chef of The Plaza Hotel’s Edwardian Room, where he was the youngest to hold that title.

Almost immediately the restaurant became one of city’s hot spots, with celebrities such as David Bowie, Iman, Matt Dillon, Diane Keaton, Debbie Harry and INXS clamoring for a reservation at the private chef’s table.

In 1998, Vongerichten needed a corporate chef and Simon joined his friend to launch and oversee restaurants in Las Vegas, New York, Hong Kong, London and Chicago. When Mercer Kitchen in New York City and Prime in Las Vegas opened, Simon split his time between the two coasts, holding positions of partner and executive chef at both restaurants.

In Las Vegas, Simon first met his future business partner Elizabeth Blau, and together, they opened Simon kitchen + bar at the Hard Rock Hotel & Casino in 2002. An overnight success, the restaurant was selected as one of “America’s Best New Restaurants” by Esquire magazine.

Los Angeles was a logical next step for the Iron Chef America winner, who has many friends in the entertainment industry. In 2006 he and Blau opened SIMON LA at the revamped Sofitel Hotel in Hollywood. At SIMON LA, the chef’s modern American cuisine continues to win rave reviews from Angelenos, making the restaurant one of Hollywood’s most popular dining destinations.

In 2008 he returns to the city he calls home with two exciting openings: CatHouse at the Luxor Hotel & Casino and Simon at Palms Place, where he will offer a steak and seafood menu under California modern design by the Rockwell Group.

Today Simon’s creativity, sense of adventure and passion for his craft have laid the foundation for all of his restaurants, uniting food and fun in an environment guests return to time and again.

Visit Chef Kerry Simon on the web @ kerrysimon.com