(swoops) - Oh, it's good.

How are you doing? - I'm doing awesome.

- Where are we going?

- So, we're going to Vegas!

- (laughing) We're going to Vegas?

- Let's go (laughing)!

Woohoo! - We can't just go to the

(upbeat funky music) Okay, well I think

I packed okay for that.

- So Steven brought me in the car yesterday

and just said, "We're going somewhere, pack your bags."

You haven't really told me why we're in Vegas.

- We had such a great time on that sushi adventure.

- Yeah, we had a great time.

(rewinding) - Who's your boy?

- Steven Lim

- (laughing) Yes!

- I was like, "We gotta do part two."

- So today we're gonna get

three types of burgers, (swooping)

a cheap one, a medium-priced one,

and a super expensive one.

In fact, it's gonna be $777.

- (sneezing) Oh, I'm allergic to that idea.

(laughs) - But we're gonna find out,

"Is that burger really worth the price difference?"

- I like cheap burgers.

- Maybe you just haven't had the right experience yet

with the right person.

- I like that you've made that about you.

- Well, isn't this all about me, Keith?

- No, it's not. It's literally a video

comparing burgers.

- With Keith and Steven, best buddies for life!

(upbeat jazzy music)

- I'm Adam Baird, the Executive Corporate Chef

for Habit Burger Grill.

Keith and Steven are out in Las Vegas

enjoying our delicious Charburger.

We cook everything to order,

and we season it with a handmade seasoning

in the back of the house.

We caramelize onions all day long,

toast our buns to order.

Every little bit of detail

has to be executed with the utmost skill.

(bell dings)

- It is gorgeous, I don't want to waste any time talking.

Let's eat it. - It smells so good right now.

- I don't wanna waste any time talking.

Let's eat it.

- Where the sun's coming down. - I'm not waiting.

(paper crinkles)

- Oh, it's so juicy!

- Very savory.

- The mayonnaise was like this great layer

of delightful goodness.

- Your reaction after taking a bite of this

is to take (chuckling) another bite immediately (chuckles).

- This drink is delicious.

- Also, they make their own strawberry limeade here

and it's (bleeps) great.

- Just go back and forth.

- Perfect balance, like a Olympic gymnast.

- You're perfect, Keith.

- Together we are the perfect dynamic duo!

- Oh. - And this burger is $4.15.

- That's crazy.

What would you compare this value to?

Theft? $4.15.

You can't beat this burger.

But the next burger is not $4, it's 20 bucks.

So we gotta go there. - Bring your family here,

bring a date.

(record screeches) - Why do you cut me off?

I had such a nice rounding. - Okay, go ahead.

Go! - I tried to end the segment

and then I had to start over with a new bow.

Why is this happening?

You're not going to find. - (yells then laughs)

(crew laughs)

- Damn, that was a fine burger.

- Burger Fact!

- Burger Fact!

- How many burgers did America eat in 2014?

- This is a question, this is not a fact.

- That's trivia.

- You can't say "Burger Fact," and ask me a question!

- How many burgers (laughing).

- Goddamnit, (lauging) that's a question!

(spring boings) - did America eat in 2014?

- I don't know! 200 thousand.

- What? Are you stupid?

- I don't, I'm guessing.

I was awaiting a fact.

- Nine billion.

So on our way now to the Gordon Ramsay BurGR.

- Wouldn't mind some bacon.

I don't think we'll meet Gordon,

but we'll certainly meet somebody.

- I'm driving without hands, Keith.

- It worries me.

(upbeat jazzy music)

- We are at Gordon Ramsay BurGR.

Our featured burger today

that we're talking about is our Hog Burger.

This is the only burger that we actually griddle,

so we get a lot more caramelization on it.

Our buns, they're all brushed with 83% butter fat,

and they are toasted on the griddle.

Our cabbage slaw is dressed with a tarragon mayonnaise.

A nice, beautifully caramelized pork patty.

On top of our pork is our smoked barbecue brisket.

- [Steven] On top of the pork.

- Pork on pork on pork.

Then comes our crispy onions, garlic seasoning,

paprika, and a little bit of cayenne for kick,

and we also need the acid of our pickles,

so these are our house-made bread and butter pickles.

- Massive.

- [Keith] It's almost as big as your head.

- [Harold] The best thing about a burger is it's simple.

Everyone can identify with it

but the way that you can take it

through the roof is in the details.

- When I eat burgers that are this big, I smash them.

- You are an animal.

How are you going to enjoy the flavors like that?

- How are you going to enjoy the flavors separately?

Cheers. - Cheers.

- Wow. It's very, very porky.

But with the onions and the pickle, totally counters that.

- Combine this many ingredients and put it

into one item that you can enjoy together

is a very hard task.

And they managed to do that.

- Balanced like a pig on a tightrope, baby.

- If I'm going to spend $18, I want to see this much food.

- It was as big as Steven's head,

but a really sexy Steven's head.

- Are you sure that's not just this guy right here?

- Nah, I'm pretty sure.

Two little piggies with Steven Lim heads on a tightrope.

I want to see that animation now.

(playful music) (oinking)

If you were staying anywhere near Planet Hollywood,

and you want a bomb-ass burger, this is just incredible.

Now we gotta head to this preposterous burger.

- What would make this next burger worth it?

- I guess it'd have to be the best tasting

burger I've ever had.

- That's not hard to do, right?

- It is hard to do.

I've eaten more burgers than any other food.

It's too expensive.

- No amount of money can buy the friendship

that we have together, Keith.

Do you hear that? - Yep.

- We're best buddies. - I bet all the people

on the internet are so envious of our friendship.

(grand symphonic music)

- What we're looking at today is our 777 Burger.

The best hamburger in town.

- It's 777 dollars?

- It is. - That is the most expensive

burger I've ever heard of.

- And champagne. - And champagne, right.

- Cause it comes with Dom Perignon.

That burger gets a Wagyu patty, aged goat cheese,

pancetta bacon, - Oh my God.

- [Karl] foie gras, arugula, lobster,

and it gets 100-year old aged balsamic vinegar.

- [Keith] How much is a bottle?

- [Karl] This goes for about $200 a bottle.

- [Keith] I'm looking at it, I'm like