Weekend Fun and Bachi Burger

We had a great weekend enjoying this nice 80 degree weather!  There was lots of park time with our little ones.  Malia loves throwing the ball for Kona, and collecting pine cones and flowers for mommy.

We decided to try the new Bachi Burger that opened up in our area recently.  We had been to their original location, and really enjoyed their inventive, Asian take on burgers.  My favorite is their ground chicken and turkey burger prepared tsukune style, with herb pesto, and beer battered onion rings.  It is incredibly flavorful, you can really taste the soy sauce and ginger in the tsukune marinade.  Doesn’t that look amazing?  I loved the crunch from the onion rings when you bite into the burger…mmm.

 

Patrick ordered the Miyagi-san’s Grass Fed Wagyu Burger that came with caramelized bacon, chili mayo, furikake, fried egg, and onion rings.  Fried egg on a burger, yes please!  Here is the cross-section of his burger, don’t you just want to take a bite?  I asked Patrick if he could tell the a difference in the meat, since it’s a grass fed wagyu beef, and he said it was more tender than a typical ground beef.  Yum.

 

If you are in the Vegas area, you have to check out Bachi Burger!  I love that it’s a locally owned restaurant, and not a chain…and that they make such delicious and creative burgers!  Also, on their website, they talk about how they are trying to use sustainable and environmentally friendly principles, including sending all their food compost to a pig farm in Arizona to use as feed, and separating out all their post consumer products for recycling.

Bachi Burger

http://www.bachiburger.com

Two locations:

470 E Windmill Lane
Las Vegas, NV 89123
702.242.2244

and

9410 W. Sahara Ave. Ste150
Las Vegas, NV 89117
702.255.3055

What are some of your favorite local restaurants?  We’re always looking for great places to try when we’re traveling!

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4 thoughts on “Weekend Fun and Bachi Burger

  1. I’m making Kyle go here with me when I’m in town in September. I love eating this kind of food without having the guilt about not knowing where it came from and where it’s going. Can’t wait!

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