Video Metni

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  As American as apple pie,...
  

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  ...the old-fashioned hamburger is going through some design changes...
  

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  ...thanks in part to the worst recession since the 1930s.
  

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  Greg Cook is the head chef at the BLT Mirage in Las Vegas.
  

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  I think with the economy the way it is now,...
  

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  ...honestly, I think there is more room for profit in a burger restaurant...
  

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  ...than there is in a steak house right now.
  

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  I think that the general public, I think you can always afford to have a burger.
  

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  And restaurants have been quick to capitalize.
  

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  At the Munch Bar at Caesars Palace,...
  

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  ...owner Bryan Ogden says his cooks have turned a fast food sandwich into a fine dining experience.
  

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  We're using certified black Angus beef.
  

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  It's all organic, no hormones.
  

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  We go in the farmers' markets everyday, picking out the ingredients,...
  

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  ...the lettuces, you know, washing them ourselves and doing all the organic romaines and icebergs,...
  

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  ...and different boutique lettuces like red leaf, making our own jalapeño mayonnaise, spicy rémoulades,...
  

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  ...little relishes, homemade relishes from scratch.
  

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  It takes a lot of stuff that goes into this every day...
  

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  ...and our guys start early in the morning prepping the ingredients fresh daily.