Last month, Forbes Traveler magazine published a round-up of the 10 most expensive hamburgers of 2009. Topping the list is a $777 burger from Las Vegas' Le Burger Brasserie, where a Kobe beef patty is graced with Maine lobster chunks, brie, caramelized onions and Prosciutto. Other mentionables include:

• The "Absolutely Ridiculous Burger" from Maille's Sports Bar in Michigan (it costs $499 and weighs a whopping 150 pounds!)
• The $175 "Richard Nouveau Burger" from New York's Wall Street Burger Shoppe which is topped with edible gold flakes (do Wall Street types even have this kind of cash laying around anymore?)

As the article points out, this is not a new phenomenon-in 2004, Chef Daniel Boulud of DB Bistro Moderne in New York City created a $100 burger. In Canada, Chef Mark McEwan's famous Bymark burger will set you back a paltry (in comparison) $35 and features freshly ground prime striploin, brie de Meaux cheese, porcini mushrooms and shaved truffles (we have the recipe on our site if you'd like to take a shot at recreating it at home).
 
If you take away their fast food stigma, a luxury burger is essentially meat, vegetables and bread-pretty much a standard first course meal at chez anywhere. Of course, when you can get a pretty decent bistro burger for $10 would you even want to go the extra mile for "luxury" between two buns?

My question to you dear readers: Would you pay big bucks for a luxury burger? If you created your own luxury burger what ingredients would it include?

Sound-off below.

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Bazaar's Sound-Off posts appear every Friday.