I Ate The World's Best Burger
Summary
TLDRThe video script details a culinary journey through the world of burgers, starting at Lewis's Lunch, the birthplace of the hamburger, and exploring various interpretations of the classic dish. From the simplicity of the original burger to the innovative creations like Gordon Ramsay's breakfast burger and the onion burger at Hamburger America, the narrative delves into the artistry and passion behind each burger's preparation. The exploration extends to the famous steakhouse's dry-aged burger, the pretzel bun burger at Emily, the mac and cheeseburger at The Ainsworth, and a futuristic robotic burger at Kernel. The adventure culminates in a visit to Japan for a Wagyu beef burger, emphasizing the importance of quality ingredients and the cultural significance of the burger worldwide.
Takeaways
- 🍔 The first-ever hamburger was invented at Lewis's Lunch and served without ketchup or mustard.
- 🥩 The Wagyu burger from Japan is made from the best beef in the country, with a focus on marbling and quality.
- 🔥 Gordon Ramsay Burger emphasizes the importance of tempering meat and using grill marks for flavor, not just appearance.
- 🧀 The onion burger from Hamburger America, invented in El Reno, Oklahoma, features a thin patty and a generous amount of onions.
- 🍳 A key to a great burger is the interplay of flavors and textures, such as the use of a runny egg and a well-seasoned patty.
- 🍖 Peter Luger Steak House's dry-aged burger uses trimmings from their steaks, resulting in a rich and flavorful patty.
- 🥨 The pretzel bun burger from Emily is known for its chewy, slightly sweet bun and the use of Korean gochujang sauce.
- 🍲 The mac and cheeseburger from The Ainsworth combines two comfort foods into one tall, messy creation.
- 🤖 Kernel, a robot-run restaurant, demonstrates how technology can be used to quickly and efficiently make vegan burgers.
- 🍄 Nowon's black truffle burger showcases the use of high-quality, locally-sourced ingredients for a gourmet burger experience.
- 🍣 Chef Danny's sushi burger is a creative take on the traditional burger, using raw fish as the 'patty' and sushi rice as the 'bun'.
- 🏭 Gotham Burger Social Club was founded as a community space and serves a nostalgic, well-balanced burger with a crispy top bun.
Q & A
Where was the first ever hamburger invented?
-The first ever hamburger was invented at Lewis's Lunch, established in 1895.
What is unique about the way burgers are served at Lewis's Lunch?
-At Lewis's Lunch, burgers are served the same way they always have been, and ketchup and mustard are not allowed.
What is Gordon Ramsay's approach to making a burger?
-Gordon Ramsay's approach involves tempering the meat, using a special SPG seasoning, and achieving consistent sears on the grill. He also emphasizes the importance of grill marks for flavor and the use of a butter baste with hoisin, fermented black bean sauce, and honey for caramelization.
What is special about the onion burger served at Hamburger America?
-The onion burger is known for its super thin sliced onions that cook down to less than half their volume, providing a sweet, caramelized flavor. The patty is smashed thin to cook quickly, and the burger is traditionally steamed rather than toasted.
How does the process of making a burger at Kernel, the robot-run restaurant, work?
-At Kernel, orders are placed through an app, and the robot prepares the food in a cube-like space with precise timing and coordination. The robot can make a burger, including toasting the buns and adding toppings, in about 15 seconds.
What is the concept behind the sushi burger made by Chef Danny?
-The sushi burger is a deconstructed spicy tuna roll, using sushi rice, nori, tuna, and other traditional sushi ingredients, but assembled in a burger format with two buns and a 'patty' of raw fish.
What is the significance of the Kobe beef stamp in the context of the Wagyu burger?
-The Kobe beef stamp certifies that the cow was raised and met the standards to be classified as Kobe beef. It also includes a ten-digit number that allows consumers to trace the origin of the beef.
How does the process of making a Wagyu burger differ from a traditional beef burger?
-Wagyu burgers are made with a high-marbled beef that has a low melting point, requiring special handling such as using textile and latex gloves to form the patties. The patties are also cooked to create a nice salt crust and served with Wagyu mayo and other premium ingredients like Grana Padano cheese.
What is the key to achieving a good sear on a burger patty?
-Achieving a good sear requires a hot grill or broiler, quickly seasoning the patty, and allowing it to cook undisturbed so the surface can develop a crust before flipping.
Why is the process of cooking an onion burger different from a regular smash burger?
-An onion burger takes longer to cook, approximately eight minutes, to allow the onions to become lightly caramelized. The onions are cooked on the bottom, and the rendered beef fat from the patty drips down into the onions, helping to slow cook and caramelize them.
What is the significance of using a paint scraper in the context of making a burger?
-A paint scraper is used to steam and warm the bun, ensuring it is soft and ready for the burger. It symbolizes the artistry and care that goes into crafting each burger, much like creating a piece of art.
Outlines
🍔 The Evolution of the Burger - From Lewis's Lunch to Futuristic Creations
The video begins with a journey to the birthplace of the hamburger at Lewis's Lunch, established in 1895, where the original burger was invented. The narrator describes the simplicity of the first burger, made from ground steak trimmings served between two slices of toast, with a story about its creation in 1900. The video then transitions to modern burger creations, including a comparison between a traditional Wagyu beef burger and a futuristic robot-made burger. The narrative also includes a detailed look at the preparation of a Gordon Ramsay breakfast burger, emphasizing the importance of tempering meat, using specific seasonings, and achieving a perfect sear on the grill. The process of making the burger is described in detail, from the initial cooking to adding the egg, seasoning, and finishing touches like the Salamandra for crisp bacon and melted cheese. The video also explores the philosophy behind the perfect burger, which is presented as a simple, high-quality beef patty with minimal additions.
🏆 America's Best Burgers - From New York's Steakhouses to Oklahoma's洋葱Burger
The video moves on to explore various acclaimed burgers across the United States. It features a visit to a famous New York steakhouse known for its dry-aged burger made from steak trimmings. The process of aging the meat and preparing the burger is detailed, highlighting the old-school methods and the importance of juiciness and meatiness in the final product. Next, the video introduces a unique pretzel bun burger from Emily, emphasizing the chewy texture and sweeter taste of the bun, caramelized onions, and Korean gochujang sauce. The Ainsworth's mac and cheeseburger is another highlight, with a focus on the tall, messy creation that combines macaroni and cheese with a traditional beef patty. The making of this burger is shown step by step, from the patties to the cheese sauce and assembly. The narrator also discusses the appeal of burgers in different forms and the importance of trying various types to find the perfect fit for one's taste.
🤖 Robot-Made Veggie Burgers and Gourmet Truffle Delights
The video then shifts to a futuristic approach to burger making with Kernel, a robot-run restaurant founded by Steve Ells of Chipotle. The process of ordering and the robot's preparation of a veggie burger are showcased, emphasizing speed, consistency, and the lack of human error. The narrator praises the quality of the robot-made burger. Subsequently, the video moves on to a gourmet truffle burger from Nowon, which is made with a custom blend of beef and topped with black truffle pate and smoked mozzarella. The meticulous preparation, including the use of a special umami seasoning blend and homemade kimchi, is described. The final product is presented as a decadent and flavorful burger with a beautiful contrast of colors and textures. The video also touches on the concept of a sushi burger by Chef Danny, who deconstructs a spicy tuna roll into a burger format, using sushi rice, nori, and a variety of toppings to create a unique culinary experience.
🇯🇵 International Burger Quest - From Gotham's Nostalgia to Tokyo's Wagyu Perfection
The final part of the video takes the viewer on an international burger quest. Mike Puma, founder of Gotham Burger Social Club, shares his philosophy of burgers being tied to nostalgia and memories. He describes the process of making a classic, nostalgic burger with a focus on the quality of ingredients and the balance of flavors. The video concludes with a visit to Tokyo, Japan, to try a Wagyu beef burger at Gui's Burger. The meticulous preparation of the Wagyu patty is detailed, from the selection of the beef to the cooking process, which includes using special gloves to handle the meat and creating a salt crust for the patties. The final burger is presented with a focus on the star ingredient, Wagyu beef, and the additional toppings that complement its flavor. The narrator reflects on the journey and the unique experience of trying a high-quality Wagyu burger, which was worth the trip to Japan.
Mindmap
Keywords
💡Burger
💡Wagyu Beef
💡Gordon Ramsay Burger
💡Onion Burger
💡Dry-Aged Burger
💡Pretzel Bun Burger
💡Mac and Cheeseburger
💡Robot-Made Burger
💡Truffle Burger
💡Sushi Burger
💡Nostalgia in Burgers
Highlights
The world's first burger restaurant, Lewis's Lunch, established in 1895, serves burgers without ketchup or mustard.
The original hamburger was created in 1900 by a chef who quickly made ground steak trimmings between two slices of toast.
Gordon Ramsay Burger's breakfast burger is seasoned with SPG (salt, black pepper, and granulated garlic) and cooked for a consistent sear.
Gordon Ramsay's burger is basted with a butter, hoisin, fermented black bean sauce, and honey mixture for a unique flavor.
Hamburger America's onion burger, invented in El Reno, Oklahoma in 1922, features a thin patty and a generous amount of onions.
The Oklahoma onion fried burger is cooked for about eight minutes to allow onions to caramelize, resulting in a sweet onion candy texture.
Peter Luger's steakhouse uses dry-aged trimmings to create their flavorful dry-aged burger patties.
Emily's pretzel bun burger is topped with Korean gochujang sauce and features a chewy, slightly sweet pretzel bun.
The Ainsworth's mac and cheeseburger combines a beef patty with macaroni and cheese, creating a tall and messy burger experience.
Kernel, a robot-run restaurant, uses a sophisticated system to prepare consistent and fast veggie burgers.
Nowon's black truffle burger uses a custom blend of chuck, ribeye, and sirloin, seasoned with a special umami blend and topped with black truffle pate.
Sushi Chef Danny creates a sushi burger, a deconstructed spicy tuna roll with sushi rice, spicy mayo, and a variety of toppings.
Gotham Burger Social Club's burger is a nostalgic take on the classic cheeseburger, with a focus on the quality of ingredients and a secret mop sauce.
Gui's Burger in Tokyo uses a blend of Wagyu beef with a high fat content, cooked to create a patty that highlights the beef's natural marbling.
Wagyu beef has a low melting point, requiring special gloves and techniques to handle and form patties without losing the meat's integrity.
The Wagyu burger is finished with a Wagyu mayo sauce, dragon egg, and Grana Padano cheese, emphasizing the star ingredient while complementing it with other flavors.
The journey to try a Wagyu burger in Japan was justified by the unique experience and the exceptional quality of the beef.
Transcripts
This is the number one rated burger in the
entire world, and we're going to be comparing it
to this futuristic burger made by a robot, this
Wagyu burger from the best beef in Japan, and
everything in between.
And we're starting here where the first ever hamburger
was invented.
This is Lewis's Lunch, the world's first burger restaurant
established in 1895.
They serve their burgers the same way they always
have, and ketchup and mustard are not allowed.
You ready to try the country's first hamburger?
I'll tell you a story.
One day back in 1900, a gentleman ran into
this exact restaurant and told the owner he was
in a hurry and wanted something quick.
So the chef threw ground steak trimmings between two
slices of toast since it was the fastest thing
he could make, and the rest is history.
Thank you.
You're welcome.
What you're looking at here is an exact copy
of the first hamburger ever made.
It looks a bit more like a sandwich than
a modern-day hamburger, but it also looks a lot
juicier.
Mmm, it's classic.
It's the most pure form of a hamburger that
I think I've ever had.
But with that said, we got a lot of
burgers to try, so let's go.
Okay.
Our next stop is Gordon Ramsay Burger, where they
serve a beautiful breakfast burger, perfect to start our
day. Ouch.
So I got the burger out, tempering.
You always want to temper your meat before you
start to grill it.
So this is our SPG seasoning.
It has salt, black pepper, and granulated garlic.
You want to cover the whole thing.
Of course, you want to get both sides.
I really want one of these for my house.
It's super consistent.
It's wicked fast.
The crazy thing is I don't make enough burgers,
but I'd still want one.
So what I'm going to do here is I'm
going to flip it and move it to another
nice hot spot of the grill so we get
consistent sears on it.
And people don't realize that grill marks have so
much flavor.
They're not just for looks.
Yeah.
It just adds to that like nice fattiness of
the burger.
It just cuts right through everything.
Look how much smoke is coming off of the
burger.
This is one of the biggest vent hoods I've
ever seen.
I'm just going to flip it again.
We want to have it evenly cooked on both
sides.
This is the egg.
This goes with a little bit of salt.
I'll shake it around a little bit.
And as you see, you get a little brown
on the edges, but other than that, we just
kind of let it do its thing.
It's coming from a hot pan.
So as it sits, especially an egg or any
proteins, they're going to continue to cook for a
little bit.
What you want to do is you really want
to baste the burger with this butter.
We got a little bit of hoisin, fermented black
bean sauce, honey, garlic.
And what that's going to do is going to
start to caramelize a little bit.
That's going to give you a lot of that
flavor that makes this burger really special.
I personally like my burgers almost cooked a little
bit like a steak because that's sort of what
it is.
It's the same beef, just in a different form.
I love that you can just see such a
clear crust on this burger.
Add sharp cheddar.
It's sort of like Lincoln Logs on the top.
And we're going to put it in the Salamandra.
It's going to get a nice crisp on that
bacon.
It's going to melt that cheese.
Oh, you can see it start to crisp up.
Beautiful.
Put it on a brioche bun.
Let me get our eggs.
As you can see, it kind of carried over
right there.
And it's just in time for breakfast.
Gordon really never ceases to amaze me with his
food.
He's taken something almost very simple and made it
into a masterpiece that I want to dive into.
This isn't just a burger I'd eat for breakfast.
I'd eat this one all day long.
Next up is Hamburger America, a restaurant that serves
burgers from all across the country, but they're best
known for their onion burger.
This place was founded by George, who's dedicated his
entire life to studying burgers from all over the
world and is now known as America's number one
burger expert.
What do you like in a burger yourself?
What do you think makes the perfect burger?
To me, a perfect burger is simple.
People like to put crazy crap on top, like,
you know, truffle oils and mac and cheese, and
it just doesn't do anything.
The original burger had nothing more than beef and
a bun, not even cheese.
Cheese is a wonderful addition to a cheeseburger.
So the onion burger was invented in El Reno,
Oklahoma in 1922.
Meat, salt, super thin sliced onion.
Wow.
That's awesome.
This is what the French call cheveux d'ange.
Cheveux d'ange?
Cheveux d'ange, which basically means angel's hair.
That's twice the amount of onion I would have
expected you to put on either of them.
But they cooked down to less than half of
their volume.
Traditionally, before there were patty makers and patty formers,
there was a portion ball of beef that was
smashed thin.
That was it.
Because they realized early on, the thinner the patty,
the faster they cook.
Simple as that.
I love how focused you are.
You got to get up close, make sure everything's
perfect.
You have to own this.
You have to be part of the process.
You're not just throwing frozen patties on a flat
top.
You're creating, you know, basically burger art.
This is actually a paint scraper.
A paint scraper?
It's a stainless steel paint scraper, yeah.
So it really is art. So that gets the
bun nice and steamed and warm over there?
Exactly.
So the school of thought that says the bun
should be toasted...
Yeah.
We do have a burger where the bun is
toasted, but this burger, I believe, has to be
steamed in order to keep it traditional.
Steamed?
Yeah, to the Oklahoma onion fried burger, I think
it has to be steamed.
Also, the closer they are together, the better it
cooks.
If I have the griddle full, it cooks much
better than just one burger.
The key to this burger is just time.
This burger takes about eight minutes to cook.
A regular smash burger will take no more than
like two minutes.
Out it goes.
But getting those onions sort of lightly caramelized takes
a little time.
The weird science that's going on here now is
that the onions are on the bottom.
The rendered beef fat is now going down into
the onions and cooking it. It's also helping to
slow down the process and caramelize those onions.
You see how it's shrinking? The rendered beef fat
tallow is really what turns these onions into that
beautiful caramelized, almost like onion candy.
I mean, look at the difference.
And it's going to taste different, too.
This comes off like this.
We do a pinch and pull, a little underneath
move.
You like that?
It's wrapped up.
Oh, gosh.
That's crazy.
Plate it.
Look at that.
The Oklahoma way is to do a little bit
of mustard.
That's incredible.
Enjoy.
This thing's almost sort of melting into my hand,
I will say.
This burger is so soft.
Yeah.
You know, I don't even like mustard that much,
and it's unbelievable.
The flavor profile completely works.
The cheese is melted to perfection.
It's just perfectly melty right in the middle there.
And some people don't believe it.
They sit at the counter, they take their first
bite, and they go, oh, oh, yeah, oh, okay,
yeah, yeah, uh-huh.
Next, we're heading to the most famous steakhouse in
New York City for their dry-aged burger.
They turn all of their steak trimmings into incredibly
flavorful ground beef patties that we're about to try.
Welcome to the vault of Peter Luger.
This is our dry-aged room.
So this is like the bank vault, but for
a steakhouse.
Exactly.
How much meat is in here?
So literal tons.
I can't give you an exact estimate.
Oh, there are actual tons?
Thousands and thousands of pounds.
There's different cuts and there's different lengths of age.
And once it's been finished aging, then it's ready
to be butchered in-house.
So this is how it looks before it goes
into the vault.
And this is how it looks after.
Moba is going to use the bandsaw to break
it down into steaks.
And then Fabio here is going to trim the
steaks so that they're ready to be cooked in
our broilers later.
So after they've trimmed down all their steaks, each
of which is over an inch and a half
thick, they're left with all these incredible trimmings here,
which we're gonna grind down into burgers.
All right, so those are the trimmings that we
just saw.
We normally grind about 60 pounds of ground beef
on a weekday, 90 pounds on the weekend.
So this is our ground beef.
It's the blend of the chuck and the dry-aged
trim.
So we measure out the burger meat in a
coffee cup.
It's very old school.
And then we press them out and shape them
into patties.
Those are tossed onto the broiler.
We season it, and while that's cooking, we slice
the bun and add a slice of raw onion
that's been soaked overnight in water.
After we flip the patty, we let it cook
a little bit longer, toss on the cheese, and
the burger is done.
First, I just want you to look at how
juicy this burger is.
Look at this dripping down on the plate.
Oh my God.
I would say without question that it's sort of
the fullest and meatiest burger that I think I've
had.
Sometimes a burger can sort of be a snack,
but this one right here is a whole meal.
And I taste the dry aged flavor really well
too.
I'm taking this one to go.
It's time for a pretzel bun burger.
This restaurant is called Emily, and instead of your
typical cheeseburger, they're best known for their pretzel bun
burger.
It all starts with a generous amount of seasoning,
and then the patties go on to a flat
top grill where they'll sit and get a nice
sear on each side.
Then, they're placed off to the side to rest,
similar to a steak, and they add on some
cheddar cheese to let it slowly melt over the
top.
The patties are also loaded with a generous amount
of caramelized onions, which they cook down for six
hours each morning.
While these are in the oven to let the
cheese fully melt, they butter and toast the pretzel
buns, then top them off with the Korean gochujang
sauce.
Once the cheese is melted, it's time to assemble,
and the burger is ready to go.
This burger is really pretty.
And it sort of goes to show you that
burgers can and should come in all shapes and
sizes.
And unlike your typical smash burger, this burger here
has lots and lots of juice.
This will probably be the messiest burger I eat
in this entire video, but I don't think I'm
gonna be mad about it.
Wow.
Because it's a pretzel bun, it's chewy.
It's a little bit sweeter than a regular burger
bun.
And the orange sauce that they put on here
is phenomenal.
Look at my hand.
I'd eat the whole thing, but I gotta save
room.
I've never had one of these in my life,
but we had to put it on the list.
A mac and cheeseburger.
You heard that right.
The Ainsworth is known for its extremely tall and
messy mac and cheeseburger.
Hi, I'm Hugo.
Come to make a mac and cheeseburger.
So you're making two things right now, Hugo.
You're making mac and cheese and you're making a
burger.
And then you put it all together.
Okay, so first you start by pressing out the
patties, yeah?
They're huge patties, by the way.
First, season it.
Just salt?
Cajun seasoning.
Ah okay, so now the burger's going into the
broiler.
Is that a mac and cheese patty?
Yes.
Oh, I see. Put it in the fryer.
I start making the cheese sauce, the cream.
This is the macaroni already cooked, right?
Yes.
And it's all portioned out for one burger?
Yes, put it in the warm water, mac and
cheese sauce.
Hugo, do you have anything to say to everybody
watching, to the camera?
Come in to try the mac and cheese burger.
Come and try his burger.
Are you sure, though?
Yes.
What if it gets crazy and you have, like...
100 orders of the burger here one day.
That's okay?
Yeah.
Would you like it medium or medium well?
What do you suggest?
Medium.
You're the chef.
Medium.
You're the chef.
Medium.
Medium?
Yes.
All right, then we're going medium.
Oh, look at that.
Wow.
Now add the macaroni pasta.
Drop it right into the cheese sauce.
So it's four cheeses. Parmesan cheese. Mozzarella cheese. Cheddar
cheese. Velveeta cheese.
Oh, that's how you get it really melty.
Yeah yeah.
Got it, got it.
Now cut the bun in half. Put a little
butter. And put it on the flat top.
Look at that cheese.
This is the most cheese I've ever seen in
my life.
That's medium, okay? And put on two more slices
of cheese.
There's cheese everywhere.
Hugo, you might as well at this point put
a piece of cheese on my head.
Hahah.
Special sauce?
Load it all up.
Mac and cheese patty goes on.
Here comes the burger patty with the cheese on
there.
Wow.
And then it's finished off with this mac and
cheese, which is just crazy.
Mac and cheese everywhere.
Oh, look at that.
Knife goes in.
I think we forgot to add the cheese.
No.
Hahah.
This thing is too big to fit in my
mouth.
So Hugo is going to cut it in half.
And check out the cross section of this burger.
Come back, Hugo.
Come on.
I'll take a bite, okay?
The seasoning is amazing.
Okay.
I actually thought it would be too much cheese
with all the mac and cheese, but it's actually
really tasty, huh?
Yeah.
Thanks, Hugo.
Can I take this to go?
Yes.
Hahah.
We're about to try a vegan burger made by
a robot.
This is Kernel, a robot-run restaurant founded by Steve
Ells, the same guy who founded Chipotle.
You're the first person I've ever meeting who has
a teammate that's a robot.
That's right.
Yeah.
Never calls out, never gets sick.
That's amazing.
So this is sort of a little cube where
all the food is made.
Yeah.
So how do we get the robot to make
a veggie burger?
So let's place an order now in the app.
This is the menu here.
I'd like to order a few burgers.
So Kernel Burger, I'm gonna add a couple to
the bag and place the order.
So these are essentially the nests in the oven.
So it's like the sort of dashboard.
In a restaurant, right on the line, the chef
has to keep all this in his or her
head.
It has all the timing, everything down in its
own sort of head here.
Everything is like orchestrated to be completed at once.
So bottom buns go here, top ones go here.
So it raises up.
And then there's two conveyors there.
Oh, that's so cool.
Look at those red dots on the buns right
there.
It's for all the lasers for the robot to
know when to send certain stuff and where it
is at all times.
You have it so well set up where you
can just sort of...
Yeah, everything we've got down to about 15 seconds.
So with the robot's help, essentially everything takes 15
seconds once it's here.
Yeah.
I actually hear the burger patty sizzling too.
Wow, that is so fast.
That's not even full speed.
No?
If we were to crank up the speed, it
may like come out of the tray.
So these ones are finished.
Yep.
And then the robot's ready to pick that up.
Oh, there it goes.
And it's coming here.
It's so cool.
I'll grab the patty here.
Really nice toasted brioche buns, salsa verde, pickled onions
on top.
And then this goes all the way down this
conveyor belt here.
And someone packs the order.
Then it gets scanned, put into the cubby, and
then you'll get notified.
I asked to go inside with the robot, and
they said no, because apparently that could happen.
Okay, so this just turned green.
This means our food is ready.
And we just grab it.
And we got a burger.
My first ever burger made by a robot.
Inside, it even looks medium rare, even though there's
no meat in here.
Good job, robot.
This is really good.
Time for a truffle burger.
That's a heavy door.
Next up is Nowon, famous for their decadent black
truffle burger.
In this humble kitchen, we make about a thousand
burgers a week.
So today we're going to make a smoked black
truffle burger for you.
So these are two four-ounce patties.
It's a custom blend of chuck, ribeye, and sirloin.
But we smash it right into our griddle, and
then we season one side with our umami seasoning
blend.
It's a special patented blend that we make here.
We let the bottom side of the patties crust
up real nice.
That's where the real flavor comes through for our
burger.
So we're gonna butter up our buns.
We're gonna flip them over.
Scrape them off the bottom.
Wow.
Now we're gonna put some black truffle pate.
We want the flavors to be layered.
That's a lot of truffle, huh?
Yeah, we don't mess around.
And right over that, we're gonna hit this with
some smoked mozzarella.
We get these cheeses locally from Brooklyn.
Smoked cheese works really well with truffle.
Now we're gonna layer it up.
We're going to cover it with a dome.
A little bit of water in there and some
steam.
We're cooking our homemade kimchi.
Look at the flames.
That's what you see in the sauce.
All right, so burger's done.
We're going to let it rest.
This is our black truffle kimchi special sauce.
We're going to add some freshly minced onion.
And I think this is really important.
The circumference of the bread, it's edge to edge.
This is our white truffle oil that we're drizzling
over the top.
Top bun goes on and that's our burger.
That's it.
The contrast of the light orange color with the
white cheese and then the darker caramelized beef is
just awesome.
Mm, that bite right there is a blast of
truffle.
And just listen to these crispy edges.
I asked for extra sauce, so it's a little
bit messy, but if you like truffle, mm.
Some of you might argue this next stop isn't
technically a burger, but just wait until you see
what they make.
This is Chef Danny.
Chef Danny.
Sushi Chef.
Sushi Chef Danny.
Danny's making the bun for a sushi burger, basically
deconstructed spicy tuna roll.
And this is just regular sushi rice that you
would be using for sushi?
This is furikake, traditional Japanese rice seasoning.
We've got nori, some beautiful number one tuna, a
little oil, some sesame seeds, just a touch of
spicy mayo.
And you press this one together with your hands,
huh?
Yeah.
He's a master.
We're gonna layer some watermelon radish, some cucumber.
Looks like fresh, crisp cucumber too.
Absolutely.
A little bit of pickled ginger and some wakame,
a little bit of avocado.
Oh, that is talent right there.
That's beautiful.
We got some yuzu mayo and we got some
spicy mayo.
Sort of like an eel sauce and then top
bun.
Thank you, Chef Danny.
How can you tell me that this thing right
here isn't a burger?
It's got two nice buns with sesame seeds on
top and it's got a patty in the form
of raw fish.
Yeah, listen, a sushi burger is a burger.
Oh, I'm excited for this one.
Smashburger.
Ever heard of it?
My name is Mike Puma, founder of Gotham Burger
Social Club.
I opened this not as a place to serve
burgers, but literally as a place to feed this
community.
The city was shut down during the pandemic, and
it was a place for people to come outside
and actually have a little bit of normalcy in
their life again.
Look at the setup down here.
This is so well prepped out.
When you're dealing with high volume you need everything
to be very accessible, ready to go.
Right away, you're toasting the top of the buns.
That's not the first move that most people do.
Got to do things a little different.
So what do you love so much about burgers?
We always say nothing tastes better than memories.
To me, it's not about the best burger.
It's the burger that reminds you of your childhood.
So we tried to make a very nostalgic burger
here.
I like having a little chew and keeping some
of that beefiness in the middle of the burger.
And then we hit it with our secret mop.
We don't discuss that.
Which is okay.
I respect that.
And then just salt.
And then here we just let the griddle do
its thing.
You almost want some burnt part of the onions
on the outside.
And then you're going to have some really nice,
sweet, soft onions under the patty.
American cheese melts the best.
I can tell right here that you're going to
get the perfect balance of the crispy edges.
And then the center is a little bit taller
and you get that more meatiness.
So from here, we go down the line.
Our signature pickle that we get made for us
special.
It's just the right amount of bite.
You don't want to overpower anything.
A little pickled jalapeno won't be too aggressive on
the heat.
So if I'm a baby with spice, I'm not
going to get punched in the face.
I promise.
Then here are those nostalgic notes.
We just get a little kiss of ketchup just
to know it's there.
Same thing with yellow mustard, our house-made club sauce.
And then we're just going to finish it.
I love the look of the top being toasted
off like this.
Mike, that's a masterpiece right there.
Thank you.
I've never had a crunch like that before.
It goes back to that texture.
Oh my gosh.
I got the jalapeno.
It's not too spicy.
It's a phenomenal burger.
Because you have the really soft, fluffy bun on
the bottom and you have the really hard...
Crispy bun on the top.
And that's something that I've never ever had in
a burger before.
I was going to film a Wagyu burger in
the United States, but something just didn't feel right.
So I came all the way to Tokyo, Japan.
This is Gui's Burger.
I actually found them on Instagram where some of
their burgers looked insane.
They're sold out, but luckily I know a guy.
We try to make sure that nothing competes with
the flavor of the beef.
There's just so many different farmers in Japan.
There's forty thousand farmers.
And through the burger, we want to introduce a
little bit of these farmers.
Well, let's see how it's done.
This right here is the Kobe beef stamp.
It means the cow was certified as Kobe beef.
This is the ten-digit number that you can trace
and see exactly where the cow was born and
raised.
In the United States, it's not like that.
You just get some ground beef mystery meat.
So this is the shank from the front part
of the cow.
We're gonna start with the Hatochimaki.
It's the tenderest part of the shank there is.
We're also gonna put a little bit of this
top sirloin on the blend.
Most of the blends are usually eighty-twenty, but because
Wagyu has a lot of marbling, we usually put
no external fats in it.
Basically, Wagyu does all the work for you.
So now that we have the blend ready, we're
gonna start weighing them.
Because Wagyu has a really low melting point, usually
we put this like textile gloves.
That's crazy.
And then we put the latex ones.
I bet there's no other burger shop out there
that really has to do this because anyone that's
not working with Wagyu doesn't have this problem.
Yeah, we'll see it in the gloves soon.
I just grab them and then I do some
of this.
Smash.
And then I go like this.
Oh, I can't do it that fast.
Nobody saw that.
And what is this doing?
This is taking the air out of the beef,
so when you're cooking it, it will stay as
a patty.
You can see all the fat already coming off,
making a layer on the gloves, and it melts
really fast.
This is a really cool machine that can quickly
make consistent patties for us.
These are the one hundred gram patties.
Just this last weekend, we did about one hundred
patties in a day.
By now, this machine has probably made us around
five thousand patties.
So first we like to toast the buns with
Wagyu tallow.
And because it's so hot, it happens really quickly.
Once those buns are finished, I set them off
to the side to get a little crust on
them.
And now it's time to cook the Wagyu patty.
We quickly put the salt before we throw the
patties on the griddle.
That way it creates a nice salt crust.
And before we flip them, we also put salt.
That way the crust is on both sides.
And the surface at this temperature allows us to
get a really nice crust.
We have the breads from, it's a place called
Daddy's Bakery.
And then we add on the patty.
And after the patty, we put our Wagyu mayo
sauce with Wagyu tallow, as well as a really
special Japanese egg called dragon egg.
And to finish it off, we add some finely
grated Grana Padano cheese.
And you can't forget the top bun.
This is what I came all the way to
Japan for.
That's a damn good burger.
Wagyu is definitely the star, but also the other
ingredients that are there highlight it in the perfect,
perfect way.
At first, I thought I was crazy for flying
all the way to Japan for a Wagyu burger,
but now I don't regret it.
5.0 / 5 (0 votes)
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