I Ate The World's Best Burger

Nick DiGiovanni
11 May 202419:42

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

00:00

🍔 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.

05:00

🏆 America's Best Burgers - From New York's Steakhouses to Oklahoma's掋葱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.

10:01

🀖 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.

15:03

🇯🇵 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

A burger is a popular type of sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. In the video, burgers are the central theme, with various types and styles of burgers being explored, from the classic hamburger to more innovative versions like the mac and cheeseburger and a vegan burger made by a robot.

💡Wagyu Beef

Wagyu beef is a type of beef from Japanese Wagyu cattle, known for its high quality, intense marbling, and rich flavor. It is considered a delicacy and is often more expensive than other types of beef. In the video, Wagyu beef is featured as the main ingredient in a high-end burger prepared in Japan, highlighting its role in creating an exquisite culinary experience.

💡Gordon Ramsay Burger

Gordon Ramsay Burger refers to a burger prepared in the style of or as served at a restaurant by celebrity chef Gordon Ramsay. The video describes a breakfast burger prepared with meticulous attention to detail, using high-quality ingredients and cooking techniques, which reflects the chef's reputation for excellence in the culinary world.

💡Onion Burger

An onion burger is a type of burger that features onions as a prominent ingredient, often served on top of the patty or mixed into the meat. The video mentions the onion burger from Hamburger America, which is known for its traditional preparation method and the use of thinly sliced onions that cook down to a sweet, caramelized state.

💡Dry-Aged Burger

A dry-aged burger is made using beef that has been aged without packaging, allowing the meat to develop a deeper, more complex flavor through the process of dry-aging. The video describes a dry-aged burger from a famous New York steakhouse, where the beef is aged in a 'vault' before being ground into patties for the burger.

💡Pretzel Bun Burger

A pretzel bun burger is a burger that uses a pretzel bun instead of the traditional bread bun. The pretzel bun is characterized by its chewy texture and slightly sweet, salty flavor. In the video, the pretzel bun burger is prepared with caramelized onions and a Korean gochujang sauce, adding unique flavors to the traditional burger concept.

💡Mac and Cheeseburger

A mac and cheeseburger is a creative twist on the classic burger, incorporating elements of macaroni and cheese into the burger itself. The video showcases a mac and cheeseburger made with a patty of macaroni and cheese, topped with a traditional beef patty, multiple cheeses, and a special sauce, resulting in a tall, messy, and indulgent burger experience.

💡Robot-Made Burger

A robot-made burger refers to a burger that is prepared by a robotic system, which can automate the cooking process to ensure consistency and efficiency. The video describes a futuristic dining experience at Kernel, a robot-run restaurant, where the burgers are made quickly and efficiently by a robot, demonstrating the potential of technology in the food industry.

💡Truffle Burger

A truffle burger is a gourmet burger that incorporates truffle or truffle-infused ingredients, adding an luxurious and rich flavor to the dish. The video features a black truffle burger from Nowon, which includes a custom blend of beef, black truffle pate, smoked mozzarella, and a special sauce, making it a decadent and flavorful burger option.

💡Sushi Burger

A sushi burger is a deconstructed sushi roll that resembles a burger in its presentation, with 'buns' and a 'patty' made from sushi ingredients. The video presents a sushi burger made by Chef Danny, which includes sushi rice, spicy tuna, and various toppings such as watermelon radish, cucumber, pickled ginger, and avocado, showcasing a fusion of traditional sushi and burger concepts.

💡Nostalgia in Burgers

Nostalgia in burgers refers to the emotional connection and memories that certain types of burgers can evoke, often related to one's childhood or cultural experiences. The video discusses the concept of a nostalgic burger at Gotham Burger Social Club, where the focus is on creating a burger that reminds customers of fond memories, using traditional toppings and a classic preparation style.

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

00:00

This is the number one rated burger in the

00:02

entire world, and we're going to be comparing it

00:04

to this futuristic burger made by a robot, this

00:06

Wagyu burger from the best beef in Japan, and

00:08

everything in between.

00:09

And we're starting here where the first ever hamburger

00:11

was invented.

00:12

This is Lewis's Lunch, the world's first burger restaurant

00:15

established in 1895.

00:16

They serve their burgers the same way they always

00:19

have, and ketchup and mustard are not allowed.

00:22

You ready to try the country's first hamburger?

00:24

I'll tell you a story.

00:25

One day back in 1900, a gentleman ran into

00:27

this exact restaurant and told the owner he was

00:30

in a hurry and wanted something quick.

00:31

So the chef threw ground steak trimmings between two

00:34

slices of toast since it was the fastest thing

00:36

he could make, and the rest is history.

00:38

Thank you.

00:39

You're welcome.

00:40

What you're looking at here is an exact copy

00:42

of the first hamburger ever made.

00:44

It looks a bit more like a sandwich than

00:47

a modern-day hamburger, but it also looks a lot

00:49

juicier.

00:51

Mmm, it's classic.

00:53

It's the most pure form of a hamburger that

00:54

I think I've ever had.

00:55

But with that said, we got a lot of

00:57

burgers to try, so let's go.

01:00

Okay.

01:02

Our next stop is Gordon Ramsay Burger, where they

01:05

serve a beautiful breakfast burger, perfect to start our

01:07

day. Ouch.

01:08

So I got the burger out, tempering.

01:10

You always want to temper your meat before you

01:11

start to grill it.

01:12

So this is our SPG seasoning.

01:13

It has salt, black pepper, and granulated garlic.

01:15

You want to cover the whole thing.

01:16

Of course, you want to get both sides.

01:17

I really want one of these for my house.

01:19

It's super consistent.

01:20

It's wicked fast.

01:20

The crazy thing is I don't make enough burgers,

01:22

but I'd still want one.

01:23

So what I'm going to do here is I'm

01:25

going to flip it and move it to another

01:26

nice hot spot of the grill so we get

01:27

consistent sears on it.

01:28

And people don't realize that grill marks have so

01:30

much flavor.

01:30

They're not just for looks.

01:31

Yeah.

01:31

It just adds to that like nice fattiness of

01:33

the burger.

01:34

It just cuts right through everything.

01:35

Look how much smoke is coming off of the

01:36

burger.

01:37

This is one of the biggest vent hoods I've

01:39

ever seen.

01:39

I'm just going to flip it again.

01:40

We want to have it evenly cooked on both

01:42

sides.

01:42

This is the egg.

01:43

This goes with a little bit of salt.

01:44

I'll shake it around a little bit.

01:46

And as you see, you get a little brown

01:47

on the edges, but other than that, we just

01:48

kind of let it do its thing.

01:49

It's coming from a hot pan.

01:50

So as it sits, especially an egg or any

01:51

proteins, they're going to continue to cook for a

01:53

little bit.

01:53

What you want to do is you really want

01:55

to baste the burger with this butter.

01:56

We got a little bit of hoisin, fermented black

01:58

bean sauce, honey, garlic.

01:59

And what that's going to do is going to

02:00

start to caramelize a little bit.

02:01

That's going to give you a lot of that

02:02

flavor that makes this burger really special.

02:04

I personally like my burgers almost cooked a little

02:06

bit like a steak because that's sort of what

02:07

it is.

02:08

It's the same beef, just in a different form.

02:10

I love that you can just see such a

02:12

clear crust on this burger.

02:13

Add sharp cheddar.

02:14

It's sort of like Lincoln Logs on the top.

02:15

And we're going to put it in the Salamandra.

02:16

It's going to get a nice crisp on that

02:18

bacon.

02:18

It's going to melt that cheese.

02:19

Oh, you can see it start to crisp up.

02:20

Beautiful.

02:21

Put it on a brioche bun.

02:22

Let me get our eggs.

02:23

As you can see, it kind of carried over

02:24

right there.

02:25

And it's just in time for breakfast.

02:26

Gordon really never ceases to amaze me with his

02:29

food.

02:29

He's taken something almost very simple and made it

02:31

into a masterpiece that I want to dive into.

02:35

This isn't just a burger I'd eat for breakfast.

02:36

I'd eat this one all day long.

02:39

Next up is Hamburger America, a restaurant that serves

02:42

burgers from all across the country, but they're best

02:44

known for their onion burger.

02:46

This place was founded by George, who's dedicated his

02:48

entire life to studying burgers from all over the

02:51

world and is now known as America's number one

02:54

burger expert.

02:55

What do you like in a burger yourself?

02:56

What do you think makes the perfect burger?

02:58

To me, a perfect burger is simple.

02:59

People like to put crazy crap on top, like,

03:01

you know, truffle oils and mac and cheese, and

03:04

it just doesn't do anything.

03:06

The original burger had nothing more than beef and

03:07

a bun, not even cheese.

03:09

Cheese is a wonderful addition to a cheeseburger.

03:12

So the onion burger was invented in El Reno,

03:14

Oklahoma in 1922.

03:16

Meat, salt, super thin sliced onion.

03:18

Wow.

03:19

That's awesome.

03:20

This is what the French call cheveux d'ange.

03:22

Cheveux d'ange?

03:23

Cheveux d'ange, which basically means angel's hair.

03:25

That's twice the amount of onion I would have

03:27

expected you to put on either of them.

03:28

But they cooked down to less than half of

03:30

their volume.

03:30

Traditionally, before there were patty makers and patty formers,

03:33

there was a portion ball of beef that was

03:36

smashed thin.

03:36

That was it.

03:36

Because they realized early on, the thinner the patty,

03:39

the faster they cook.

03:40

Simple as that.

03:40

I love how focused you are.

03:41

You got to get up close, make sure everything's

03:43

perfect.

03:44

You have to own this.

03:44

You have to be part of the process.

03:46

You're not just throwing frozen patties on a flat

03:48

top.

03:48

You're creating, you know, basically burger art.

03:50

This is actually a paint scraper.

03:52

A paint scraper?

03:53

It's a stainless steel paint scraper, yeah.

03:54

So it really is art. So that gets the

03:56

bun nice and steamed and warm over there?

03:57

Exactly.

03:58

So the school of thought that says the bun

03:59

should be toasted...

04:00

Yeah.

04:00

We do have a burger where the bun is

04:02

toasted, but this burger, I believe, has to be

04:04

steamed in order to keep it traditional.

04:06

Steamed?

04:06

Yeah, to the Oklahoma onion fried burger, I think

04:09

it has to be steamed.

04:10

Also, the closer they are together, the better it

04:12

cooks.

04:12

If I have the griddle full, it cooks much

04:13

better than just one burger.

04:14

The key to this burger is just time.

04:16

This burger takes about eight minutes to cook.

04:18

A regular smash burger will take no more than

04:20

like two minutes.

04:21

Out it goes.

04:22

But getting those onions sort of lightly caramelized takes

04:24

a little time.

04:25

The weird science that's going on here now is

04:26

that the onions are on the bottom.

04:28

The rendered beef fat is now going down into

04:30

the onions and cooking it. It's also helping to

04:32

slow down the process and caramelize those onions.

04:34

You see how it's shrinking? The rendered beef fat

04:37

tallow is really what turns these onions into that

04:40

beautiful caramelized, almost like onion candy.

04:42

I mean, look at the difference.

04:42

And it's going to taste different, too.

04:44

This comes off like this.

04:45

We do a pinch and pull, a little underneath

04:47

move.

04:48

You like that?

04:48

It's wrapped up.

04:50

Oh, gosh.

04:51

That's crazy.

04:53

Plate it.

04:53

Look at that.

04:54

The Oklahoma way is to do a little bit

04:56

of mustard.

04:56

That's incredible.

04:57

Enjoy.

04:58

This thing's almost sort of melting into my hand,

05:00

I will say.

05:01

This burger is so soft.

05:02

Yeah.

05:05

You know, I don't even like mustard that much,

05:08

and it's unbelievable.

05:09

The flavor profile completely works.

05:11

The cheese is melted to perfection.

05:12

It's just perfectly melty right in the middle there.

05:14

And some people don't believe it.

05:15

They sit at the counter, they take their first

05:17

bite, and they go, oh, oh, yeah, oh, okay,

05:19

yeah, yeah, uh-huh.

05:21

Next, we're heading to the most famous steakhouse in

05:23

New York City for their dry-aged burger.

05:25

They turn all of their steak trimmings into incredibly

05:28

flavorful ground beef patties that we're about to try.

05:30

Welcome to the vault of Peter Luger.

05:32

This is our dry-aged room.

05:34

So this is like the bank vault, but for

05:37

a steakhouse.

05:38

Exactly.

05:38

How much meat is in here?

05:40

So literal tons.

05:41

I can't give you an exact estimate.

05:42

Oh, there are actual tons?

05:44

Thousands and thousands of pounds.

05:45

There's different cuts and there's different lengths of age.

05:48

And once it's been finished aging, then it's ready

05:51

to be butchered in-house.

05:52

So this is how it looks before it goes

05:53

into the vault.

05:54

And this is how it looks after.

05:56

Moba is going to use the bandsaw to break

05:58

it down into steaks.

05:59

And then Fabio here is going to trim the

06:01

steaks so that they're ready to be cooked in

06:03

our broilers later.

06:04

So after they've trimmed down all their steaks, each

06:06

of which is over an inch and a half

06:08

thick, they're left with all these incredible trimmings here,

06:10

which we're gonna grind down into burgers.

06:12

All right, so those are the trimmings that we

06:13

just saw.

06:14

We normally grind about 60 pounds of ground beef

06:16

on a weekday, 90 pounds on the weekend.

06:19

So this is our ground beef.

06:20

It's the blend of the chuck and the dry-aged

06:22

trim.

06:22

So we measure out the burger meat in a

06:23

coffee cup.

06:24

It's very old school.

06:26

And then we press them out and shape them

06:27

into patties.

06:27

Those are tossed onto the broiler.

06:29

We season it, and while that's cooking, we slice

06:31

the bun and add a slice of raw onion

06:33

that's been soaked overnight in water.

06:34

After we flip the patty, we let it cook

06:36

a little bit longer, toss on the cheese, and

06:38

the burger is done.

06:38

First, I just want you to look at how

06:41

juicy this burger is.

06:42

Look at this dripping down on the plate.

06:45

Oh my God.

06:45

I would say without question that it's sort of

06:47

the fullest and meatiest burger that I think I've

06:49

had.

06:49

Sometimes a burger can sort of be a snack,

06:51

but this one right here is a whole meal.

06:53

And I taste the dry aged flavor really well

06:55

too.

06:55

I'm taking this one to go.

06:57

It's time for a pretzel bun burger.

07:00

This restaurant is called Emily, and instead of your

07:03

typical cheeseburger, they're best known for their pretzel bun

07:05

burger.

07:06

It all starts with a generous amount of seasoning,

07:08

and then the patties go on to a flat

07:10

top grill where they'll sit and get a nice

07:11

sear on each side.

07:12

Then, they're placed off to the side to rest,

07:14

similar to a steak, and they add on some

07:17

cheddar cheese to let it slowly melt over the

07:19

top.

07:19

The patties are also loaded with a generous amount

07:22

of caramelized onions, which they cook down for six

07:24

hours each morning.

07:25

While these are in the oven to let the

07:27

cheese fully melt, they butter and toast the pretzel

07:29

buns, then top them off with the Korean gochujang

07:31

sauce.

07:32

Once the cheese is melted, it's time to assemble,

07:34

and the burger is ready to go.

07:35

This burger is really pretty.

07:37

And it sort of goes to show you that

07:39

burgers can and should come in all shapes and

07:41

sizes.

07:41

And unlike your typical smash burger, this burger here

07:44

has lots and lots of juice.

07:45

This will probably be the messiest burger I eat

07:47

in this entire video, but I don't think I'm

07:49

gonna be mad about it.

07:50

Wow.

07:53

Because it's a pretzel bun, it's chewy.

07:55

It's a little bit sweeter than a regular burger

07:57

bun.

07:57

And the orange sauce that they put on here

07:59

is phenomenal.

08:00

Look at my hand.

08:01

I'd eat the whole thing, but I gotta save

08:02

room.

08:03

I've never had one of these in my life,

08:05

but we had to put it on the list.

08:07

A mac and cheeseburger.

08:08

You heard that right.

08:09

The Ainsworth is known for its extremely tall and

08:13

messy mac and cheeseburger.

08:15

Hi, I'm Hugo.

08:16

Come to make a mac and cheeseburger.

08:19

So you're making two things right now, Hugo.

08:21

You're making mac and cheese and you're making a

08:23

burger.

08:23

And then you put it all together.

08:25

Okay, so first you start by pressing out the

08:27

patties, yeah?

08:28

They're huge patties, by the way.

08:29

First, season it.

08:31

Just salt?

08:31

Cajun seasoning.

08:33

Ah okay, so now the burger's going into the

08:35

broiler.

08:35

Is that a mac and cheese patty?

08:36

Yes.

08:37

Oh, I see. Put it in the fryer.

08:39

I start making the cheese sauce, the cream.

08:42

This is the macaroni already cooked, right?

08:44

Yes.

08:45

And it's all portioned out for one burger?

08:47

Yes, put it in the warm water, mac and

08:49

cheese sauce.

08:50

Hugo, do you have anything to say to everybody

08:53

watching, to the camera?

08:54

Come in to try the mac and cheese burger.

08:56

Come and try his burger.

08:57

Are you sure, though?

08:58

Yes.

08:59

What if it gets crazy and you have, like...

09:01

100 orders of the burger here one day.

09:03

That's okay?

09:04

Yeah.

09:04

Would you like it medium or medium well?

09:07

What do you suggest?

09:08

Medium.

09:08

You're the chef.

09:09

Medium.

09:09

You're the chef.

09:10

Medium.

09:10

Medium?

09:11

Yes.

09:11

All right, then we're going medium.

09:13

Oh, look at that.

09:14

Wow.

09:15

Now add the macaroni pasta.

09:16

Drop it right into the cheese sauce.

09:18

So it's four cheeses. Parmesan cheese. Mozzarella cheese. Cheddar

09:22

cheese. Velveeta cheese.

09:23

Oh, that's how you get it really melty.

09:25

Yeah yeah.

09:25

Got it, got it.

09:26

Now cut the bun in half. Put a little

09:28

butter. And put it on the flat top.

09:30

Look at that cheese.

09:31

This is the most cheese I've ever seen in

09:33

my life.

09:33

That's medium, okay? And put on two more slices

09:36

of cheese.

09:37

There's cheese everywhere.

09:38

Hugo, you might as well at this point put

09:39

a piece of cheese on my head.

09:40

Hahah.

09:41

Special sauce?

09:42

Load it all up.

09:43

Mac and cheese patty goes on.

09:44

Here comes the burger patty with the cheese on

09:46

there.

09:47

Wow.

09:48

And then it's finished off with this mac and

09:50

cheese, which is just crazy.

09:52

Mac and cheese everywhere.

09:54

Oh, look at that.

09:56

Knife goes in.

09:58

I think we forgot to add the cheese.

09:59

No.

10:00

Hahah.

10:01

This thing is too big to fit in my

10:02

mouth.

10:03

So Hugo is going to cut it in half.

10:05

And check out the cross section of this burger.

10:07

Come back, Hugo.

10:07

Come on.

10:08

I'll take a bite, okay?

10:12

The seasoning is amazing.

10:14

Okay.

10:14

I actually thought it would be too much cheese

10:16

with all the mac and cheese, but it's actually

10:18

really tasty, huh?

10:19

Yeah.

10:19

Thanks, Hugo.

10:20

Can I take this to go?

10:22

Yes.

10:22

Hahah.

10:25

We're about to try a vegan burger made by

10:28

a robot.

10:29

This is Kernel, a robot-run restaurant founded by Steve

10:31

Ells, the same guy who founded Chipotle.

10:34

You're the first person I've ever meeting who has

10:36

a teammate that's a robot.

10:37

That's right.

10:38

Yeah.

10:38

Never calls out, never gets sick.

10:40

That's amazing.

10:41

So this is sort of a little cube where

10:42

all the food is made.

10:43

Yeah.

10:43

So how do we get the robot to make

10:45

a veggie burger?

10:45

So let's place an order now in the app.

10:47

This is the menu here.

10:48

I'd like to order a few burgers.

10:50

So Kernel Burger, I'm gonna add a couple to

10:53

the bag and place the order.

10:55

So these are essentially the nests in the oven.

10:57

So it's like the sort of dashboard.

10:59

In a restaurant, right on the line, the chef

11:00

has to keep all this in his or her

11:02

head.

11:03

It has all the timing, everything down in its

11:05

own sort of head here.

11:06

Everything is like orchestrated to be completed at once.

11:10

So bottom buns go here, top ones go here.

11:12

So it raises up.

11:14

And then there's two conveyors there.

11:16

Oh, that's so cool.

11:17

Look at those red dots on the buns right

11:19

there.

11:19

It's for all the lasers for the robot to

11:21

know when to send certain stuff and where it

11:23

is at all times.

11:24

You have it so well set up where you

11:26

can just sort of...

11:26

Yeah, everything we've got down to about 15 seconds.

11:29

So with the robot's help, essentially everything takes 15

11:32

seconds once it's here.

11:33

Yeah.

11:33

I actually hear the burger patty sizzling too.

11:36

Wow, that is so fast.

11:38

That's not even full speed.

11:39

No?

11:39

If we were to crank up the speed, it

11:41

may like come out of the tray.

11:42

So these ones are finished.

11:43

Yep.

11:44

And then the robot's ready to pick that up.

11:47

Oh, there it goes.

11:48

And it's coming here.

11:49

It's so cool.

11:50

I'll grab the patty here.

11:52

Really nice toasted brioche buns, salsa verde, pickled onions

11:56

on top.

11:57

And then this goes all the way down this

11:58

conveyor belt here.

11:59

And someone packs the order.

12:00

Then it gets scanned, put into the cubby, and

12:02

then you'll get notified.

12:03

I asked to go inside with the robot, and

12:06

they said no, because apparently that could happen.

12:09

Okay, so this just turned green.

12:10

This means our food is ready.

12:13

And we just grab it.

12:16

And we got a burger.

12:17

My first ever burger made by a robot.

12:21

Inside, it even looks medium rare, even though there's

12:23

no meat in here.

12:25

Good job, robot.

12:25

This is really good.

12:27

Time for a truffle burger.

12:29

That's a heavy door.

12:30

Next up is Nowon, famous for their decadent black

12:33

truffle burger.

12:34

In this humble kitchen, we make about a thousand

12:36

burgers a week.

12:37

So today we're going to make a smoked black

12:39

truffle burger for you.

12:40

So these are two four-ounce patties.

12:41

It's a custom blend of chuck, ribeye, and sirloin.

12:44

But we smash it right into our griddle, and

12:47

then we season one side with our umami seasoning

12:50

blend.

12:50

It's a special patented blend that we make here.

12:52

We let the bottom side of the patties crust

12:55

up real nice.

12:55

That's where the real flavor comes through for our

12:57

burger.

12:57

So we're gonna butter up our buns.

12:59

We're gonna flip them over.

13:00

Scrape them off the bottom.

13:01

Wow.

13:02

Now we're gonna put some black truffle pate.

13:04

We want the flavors to be layered.

13:06

That's a lot of truffle, huh?

13:07

Yeah, we don't mess around.

13:09

And right over that, we're gonna hit this with

13:10

some smoked mozzarella.

13:11

We get these cheeses locally from Brooklyn.

13:14

Smoked cheese works really well with truffle.

13:16

Now we're gonna layer it up.

13:18

We're going to cover it with a dome.

13:19

A little bit of water in there and some

13:21

steam.

13:21

We're cooking our homemade kimchi.

13:23

Look at the flames.

13:24

That's what you see in the sauce.

13:25

All right, so burger's done.

13:26

We're going to let it rest.

13:27

This is our black truffle kimchi special sauce.

13:30

We're going to add some freshly minced onion.

13:32

And I think this is really important.

13:34

The circumference of the bread, it's edge to edge.

13:37

This is our white truffle oil that we're drizzling

13:39

over the top.

13:39

Top bun goes on and that's our burger.

13:41

That's it.

13:42

The contrast of the light orange color with the

13:44

white cheese and then the darker caramelized beef is

13:46

just awesome.

13:49

Mm, that bite right there is a blast of

13:51

truffle.

13:51

And just listen to these crispy edges.

13:53

I asked for extra sauce, so it's a little

13:56

bit messy, but if you like truffle, mm.

13:58

Some of you might argue this next stop isn't

14:01

technically a burger, but just wait until you see

14:03

what they make.

14:04

This is Chef Danny.

14:05

Chef Danny.

14:06

Sushi Chef.

14:06

Sushi Chef Danny.

14:08

Danny's making the bun for a sushi burger, basically

14:12

deconstructed spicy tuna roll.

14:14

And this is just regular sushi rice that you

14:16

would be using for sushi?

14:17

This is furikake, traditional Japanese rice seasoning.

14:20

We've got nori, some beautiful number one tuna, a

14:23

little oil, some sesame seeds, just a touch of

14:26

spicy mayo.

14:27

And you press this one together with your hands,

14:28

huh?

14:28

Yeah.

14:29

He's a master.

14:30

We're gonna layer some watermelon radish, some cucumber.

14:33

Looks like fresh, crisp cucumber too.

14:35

Absolutely.

14:36

A little bit of pickled ginger and some wakame,

14:38

a little bit of avocado.

14:40

Oh, that is talent right there.

14:42

That's beautiful.

14:43

We got some yuzu mayo and we got some

14:45

spicy mayo.

14:46

Sort of like an eel sauce and then top

14:48

bun.

14:48

Thank you, Chef Danny.

14:49

How can you tell me that this thing right

14:51

here isn't a burger?

14:52

It's got two nice buns with sesame seeds on

14:54

top and it's got a patty in the form

14:56

of raw fish.

14:59

Yeah, listen, a sushi burger is a burger.

15:02

Oh, I'm excited for this one.

15:04

Smashburger.

15:05

Ever heard of it?

15:06

My name is Mike Puma, founder of Gotham Burger

15:08

Social Club.

15:09

I opened this not as a place to serve

15:11

burgers, but literally as a place to feed this

15:13

community.

15:13

The city was shut down during the pandemic, and

15:15

it was a place for people to come outside

15:16

and actually have a little bit of normalcy in

15:18

their life again.

15:19

Look at the setup down here.

15:20

This is so well prepped out.

15:22

When you're dealing with high volume you need everything

15:24

to be very accessible, ready to go.

15:26

Right away, you're toasting the top of the buns.

15:28

That's not the first move that most people do.

15:30

Got to do things a little different.

15:31

So what do you love so much about burgers?

15:33

We always say nothing tastes better than memories.

15:35

To me, it's not about the best burger.

15:37

It's the burger that reminds you of your childhood.

15:39

So we tried to make a very nostalgic burger

15:41

here.

15:41

I like having a little chew and keeping some

15:43

of that beefiness in the middle of the burger.

15:45

And then we hit it with our secret mop.

15:47

We don't discuss that.

15:48

Which is okay.

15:49

I respect that.

15:50

And then just salt.

15:51

And then here we just let the griddle do

15:53

its thing.

15:53

You almost want some burnt part of the onions

15:55

on the outside.

15:56

And then you're going to have some really nice,

15:58

sweet, soft onions under the patty.

15:59

American cheese melts the best.

16:01

I can tell right here that you're going to

16:03

get the perfect balance of the crispy edges.

16:04

And then the center is a little bit taller

16:06

and you get that more meatiness.

16:07

So from here, we go down the line.

16:09

Our signature pickle that we get made for us

16:11

special.

16:11

It's just the right amount of bite.

16:12

You don't want to overpower anything.

16:14

A little pickled jalapeno won't be too aggressive on

16:17

the heat.

16:17

So if I'm a baby with spice, I'm not

16:19

going to get punched in the face.

16:20

I promise.

16:20

Then here are those nostalgic notes.

16:22

We just get a little kiss of ketchup just

16:24

to know it's there.

16:25

Same thing with yellow mustard, our house-made club sauce.

16:28

And then we're just going to finish it.

16:29

I love the look of the top being toasted

16:31

off like this.

16:32

Mike, that's a masterpiece right there.

16:34

Thank you.

16:36

I've never had a crunch like that before.

16:38

It goes back to that texture.

16:39

Oh my gosh.

16:40

I got the jalapeno.

16:41

It's not too spicy.

16:42

It's a phenomenal burger.

16:43

Because you have the really soft, fluffy bun on

16:45

the bottom and you have the really hard...

16:48

Crispy bun on the top.

16:49

And that's something that I've never ever had in

16:51

a burger before.

16:52

I was going to film a Wagyu burger in

16:54

the United States, but something just didn't feel right.

16:56

So I came all the way to Tokyo, Japan.

16:59

This is Gui's Burger.

17:00

I actually found them on Instagram where some of

17:02

their burgers looked insane.

17:04

They're sold out, but luckily I know a guy.

17:07

We try to make sure that nothing competes with

17:09

the flavor of the beef.

17:11

There's just so many different farmers in Japan.

17:13

There's forty thousand farmers.

17:14

And through the burger, we want to introduce a

17:16

little bit of these farmers.

17:17

Well, let's see how it's done.

17:18

This right here is the Kobe beef stamp.

17:20

It means the cow was certified as Kobe beef.

17:22

This is the ten-digit number that you can trace

17:24

and see exactly where the cow was born and

17:27

raised.

17:27

In the United States, it's not like that.

17:29

You just get some ground beef mystery meat.

17:31

So this is the shank from the front part

17:33

of the cow.

17:34

We're gonna start with the Hatochimaki.

17:36

It's the tenderest part of the shank there is.

17:38

We're also gonna put a little bit of this

17:40

top sirloin on the blend.

17:41

Most of the blends are usually eighty-twenty, but because

17:44

Wagyu has a lot of marbling, we usually put

17:46

no external fats in it.

17:47

Basically, Wagyu does all the work for you.

17:49

So now that we have the blend ready, we're

17:51

gonna start weighing them.

17:52

Because Wagyu has a really low melting point, usually

17:55

we put this like textile gloves.

17:57

That's crazy.

17:58

And then we put the latex ones.

18:00

I bet there's no other burger shop out there

18:02

that really has to do this because anyone that's

18:03

not working with Wagyu doesn't have this problem.

18:05

Yeah, we'll see it in the gloves soon.

18:07

I just grab them and then I do some

18:09

of this.

18:10

Smash.

18:12

And then I go like this.

18:14

Oh, I can't do it that fast.

18:18

Nobody saw that.

18:19

And what is this doing?

18:19

This is taking the air out of the beef,

18:21

so when you're cooking it, it will stay as

18:23

a patty.

18:24

You can see all the fat already coming off,

18:26

making a layer on the gloves, and it melts

18:28

really fast.

18:28

This is a really cool machine that can quickly

18:31

make consistent patties for us.

18:32

These are the one hundred gram patties.

18:34

Just this last weekend, we did about one hundred

18:37

patties in a day.

18:39

By now, this machine has probably made us around

18:41

five thousand patties.

18:42

So first we like to toast the buns with

18:44

Wagyu tallow.

18:45

And because it's so hot, it happens really quickly.

18:47

Once those buns are finished, I set them off

18:49

to the side to get a little crust on

18:51

them.

18:51

And now it's time to cook the Wagyu patty.

18:53

We quickly put the salt before we throw the

18:55

patties on the griddle.

18:56

That way it creates a nice salt crust.

18:59

And before we flip them, we also put salt.

19:01

That way the crust is on both sides.

19:02

And the surface at this temperature allows us to

19:05

get a really nice crust.

19:06

We have the breads from, it's a place called

19:08

Daddy's Bakery.

19:09

And then we add on the patty.

19:10

And after the patty, we put our Wagyu mayo

19:13

sauce with Wagyu tallow, as well as a really

19:16

special Japanese egg called dragon egg.

19:17

And to finish it off, we add some finely

19:20

grated Grana Padano cheese.

19:21

And you can't forget the top bun.

19:22

This is what I came all the way to

19:24

Japan for.

19:24

That's a damn good burger.

19:26

Wagyu is definitely the star, but also the other

19:29

ingredients that are there highlight it in the perfect,

19:31

perfect way.

19:32

At first, I thought I was crazy for flying

19:33

all the way to Japan for a Wagyu burger,

19:35

but now I don't regret it.

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Burger HistoryGourmet FoodRobot ChefCulinary JourneyWagyu BeefBurger TrendsGordon RamsaySushi BurgerFood InnovationCulinary TraditionGlobal Cuisine
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