Binging with Babish Taste-Tests Regional Burger Styles | The Burger Show

babish is binging [Music] Bengie with babish is one of my favorite dudes on the internet because like me he's always down to improve his culinary chops which is why I brought him to George boats his kitchen the last time I was there I learned about the unique world of regional burgers and it blew my mind so I wanted to come back for another round of schooling and taste test three regional burger legends professor Gasol yeah yeah I'm better you know the first time I was here I was like starting my burger journey and you showed me a couple of regional burgers let's learn more about some burgers and I brought the homie here babish himself babish nice wrap me welcome to my kitchen it's like the Church of burgers there's this way Ellen talks blooded it's like coming to like a higher level of burger education every time you come here technique where it's from history I've eaten thousands of thousands of burgers in the last 18 years of research and I have seen a lot of different regional food ways what I have done this is what I get to give to you is my knowledge of method we did the East Coast West Coast the new Angeles the Los York burger in and out in China together there's so many regional burgers out there we've barely scratched the surface we're gonna do three regional burgers today one is the lacy edge burger that exists pretty much only in central Illinois the Juicy Lucy which is pretty much only in Minneapolis and the Kuban Freitag which again exists pretty much only in Miami now is she ready for this I'm tired I'm hungry I'm hungover I've never been so this burger we sort of called the lacy edge burger because it has a lacy edge of beef can we call it the laces Stacy I'm not changing the name I don't know Stacy is but it's a smash burger it's so thin on the edges that when it cooks and of course as the proteins and the beef start to caramelize it becomes almost like a beef candy a friend of mine in the Midwest Titus Titus has really become my go-to guy for all things Midwestern such a burger named Titus Titus yeah he has gone very very deep into the world Glacia burger and he will be discovered is that there is a very definitive line you can draw st. Louis almost to Chicago as there are certain places nearby in Indiana and but mostly in central Illinois it's very odd because a place in st. Louis called Carl's drivin and that place inspired Danny Meyer to make Shake Shack he grew up there he's from there yeah that was his hometown burger we need a very hot flattop right now we're burnin it about look at that 450 roughly right there's about a three ounce ball of meat seasoning on the but I'm literally salted right watch this ready it's not smash straight down it's smash and smear it flex it's ready pop - what's up ladies I should call up that doily oh my god yeah out there mr. smash Allah I sell these on my website you see what's happening is right away the proteins in the meat are starting to turn the bag of beef candy just about right yeah it's a Krispies yes like a pancake with the outer crispy edge oh I'll be the judge of that if you go to Carl's drive-in in st. Louis they put a little bit of chopped onion on there and some pickles on top but that's pretty much it it's done look at that you can see through it you can see through this guy that's really like sort of turned the whole world of smash burgers on its head for me because that takes a lot of precision and expertise Wayne you think about smash burgers today is that they've made it foolproof by using something called a channel Smasher both places like Shake Shack and five guys the spatula actually has these sort of these stops on it so when you go do smash a burger so as like a thickness it never changed it's always give you the exact same thickness that's sort of make it foolproof so you there's no way you can ever cook a burger under Turner burger but this actually involves method because the center is still little bit you know that's what makes it awesome the edges are thin yeah you can tell this is something that spawned Shake Shack because there's soul in this that burger you know it was substantial but unfairly there it's all about crust it is it is a it is a burger made of crust whoa yeah next level next level in your education the next line next level the next burger on the syllabus is the Juicy Lucy the famous juicy list legendary as you know is cheese stuffed I've [ __ ] this up a hundred million times it's actually pretty easy to [ __ ] up because it is pure science George what's the what's the back story behind this burger Juicy Lucy I don't I think there was a Lucy a guy ran into a bar mass bar in Minneapolis and he said make me something different and the time the bartender the owner he said okay how about I put some cheese in between two patties I cook that for him what do you think is great why not and apparently you took one bite of the burger and it burned his face nice in whoa that's one Juicy Lucy no that's I mean no I think there's one witness I'm picturing this is like pork by a Josie one Juicy Lucy that's actually two pinched patties together only way that should make this burger correctly is to use a patty press one this is rad show okay put two nearly identical size okay now cheese goes on the inside cheese has to be obviously folded up so that it can fit I'm gonna watch this this please get put together on the partner paper just like that right see that they do this every day at matchbox I'm not pinching I'm actually pushing here onto the flattop now hey if you're at Matt's they do use chopped onion they put one of these on the grill and then they'll just throw chopped onion all over the place stuff it's like a PITA right now you know like wouldn't you make a peanut like yeah it starts to bubble up cuz like all the heat length starting to build up on flip look at that crust right so how do you prevent cheese blowout toothpick top Center relieve watch what happens here watch this very gonna sit right there those what I'm sure is being relieved and liquid is coming out the top yeah hot molten cheese be careful that's hot yes hot yeah look at that cheese it's perfect this is a stunt burger making some burgers isn't necessarily efficient or practical at all not at all most stuff burgers are such flops but when you nail it and you get something like this it's stuff of legend and to think that this burger was actually invented at Matt's because they're trying to keep people in the bar drinking mmm that was they used to give them out for free at work was a famine burgers be a free burger burn your tongue the Cuban frita Florida specifically in Miami it's only in Little Havana I think every single human being who shows up in Miami has to make the point to cross 95 into the actual cultural part of Miami and one of the most incredible things happening there is the freaked out take us there it's the Cuban hamburger in 1959 Cubans began to flee their country following the Cuban Revolution and many settled in Miami only about 200 miles away the Freda was one of the culinary survivors of the Exodus sharing the same DNA as the American hamburger the Freda was served from Street carts in Havana before Fidel Castro seized control of the country was absolutely fascinating about this burger is that today you can't find this burger in Cuba it phased out yet communist Cuba would not keep up with the demand from look over how many breeds be happier even lots of ingredients I noticed that there's no she's here exactly no cheese to a traditional freedom yes there's so much going on this burger you don't actually need cheese I'm sure in fact it's cuz it's a sort of a line of demarcation you can tell in a free to place who's younger or older because elder folks won't order cheese at all I'm also noticing that looks like patent kebab is that that's right this is actually exactly what this these are it's Cuban bread in the shape of the hamburger bun the most important part of the fruit experience is actually spicing the meat this is actually shaved onions right chopped garlic freaking they're obviously a pinch of cumin just like that oh I can smell it already pretty good-sized bite a 4-ounce ball I'm going to use it gets onions first so times a lot of onions onions in the Ferger ready in Miami they use a sauce everyone has a proprietary liquid look it's mostly water butts water hot sauce vinegar tomato paste garlic some onions some sugar magic in swimming that's basically it so it's a bottle magic in a bottle and then watch this is what they do that's the edges well you smell that smell the liquids that bring the sugars are certain the Karma for you is this like pushing the boundaries of what's a burger remains a burger pretty great question this is yeah that's a great question the minute you started to put spice into the meat I think you're already pushing the definition of whatever real American hamburger should be but you know it's okay I'll let it slide for this because this is a [ __ ] phenomenal burger right anyway there you go I'll do a waiting and look at that roll from Miami's the first they do it they put more - right they take their julienned fried potatoes now on top of that which I never would normally do again is put ketchup on a burger and see Viper flip the sauce I know but they do it this is what they do I'm just giving you the traditional house is it this is a traditional Frieda with some here you go the normal moment actually press it in and the sandwich press BAM I got a crunch oh whoa that's way different than I was expecting even Wow it definitely tastes like chorizo for sure yeah that's the first thing I thought of when I had a garlic is nice the potato crunches work yeah it's like The X Factor and I love the pumpkin but I feel like yeah big pillowy I'm actually not a big fan of usually putting fries and sandwiches it's frankly Griffin asked which I agree but but this is a fabulous it's almost like putting chips in their sandwich which I'm much more in favor of yeah this is this is why if you go to Miami you cannot just put your ass on the beach and go home you have to get your butt across the highway and eat one of these things knowing this story and then eating the burger it's just like makes it that much better so three burgers today Laci edge burger the Juicy Lucy and now the free tab yeah if you could pick a favorite you guys which would you pick as your favorite yeah I think I like the first American you know to me it's like it's what a hamburger should be I'm a purist if one could go national well I can see this becoming like super hot and spicy like right get hot chicken it's now the hot burger right no it's actually this that's what that's can be both my favorite and the one that I think should get national I think is the Juicy Lucy for some reason I have this affection for it even though I've only ever been to Minneapolis once for some reason I have this like hometown pride about it it's like a sleeper all right it's like an unassuming if you look at it you do know stuff with cheesy just be like awesome it's it's a burger George thank you so much for having me in your home in the burger Church exposing me to these and broadening our burger horizons thank you so much man I'll see you for the next class [Music] you [Music] what's up burger world's haven't caught a lot of the burgers show smash that like button hit that subscribe button if not for me for the segue

Channel: First We Feast

Views: 4,198,047

Rating: 4.9396229 out of 5

Keywords: First we feast, fwf, firstwefeast, food porn, cook, cooking, chef, cocktail, bartender, craft beer, complex, complex media, Cook (Profession)sean evans, binging with babish, binging with babish burgers, binging with babish first we feast, burger binging with babish, the burger show binging with babish, babish, alvin cailan, alvin cailan eggslut, the burger show, first we feast burger show, the burger show season 3, burger scholar, george motz, in-n-out, shake shack, andrew rea

Id: yC8fvt-CxP0

Length: 12min 18sec (738 seconds)

Published: Tue Mar 12 2019

Reddit Comments

[u/readonlypdf]

So far, the Oklahoma and the Fritas are regional burgers I want to try.

[u/Jeveran]

The "lacy edge" burger ought to be called the "fond" burger. Smeared so flat, that's practically all it is.