- [Andy] This episode is
sponsored by Squarespace. I used Squarespace to design
both Binging with Babish and BasicsWithBabish.com. On the sites, you'll find
recipes, equipment lists, other news, and updates. All beautifully designed
if I do say so myself, get 10% off your first Squarespace order by visiting squarespace.com/babish. (laughing) - What the hell? What happened? - They made a stop at every
drive-thru chain in the galaxies so they could make one giant burger with a patty from each place. - I guess I meant before that? - Brains got a little mixed up. - But we're gonna swap back. Don't worry. Just didn't want to
build a neural interface on an empty stomach, right? - [Andy] Hey, what's up guys? And welcome back to "Binging with Babish." The Screen Actors and Writers
Guild strikes are over so we can get back to
doing what we do best. Mashing together one of
every kind of burger. But first, per Babishian bylaws, we had to recreate the search itself, scouring every drive-thru
burger place in Brooklyn. The SAG Strike is over, which
means we can do binging again. I'm gonna say all this in the
studio. So this is redundant. We're out here in Brooklyn and we are about to comb the borough for all the fast food chain burgers that we can get our greasy little paws on, and make the Every Fast Food
Burger from "Rick and Morty." First stop, Shake Shack. Heh, okay. One down, nine to go. - [Brad] You don't think this
is gonna be a drive-through? - Brad, I will bequeath
to you my entire fortune if this is a drive-thru. It's official, it's on tape.
It's legally enforceable. - [Brad] Oh wait. There
it is. There's a Sonic. And you're right. Damn, you
get to keep your fortune. - It's not a drive-thru. I get to keep all that money.
- [Brad] I was prepared. - Oh, there's a McDonald's
with a drive-thru though. - [Brad] Oh yeah.
- Let's do that first. This is (beep) goofy. Where do you go? Thank you so much. Have a good day. - It's so cool. They're just like chicken fries, but they're made from potato. This is how you Sonic. Grease bag number three. These pickle fries are a triumph. Thank you very much. Have a good day. This is safe. We're in a tight spot. (car sensor beeping) God, it's like I'm in a
submarine or something. - Thank you so much. Excuse me. - [Employee] I forgot
to give you the frosty. Oh, I'm sorry. Here, I'm just gonna- One thing at a time,
it's the essence of zen. One thing at a time, baby. Trying to get that bag, you know? What's up Babish fam? You know
I'm all about that one thing. Get that bag, you know? I'm
just trying to get that bag. Yo, what's up Bab-(beep)? - [Brad] I like that. - What's up Bab-(beep) fam? Just trying to get that, we're just outta here
trying to get that bag. Of burgers. - So there you have it, a burger from every chain
restaurant we could find. You'll notice that they're all doubles, so that once I harvested a patty, we'd still have a functional burger to eat or bring home to our loved ones. So here we go. McDonald's,
Shake Shack, Wendy's, Burger King, Sonic, Smashburger,
Checkers, White Castle, Jollibee, and Five Guys united at last in one single burger. But this didn't seem like quite enough, so we ordered 10 more burgers from non-chain local restaurants just to see how high we can get in every sense of the phrase. So there you have it, 20 burgers proudly
piled on one single bun. It was difficult enough just
to get it stand up straight, but we wanted a cross section. So Brad and I did our best
Patrick Swayze and Demi Moore, and using the fittingly
named Babish Super Slicer, we managed to cut down the
length of this meat mountain. Let's see what a 20 burger
cross section looks like. Exactly how I imagined it. Just a big old beef cylinder
no one could possibly eat or even keep upright for
very long as we found out. Now, we didn't want to just
waste 20 burgers for a gag, so we ate as much as we physically could and reserved the rest
for experimental recipes. I used mine to make a stroganoff. And later that night, I wanted to see what it would be like to eat burgers like they were chips. Then came the question
of the Babish version. My first attempt was
a homemade potato bun, a ground meat mixture of
chuck, brisket, and ribeye, prepared three different ways and stacked. A Juicy Lucy, a double smash burger, and a sous vide ribeye burger. And this made a fine burger to be sure, but did it capture the spirit
of the Every Burger Burger? Let's take a look at that cross section. Nice Juicy Lucy stretch, Sous vide patty may be
a little overcooked. And it was delicious, but I don't think it
was what Rick and Jerry set out to accomplish. I wanted a burger that
really mashed together a whole bunch of different styles. So let's start with a
hybrid brioche potato bun. Combining 460 grams of all purpose with 50 grams of potato flour, 60 grams of sugar, 14 grams of yeast, and 15 grams of kosher salt
in the bowl of a stand mixer. Whisk to combine. Then in a separate bowl, we're cracking four large
room temperature eggs, lightly beating and
adding to the dry stuff, along with a quarter cup of water. And I've got another
quarter cup on standby in case things turn out too dry. Affix dough hooks and mix until a thick, relatively wet dough forms. If it's fully clearing
the size of the bowl, go ahead and add that extra quarter cup of room temperature water. Once a dough forms, we're gonna
begin the buttering process. Adding 225 grams or
two sticks of unsalted, room temperature butter
one little piece at a time, waiting for it to be fully incorporated before adding the next. A process that should take
five to eight minutes. Plenty of time for
robust gluten formation. Make sure it passes the window pane test, turn it out onto a surface,
roll it into a taut, tight ball. Hit your bowl with a little bit of butter. Plop the dough inside cover
with a moist kitchen towel, and let rest for one to two hours, until roughly doubled in size. So now we're gonna turn it
out and knock out all the air. And at this point you can
divide, shape, proof, and bake. Or for better flavor and texture, place it into a well-lubricated
airtight container and refrigerate for 48 hours during which time it will have poofed and, because of its extremely
high butter content, will have become hard as a rock. So let it come fully
back to room temperature, about two hours, before
dividing and shaping, which we're gonna do
by by virtue of a scale for uniformity's sake. Busting up into eight
pieces of equal weight, which we're rolling,
stretching and pressing flat into little buns, which we're gonna allow
to proof undercover of greasy plastic wrap for
anywhere from 45 minutes to an hour and a half until puffed, but not quite doubled in size. To see if they're done proofing, give them a forceful poke,
which should spring back slowly and leave a slight divot. If it springs back too
spiritedly, they need more time. Next, they are getting
a thorough brushing down with a beaten egg and a
generous sprinkling of white and black sesame seeds. Then these guys are headed into a preheated 350
degree Fahrenheit oven for 15 to 20 minutes or
until deeply golden brown. Allow to cool completely
before slicing and serving, at least two hours. Next up, we need to prep some
of our burger accoutrement. With a Cuban Frita-style burger, I need some matchstick potatoes, so I'm running a peeled russett through the 1/8-inch
julienne plate of a mandoline and rinsing the resulting sticks
until the water runs clear. Then over on the stove top,
I've got a pot of water heated to 175 degrees Fahrenheit into which I'm going
to deposit my potatoes. Crank up the heat, get it back up to 170, kill the heat, cover, and
let rest for 15 minutes. In this method, inspired
by J. Kenji Lopez-Alt, fish out the sticks and
drain them on paper towels. Make sure to get as much
water off them as possible, and then padding them dry. Because once they've cooled, they are headed for the deep fryer. First at 325 degrees Fahrenheit
for about 90 seconds, or until they're just starting
to get a little bit of color, fish them out, back onto
some paper towels to drain, spread them out evenly and refrigerate at least an hour until completely utterly cooled. Then they're headed back into the oil. This time heated to 400 degrees Fahrenheit for a scant 30 seconds
or until golden brown, draining, once again, on paper towels. Sprinkle with salt
while they're still hot. And there you have it, potato sticks. Next up, the Cuban Frita sauce. Combining 1/3 of a cup of ketchup, two tablespoons of tomato paste, a few dashes of hot sauce,
one tablespoon of sugar, and 1/2 teaspoon each of
garlic powder and onion powder, one tablespoon apple cider vinegar, and a cup of water in a bowl. Tiny whisk to combine and
pour into a squeeze bottle. This stuff gets squirted
directly onto the burgers while they're on the griddle. Next up, for a Hawaiian burger element, we need to caramelize
some pineapple rings. Thinly slicing and stamping
out some fresh pineapple and sauteing in butter until both the pineapple and
the butter are lightly browned. Draining on what else but paper towels. Next up, I want one of the
patties to be Animal Style, so for that, we need some
chopped caramelized onions. So we're cooking a whole diced onion in a couple tablespoons
of oil over medium heat until we start to see
a little bit of color. At which point, we're
gonna deglaze the pan with about a tablespoon of water, using that to get the lovely
fond off the bottom of the pot. Rinsing and repeating this process for what feels like forever until the onions are rich,
golden brown texture like sun. Last thing we gotta
contend with is the meat. I'm going with the same parts as before, but this time I'm mixing
them all together. Equal parts brisket, a
beautiful dry aged ribeye, and good old fashioned,
righteous and reliable, chuck cut into one inch cubes
and placed in the freezer for about 20 minutes or until beginning to turn
firm around the edges. Passing them through are meat grinder, which itself has spent
an hour in the fridge. When grinding meat, the colder
everything is the better. Yielding a beautiful, pebbly,
flavorful meat mixture. Now to make the meat gussied
up and ready to grill, we're measuring out four ounce
balls for our smash burgers. For the Cuban Frita-style
burger, to eight ounces of meat, we're adding about two tablespoons
of finely grated onion, one clove of grated garlic, and about a half teaspoon
each ground cumin and sweet paprika, mashed thoroughly to make
sure that it's evenly mixed. Normally, I would never
recommend additives to a burger mixture, but in a
Cuban Frita, it somehow works. Last up the Juicy Lucy, for which I'm gonna measure out two four ounce balls of our beef, placing them between two
sheets of plastic wrap and pressing out using a plate, preferably one with an underside rim the same size as your intended burger. Then between these two patties, I'm gonna place a thick wheel
of Gouda ensconced in beef and thoroughly pinch
shut around the edges, pinching and smearing
the beef together twice to make sure that there are no leaks. That's just about all of
our prep out of the way. So now it's time to
finally hit the griddle. I got a nice hot hunk of cast iron here. Lubing it up with vegetable oil and using that toast our
top, bottom, and middle bun. And then first, I'm gonna
cook the Juicy Lucy. Pressing it down onto the griddle, hitting it with a little
bit of kosher salt, cooking until a significant
crust has formed and gray is starting to creep
up the sides of the burger, flipping, and then immediately
punching a hole in the top using a skewer or toothpick. This is going to vent melting cheese gases and prevent things from
blowing out the sides. Seasoning one more time. This time with kosher salt and
freshly ground black pepper. Topping with Munster cheese and our caramelized pineapple ring, squirting some water onto
the griddle around it and covering to let the cheese melt. And there you have it, both the Juicy Lucy and
the Hawaiian elements of our Every Burger Burger. Next up, our smashers. One plain beef, the other Cuban Frita mix. These are getting lightly salted and unceremoniously flattened, almost as though you're
spreading mortar on a brick. To make the first smasher Animal Style, it needs to be squirted with
mustard before flipping, then topped with the
slice of American cheese and our caramelized onions. The Cuban Frita, however, receives a very different
treatment after being flipped. It gets a generous dowsing with that spiced tomato water mixture, which should mostly boil off
by the time it's done cooking. So now we got all of our pieces,
time to put them together. First on the bottom bun, I'm spreading a mixture of
half teriyaki, half mayonnaise, which will serve as the bed
for our Hawaiian Juicy Lucy. Next up, a very common burger topping, I think it's gonna go well
with the pineapple, bacon. Followed by our toasted middle bun, which is going to hold up our smashers. First up. the Cuban Frita's placed on a little squirt of ketchup and topped with our
homemade potato sticks. Then on top of that, we're placing our Animal
Style smashburger, hitting the top bun with special sauce. And because why not? How about a sunny side up fried egg, lightly seasoned, of
course, with kosher salt and freshly ground black pepper cut to conform to the burger form factor, and placed on top of the Animal Style. And because this is
getting a little unhealthy, we should probably get
some roughage in there. Single leaf of butter lettuce and pickles, which were formerly vegetables. Top it up and there you have
it, the Every Burger Burger. Let's see what we've got in
terms of a cross section. Hopefully a bit more visually diverse. And I definitely let the
Juicy Lucy hang out too long, so it's not as melty as
I would like it to be. But I've gone through like 10
pounds of beef at this point, so let's give it a try. And it's good, you know, it's good, but pretty much every element
is overshadowing the other. So I took the thing apart and ate it in pieces as
was their original design. And so there's no question in my mind that the Every Burger Burger
is a Jerry-dominant idea. Thanks again to Squarespace
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to domains and analytics, Squarespace is the
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