I Ate The World's Best Burger

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 wagu 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 Louis'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 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 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 ramsy Burger where they serve a beautiful breakfast Burger perfect to start our day ow so I got the burger out tempering I always want to temper your meat before you start to grill it this is our SPG seasoning the salt black pepper and granulated garlic want to cover the whole thing of course you want to get both sides I really want one of these for my house super consistent wicked fast the crazy thing is I don't make enough Burgers but I still want one so I'm going to do here is I'm going to flip it 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 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 hoodes I've ever seen just going to flip it again want to have even cooked consistently on both sides this is the egg this goes just a little bit of salt I'll shake it around a little bit but as you can see you got 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 base the burger with this bun we got a little bit of Hoon fermented black bean sauce honey garlic and what that's going to do is going to start to caramelize a little bit that's what 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 like shop cheda sort of like Lincoln Logs on the top and we're going to put in the salamanda it's going to get a nice crisp on that bacon it's going to melt that cheese you can see it's start to crisp up beautiful it's going on a Brios bun then we got our egg 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 taking 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 the puts crazy crap on top like you know truffle oils and 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 invented eleno Oklahoma in 1922 meat salt super thin sliced onion wow that's awesome this is what the French call shoudong shoudong Shong 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 cook down they cook 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 cuz they realized early on the thinner the Patty the faster they cook simple is 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 what's 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 standless Ste 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 that bu should be toasted we do have a burger with where the bun is toasted but this burger I believe has to be steamed in order to keep it traditional 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 grle full it Cooks much better than just one Burger the key to this burger it's just time this burger takes about 8 minutes to cook our regular Smash Burger will take no more than like 2 minutes out it goes but getting those onions sort of lightly caramelize takes a little time some Weir the Weird Science that's going on here now is that the onions are on the bottom the rer beef fat is now going down 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 are 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 do to taste different too this comes off like this we do a pinch and pull little underneath move you like that it's wrapped up oh gosh that's crazy play it look at that the Oklahoma ways to do a little bit of mustard that's incredible enjoy well 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 musard that much and it's it's unbelievable it's 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 in the count they take their first bite and they go oh oh yeah oh okay yeah mhm yeah uh-huh next we're heading to the most famous steakhous in New York City for their dry-aged burger they turn all of their steak trimmings into incredibly flavorful ground beef Pat that we're about to try welcome to the Vault of Peter Luger this is our dry AG 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 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 mooba is going to use the band saw to break it down into steak 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 going to grind down into Burgers all right so those are the trimmings that we just saw we normally grind about 60 lbs of ground beef on a weekday 90 lb on the weekends so this is our ground beef it's the blend of a Chuck and the drage 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 SE 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 meest 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 drage 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 6 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 goou Jang sauuce 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 going to 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 got a 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 answorth is known for its extremely tall and messy Mac and cheeseburger hi I'm come to make a mac and cheese burger so you're making two things right now Ugo you're making mac and cheese and you're making a burger yeah 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 here seasoning just salt Canon seasoning ah okay so now the Burger's going into the broiler is that a mac and cheese Patty yes put it in the fryer start making the cheese sauce little cream this is the macaroni already cooked right yes and it's all portioned out for one Burger yes put on the warm water ma cheese sauce ohug go do you have anything to say to everybody watching to the camera coming to try the Macan 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 don't worry that's okay yeah would you like a medium or medium well or 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 the macaroni pasta drop it right into the cheese sauce so it's four cheeses parmesian cheese Mozzarella cheese Chell cheese Bita cheese oh that's how you get it really melty yeah got it it now I got on the H put some little but and put on the flat top look at that cheese this is the most cheese I've ever seen in my life that's medium ready and put it two more slic cheese there's cheese everywhere we go you might as well at this point put a piece of cheese on my head 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 this thing is too big to fit in my mouth so Hugo is going to cut it in half and check out the crosssection of this burger come back go come on I'll take a bite okay the seasoning is amazing right I actually thought it would be too much cheese with all the mac and cheese but it's actually really tasty huh yeah thanks Ugo can I take this to go yes we're about to try a vegan burger made by a robot this is Colonel a robot run restaurant founded by Steve eles 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 never calls out never gets sick that's amazing so this is sort of the little Cube where all the food is made yeah so how do we get the robot to make a veggie burger so let's let's place an order now on the app this is the menu here I'd like to order a few Burgers so krel Burger I'm going to 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 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 conveyers 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 robots 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 ons are finished yep and then the robots 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 Brio buns salsa verde pickled onions on top and then this goes all the way down this conveyor Bell 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 we got our 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 Heavy door next up is noan famous for their decadent black truffle Burger in this humble kitchen we make about a th000 burgers are week so today we're going to make a smoked black truffle burger for you so these are two 4 oz patties it's a custom blend of Chuck ribey and sirloin so 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 a burger so we're going to butter up our bun we're going to flip them over scpe them off the bottom wow now we're going to 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 going to hit this with some smoked mozzarella we get these cheese locally from Brooklyn smoked cheese works really well with truffle now we're going to 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 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 some of you 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 tuner Ral and this is just regular sushi rice that you would be using for sushi this is fake traditional Japanese rice seasoning we've got Nori some beautiful number one tuna little oil some sesame seeds just a touch of spicy May and you press this one together with your hands huh yeah he's a master we're going to layer some watermelon radish some cucumber looks like fresh crisp cucumber too absolutely a little bit of pickle Ginger and some wakame a little bit of avocado oh that is Talent right there that's beautiful we got some yumo and we got some spiced tomato 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 Smash Burger 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 normaly in their life again look at the setup down here this is so well prepped out you're dealing 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 you 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 so 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 median so from here we go down the line our signature pickle that we get made for a special it's just the right amount of bite you don't want to overpower anything little pickled jalapenos 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 promise then here is those nostalgic notes we just get a little piss of ketchup just to know it's there same thing with yellow mustard our housemade club sauuce now we're just going to finish sh I love the look of the top being toasted off like this mike that's a masterpiece right there thank you 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 cuz 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 wagu burger in the United States but something just didn't feel right so I came all the way to Tokyo Japan this is Gee 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 40,000 farmers and through the burger we want to introduce a little bit of this 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 10-digit number that you can trace and see exactly where the cow was born 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 going to start with the hat chimaki it's the tenderest part of the shank there is we're also going to put a little bit of this STP seroy on the blend most of the Blends are usually 80/20 but because wagu has a lot of marbling we usually put no external fat in it basically wagu does all the work for you so now that we have the blend ready we're going to start weighing them because wagio has a really low melting point usually we put this like textile gloves that's crazy and then can we put the latex ones I bet there's no other Burger Shop out there that really has to do this cuz anyone that's not working with wagu 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 is a really cool machine that can quickly make consistent Patty for us these are the 100 G patties just this last weekend we did about 100 patties in a day by now this machine has probably made us around 5,000 patties so first we like to toast the buns with wag 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 wagu 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 wagu Mayo sauce with wagu Tallow as well as a really special Japanese egg called dragon egg and to finish it off we add some finely grated granopa Deno 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 wagu is definitely the star but also Al the other ingredients that are there highlighted in the perfect perfect way at first I thought I was crazy for flying all the way to Japan for a wagu burger but now I don't regret it

Channel: Nick DiGiovanni

Views: 1,141,516

Keywords: Nick DiGiovanni, Cooking, Food, Chef, Recipe, Gordon Ramsay, Kitchen, ASMR, MasterChef, Osmo Salt, Salt Bae, Learn To Cook, Knife Drop, Cookbook, Kid-Friendly, Kid’s Recipes, Kid’s Cooking, steak, meat, expensive, YouTubers, Fish, Amazon, Kitchen Gadgets, Burgers, Hamburger, Best Burger, World's Best Burger, New York, Wagyu, Japan, Smashburger, Burger patty

Id: nuNI7tr0YZE

Length: 19min 42sec (1182 seconds)

Published: Sat May 11 2024