Recreating Jamie Oliver's Insanity Burger From Taste | Bon Appétit

hey guys it's and to be a Test Kitchen I'm here to have a secret conversation about Chris Morocco everyone put his super tasting abilities to the test once again this is Jamie Oliver's insanity burger we're challenging Chris to replicate this exact dish with every ingredient in just two days he'll be able to taste it touch it smell it but at no point will be able to actually see the burger at the end of the second day I'm gonna come back see where he landed on his burger and I'll be the final judge Wow what I smelled was kind of ketchup hamburger bun the image that pops in my mind is one of like kind of like a fried fish sandwich oh okay so we've got bacon so I feel like my supposition about this being fish is like obviously totally wrong so I've got a wavy cut pickle dill pickle or maybe half sour that tastes like straight ketchup it tastes pickly but like I can't tell if it's like white or red onion ooh okay so we've maybe hit something else here so I'm feeling the cheese right I'm getting some surface detail that makes me feel like maybe it did have some like holes in the world of like an Emmentaler so salty there's like a sharpness and there's like a hotness to this like Swiss or like Gris air but it's not like obviously like super stinky like grier but it doesn't taste like a straight cheddar cheese is really tricky it's a it's a burger it's a cheeseburger like I tasted beef there's obviously salt but I don't get like overly intense black pepper I'm gonna kind of assume that it's there it doesn't taste like it was grilled there's nothing obviously smoky about it imagine it could have been cooked in a cast iron like peeling back the layers of an onion it just tastes like kind of like iceberg I can't figure out why the [ __ ] the lettuce is on the bottom that's like very upsetting to me it's like in the world of like a Big Mac there's some fat in there but this is giving me like mayo doesn't taste like obviously like pickle II there is a tiny bit of brightness to that like a few drops of vinegar there's a little sweetness to it maybe a little sugar salt you got a sesame seed button it gives me a little bit of an enriched dough aroma like something that's got like a little bit of egg in it it's also got like a really pronounced thrust the way you get like when you a gouache like an enriched dough the origin of this dish is just like who knows there's no like obvious like signifier of like green chile kind of flavor or smokiness or you know kind of particular ingredient that's anything other like very middle-of-the-road aside from like the cheese which to me is like a little bit specific you know it's got to be like somebody with some kind of name recognition like you know Guy Fieri you know just like a little bit of this I'm a little bit of that and hey it like tastes good together so like you know who gives us so let's map this thing out su got brioche bun seeded and ketchup wavy cut pickles bacon pickled onions Freire fish if I could get the ripe cheese I'd be so happy with myself but if I don't I'll still love myself and then we've got our burger then let's call this the layer of sadness I'm just gonna err on the side of mayo then sugar salt and then we need iceberg I'm just gonna sort of collate this list and I'm gonna go to the supermarket this is a brioche bun we may have to put some sesame seeds on this I'm gonna go as close to classic as I can here kosher Dill's just looking for like a half sour so I'm getting a couple white onions but I'm gonna get a red onion just for safety bacon you got the smokiness the saltiness you know if assuming it is like smoked bacon obviously the question is how do you choose I don't want reduced-sodium got uncured sundae bacon not sure with that even mean I get this Apple game grass-fed beef has like a little bit of like a sharpness I do not think that was grass-fed beef I think I'm gonna get a pound of just the straight-up ground beef 85 percent and 50 percent fat I feel like I was tasting a you know kind of like something in the world of a Swiss style cheese with that sharpness not a lot of funkiness but just with that like cut a high note and then that's a little bit of like you know that model kind of few holes you know like in the texture so I'm looking for a cheese that's like doesn't really want to melt probably has like a bit of a high fat content a style of like an Emmentaler like you're on the back here okay cool man thank you so much this is cave ripened Emmentaler I'm gonna get one of these like the wildest thing about this burger is that friggin piece just got back in the supermarket and we are ready to get rolling here I'm gonna start cooking my bacon going in at 350 I can't tell if it's like white or red onion I'm airing on the side of this being white onion just because that's kind of what I would do even thickness is gonna mean that the Funyuns softens evenly I think this is pretty good I'm gonna err on the side of hot brine 1/2 cup white wine vinegar 1/2 cup water 1 tablespoon sugar one and a half teaspoons kosher salt that's it this is bubbling so this won't take long to soften up I'm feeling really good about this salt and sweet balance and acid balance so this is a brioche bun I just threw an egg white into this bowl the protein and the egg white is gonna help the sesame seeds bind and this is gonna go right into the oven as the bacon comes out so the bacon I tasted was very crispy I think we're gonna roll with this okay whoo pickle options I thought maybe it was a half sour very garlicky and then these are wavy cut kosher dill pickles this is truer to what I had this morning sesame is adhering I don't know about the cheese it's like this is a mild cheddar it's just like it's so mild like it has no character so already a little better but like this is Emmentaler Swiss cheese like this is like also just like so insipid this is our rang back this one is like that's just like that's too much we have an M in thaller that's like this is like real cheese I'm getting some surface detail that makes me feel like maybe it did have some like holes in the world of like an mm dollar so this is like this is a lot closer I guess I'm just gonna use this but now I'm like I'm doubting everything I'm gonna focus on the layer of sadness aka iceberg lettuce with some kind of mayo based dressing situation that was a quarter cup of mayo I'm just gonna start with like a half a teaspoon of vinegar in here and pinch of salt I'm gonna just taste that first this tastes like very tight to me like it wants even a touch more acidity this is a little more white wine then touch of sugar I'm making another mixture and basically I'm just gonna try adjusting this with ketchup to make kind of like secret sauce setup that seems a little better so I'm just gonna grow it in a bowl and mix it around with a spoonful of that sad boy burger well I just can't figure why you'd put shredded lettuce layer underneath a hot burger who thinks like that I feel pretty good about that so Andy you know what this is right like a little bit of special sauce right to me that seat would seem to indicate that I'm like I'm there close who's a name brand chef that America will have heard of who could conceivably have done a burger recipe I was like all I could come up with like well if it's it's I gotta either be like Guy Fieri or like Bobby Flay continue to work on each layer and then until it kind of all comes together all right good luck thanks man so here I have one pound of 85/15 beef so I'm gonna guess that that was an 8 ounce patty like this is a big fun big fun big meat and it's seasoned this guy up this is just some neutral oil I didn't get any detectable smoke flavor on the burger that I tried this morning it doesn't taste like it was grilled there's nothing obviously smoky about it so I'm just gonna lean into just like cast-iron skillet I probably went about three minutes or so on that first side that's three four minutes on this side I ends it up with the 60-day Emmentaler cheese it's not really a great melting cheese whatever I don't want to overcook the meat bacon next these are my pickled onions straight catch up on the top bun wavy cut kosher Dill's overall feeling pretty good not like overly upset about anything kind of looking at this you know I'm very curious about this layer here I'm like I'm pretty okay with most things here cheese is dogging me man I just want to taste the next burger and like you know just like gather my thoughts again I'm concerned that I'm missing something in terms of like oh this is a Grubin burger this is a yeah you know but I think I'm close with a lot of things ingredients I'm gonna give myself an 80 because if I've loved something with like the cheese that's gonna really ding me is it possible the onions were given just a cold Stoke in the brine sure it was it possible the burger was cooked a different way possibly appearance I want to say like ninety taste I would be hard-pressed to really find like huge differences I think but I'm feeling good like 90 percent I'm like hedging my bets a little bit but I'd say like I'm solidly in B territory here this next tasting that I'm gonna be blindfolded for is absolutely crucial it's my last chance to taste the burger before I have to put for Andy to taste I am quickly inverting this to see what I can glean I think my sauce needs a little bit more ketchup it's like a really pronounced tang is there the tiniest bit of heat in there oh I think there is the top bun I feel like maybe I'm getting a little bit of toast around the edge I've got the cheese this is like my showdown okay so again got a little bit of a fissure here in the cheese that feels like it's natural to the cheese I've got like two very squared off edges here and then I've got slightly less squared off edges so maybe this is a hand cut situation so salty I'm feeling really good about the idea that this is a Swiss cheese possibly just like straight-up Gruyere it doesn't devolve into wax enos the way that Emmentaler that I had does it was like a like a real like acidity to it if that makes sense I want to get a different cheese for tomorrow there is something there it doesn't have enough character or sharpness to be like a Dijon mustard I suppose it could just be like a yellow mustard I'll try some mustard options in the morning then our old friend pickled onion honestly I feel pretty good about my pickled onion this I might try red tomorrow there are so many elements we have like bun ketchup condiment onion situation pickle situation bacon situation she's a mustard e something situation a burger we have them like shredded lettuce special sauce like that's a lot of things it just comes from like the school of thought that's just like more is better so like I'm doubling down Guy Fieri I got your number I would expect to find American cheese or you know whatever like blend of cheeses or maybe at the limit like a sharp cheddar in guys burger I don't know why he puts comte in it but I guess we'll find out tomorrow [Music] let's maybe start with onion there's a lot of like raw on any bite maybe it was not a hot brine put over the onion you know the hotter brine is gonna act more quickly and mellow some of its flavor this is white wine vinegar gonna do the same proportions as yesterday red onion going in wait onion going in there I'm just gonna let this sit and soften and see how the flavor compares after another hour or so I'm just gonna be the applegate again it's just gonna go on at 350 I'll check it 15 minutes so I felt really good about the buns that I chose which were these brioche buns so yesterday for my burger I chose an Emmentaler it was really really waxing we got some additional options I'm just not sure that I can zero in on the exact cheese I mean you could do a whole show that was just like guess that [ __ ] cheese this is our chatter this is definitely a maybe it's it's sharp it's funky this is a comped a flavor-wise it's kind of the closest because it has the least kind of bunkum on it it's got a similar richness to it but I like this comp tabe and I'm think I'm going to use it flavor-wise it's kind of coming the closest I don't I still don't know that I've like gotten the one looking good next let's do pickles we're just gonna stick with these today I guess we're ready for special sauce so I'm just gonna ketchup Mayo I didn't get any discernible heat the first time I tasted the mystery burger yesterday but I did get a little bit when I tasted it later in the day is there the tiniest bit of heat in there oh I think there is this is a vinegar-based hot sauce I'm also gonna put some salt in here cool I feel good with that in between the cheese and the burger there seemed to be some kind of additional layer of sauce it tasted a little bit mustardy to me I'm trying five different mustards it's like that mustard is so friggin strong it burns that is not what I was tasting the Dijon has a certain softness to it a certain creaminess I could see how Dijon mustard could kind of make a certain sense yellow mustard has so much spice in it and turmeric I just don't think it was that I guess I'm leaning towards the Dijon actually maybe we'll just check in on our onions here they've been in here about an hour maybe I like the texture of this I like the flavor of this it's a good blend between kind of pickled and raw for the minute we're going with red I'm gonna start toasting my bun I'm just imagining it was kind of toasted in the oven kind of dry like this we're gonna be okay so in terms of the meat blend I am gonna go with the same thing that I used yesterday it's that 85/15 ground chuck I could probably go a little bit thinner and even though touch wider than I did yesterday [Music] so I'm then take care to get extra kind of sear on that first side I think what happens with the mystery burger is that it got flipped and then topped with a little bit of mustard before the cheese went on the cheese is kind of melting on its own I'm kind of liking how these edges are staying kind of distinct I'm literally friggin desperate to know what the cheese is in the mystery burger [Music] yeah the heats there I feel good about that I'm gonna start assembling these layers here so I've got layer of sadness burgers going on bacon wavy dill pickles then onion and then ketchup on the button burger number two all right I'm gonna kind of cut into this thing so we've got like our shreddy lettuce mixed with our special sauce that's kind of mushed into the bun that seems pretty accurate to me this cheese is definitely better than the heaven thaller yesterday and has the right mouthfeel I am curious about the mustard layer the Dijon mustard does have a kind of softness to it it's working it's kind of giving me what I tried yesterday sear on this first side got a little bit aggressive I think I needed to pull it back a little bit overall I'm happy with the flavor ingredients I'm gonna give myself 90 I think overall kind of like flavor perception like this would seem there to me in terms of technique I'm gonna go 85 because like who's to say you could cook bacon and it's kill it on a stovetop you could finish the burger in the oven with the cheese on top you could griddle the button appearance I would say 95 percent and then taste I give myself 90 subtle difference in cheese selection level of char on the burger you know those can kind of add up to some differences but I'm but overall I feel good about it I would say like that's averaging out at what 88 to be plus you know so this is it this is my final chance to get this burger right before Andy tastes it I'm just gonna roll right through this so that we can have it ready for when he gets here [Music] we are sticking with comped a sexy bun for Andy there is something there so I'm going back with the mustard I'm gonna try to get really kind of even layer here final creation this is what's gonna get served Andy I'm still gunning like that like b-plus every time you go through this exercise I think you learn something and you got a little better we'll see what happens all right cuz how are you doing how you feeling I was running at 88% I just say I'm down around like 72 who do you suspect is behind this dish I have no freaking clue I've been joking about like Swiss Guy Fieri I want to present to Jamie Oliver's insanity burger damn okay you should be proud sanity gege like yeah for me this was always very middle-of-the-road ingredients pushed off the cliff what is that cheese okay it's red Leicester red Leicester I really like Jamie Oliver you like he's a very solid chef and he's like got an amazing personality and he engages in incredible ways with people knowing that it's Jamie Oliver like did I flub the cheese yeah of course I did why don't we slice these up and see what's inside then we'll break down each element I think the look pretty much nailed it I think like with the sauce kind of oozing out all right I'm gonna refresh my memory okay I'm gonna take a bite I'll take a bite of yours okay see see how that I'm gonna compare yours now I'm gonna take a bite I would say the big difference actually I think you went hard on your patty big-time I don't get that from here yeah so how did she cook your patty hand-formed obviously and then in cast-iron neutral oil medium-high heat when you seared the patty did you put anything on it before you put the cheese on yeah I did mustard just because like once I got on to the Patty something just like a gentle little bit of mustard I identified as Dijon so Jamie's he does slick his patty with mustard on both sides yellow mustard okay and a little dip that's ass yeah you want the right track so I think partial credit is due okay how did you get to the point to realize that it was a sesame brioche but I smelled that like burger bio and when I broke into it you know you can perceive like the way like brioche tears with that slightly leathery top okay so you use the actual like salt vinegar solution for your onions yeah so Jamie just uses white wine vinegar red onion gives it a toss that's pretty damn close I mean I think that like getting the fact that it was a red onion already that's like you pretty much nailed it I want to give you almost so you got the pickles you pretty much got the bacon you got the ketchup on the bun when it came to the cheese I knew you had some difficulty yeah just trying to find that that one red Leicester red Leicester that's where you kind of lose the most points I mean I think in every other category it's very you either nail that are pretty damn close but with the cheese like yes you got the fact that there's a slight there's a slice of cheese in there but I think you went a different direction last part is the iceberg lettuce situation so he uses mayonnaise to catch up a bit of the Chipotle Tabasco sauce oyster sauce and sometimes it's optional cognac or brandy at the second tasting I finally got cute and that's when I put crystal hot sauce in my own so three out of the three out of the five I will say the coating of brandy are cops Andy I mean I'm sorry like I don't know no I don't even know what you're tasting if you are tasting it it's it's an improvement from the last go-round okay so her total score we still make it in the kind of you're still a student in a - student at 90% all right I can live with that I always strove to be an a-minus student because I was frankly a b-plus student thank you all right cool I feel like I did all right you know I kind of went into today feeling like you know the joke was gonna be on me that you guys had put mushroom powder in the burger or that it was actually like an impossible burger and I was just being a real doofus but I'm really happy with how things went like I was actually a little bit surprised to be tasting a burger yesterday but in the end it was a good challenge Jamie Oliver nothing but utmost respect for you but please next time put the shredded lettuce on top of the burger okay that's all when it kind of gets dressed in that does go but not totally the crunch does go the crunch does go

Channel: Bon Appétit

Views: 4,567,369

Rating: 4.9360967 out of 5

Keywords: jamie oliver, chris morocco, reverse engineering, reverse engineer, chris makes burger, insanity burger, jamie oliver insanity burger, burger, chris bon appetit, chris makes, burger jamie oliver, jamie oliver burger, burger bon appetit, make burger, makes burger, making burger, burger recipe, blind cooking, blindfold cooking, chris morocco blind cooking, chris taste tests, cooking challenge, blindfold cooking challenge, taste testing, cheeseburger, food, bon appetit

Id: zlG_iUEybgM

Length: 25min 23sec (1523 seconds)

Published: Tue Jul 16 2019

Reddit Comments

[u/[deleted]]

I'm so glad they're continuing with this series! Chris is the best!

[u/maximumoverbite]

Living for Chris's new glasses.

[u/420ingWhile69ing]

This is my new favorite BA series, even over Gourmet Makes. His anal-rententiveness is just mild enough to still be charming.

[u/RunicUrbanismGuy]

Chris's New glasses affirmed my bisexuality

[u/HellblazerPrime]

I'm really looking forward to the premier of Guess That Fuckin' Cheese w/Chris Morocco.

[u/anxiety_anne]

I started watching BA for Brad and Claire but Chris is slowly becoming my new favourite.

[u/gir6543]

Lmao he trashes the burger the entire time then immediately stops when he hears it's Jamie's

[u/TheNorthComesWithMe]

I don't think he should get docked that much for not getting a really obscure cheese.

Also "layer of sadness" indeed.

[u/HumongousPenguin]

I like this, but they need to up the ante. I mean, so far they've done a burger and beef wellington, we all could get 90% of the way there. He needs some sort of stew or curry or basically just anything that's a big pile of food in a bowl and give him his Claire making Starbursts moment. So yeah, basically I want the BA test kitchen to be like a food version of the Sims, just pain and walled in rooms and swimming pools without ladders in every video.