Seth Rogen, Adam Richman, and Tiffani Thiessen Rate the Best Burgers in L.A. | The Burger Show

it's tough it's a real Tuffy bring on the burgers bring on the lipitor what to Seth Rogen Adam Richman and Tiffani Thiessen all have in common if they pull no punches when it comes to rating Ellie's best burgers for LA food & Wine's burger throwdown I gathered 25 of the city's top burger spots and narrowed it down to three contestants for our all-star panel of judges to taste who deserves the crown a pop-up smash burger as on rebending filipino burger or a pared down classic friends yes welcome we have plenty of stuff to talk about what defines the classic LA burger I think classic le burger to me are like pretty simple with like one defining feature Apple fan is like a very simple burger but they have that sauce Nick I saw love that add like in-and-out burger again it's like a British mr. burger but they have it at its core it's like a pretty simple like thin patty you know not giant thing didn't you tell me that Seth was the one who said that thick patties are for [ __ ] yeah I don't like big patty burgers lump in paradise in patties fatties are for [ __ ] like I don't think of LA like in terms of like a brioche bun with like romaine lettuce or something on it yeah I think about something that sort of soft and pliable but something we live in California the weather is amazing you're always barbecuing and grilling outside all I ask is that you know we keep a couple of criteria in mind one is you know technical is it like sear as a bun gray two are the ratios right and three what sets them apart from everybody else what's their x-factor most of things I used to say about boyfriend's rank on the burger bring on the lipitor I'm mark trip and this is trip burgers I run a smash burger pop-up here in Los Angeles I got into the hamburger world after seeing George Motz as a documentary hamburger America I worked in advertising for 35 years recently got out of advertising and decided to go full-bore with the the pop up with la you can kind of literally roll up on a sidewalk with your taco cart griddle and start a business the blend from my recipe is chuck top sirloin bacon so I start with a ball just flew over 2 ounces smash it with my smash Allah get it nice and thin and I wait till there's a nice lacy edge flip it over and put a piece of American cheese on it toast that Martin's potato bun and then put them all together what sets my blend apart from just about everybody else's burgers that I've tried is the bacon it gives it a smokiness a little richness to it that that other regular burgers don't have the first category is smash burger March trip he doesn't have a restaurant he doesn't have a food truck it's a car town drill oh yeah it's a griddle that he popular ideas burgers and he makes this word [ __ ] yeah this burger actually has ground bacon in it whoa so much coach yeah it looks like a Shake Shack burger first blush let's hit it let's say that's [ __ ] good definitely taste the bacon in that you can definitely taste the bacon mmm and not kind of caramelized crunchy sort of sear on them that's the best part having crispy bacon in the morning some condiments listen up maybe sometimes we need a little bit of cotton hell yes blend on the burger burger mustard pickle I just try to emulate the cheeseburger picnic oh you've been doing this for like five months really yeah every hype b-style foodie has like a pop about this burgers put those off-white little red tags yeah exactly this is a virtual hablo off-white burger that's like burger in quotes got take it up a notch and we'll go with like the burger with pedigrees like trendy burger yeah yeah we're born with the record with the next category the iconic got it or at the airport everybody yeah I'm Chad Valencia I'm the chef/owner of a Filipino American restaurant in LA called lhasa so the burger is inspired by a Filipino dish called bistec a stewed or braised dish of beef and onions so we seasoned the griddle we get the patty on we get a nice carmelization on the bottom onions that are stewed and seasoned with soy yo soy sauce and Muncie Edam cheese after the buns get toasted we put a little bit of cumin CA Oly on it just to bring some of that brightness up the kind of different thing is we dip it in jus like you would a french dip you know we grew up eating burgers but you grew up also eating Filipino food we're proud of it we're proud of it category number two iconic class okay the burger from off the beaten path as something super unique this is a Filipino inspired burger and this is the the beef beef shoe that classically in the in the Filipino dish would be boiled it's a Bijou [Applause] is exciting hmm Filipino if it's not song yeah yeah exactly it's very authentically Filipino and heavily seasoned all biasness aside me being Filipino and me like yeah loving Filipino food like this actually nails the flavor we need a burger with some to stop doing this joke they just want Food and Wine magazine's best restaurant of the year yes so they heard yeah they have a pedigree so this stuff fine-dining burger burger only available on the weekends it's it has pedigree but on that note have you ever been to a Hollywood party where there's like an extravagant foodie experience like you walk in and like Gordon Ramsay's in the backyard cooking a burger no please tell me I go like let me live in your life for like two seconds I'm good the things we're yeah like Wolfgang Puck is like they're like Oh handing out pizzas and [ __ ] like that yeah I'm a basic-cable not at the Weather Channel you get my entire oeuvre my name is Foster Ramos and I'm the head chef of Everson Roy's bar in downtown LA we do the single burger here very simple we start off with a four ounce patty so our ground beef chuck mixes and special beef blend that we get from Huntington meats we place a brioche bun on the grill after the bun is toasted lightly we're spread it with our house-made dejeuner sauce after the patty forms a nice crust on one side we flip one piece of Telemark cheddar on it lightly melt it bun goes on and that's it two Spears of pickles and that's all we need simple classic la third category classic yep meats cheese bun is the brioche bun is made by the same bakers that make in and out whoa do you put the pickles on it I always do for me if it's on the side I'm taking it like a shot appellate clam well it is vinegar medium rare I like the Dijonnaise almost makes it like garlic bread sauce ok key I almost wish this with like a grilled potato but instead the ratio sorry I feel like there's a little much there's a little too much look at the top button what was this good shape and he said that like everything should almost be that the same size yeah man what you script it down it is yeah I've had this one physically at the restaurant a couple times yeah and this one tonight stay something a little different and I know sometimes when you're having to cook for a mass amount of people their ratios can be a little off I feel like it's a lot heavier in the garlic yeah right now before we make the decision of the best of these three I have to know right down the line [ __ ] marry kill in and out Shake Shack Five Guys what's your order I've never had a Five Guys burger whoa I have it smells funny smells like Sisler's cheese bread it was grotesque well since ok you guys both bowed out it so that's we have to kill just yeah that is the answer anyway so if it's the shack Meister like I be cool just having that one like every day forever yeah and so now I'm gonna do the Shack Meister Mary and then I'd [ __ ] the double-double animal style okay which I usually do at least once Mary [Music] I'm a lady I don't talk like that back to the task ahead all right that's gonna be hard they're very different well they're not very different you think there's a clear winner well I mean for me I'm torn between two me to the this one and the first wheelchair that's my team just cuz it was the most interesting and they're going different what the [ __ ] going on it's your bet to save warriors come out here texturally structurally and how interesting it was I'm gonna go with the iconoclast the Filipino burger okay the shoe I think I'm gonna go with the trip trip I am because even though I know I said I wanted condiments on I love the flavor of that burger it's tough it's a real Tuffy I'll go I would go with the first one there you have it folks strip burger y'all did it they put bacon in there they put baby in there bacon in anything let us keep the line if we ever show ya guys we get it cellphone number [Music] what's up everybody it's having Kyle out of the burger show make sure you turn on your notifications smash that like button smash that subscribe button and thank you for watching

Channel: First We Feast

Views: 2,556,091

Rating: 4.883842 out of 5

Keywords: First we feast, fwf, firstwefeast, food, food porn, cook, cooking, chef, kitchen, recipe, cocktail, bartender, craft beer, complex, complex media, Cook (Profession)sean evans, seth rogen burger show, seth rogan burger, adam richman, adam richman burger show, the burger show, burger show first we feast, tiffani thiessen, tiffani thiessen burger show, rating burgers, tripp burgers, everson royce bar, alvin cailain, burger show season 3

Id: CaPjiveQiAI

Length: 11min 18sec (678 seconds)

Published: Tue Sep 24 2019

Reddit Comments

[u/Mr3ct]

That was great. Man I want some burgers...

[u/WhatEver2381]

Video won’t play...

[u/augmonst70]

The fact Alvin had nothad at least 4 heart attacks is a testament to modern medicine

[u/runner2929]

Tripp burgers for the win!

[u/aslost8]

Tripp looks great, agree though that I would like something to cut through the richness, even if it's just ketchup.

Has anybody tried Shake Shack in the U.S and the U.K. out of interest? Because Americans seem to love it but here it just seems distinctly mediocre to me, even the google reviews etc. aren't great. Wondering if it just doesn't translate across the pond.