(crowd cheering) - Hello everyone! Welcome back to another Sub
10 Minute Burger Challenge. And today we have Vegan Foodie Supremo Max La Manna in the building. (applause) - How you feeling Max? Ready for the challenge? - I'm feeling great. Let's do this. - Nice and confident. - Max, you know how this works. We've given you the same
base ingredients as everyone although obviously we've subbed a few out for vegan alternatives and we've asked you to bring
three ingredients in from home, which you have a chance of winning if you get the questions correct. Which ingredients have you bought? - French fries. -Cooked -Hot sauce. I like a little bit of spice, and avocado. (audience coos with intrigue) - Intriguing. - Good combos. Are you ready for the questions? - I'm ready for the questions (exciting music) - [Mike] Next to take on the 10 minute Burger
Challenge is Max La Manna. Though you wouldn't be able to tell, he's actually 33 years of age, and from Waterbury, Connecticut, U.S.A! His favourite dish: stems
and herbs, pesto pasta. And whilst he's best known
as an actor turned chef, his skills reach even further into the art of stone skipping. Forget about AI... This guy knows where the future is headed. - So by answering these
correctly, you get to use the ingredients that
you brought in from home. So question one, on your website we found a recipe for your burger containing spinach and rocket. But what is the title of that burger? - All Greens Burger? - Stem and All Green Burger
is the correct answer. - Nicely done. - You have an ingredient. - Are we gonna, you're
gonna give that to me? - That's numero one. Question two... You've just had a brand
new cookbook come out. "You Can Cook This!"
- Plug! - But, what year did
your previous cookbook, "More Plants Less Waste", first come out? (audience exclaims in awe) - [Audience Member] I know this one. - 2019. - Correct. (audience cheers) - Two great books. (score chimes) - Three for three. Let's
see if you can do it. - Question three. This January saw the most
signups to participate in Vegan-uary on record globally. What was that record? A: 500,000, B: 600,000, or C: 700,000 signups to the Vegan-uary? - 700,000? - It's three for three! (applause) - That means you get french
fries, avocado, and hot sauce. Let's play Burger Battle. - How you feeling? - Nervous. - You look it. - Yeah. (crowd laughs) - Just remember this. You've got a whole 10 minutes. You can use as much or as little of it as you like 10 minutes with
three special ingredients and your time starts in 3, 2, 1, go. - [Audience Member] Come on.
(applause) - I don't think he read
the email. (laughs) - Right. So what have you
got there? What is this? - This is, it's, it's not
an animal product guys, it's not an animal product. This is one of those, uh, fake meats. - [Audience Member] Get in the pan! - Get in the pan! - Soy based? - Uh. Soy based, I think. I believe? I don't know the ingredients. - Ripping the cheese, and it's going in the middle. (audience exclaims in awe) - Oh, that gets
an "ooh", that gets a "ooh". - Oh, very nice. So he's gone for the stuffed burger. - And he's got some very hot pans. - Ah that's smoking already. - That could be an issue. - So Max you've gone cast iron, why? - Everyone else used the other
pan, pans and they're dirty. So I'm left with this one. - He also likes setting
off our smoke alarm. - Excellent. (crowd murmurs in concern) - Oh no.
(crowd laughs) - Kush, grab the door. - And now what are you doing? - I'm just gonna press
it down a little bit. Give it a cover. - Lovely. - Press this down a little bit. You give that a cover. - Excellent. - Oh my God.
(laughter) You do you! You do you! - You do you! - Go do the fanning. - Our burger kitchen
hasn't got extraction. - Great. Okay. What are you moving on to next? - So, vegan mayonnaise on the buns. Oh my God. Yes. - You've sub, we've obviously
subbed out the buns. They're not Brioche. - So spread the mayonnaise,
a vegan mayonnaise. And this is gonna go in the oven. - Okay. - Check on the burgers. - Oh, great.
(crowd exclaims in awe) - Am I right in saying
these can be eaten raw? - Yes. - Great. - Little burnt. - Whoa, whoa. - Are you finishing
those in the oven Chef? - That'd be smart. Maybe put em in the oven. - It says, it says something
about call me someone's. Whose number is that? I don't know. That's amazing. In the oven. - Presuming the oven's on. - The oven. I think it is. (applause) - What next? - Making a burger sauce. - Okay, so you've got mustard,
we've got some ketchup. - Such a strong man. - Nope. - Ah, you can come again. - Get that out. Pickles. (chopping) - That hot sauce? - What? - You're good. You've got this. You've got this. You've got it mate. - Oh, do I have to do everything? - So much calm control. So burger sauce, it's
mustard, ketchup, gurkin. And that's where the
first ingredient comes in. Hot sauce. (exiting music) -Love this. Love this. - Do you know it's very
mystical to this haze of smoke. - It's fantastic, yes. - Nice. - Okay, leave that there. - That was a proper "ooh". - So talk to us, about why you chose your
ingredients from home. What are they gonna bring to this dish? - I looked and saw what
I had in the fridge cause I wanted to use everything up. - Ah. On brand. Love it. - [Max] What am I doing? Here we go. - Ah. Interesting. - Love that! Tekkers! - Avocado. It might not be,
oh, I lost the pit or the stem. I'm really nervous. - You've got this. You've got this. You're doing a great job. - It's like my wife saying,
when's dinner ready? - Sub 10 minutes. Always.
- [Max] Yeah - I'll squeeze it out. Dunno, why did I do that? I just squeezed it out. - Nice. All the salad
ready? Chips are ready. How you doing? - Let's get the fries, in there. Let them get warmed up. Oh, nice. - Oh wow.
(audience exclaim in awe) - Oh, look at this. Look at this. - Woo. Ah. - Oh (beep) the oven's broken. - Oh dear.
- [Max] They just dropped. All right. - Whew. Looking good. - And then, whatever.
It'll take these out. Woo! Okay. - Going for construction. - [Max] I'm gonna do two burgers. - Yes. Double burger. - Okay. Cool. (audience cheering in awe) - Yes.
- [Max] Little french fries. You guys never do that? - Nice. -Yes. Lovely. - This is the...
- What? - Oh (beep)
(audience laughing) - Oh, we got so excited. - [Max] What? - Okay, so we've got
french fries on the bottom. We've got- - [Max] Burger sauce on the top bun. - Pulled burger sauce. - Got the hot sauce in there as well. - Double mayo. - Double Mayo. - He got all three of his questions right, so he's got the benefit of
all three bonus ingredients. - Raw onion, wafer-thin tomato, and finishing with Avo. - Oh! Avocado. - Throw that in there. - Ring the
bell when you're happy. - Ring
the bell when you're happy. (bell rings) (applause) - Nicely done. -Great job. - He did two in that time. - There was an element of
calmness about it as well. Despite none of the stuff
we given, gave him working. Great job, mate. Great job. - Let's get into the sexies. (upbeat techno music) - The haze has almost cleared. - You overcame, you
overcame so much adversity. I have so much respect for you and I have even more respect for you after looking at that. - It looks epic.
- Oh, thank you. - Happy with how it turned out? - Um. No, but I'm, I,
I have to be, I think. - Why don't you, I mean, commit
the ultimate heinous crime. Chop into it. We'll eat it. And you can tell us
about some new techniques and your thought processes. - Okay, here we go. Is it squeezing out? - Oh, good commit.
- Love that. (laughs) - [Max] That was supposed
to be a better opening shot. - A clean burger is a dreadful burger. - Oh, the chips, the, - The layers. The layers. - I am happy with that now. I am happy. - I'm gonna cut you a sliver
and then let's dig in. - Okay. - Ooh, I get the full half. (laughs) - Alright. Cheers. - Cheers.
- Cheers. - If you're not wearing
it, you're doing it wrong. - If you're not wearing
it, you're doing it wrong! - Oh, French fries. - They stuck together. Mm. Almost like a layer of
crispy potato on the outside. - Yeah. Yeah.
- And stodge in the middle. - And it's not hot hot by any means. That hot sauce gives it a nice tang. In terms of your bonus ingredients you've got all three of them. - Yes.
- You got them all in there. I was liking the tech,
tech as the smoking. - It's tastes like, it
tastes an barbecued burger. Not least for kush's, smooth wafting. - I would say that's, that's the smokiest
burger we've had so far. Like you can take, you can taste the char. Congrats. - You bring the grill into the studio. - And that is exactly you did. - It was a happy accident. - A very happy accident. Quite the feast. I mean, it passes, obviously it passes. It's delicious. It's also sub 10 minutes so it's definitely making the board. - Yes. - But before we can tell you where, we need to name for it. - Yeah. - Yeah?
- Yeah, yeah. It's called "Yeah". Uh no, I think I'm gonna
call it the Smokey Vegan. - Nice.
- The Smokey... It definitely was. We like that. - Yeah. - And we can reveal that, in terms of leaderboard, you now sit in position number... three with six minutes and 48 seconds. So, great effort. (applause)
- Super work. You guys have to go and
check out Max's channels. He's all over social media. We'll put all the links down below. Go and give him a follow and comment down below and suggest who you'd like us to invite
to take on the challenge next. - Great job. - Thank you. Thanks for having me. - [Audience Member] Woo.
(applause) - Delicious. Delicious. - Yum.
