- Yeah! Can we make some noise? - Yeah! - Welcome to the biggest
"Without a Recipe" season ever. - What? Okay. Okay. Why? - I don't learn anything. What's the point of that? It's not With a Recipe. - [Zach] Today, we're
makin' burgers and buns. ♪ Sorry, having fun ♪ ♪ Are we making buns? ♪ ♪ Just we're making buns and having fun ♪ ♪ We're having fun ♪ - We're walkin' that tight rope. - Are we? - [Zach] You don't want none
'cause we got buns, huns. - [Keith] Who doesn't love a good burger? - [Zach] The show where we have no recipe, no clue, and no hope. - Just try it. - [Sang] It's not crispy. - Put it in your mouth. - [Sang] It's not comforting. No. - [Keith] Just put it in your mouth. - [Eugene] Tickets on sale right now for our live finale at tryguys.com/war. - I regret things already. Can we start the season over? (upbeat music) (whimsical music) - [Narrator] The Try Guys
are back in the kitchen for another episode of "Without a Recipe." - Wow, look at you go. He's really dancing. - [Narrator] This week, they're
making burgers and buns. - I think people like a really strong, briny sea taste to their buns. - [Narrator] Will the judges
flip for their burgers? - The Zach sweep is off to a great start. - [Narrator] Or will their
little buns be toast? - [Zach] What do we think, Keith? - They're rolls! - Is that good? - I, no! - [Narrator] Over the course of two days, each baker will have three
hours to complete their burgers and present them to our panel of judges. - Welcome to the judging
for burgers and buns. Hey everyone, I'm Rosanna Pansino, and I am the host of one of the most popular
baking shows on YouTube. - Hi, I'm Chef Sang Yoon of
Father's Office in Los Angeles. - [Eugene And Zach] Arguably
the best burger in Los Angeles. - [Eugene] On the West Coast. - Hi everybody, I'm Sherry Yard. I have Bakery by the Yard and an author and resident bun expert. (pleasant chiming music) I've been on TV for three decades now. I've done everything from "The
Great American Baking Show" to "All-Star Sabotage Kitchen." I was actually the first woman. I was the sous chef to
Wolfgang Puck on "Iron Chef." I have three James Beards,
one for a lifetime in food. A classic hamburger bun
should have a golden crust on the outside. Spongy and fluffy in the inside. Have a little bit of
sweetness, not too much. Oil adds to elasticity to make it easier to shape and also adds flavor. Every one of these ingredients has a job and a role in your bun. Please don't overcook your
burgers because then it's dry, and half the point is, is that when it's nice and juicy, it's soaks into the bun and then the bun gets to do its job. My advice to anyone trying
to make a bun at home without a recipe, don't do it. If you don't follow a recipe, then it's a recipe for disaster. - We've made bread before and it occurs to me standing here before you that buns must somehow be different. (Rachel laughs) 'Cause they're shaped like that. Huh. - I have never made buns for burgers. I've made like breakfast
buns or side buns, but I don't think those
are necessarily the same. I just know you just need
them round and fluffy. You know, like a little UFO disc. - Probably not egg in it. I've learned that most
breads don't have egg. You'd think they all do. You would just think that
they would, and they don't. Cake. Cake has egg. - [Rachel] We're like 18
episodes deep on this show. - I know. I just learned it. I just sort of figured it out. - Maybe today I don't want to cook. Nothing has changed. We're five seasons in and
I'm not more comfortable. - Careful, there's a big knife there. - And our time starts now! - Come on, Zach! Let's get flour. ♪ Need to remember ♪ - What's the difference
between light brown sugar and dark brown sugar? - The amount of molasses. - These? Okay, well, I want more. Today, I'm making a curry turkey burger, or as I like to call it, The Curkey. Was I stoned when I came
up with that? Perhaps. I wrote down the word curkey
and I couldn't look back. The curry turkey burger. It's gonna have lots of delicious spices, but I'm also gonna add some
sweetness to balance it out. I'm makin' kind of a sweet
Indian-inspired flavor profile. Curkey! It's fun to say. Curkey? I'm making curkey. - Oh, I always forget yeast
smells like breakfast cereal and alcohol. I wanna make a classic
cheeseburger experience that's for the laziest of people. I'm gonna put all of the flavor, all the condiments, everything you want in the burger, right into that bun. That's right. I'm makin' a bun that
has ketchup, has mustard, has onions, has pickles, has mayonnaise, has everything all in it. Now you might think, Keith, the judges do judge on presentation. But the presentation sometimes
isn't just about looks, it's about the surprise. - That smells strong. People always say, wow, Eugene, he's so dark and moody. Everything's so worldly and ethnic, and there's too much booze in that and there's too much pig's blood in that. No more. I've evolved. Good Eugene. So my 100% good recipe
is my the bomb burger. That's right. I'm making burgers into
adorable little bombs. So I want to make these
cute little kawaii faces. I'm gonna try to make them
black with some squid ink and then somehow enclose them so they're a sphere at the end. Because that's what
America's good at making. Burgers and weapons of mass destruction. Good Eugene. - [Narrator] First, the
bakers will have 30 minutes to make their dough. - Can we get rid of the scales? Let's just get these outta here. - Yeah, no scale. - No one's gonna use a scale. - I'm gonna hide the scale. - I don't even know what this does. Catch. - So we're gonna start with
our classic hamburger bun. What you'll need is yeast. - Even though I'm good Eugene this season, still not gonna measure things. I'm just gonna go for it. - I don't know why they give you a packet. They're like, use a quarter of the packet. I'm like, just put a
quarter of it in the packet. - [Zach] Maybe I'll make multiple batches. That's always worked well for me. - You always do that. It has worked. It has worked. - Now the temperature of
the water is very important, especially within your environment. My flour is 82 degrees. My room's 82 degrees. I want my water to be a little bit colder. About 65 to 70 is good. Once it starts to get too hot, the yeast starts to work too much and it dies at about 137 or so degrees. - I know it's like somewhere
between 110 and 120 degrees. - This feels too hot. I don't know. Forget it. - [Rachel] Eugene, what is in that bowl? - Yeast, cuttlefish ink, and milk. I gotta make sure this is really black, but I can always just
add more cuttlefish ink. My grandma used to say you can never have too
much cuttlefish ink, 'cause it's like you're
having a nice cuddle. Mm, appetizing. Everyone thinks this is appetizing. - Next up, I like to put a
little something sweet in it. Beautiful California honey. It's gonna add a whisper of sweetness. It's gonna feed the yeast. It's also gonna give it beautiful color. - Right now I have a four to
one ratio of flour to sugar, and then some other stuff for fun. But I think I need more sugar. - You want a whisper of sweetness. This is not a cake. So there's no reason you'd want that much sugar in this dough. I mean, if that was a
chocolate hamburger, perhaps. - I've never had a sweet hamburger bun, but I've also never had curkey before. - Four burgers total? - [Rachel] Five burgers. - Five burgers? - [Rachel] And then seven buns. - But what if I'm only
using the tops of the buns? 'Cause I need the sphere shapes, so I need to bake a lot of buns. - [Rachel] Yeah. I thought you loved bottoms. - I love bottoms, but not in this case. I need my bombs to be circular. I don't know how much I just put in there. Oh, well. Oh, well. It's good Eugene. Nothing is stressing me out this season. - [Zach] I got a bubble. - [Keith] Let me see yours. - Oh, I think no, oh, you know what? - That looks better than that one. - If you mix it, it kills it, I think. - I don't think that's true. (Rachel laughs) - I don't think that's true. - Please mix it. Just to feed again, the yeast. I put a little bit of
the flour in right away. I create this paste that starts to get that yeast happy and alive. There's a party goin' on in the bowl. (upbeat dance music) There's a party goin' on. Party, party goin' on. There's a party goin' on in the bowl. ♪ Party goin' on in the bowl ♪ - Oh, wow. - These guys are crazy, huh? - Now, every season we
ask the same question, is there egg? This season, I say yes. - How many eggs will Eugene use? One egg, two eggs. - Traditionally there are
no eggs in hamburger buns. - Three eggs. I definitely have way
more flour than I thought, so I'm gonna use four eggs. - As you start to add eggs and more enrichening
ingredients like butter, it is a brioche bun. ♪ Good Eugene is here for your grandmas ♪ ♪ and all your friends who like
to be so morally righteous ♪ - At this point, I will put my salt over the
top and then put my oil in. - Maybe a little of
this oil would be nice. I'm using sundried tomatoes
for the tomato element. So you want like a nice
crisp onion in your burger, put onions in it. - You're putting onion in your bun. - In the bun! - In the bun? - Yeah, I'm putting it all in the bun. So the assembly is just
bun, meat, bun. Done. - Bun, meat, bun. Done. - Bun, meat, bun. Done. - So I'm gonna start it up. We're gonna go around for a minute or two, just to bring it together. - Oh right, this thing. I don't need to (beep)
do it myself like a jamo. I used to be afraid. Look how far I've come. - Now, if you have a very stiff dough and you put a lot of flour in there, don't write me, because you
broke your darn machine. Probably 1/3 of the bowl
filled with your ingredients and don't mix it on high. ♪ Good, morally upstanding Eugene ♪ ♪ Making things with goodness and love ♪ - What? Okay. Okay. Why? Why? Why? Oh, it's on this side. Why was that just off but all the way up? I feel like that was sabotage. - So you could see how nice and beautiful and clean it came out of the bowl? Slightly tacky, not sticky. - This is a dough! Guys, the Zach sweep is
off to a great start. - Good Eugene. Good Eugene. Seizing up good. - [Keith] Seems really wet. Needs more powder. - Eugene, yeah. ♪ Doin' it for all the
good people out there ♪ - [Keith] Why is this happening? How is it so wet? - If you find the dough is too wet, my recommendation, sprinkle a
little bit of flour in there. - So this is great. It's perfect. I do worry that it's not enough and that it's simultaneously
too much yeast. So I'm making a non-yeast dough. - [Keith] Whoa. - [Zach] I'm then gonna- - [Keith] Cool. Strategy. - [Zach] Incorporate in. - [Keith] Why is it doing that? Why is it bouncing? - If you suspect that you put
too much yeast in the dough, I would start over completely. - I think I potentially
over beat this now. - It's time to put the
condiments into the dough and I don't know how much
it's supposed to be worked. Well, it smells like
mustard, which I love. - So if we're talkin' hamburger buns, inclusions aren't necessary. That said, if you wanna
put some onion in here, that might be fun, right? I would do it in the last minute to mix. Get my development where I want it. Once you're there, then put your inclusions in. - I was gonna put honey in mine. I forgot about that. This is called honeying your loaf. - More isn't better necessarily, 'cause then you're gonna
break all the gluten structure that you've created. - I think the honey was
a huge mistake, Keith. - [Keith] Yeah? - I think this was really good
and I just did something bad. I hate that. - How is it still this wet? How is it still like this? How much flour have I put in? Feel like a lot! But you know, we're
gonna keep adding more. It's so wet. - Good Eugene. Good Eugene. - [Rachel] Is there anything you can do to that besides add flour? - I don't think so. I think if you, I could work it, but I don't know if that's
gonna make it drier. It's got mustard in it now. Who knows what's happening in there. - I never know, Rachel, if you're trying to help us or throw us. - Or just ask us questions
to get dumber answers. - Yeah, I don't think she
has any intention here, but everything she asks us, I go, I don't know. More cloves! - Maybe you're right. - You're right, you're right. More cinnamon. I'm so sorry, Rachel. You're right. ♪ Everyone's rootin' for good Eugene ♪ ♪ Good Eugene's making yummy buns ♪ - Oh, what if I use mayo? - Why are you doing oil? - To line the bowl. - What do you do? What? Why are you using oil? - I was gonna use this 'cause this is what
you do for pizza dough. But maybe I'll use mayo 'cause mayo is egg and oil whipped together. - [Zach] Why do you, why do you, why? - So it won't stick. - Lining your bowl with anything other than a whisper of oil is
gilding a lily beyond belief. It's unnecessary. - [Zach] Givin' your bowl a nice rim job. - You really shouldn't
be just doing the rim. You should get in there. - Okay. Really plunge in. - Yeah. - So from here, we could let it rest
for about a half an hour or so on the table. A little plastic wrap or
a damp towel over the top. Other ways of resting your
dough is to place it in a bowl with some oil and just the
most important is to cover it. So this way it doesn't form a skin. - [Rachel] Three. Two. One! - I didn't put salt in my dough. - [Keith] Perfect. - [Narrator] The bakers
will now have 20 minutes to work their Li'l buns into shape. - Time to see the proofs in the pudding. - Mine looks like a Funfetti cake. - Here's yours. Yours does look like Funfetti. - Yours proofed more than mine or you made more dough than me. - Or both. Guys, are we learning or what? - It's exact dough. - One of ours- - Mine smells like pizza. - Yours smells like pizza. - It smells like pizza. Yours smells like cookies. - How do we smell more like seafood? - I think it needs more flour. Okay. Zachy Zach. Ooh, the mayo worked. Came right out. - Come on. Okay. - So I'm doing something what we call is degassing the dough right now. Now I'm going to scale to six pieces. - Oh Keith, you're smart. You're gonna do, I'm
gonna follow your lead. - Yeah, I'm gonna make a little snake and cut 'em into little snake sections. - I need to make bigger than normal buns, so I'm just gonna use all my dough, and I'm not gonna measure. I'm just kinda dividing. They're gonna be huge. I don't approach food like food. I approach it more like an art project, and I just need a larger
canvas to work on. - One by one we're gonna shape them. I wanna have a little bit of uniformity, meaning it's all kind of
flat in the same place. I start to fold in my corners. Now I've got four more corners. Pull those four corners in again. Now it looks like that. - Zach's makin'- ♪ Fun, fun, fun, and he's
gonna win second sweep ♪ ♪ Sweet, sweet, sweet, Zach, sweet ♪ - Now that we've folded
in our eight corners, you don't wanna stop here. You wanna keep going, place it back on the table, and now we're gonna use
our hand and tuck and roll, and tuck and roll. Almost like you're tucking your pants in. So now you wanna see
how round and you have that little concaveness there, and you see how flat it is on the bottom. - Are these too big? Eh. - Nice and uniform. No seams in the bottom at all. - Okay. - I hope they rise into little balls and not into little piles. - You know what, Keith? I wonder if we should just be
putting 'em back in the bowl. - What if they all stick together? I think we shouldn't put
them back in the bowl. - Oh hell, yeah. Oh yeah. Here we go. That's how the professionals do it. - For professional bakeries
and places like a McDonald's, they'll actually have trays that almost look like muffin top trays, which have a divot in them. - Stand by, Keith. - Beautiful. - I'm smart. - To place it in a bowl
would possibly mimic it, except when you want to invert it, you risk it because the yeast is delicate and it will die and flatten out. - I feel like I should spray it. - [Rachel] Tell me your inner monologue. - My inner monologue is when in doubt, wet it out. Better things not to stick than stick. - Now typically, you would
brush it with butter. - I'm planning on doing an egg wash. - But what about mayonnaise? I think it'll work
'cause it is egg and oil, and you can actually make a
grilled cheese with mayonnaise if you don't have butter, and
it tastes really (beep) good. - And now you're doing this
before they proof more. - [Keith] Yeah, why not? You know, the brush is here. Escape room rules. If it's there, maybe we use it. - I'm doing an egg wash on my buns so they're nice and shiny. - So here's my proof box. It gives it a nice warm
environment to hang out in. - So I'm putting these back in
the oven to prove themselves. - [Rachel] Until they look like what? - Until, I don't really know. - They'll proof for
anywhere from half an hour to 45 minutes. - I think 10 minutes. - Um, they proof for an hour. - [Narrator] The bakers
will now have 40 minutes to bake their little buns. - Oh Keith, there's a perfect. - [Keith] Mine look pretty good. Yeah, look. - [Zach] Oh yeah. - [Keith] Look at that. And the mayo? I mean, this one looks amazing. - The Goldilocks proof is when your bun has just about doubled in size, and when you go to poke it, it holds the indentation. - Oh God. They're big! Damn, they're huge. You know what? That's exactly what I was going for. - I'm gonna put the onions
on this demo dummy one and go bake the dummy one. See how it goes. See if it burns. - Oh! Can I put one on your one? - Yeah. Come on with me. We're outside. We're in beautiful Burbank, California. Okay, so we're gonna
give this like 10 minutes to see how it's going. - Egg wash is essentially
egg that is whipped up. You brush the top of your
bun or any pastry item. I like to use egg wash because
it gives it a beautiful sheen of the bun over the top. - I'm just gonna re-egg wash mine 'cause I jumped the gun on that. These are some big boys. - [Rachel] You left a lot
of things out of these buns. Spinach, cheese. - I didn't see 'em over there. I didn't open the fridge very often. Hey, there it is. It says Keith's "special spinach." (Zach laughs) - Why is it called that? - My special spinach. Maybe I should work with a weed company and make Keith's special spinach. - This is my special spinach. - [Keith] Yeah, and
there's cheese here too. - My totally normally colored
buns of a normal size. - Guys, look at these buns! Whoa, they're rolls. - What do we think, Keith? - They're rolls! - Is that good? - No, but they're rolls, Zach. - They're rolls. - They're rolls! - Huh. Oh Keith, they're too hard. Yeah, they're hard. - But what do we do at this point? - Keith, they're rocks. - Still a little raw, so it
needs a little more time. - [Zach] What if we put it down to 325? - In my convection oven, I'll bake them at about 365. Seven, eight minutes, turn them around for another four minutes. - They're probably the
best bread I've ever made. - Not a hamburger bun. This is not even close. ♪ My bomb buns ♪ ♪ Look how great they are ♪ - [Narrator] It's day two. The guys will have one hour to press their hot, juicy meat into their fresh little buns. - Look how big my black buns are. - [Zach] What are you starting with? - I'm so glad you asked. I'm starting with Keith's special spinach. I'm gonna process it down to be smaller so that I can integrate it into the meat. Oh this goes, this is like a, this cheese is like made
for a food processor. Whoever cut this cheese. Who cut the cheese? Whoever cut this cheese cut it real nice. (food processor whirring) Something's telling me the
blade isn't in the right spot. I think this is a problem. Okay, that didn't work. Maybe we're just gonna have to go back to an old fashioned chop it up. - So I have to do all ingredients that will survive being shoved
into a bun and not be open. So I'm caramelizing onions and peppers, kind of like a Southwest
chili burger style, and making it really spicy. Trying to get as much as I can done with enough time to decorate, 'cause I got a lot of
decoration on these buns. - I'm going to make my curkey. Curry powder, I mean
that seems like a yes. Chili pepper. I don't really, oh, I don't like that. That smells bad. Coriander, you're outta here. - You don't like coriander? - Nah, it smells like butthole. - Whoa! Coriander's delicious. - I apologize for the cori-slander. - [Keith] Oh, I get it. - Pepper. Pepper. Salt. Salt. Pepper. Chili powder. Paprika. Paprika. - Do you think there's such
thing as too many spices? Yes. Me neither. - [Keith] Oh. - I did about a quarter cup of each? - Whoa. Quarter cup? - I really wanna pack this with flavor. You know, I guess I could
have tried that before. Let's try that. If I made it real spicy. It tastes like (beep) nothing. This tastes like noth, oh, it's paprika. That's why. One thing about paprika,
it's crushed up bell peppers. Bell peppers make me poop weird. As of late, eating paprika makes me vomit. Stay tuned. - Whoa, that's a wild
update in your health. - [Zach] Yeah. - Jalapenos. Ooh, Serrano chili peppers? Yeah, the seeds make things spicier, huh? Just gonna keep those in. - All right, I'm gonna make the babiest
burger that ever was. Every time I touch this, I
have to wash my hands, huh? Life is unfair. Look at this little burger. It's adorable. Curkey. Unbelievably salty. Can't take that back. - Salt. This is dirty hand. Dirty little hand. Why do they do this to me? Get the pepper just ground already. Oh gosh. - [Zach] I'm afraid that I've made it bad. (beep) - I'm not gonna be able to
use that pepper grinder. You can wash under my soap. - Yeah, here, I'll get underneath you. - Perfect. That's clean, baby. - Yeah. - Now we just gotta mix it all together. - The amount of liquid is
really gonna cook interesting. So I might have to put
some breadcrumbs in this because it's wet, wet, wet. (light patting) ♪ He's got the itty-bitty curkey ♪ ♪ In his hands ♪ ♪ He's got the itty-bitty curkey ♪ - [Zach] Come on, now! ♪ In his hands ♪ ♪ He's got the itty-bitty curkey ♪ ♪ In his hands ♪ ♪ He's got the whole curkey in his hands ♪ - Curkey! Curkey. (Rachel laughs) - [Narrator] 30 minutes remain. - Cheese is Kraft. All right, here we go. Let's go for it. - I gotta toast these buns. 'Cause the buns, I don't
think they're good. Also, they feel a little wet. It's kinda like playing a game of Simon. Fun. Top. Bottom. Top. Bottom. Right. Top. Bottom. Right. Right. - I might do a little bit of
the Habersberger method and- - Toast 'em? - No. Give 'em a little circumcision. - That wouldn't be the
Habersberger method. (Zach laughs) (Rachel laughs) I wouldn't call it that. - No time. No time. No time! (Eugene makes laser sounds) About to go. Everything is messy. I am not tasting anything. I'm just goin' with my gut. - [Narrator] 13 minutes left. - I just spent too much
time fartin' around. - Why are these never open? Rachel, can you open this for me? (beep) (beep) (beep) - All right, we're broiling
those while we cook these. We'll see which ones turn out the best. - I'm the curkey. I want it to be, you know,
really classic and traditional with the exception of all the flavors. - I haven't tried this yet. I'm gonna do a test. Do it about the halfway. I don't know if it's gonna work. I don't want to cut them in half. Okay, I'm gonna have to
sacrifice some design. - Look at all the juice. Oh, these are way better. - This bread is gonna
be awful to bite into. (suspenseful music) - Never have too much cheese. - [Keith] Hot, hot,
hot, hot, hot, hot, hot. - I'm just gonna say these are done. - [Narrator] Five, four, three, two, one. Hands up, bakers. - Curkey! (suspenseful music ends) - Curkey. (whimsical music) - Fellows, welcome to the
judging for burgers and buns. The judging criteria today
is going to be taste, creativity, presentation,
and is it a burger? - [Sherry] The places you can go that could go terribly wrong. You could kill off your yeast. If you don't allow enough time, then it won't have time to proof and and give us this
light, billowy, fluffy bun. And then last but not least, in the oven, not enough
high of a temperature. If you try and eat it, it's tasteless. - [Sang] First and foremost thing I look for in a burger is comfort. How does it make you
feel in that first bite? And the bun is the first
thing that touches your mouth. It needs like a friendly texture. - We like the meat to be cooked. (judges laugh) - Has it not always been cooked? - I'll send you a link. - Okay. (crew laughs) - Judges. Curkey. Curkey. - Cookie? - Curkey. - Curkey. - I proudly present the
world's first curkey burger. What you have before you
is a curry turkey burger. Curkey. - [Sang] Okay. - You've got some sweet buns. I wanted some sweetness to
kind of offset the curry. So it's like a, what the
(beep) did I put that? Cinnamon-ish bun? - Oh, that's a lot of cinnamon! Oh, Zach. - I really wanted to make something that makes you go, mm, curkey. - It looks like a delicious burger. It makes me wanna bite into it. I also like the bun. It's fluffy, it's round. And you have these little seeds on top. I really like that. - She's on board now. - The bun itself, really
beautifully round and tall, baseball-like, yeah? - [Rosanna] Yeah. - The color looks beautiful. I know that because you put sugar in it. That also helps with the
caramelization and the color. - [Zach] You want a
candle of that, don't ya? - Yeah. No, it should be, yeah. - When you go to taste the bun, this is a little secret. You pick up the bun and
then you let it talk to you because it's got air inside, and you do this. All of a sudden you'll smell the, it's not just the flavor. You'll smell the yeast. You smell everything that's inside of it. You can smell the sugar. - I think it's saying curkey! - Mm. - Mm? - Mm. Zach, what's the burger made out of again? - [Keith] Curkey. - [Rosanna] During? - [Keith] Curkey. - Are you serious, Rosanna? - [Rosanna] It's all turkey? - Are you (beep) serious? - Curkey. - Curkey. - All turkey? - The one thing that I've said. - Did you mix anything into the curkey? - Oh, yeah. - Oh yeah, I feel like
there's a lot of things. - Yeah, yeah, a lot of stuff. You got curry powder, garlic, paprika, and then I put the chili powder in. - I really like the flavors in the burger. I actually really like this, and I like that you've put tomato. We've got lettuce, and I
like the sauce on here. My only complaint is the
bun looks so beautiful, but it's a little hard, like dense and thick at the bottom. It's hard for me to bite into. - Yeah, let's talk bun. - Yeah, let's talk buns. They're fun to talk about. - Let's talk about buns. (Zach and Rosanna laugh) You should be able to hold it. It should feel very light, and when you go to tap it, you'll hear that hollowness. What do you hear? - Curkey. - A way to bring out the
flavor of the bun is toast. - I thought that would be like cheating. - No, cheating's good. Cheating's great. - I love cheating. - I love all the flavors. I love the spices. It was so good that I didn't really need as much as this dipping sauce, because so much of the flavor
is in the burger itself. - I, for one can say
I've never had a curfene? - Curkey. - Curkey! - [Zach] Curkey! - Curkey! - I, for one, could say that I've never had
a curkey burger in my life, and the creativity is off the charts. - [Eugene] Wow, off the charts. - The chart's not that big, though. (crew laughs) - Sherry, don't you think
it eats a little sweet? - It's a breakfast burger to me. - [Sang] Yeah. - And there lies the creativity if I'm leaning in that direction. - It needs to come back a
little bit with some salt. I think you went a little
sweet on the choice of spices. A little out of balance a little bit. And also I think you made
the meat work really hard. You could have spread
the load a little bit, made some of the other parts
carry some of those spices, and what's happened is the
meat is now eating kind of dry. - My revelation when you said that. The onion, the white onion
that's in there that's sliced. That could have been pickled. - [Sang] Yeah. - So if you pickled that- - [Sang] With some spices. - Yes, which brings some sweetness, but you could cut down on that
and have some hot mustards or things like that with spices in there. - I love that we're working together. - That would've helped. Yeah. - Judges, is it a burger? - It's a burger. - By all description, it is. You've got a bun, you've
got a patty in the center, you've got some bits and bops
going around the outside. - I really love the pause before that. - [Sherry] By definition, a burger. - Okay. - Were you worried it wasn't a burger? - Well no, but your pause gave
me reason to be concerned. - Okay. And judges, does it make you say curkey? - Yeah, I said, I said it a couple times. (suspenseful music) - Judges, it's a burger and bun challenge. So I took that literally. And I think of burgers
as backyard hangouts. They're simple. They're sort of an easy,
laid back, lazy food. How can I make it even lazier for the person constructing their burger? By putting all of the standard condiments directly into the beef and the bread so you don't have any
of that mess anymore. It's a burger with all
the flavor hidden inside. Don't judge a beef by its burger. (crew laughs) The bun has the standard
bread ingredients of flour, yeast, and water, and sugar, and salt. But then it also has
ketchup, mustard, relish, mayonnaise, tomato, and
it's got pickles in it. And then the beef, same thing. All the flavors, it's there. It may not look too
impressive, but it's there. - Yeah Keith, the look here is a little lackluster, and I'm smelling so many things. - What is it saying to you? - It's a lot of oil. Oil. It's a little oily. - I toasted it in some mayonnaise
to get more salt into it, 'cause when I tasted the bread, I felt it was under salted. - Because the other ingredients
didn't bring enough flavor. - You know? Somehow they didn't. - Creative wise, I've never
seen this done before. And if it tastes good, I mean that's- - Wouldn't that be good? - Wouldn't that be great? - I hope it does. - A burg with nothing on here. I was concerned that
it would be way too dry and no moisture. But I'm feeling a lot
of moisture in the bun. - Oh, it's all wet. - I'm telling you, it reminds
me of "Schoolhouse Rock." - Awesome. - Like school food and it's like a- - Oh, that. (crew laughs) - I got the public funded
cartoon that people love. - [Rosanna] Oh gosh, Keith. - [Sherry] Are you scared? - Yeah, just squish and go. - Squish it all in. - I do get some tomato flavor. - Yeah. - Yeah. - Yeah. I do get that. The big surprise for me is
it doesn't taste like much. - So surprising. - Are you guys gettin'
an onion after taste? Like in the back? Just like kind of surprise you a little? - There's a lot of surprises. I'll give it that. - A hide and seek burger. We don't know what's hiding in here, but you'll smell it in my breath. - Let's get mixed up. (Rosanna belches) - Oh. - Let's talk buns. Little heavy, little dense. - [Keith] Yeah. - Which means, oops. (crew laughs) - It says hi, I need more water. I need more time again. I love the creativity. I love that you thought to
put all those things in. I learned many years ago that no matter what you put in a bun, it never has the same flavor
as using a fresh ingredient. And I've tried to do mustard
bread over the years. I've tried, just make a bread
and smear some mustard on. - With baking, it bakes out. - It kind of does 'cause the flour, just- - A plus creative. - [Keith] Thank you. - This one, I don't know if it's, I mean it looks like a burger, but I'm not sure anymore because I think you've reconstructed
it in a way that maybe, I don't know, maybe it's not a burger. This one might- - It eats sandwich. - No. - [Sang] Well. - No, we're not playing this game. You literally just for Zach said, "Well, it has a bun and it has
a beef patty, it's a burger." - Well, I know, but, that's what that- - Don't make me start yelling
before you've made me lose. Don't make me lose before the
other guys have been judged. Okay, let's just agree
that it's a shitty burger and move on! - But I think you were trying to challenge a notion of a burger. I think you're walking a fine line. - I was walking to put all the flavor and hide it in a burger. It's still a burger! - We're walkin' that tight rope. - Are we? - It was, this was a dangerous endeavor. - It was? He barely tasted it. Rip it apart in the middle and
take a big satisfying bite. Right in the center. - I'm just gonna look at it. - Just try. Just try for me, please. Please, just don't. Just try it. - [Sang] I mean it's
not, it's not friendly. - Just put it in your mouth. - [Sang] It's not comforting. I don't know. - Just put it in your mouth. - I don't think it meets
the minimum requirements. - It is, I'd say it's
a very unique burger. - [Sang] But would you?
But it's still a burger. It's a unique burger. - Please. - It's a unique burger. - Please. - Back. Back. Back. - Keith, back. - Back, Keith, back! - Let's just try it. Let me try it. - Okay, definition. It's a bonded meat, right? - Right, so it's a meat sandwich. It's meat sandwich. - [Rosanna] Can you call it a sandwich? - 'Cause if you turn it this way- - Meatball. - It looks like a meatball sub sandwich. - It does. - Without the sauce. - It tastes more like meatloaf. - Mm-hmm. - Yeah, it's does. - So we think it's a meatloaf sandwich? - [Sang] It's a meatloaf sandwich. - [Zach] Meatloaf burger. - Creativity, again, off the small chart. - Very thoughtful. - Very small chart. - [Sherry] Very. - Judges, I hear you loud and clear. Let's all agree we need to sleep on it. Maybe it is a burger after all. Jury's out. Thank you, judges. (uplifting music) - People know last
season I was evil Eugene. All naughty and nasty. But this season, turn over a new leaf. It's good Eugene. Nice, adorable, and all-American. Judges, I proudly present the burger bomb. - Oh! - Oh my gosh, Eugene. Wow! - These are my burger bombs. They represent all the countries that happen to have nuclear weapons. They have a nice sheen of
black from the squid ink, and then the burgers themselves
are inspired by Santa Fe, New Mexico hot chili pit flavors, because that's also where
the Manhattan Project was. You get sort of a spicy,
big old bite of Americana. - You have incorporated a little of kawaii on the top of these buns. So this is the adorableness? And then they're kind of badass. That's the biggest meat patty
I've ever seen in my life. - This thing has its own zip code. - Oh my gosh. Eugene, is this cheese? - Yeah, so there's also big chunks of cheddar and pepper jack. - Huge cheese! - Yeah. Because Americans love cheese. - But I'm scared to take a
bite because looks-wise, fun. Functionally, how? - It's bigger than your head. I'm cutting into France. - [Eugene] Tally ho. - Lot of pepper. Hot. Ah. - I can't eat. I can't even get to the meat. - [Sherry] I wanted to see, 'cause just like cake, you
want a nice, good slice? - [Rosanna] Oh, that's a good idea. - And now I'll slice for everyone. - Whoa. Whoa. Ooh, hot. It's hot. It was spicy. I like spice. But this, this is hot. The burger itself, lotta heat. Lotta heat in here. - Bombs are hot. - I think 'cause of the
thickness of the burger, it just didn't cook evenly,
you know, all the way through. But I love the taste. I love spicy burgers. Oh my gosh. It's just a size thing for me. - I'm not normally a spice gal. But in this case, there's
the sweetness from the bun, there's the sweetness from the onion. You get the sweetness from the tomato. It's a really great balance, and every once in a while
the jalapeno comes in and kicks you and the
red pepper kicks you. So I think it's creatively really, really fun and distinctive. At the same time, it's just bombastic. - Bombastic. - I don't know, are you
trying to be nice Eugene? - [Eugene] It is good Eugene. - But it's so aggressive. It's so forward. - No, this is, remember good,
adorable, and all-American. - I don't know if it's adorable. - Well, the sweating. - I don't feel the new leaf turning over. - Oh no, we're using, you know, 'cause we, we as a country use weapons for good. That's what we're told, right. - Speaking of weapons, let's let it talk to us, shall we? - Yeah. - Oh, and you can smell
the squid ink right away. - Yeah. - Mm-hmm. And it has that umami
smell, that richness, that depth of flavor. Overall though, it needed
more time, little more water. And for me, tiny. - Less bombastic. - Yeah, less bombastic. - In all the things I've
baked in like 13 years, I don't think I've ever colored something with squid ink before. I just find that really creative. - Judges, is it a burger? - I think it's a weapons grade burger. (Sherry laughs) - It's a humongous burger. - So this without a doubt is definitely the largest
individual hamburger. Yes, a burger, that I've ever held. - This could cause a global conflict. It might already have, actually. - So cute. And look at the hearts. - A weird definition of cute. (crew laughs) - Guys, I couldn't believe that you made buns
without a recipe at all. An apprentice doesn't do that. You know, that takes years of
skill to be able to do that. So overall, I was incredibly
impressed with your buns. - Our fourth place burger today was, I thought off the charts creative. - It was classic looking. It was cute. But it just wasn't the best burger today. I'm so sorry, monkey. - Ow. (ominous music) - All right, so in third place, this burger was very creative. - A masterful blend of
just a zillion flavors. So much happening, so much going on, but maybe had a fatal
flaw or two, or three. Tough decision. But, Keith. - I understand that today's loss means that I did really good, but the other guys just
did really, really good. And for that, it still
feels like a victory and I thank you for your feedback. - That's a great way to look at it. - Very mature. Very mature. - There's a tension in the air. - Well, he also freaked out the judges. - I got it out of me already. (inspirational music) - Overall, it was very
difficult to judge these because it's apples, and oranges, and onions, and pears, and peppers, and- - Squid ink. - And squid inks. So you made it very difficult on us. As we know, there can only be one winner. And that person is. (suspenseful music) Drop the bomb for Eugene! (Try Guys cheer) - See what being good can do? - Good Eugene prevailed? - Yes, indeed. Good. - Very, very, very good. - With nothing satirical
under any of this at all. Zero. - Just let me hear you
say it one more time. - Curkey. - Thank you, judges. - [Keith] Tickets are on
sale for our live finale, so make sure you head on
over to try guys.com/war, "Without a Recipe," and get your tickets. - [Narrator] Next time on
"Without a Recipe," tacos. - I don't know that the tortillas are bad. - God, now it feels too dry. - Ah, you magic dragon! Come on. - Oh, I don't like that flour. (Try Guys laugh) Fa la la la la, la la la la.
