Trendy Vs. Traditional: Burgers • Tasty

hey guys it's inka i still have a big forehead my eyes are down here welcome back to another round of trendy versus traditional i will be representing trendy i will be making a very traditional dish you read out of your comments you read all of them and there is a lot of weird stuff in there one of the comments that we kept on seeing was burgers i love burgers i have also never made a burger in my life confidence boost i'm feeling good that traditional might take this one i have some big ideas today that i will try and make happen i take back what i said about being confident you're cooking first good luck thanks have a great time cooking a nice burger i can't wait to try it okay so burgers i think i could have taken this in a lot of different directions but what really caught my eye was the ramen burger it was actually really popular a while back it became this huge phenomenon i love ramen and i love burgers so ramen burger together is one just seems like a really cool idea i will at least try to make it taste as good as possible welcome to traditional burger land there's not going to be a lot of wild stuff going on we're just making a burger simplicity is key here this is a table full of boringness but when they all come together something really special we should probably make the buns this is actually the ramen that the og ramen burger master uses folks let's start with buns to start we're going to toast the buns just trying to loosen it up a little bit we're actually going to keep it undercooked because we have to pan fry them later maybe 30 seconds would be enough go 30. that pan is heating up a little bit i don't think we need any fats in there we're just toasting that so once we take these out we're gonna put them in this mold right away no eggs or anything because i don't want it to be too custardy instead this oops hold on 30 seconds take it out the starchiness of the noodles itself will actually help it clump together before you even start to come for me in the comments the produce is washed delete the comment that you have typed out this is washed we're not going to show it on camera enough so we're just going to peel off a couple it's not washed uh go ahead and re-type it in give me five seconds i'm a joke here are the half-cooked nudes gonna they're nudes but here are the half-cooked noodles to put half of this in here to shape our first bun you can see that it's kind of sticky that's good that's the starch got the lettuce washed i like the taste of the sticker i'm really uh falling apart here guys we're gonna go ahead and save that sticker for later that's the first one fold this together in saran wrap like this and then do the same thing i'm gonna wash this on camera cause not gonna be taken for a full anymore as i'm prepping the toppings here i think a big part of burgers but really any like sandwich vessel in particular are ratios you don't want to like take a bite of a tomato you want to take a bite of a burger and all its friends so that's what i'm going to aim for here today just like little thin pieces once you put it in here you need to find something to really press it down i'm using my hands right now but i'm going to find something to put on top of this by the way can we talk about the bun real good looking toast on there you want it to stand up to the juice so we've got some pretty good juice defense here i happen to have a pickle jar that i stole from chris i'll return it to chris later but sort of like that so it can help form that shape and then we're now going to put this in the refrigerator we're going to toss some bacon in that's also going on the burger we don't need a ton of bacon this isn't a bacon sandwich while the noodles are chilling in the fridge there's a couple more things we could work on like toppings and sauce caramelized onions could be a good touch because that's actually what the original ramen burger does all i have to do is chop up this onion so i think anything with bacon on it will win bacon is just a delicious treat and when you slap it on to another delicious treat we're talking success it's only so quiet you'll notice there's three pieces of bacon in here two for the burger one for the boy i need sustenance to get through this turn this on pour some oil in there oh i love this sound i guess we'll cut an onion too we're gonna keep it pretty true to like a burger you would order at a restaurant just like a couple couple hoops couple of onion hoops it's a really time consuming process but i promise it will be worth it it'll get this like caramel color this sort of like jam-like consistency which i'm thinking we'll be mixing in with the sauce that we'll be making later the only thing worse than limp bacon is dirty lettuce and i've already done one of those things today and i will not do another i made a mess already but that's important when you're cooking traditionally everything's a mess that means you're doing it right i'm going to pull two of these guys out put them on a paper towel to get some of that grease off this is going to take a long while we don't actually have enough power in this studio to have two stovetops going at the same time i am going to bring this into the other kitchen and try to cook it there the bacon grease that is in this pan is going to be our fat when we cook the burgers in the cast iron skillet and i'm really excited for it let's work on the sauce the sauce i'll be making is actually sort of like a tare which is the glaze or the dipping sauce that they usually offer at like japanese barbecue there's a couple of things that go in there this liquid is a combination of kombu and bonito flakes which is just seaweed and some fish flakes that's kind of the broth that i made earlier on we're gonna pour a little bit of that in there to give it some flavor soy sauce sake sweet cooking wine sugar because you want it to be sweeter garlic and ginger there we go give that a good mix we are actually gonna let this slowly simmer until it becomes slightly stickier and slightly thicker we've got some toppings we've got our bacon now it's just time to talk patties i'm gonna ask my wife to please turn off the video the ring's coming off mostly because i don't want e coli and other meat germs onto my nice wedding ring we simmered it for two hours but the actual sauce that they put in the ramen burger when i talked to chef keisel he told me they take six hours to make that the ramen is a novelty but the sauce is where the magic really is which is why i'm really putting a lot of effort into this put a little bit of this into the onions so it gets immersed this will be our sauce with a condiment like this i think just one is enough if you put a little too much in there might get a little too crazy meat 85 lean to 15 fat if the ratio is any more lean then you're gonna start to get towards a burger that isn't as juicy and succulent the meat has been sitting out which is nice you never want to put like ice cold meat into a pan it's going to seize up you want your meat to just relax just eyeball your bun this patty is 80 lean and 20 fat going for more fat here because it's juicier there's really no rubric to how big the patty has to be i want mine to be kind of the same size as the noodle buns we're gonna make a little dent in the middle so that it doesn't turn into this meat mountain i'm putting a little like pothole in here i'm not seasoning it yet i'm gonna actually wait for it to cook first before the patty goes into its hot little bed we need to season the ever-loving hell out of it put a little bit of this bacon grease into our pan here and she goes this is going in there oh my god look at that sizzle it's getting my face once you flip the burger that's when you put the cheese on the cheese just gets melty it's like a big cheese blanket that goes around the burger the reason we're using a cast iron is because it's a pan that holds a lot of heat burgers done gonna let it rest here you know what also is cool about meat that when you go to flip it it just comes right off that's how you know it's we're good we're good to go now that we've flipped what do you think about that two slices of cheese once we get to around six minutes of this burger that's when you whip out the piste resistance little old thermometer so we are at where we want to be gonna go ahead and take this guy off just let it hang out here now for the noodle buns you're the ramen buns they're circular beautiful hopefully they'll hold its shape we're gonna pan fry these now and sesame oil i've earned myself a snack i'm sorry inca but like bacon on a burger i'm gonna take these out now this one's trying its best that's one and that's two and now for the cherry on top you know how ramen usually is served with an egg i was thinking a ramen burger could also have an egg so let's get cracking i'm trying to not cook the egg yolk too much because normally it's a soft boiled egg that goes into the ramen while that's cooking i'm going to glaze the burger this is why i said we don't need to season it it's going to get this coating oh i did it i flipped it and that is our egg fantastic we have all our components ready i'm just going to reset the table let's get to plating where are my pickles i'm returning to chris later my inspiration today is just a krabby patty whenever i see a krabby patty on screen just like that's what a burger looks like i'm gonna be very careful here see i'm already oh god are you kidding me how does that happen ketchup this is gonna be a disaster if you thought the mustard was bad come on oh my god what is happening right now [Music] that's what i wanted but gordon ramsay i know you're watching look away because that is horrific plating it is time to assemble it's slightly messy but this is the ramen burger i think that looks exactly like a krabby patty it looks so good it's so round oh i'm so happy i'm gonna finish my bacon i got a lot to clean up oh my god yours looks so good and there's an egg on it and you put bacon in yours i'm not feeling good about it i'm not feeling great either this is such a good looking burger i appreciate that this is clearly the time-intensive flavor bomb that it looks like we're gonna have our friend vic come in and he is going to tell us which burger he prefers the traditional or the trendy so vic is gonna give up to five points for the look of the burger and five points for the taste of the burger and in the burger with the most points that's the burger that wins wow look at this i've had plenty of burgers in my day trust me but i've never seen one like this that one caught my eye right away this is gorgeous too i'm ready [Applause] that looks nice that's a serious cross section now the moment of truth holy crap if you threw a ramen noodle soup together i made it a burger yes that's the idea that was really amazing i'm gonna i'm gonna move on to the next one before i fill up this guy get this guy a napkin here let's get to this bat wow this one looks like real classic stab into this bad boy it's that juice though wow that's so good i can smell it from here a little power mustard on the bottom too don't even get me started i think you did a good job maybe a little bit more cooking i would like it but still super juicy cheese was a little bit thick oh it was toasted on the bottom that makes it good but nice for burger number one looks solid four it's just very beautiful you know very well constructed to hear that butt and i'm sorry chris ingersberger takes a cake i'm gonna give inga's five on both the flavor and the looks the moment i walked in here my eye drew to that one it just looks complex and awesome and i love ramen i think inga is the winner for this challenge you deserve i have redeemed myself since last step that ends another episode trendy versus traditional type in the comments what you want to see next let's do this [Music] you

Channel: Tasty

Views: 4,548,639

Rating: 4.88308 out of 5

Keywords: Ade, BuzzFeed, Chris, DIY, Inga, Japan, K_fe, PL8zglt-LDl-iwBHEl3Pw1IhWGp9cfgMrc, Ramen, Tasty, baking, barbecue, bbq, buns, burger, burgers, buzzfeed tasty, celebrity chef, chef, competition, cooking, cookout, delicious, dinner recipes, easy, eats, food, foodie, foods, foodz, grill, homemade, how to bake, how to cook, how to make, instafoods, meat, simple, steak, summer, team, traditional, trendy, versus, viral, vs, yum

Id: cFRtiEvwBYk

Length: 13min 15sec (795 seconds)

Published: Sat Jul 27 2019