$379 Five Guys Bacon Cheeseburger Taste Test | FANCY FAST FOOD

We are at the top of the parking lot. It's a fun place to be. This is the vantage point of Burbank. Wow, you're really going to make it with that bag. Yeah, I'm really unceremonious here, so grab your

five

, I guess, burgers. What we have to remember about this is that we have put all the ingredients in it,

bacon

, green peppers, grilled onions, raw onions, lettuce, tomato, mayonnaise, mustard, sex, literally everything and we have made this a wet brush, It's so big that

five

guys

do it. They make a good

cheeseburger

mm-hmm, I like how doughy the bun is, it's a delicious fluffy bun with sesame seeds, the burgers are grilled super, super hard, it's really good, but how are we going to make it elegant?

Then they thought of

bacon

. I'm thinking we make a thick cup of pork belly, we braise it, we fry it, we have some great flavors, we'll find out later, well all the comments, there are interesting things to play with and we've never seen those burgers before . What are you doing fools like mushrooms, like mushrooms? We can make

fancy

wild mushrooms. We can maybe make a French preparation with a little red wine. Don't know. Maybe some kind of situation like caramelized onion. We can make like jam or. a jam, okay, and green peppers, I mean, these are things we've never worked with before, so I'm really excited to pinch this.

Can we make it really, really big? We'll make it comically big again. It won't fit. in our mouths we're going to try that's just going to happen emily we have to start making the burgers for this year five

guys

fancy

burgers so we have american wagyu beef right here we have an american wagyu ribeye american wagyu new york strip tenderloin of American wagyu we're going to take the three steaks and we're going to grind and mince them together, okay, then we're going to put them in a burger, what is wagyu beef? Okay, people say it and I just say, yeah, actually, so wagyu literally means Japanese cow. q is a Japanese word for cow and then wah is a uh, what is that word? a prep is prefix prefix prefix I'm a writer and I don't subscribe to any of that, but it basically means that it comes from the lineage of the famous Kobe beef that they like to feed the cow with beer to relax it I want to be that cow can you turn on the mincer meat? you want me to do it yeah find a bite so it literally just turns on and revs what's rev yeah we'll see what it does I'm scared I don't know I don't use equipment emily just keep your digits clean but I have to do it Unless you really like looking at something shiny, then you're going to want to reach fingers down into that hole out there, so I'm going to try to stagger these here uh, I'm going to need you to sink the hole eventually, are you a good plunger?

Everyone knew we were going to say something that We're getting there, we were getting there one way or another, so turn this on, start sinking the hole, okay, you hit the wall, you catch the meat, no need, I just want to do it. , yeah really, jam it there, I'm jamming it's the rev there's nothing, wait, turn off when the meat goes well, I was pressing rev because I thought that meant I'd have control oh no, I think rev maybe just does it right, well, like it's idling, like it's the other way around, it means reverse. that's what you do that's no, no, the inverse function is when you have to break it.

The reverse function is when you have ground beef, you bring it back up and it becomes a stake again. Listen, I let the record show. I said what is rev baby. Don't hurt me, why would there be a function just to speed up the engine? There we go, yeah, push it harder, okay, turn it off, turn it off, turn it off, so if you see there's some kind of jam meat right there, it's because our fillets weren't cold enough, so we just need to cool them down, so we'll put them in the freezer. Wait a bit and then hopefully it will work fine.

I hope I have been helpful. It's always okay, so the meat is now frozen, so it should be able to pass through this grinder. I'm going to grind this here, put this there, let's go there, come on, all this ground beef, that's fantastic, look at this, we did it successfully. I did a simple

test

cook, yeah, wee, that's a fun word to use, so now we have all the meat, so now we're going to form some patties, so what are we going to do here? Take that bottle of vegetable oil, so we need to lubricate. up is this bottle is yeah it doesn't say vegetable oil so move me up I always like to lube when I'm doing uh lube just lube yourself should I lube myself?

Yes, I always like to lubricate before grinding burgers. So I'm going to take this and just shape it in my hands, I don't want to squish it too much, so why are you using vegetable oil instead of olive oil? Yeah, that's a good cooking question that we can see I have. Courage: Give them cooking tips every time you use olive oil. Olive oil has a very low smoke point, which means it does not like high temperatures. That means that the olive oil on the outside, even a small amount, can burn. flavor that you might not want with beef, the more olive oil in your meat the less it will

taste

like beef, that's okay, although a former roommate of mine swore by coconut oil, I don't know what to tell you, I'm not talking like that. don't think about that I don't want the sweetness I didn't like the sounds coming from this room they look pretty good we have some big thick burgers uh let's let them rest I'm going to continue working on the other condiments for this year's burger and then we will have to cook them.

This is going to be stupid. I can't wait for this, this nonsense, to slap the burger. It feels good. We've made bacon once we've made it. I say it a thousand times on the show, yes, I'm sure you know this. I'm assuming there's bacon in this five-guy burger. I thought we could liven it up a little, so what I want to do is make something like bacon, but in the Filipino pork belly adobo style, which to me is one of the most beautiful and tasty dishes in the world. I do it all the time at home.

Are you ready for that? You must first start hitting all those garlic with the heel of your palm just to crush it. to release all that allicin that's in there, I want to take that because I don't want my scrunchie to get garlicky, so stack the elbow on top of the wrist and it'll just move down, yeah, so we'll lose about eighty. percent of these garlic because that's totally fine, I don't know if my palm is that impressive, do it, do it dead, yeah, ice, no mercy, okay, so I'll do it. I'll add the peppercorns to the panther wave if one falls.

Out, I'm gonna kick it and hook it, hook it, yeah, look, ah, that's a tough one, you gotta stack the elbow and go down, oh, do it like this, yeah, okay, okay, so we're just toasting these peppercorns . We are acting to be nice and fragrant these are fat boys there it is oh wow my hips are not down emily there is no weakness this one came out add some water to that pot right there this one fell to the ground can we start adding everything that is the floor, this is worse than the floor of a movie theater, by the way, I've been in movies and I've been on this floor, there were a lot of things, just that one, it was really nice.

I'm adding a little bit of bay. leaves to the pot, so now we just have water, we have peppercorns, we have bay leaves. I'm going to add some onions. Some people might stop doing this. No, I lost all the garlic. I'll pick it up and throw it in the pot. You know, sometimes 80 of your garlic, something that really reminds me of when I really wanted to be a Power Ranger, so I asked my parents to give me taekwon to pay for taekwondo classes and then I left after the first class because it was really uncomfortable to call a grown man, I don't know, teacher, yeah, there are some I've seen in 50 shades, you know it's not for some, so this is a big old pork belly skin thing, right here , you see.

I mean, this is bacon right here, so this is the part that bacon comes from, so we're going to do it, we're going to braise this in all these aromatics and then we're going to cool it, we're going to slice it thin like bacon. Fry it to make it crispy and hit it with reduced clay, so what we have here the main flavors in the marinade are vinegar and soy sauce. Some people use a one to one ratio. Other people go up to two. one pickled one soy usually I like to say like one point two five to one then your soy so let's just measure it math everyone loves that I need to wash my hands because they stink, no you're okay You know, what you should do : Drinking has been a strained relationship with the old YouTube algorithm, so I think I found a solution.

If we can't drink alcohol, we can at least drink other things that have been aged in alcohol. barrels this is whiskey barrel aged shoyu soy sauce just take a big sip let's shoot it I heard ben say shoot shoot huh okay cool oh it's so good although this is some really incredibly good soy sauce, really good, big round tons of umami, nice mouthfeel, wish there was a cocktail that had soy sauce in it, is there one? No, but we can prepare one, but not in front of the children on YouTube, right at the time of adulthood.

No, I don't like calling an adult teacher and I don't like saying the words adult time at work no, what are we saying? We're going to cover this which is also just a big old pizza pan and let it boil for about three and a half. half an hour we'll let it simmer and then we'll cool it, slice it, fry it, glaze it and finish that bottle. of soy sauce we are not going to finish a bottle yes, we will, we are going to get kidney stones at the end of this ew oh, I thought you liked the party, that doesn't seem right, we have our pork belly, this is has been stewing. for about three and a half hours we kept it in the refrigerator, now it's cold for two hours, so what we're going to do is cut little thick slices of this, yeah, and then we're going to dredge this. in rice flour dredge it

taste

s like fudge, oh yeah, can you tell people a little about your fascination with the taste of words?

Thanks to the great world tik tok. I discovered that I have a strange form of synesthesia where some words have flavors to me, what does my name taste like? I hate when people ask me that name things that really aren't how it works and yes I'm sorry for the misunderstanding well no I think and I told them what it tasted like and now it can oh pepsi yes yes my name tastes like a discount code we have to say it and pronounce it a certain way because you say shhh it's not like that it tastes like carbonation oh I thought it just tastes like pepsi because I look like my like josh is the name of a bartender that would go is pepsi okay you know josh pepsi is never around okay, well, sometimes it's the word that sounds like another word and then that's what evokes the flavor like dredge and fudge at the end, so we have this cut of pork belly, not that we're doing anything here to not to interrupt, I'll talk about it later, but we dredged up some of the pork belly, I cut this one in half because I want us to try this, let's put that in the hot fryer and start frying the other pieces.

He wanted some snacks for us, so we have a long one. I want to do it, do it, yeah, yeah, dredge so that this burger, uh, five guys, I thought the fanciest thing we could do is. everything in excess, right, right, is that what they're known for, yeah, they literally call their double

cheeseburger

a regular cheeseburger and then if you just want one burger, they call it like a junior cheeseburger, They're like shaming people like, oh, you. I want the size of a little boy with just a disk of meat, a small, weak, small man, so we are making this double cheeseburger and then they ask you to add your own ingredients manually, so I thought we will just make all the ingredients, so We're getting the bacon the cheese the green peppers the onions the pickles the jalapenos the mustard the barbecue sauce the a1 the ketchup the mayonnaise we're doing it all Do you think they're like it's overkill because there's too many kinds yeah ? five guys, there's too many, we could have just been one guy, but this looks amazing, it looks super nice and crispy right here, I just want to want to cut this, you want to eat it, it's probably incredibly hot, okay, oh, golden. nugget of deliciousness oh, it's really spicy, we didn't add any extra pepper, it's literally just the flavors of the braising liquid that are infusing this pork, it's really good and then we'll get all that flavor back on top as well. okay so check it out so we pulled all this crispy fried pork belly out of the fryer.

I mean, this is silly at this point and now we're going to take it and add all of this to the glaze and we're going to reduce that, we put just a little bit of sugar in that marinade at the beginning and normally I wouldn't even do that with the marinade, uh, but I really love to put a little bit ofenough. we have to be judicious with our condiments and then sprinkle some on, you keep using that word, I think it means what you think it means, put some corner shawns in there, those are the little pickles, pickles, yeah, put some in there and then I will begin. getting yeah yeah try to get some of the edges because this is going to be like a very architectured burger oh man I like these pickles so they're called what kind of pickles pickles pickles I thought they were pickles , what is a pickle, gherkin is a less fancy name. for a pickle, oh, cool, so I was right, you were right, now can you get some of those mushrooms that are hard to tell if they're onions or mushrooms right now because they're like yeah, dude, I don't know what it is.

Continuing with that, this looks like it's a log that went soft in the river, yes, but it's sleek and nice, okay, this is okay, spread it out evenly, we need to make a nice big base for all this deliciousness. glazed marinade. pork belly right here, kind of mash we have all that stuff, so now, uh, uh, uh, can you hold this? These are the burgers, obviously, and now let's see if I can go underneath, yeah, set it up and just slide that in there, let's go fantastic, fantastic and now we have to start getting some vegetables.

There, so I'm going to grab some of these green peppers. What are you doing? Are you dancing again? Where did I put this? You said you would never dance again Emily, you said you told me you looked me right in the eyes. The feet are so. guilty you said guilty feet so they have they don't have rhythm they don't have rhythm okay so we have this so now lettuce like a couple of knots what kind of lettuce is that nominal Are you serious? It's very stupid. It is bad. Joke, that's just beautiful, beautiful, beautiful, red leaf that the locals gave us, look at those tomatoes and then we're going to grab some heirloom tomatoes, spread those heirloom tomatoes, like try and try and get some around the edge here. okay, yeah, yeah, it's beautiful, I love it, it's beautiful, it's slippery, okay, that's good, now we have a condiment on the top bun, so we have barbecue sauce, this is like a bougie barbecue sauce that we have and about which we made a joke like Kate Middleton. at the checkout that's how you know it's bougie, yeah that's enough of that okay, and then get a sun dried tomato ketchup right there, that's fancy because they've dried tomatoes in the sun, well it's fancier than the sun, nothing, it's a star, okay? and then get some peter luger steak sauce, it comes from my own kitchen, I made my girlfriend a delicious meal using peter luger's steak sauce as her favorite restaurant growing up because I'm endearing, so cheat, this is white , but I never had white pants. and then that's good, that's good, that's good, okay, I'm just going to mash this up and then get some of those fresh pickled chiles that make jalapenos, five guys, no, we're fancy, Fresno chiles are from Fresno , the most elegant city in the United States. joke on me sorry for fresno oh god it's dripping on me i gotta cut my fingers ew that means the cuts in our

food

okay now we're okay it's like a little one one two how are you going to give it's a little light crush and press emily you're ready to eat this wet thing yes there's certainly been a lot of build up but first we take a look at how it compares to the original five guys burger um wow it actually would.

I like to think it was an accident because of how big we made this burger, it's the scariest snowman I've ever seen, it was the most beautiful snowman, well, I'm going to cut this in half, we have to Try it to remember its flavor. like this, Emily scratched the burger, okay, its structural integrity is yes, okay, make the burger mm-hmm, okay, let's see if this one is a little different, oh man, how are we going to eat this? How do you grab half a god, damn it? We did it again and made a burger too big to physically go back to.

Oops, I mean, look at all those layers, it looks like a muffaletta, like you have all those layers, like that balsamic onion jam that just bleeds all those seasonings. You are ready to do this. you just think, oh my gosh, flavor bomb, oh man, for how much crap we load into this burger, you get a couple of very defined flavors, I'm trying the Provençal herbs of all things, I get the lavender on the side. back of the paddle and then I'm having a lot of soy and vinegar and I take out some of this damn pork belly, which is the best part of this whole burger.

I've got stuff in my nose, let's face it, the top layer is fluff, get, get, get the lettuce. Out of there, okay, take out the tomato, but wait, just brush this. Hi Josh. Hello, how much does this monstrosity cost? 379 and 81 cents. Women start with proper cooking technique and a good friendship. Yes, you two can chew better. Well, I'm trying to talk. The two of them can live the life they wanted to have in the world, yes, and that is the most elegant fat

food

of all. Thank you for joining us for Sunday School with Josh. Thank you for joining us in the legendary kitchen.

Very good, new episodes come out every week. We're going to alter our podcast every Wednesday wherever you get podcasts, that's cool, check out that ride, send us on Instagram, we can take lewd photos of Emily dripping burger juice in a mythical kitchen, see you next time you know how to cook. Organize your own feast while wearing the legendary kitchen apron available now at mitico.com