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Binging with Babish: The Ultimeatum from Regular Show

Mar 07, 2022
The Ultimeatum is a cheeseburger stuffed inside a cheeseburger with two deep-fried cheeseburgers as buns. And then we add our special ketchup that we get from the Himalayas. The one who doesn't eat one... IS A CHUMP!!! Hi guys and welcome back to Binging with Babish where this week before we start I want to congratulate @Sheikaplate on winning the Eat What You Watch contest with their incredibly accurate recreations of food from Breath of the Wild! ". I also want to congratulate the four finalists, all of you will receive a copy of my book. And thanks to the hundreds of people who participated in this contest.
binging with babish the ultimeatum from regular show
You all made a truly amazing meal. And now I have to do The Ultimatum. Starting with the so-called Himalayan ketchup. I am going to make a spiced tomato sauce similar to an Indian kasundi starting with grated ginger, grated turmeric, sliced ​​bird's eye chili, 3 grated garlic cloves, just a pinch of cinnamon, a much larger pinch of chili in powder…and about a half teaspoon each of mustard seeds, ground toasted cumin, ground toasted coriander seeds, and nigella seeds. And then, in a few tablespoons of olive oil, we're going to pour our painter's palette of flavors. We're just going to sauté them for a couple of minutes until they're fragrant.
binging with babish the ultimeatum from regular show

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And trust me, it gets very fragrant, this stuff smells amazing. Then we're going to deglaze with some malt vinegar, re-center our induction cooker with the chamber, and add a 28-ounce can of crushed tomatoes. I chose tomato kasundi because, well, it's from the Himalayas, and because it's very similar to ketchup in that, it has tomatoes, spices, brown sugar, and vinegar. Adjust each of these to taste until you have a tomato sauce flavor. And then, put it on the back burner to simmer for at least an hour. I hope you are enjoying the new rear camera. And after an hour, you'll have a nice thick paste like this.
binging with babish the ultimeatum from regular show
That we are going to soften in a high-powered blender. Just pour into the jar, puree for three to five minutes, and then to make it smoother and more ketchup-like, I'll pass it through a fine mesh sieve. And just to make sure this is more Himalayan, we'll season it with pink Himalayan salt before trying unsuccessfully to squeeze it into our squeeze bottle. And now it's time to make some burgers. Let's start by making the burger inside a burger. This is just a cheeseburger, fried, salt, pepper, toasted, you know the drill. It doesn't really matter how well you do this burger because it will end up really gross.
binging with babish the ultimeatum from regular show
Because we're putting it inside another burger, which is just a bad idea. But, I'm not here to argue, I'm here to recreate. We're going to close this big old thing up and bake it at 350 degrees Fahrenheit for about fifteen to twenty minutes or until it's cooked through. In the meantime, we're going to fry our other burgers for some reason. Actually, I was a little curious because I had never heard of frying hamburgers. But they ended up being crispy leathery patties, I really can't recommend them. Anyway, what I can recommend is this amazing ketchup. It's the best thing to come out of this experience and I'm going to smear it all over the place.
Our burger-within-a-burger is out of the oven, so we're going to place it on top, top it with our other burger... bun, and of course get that cross section. This tastes as good as it looks, so I think we can do better. This is called Ultimeatum, so why don't we start by adding other types of meats? I'll start by making a stuffed bacon cheeseburger for our main burger. I feel like I'm saying burger too much, let's call this one, "Jeffrey." We're just going to fry Jeffrey, making sure those edges are sealed well because what we don't want to experience is a Jeffrey explosion.
Flip carefully after seasoning with salt and pepper, and then in the back chamber we'll make flattened patties for our burger bun…stuff. I'm going to top these with pepper jack cheese for a little more flavor variety. And just when you thought it couldn't get any better, here comes some deep-fried pastrami. Let's start by assembling our auxiliary burgers, on simply toasted buns with our Himalayan ketchup. Put Jeffery between the two of you, make sure he's okay and stable. Top it with some Himalayan ketchup and our crispy fried pastrami chunks. Top it off with the final side patty and again, it's time for the cross section.
One that features more flavor and variety, and no gravy-soaked buns. This one turned out absolutely amazing, especially the Himalayan ketchup. I hate homemade ketchup, and this really blew my mind. Now Chef A.J., this is an Ultimeatum, as a matter of fact, I think you... are a fool!

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