Binging with Babish: Bob's Burgers

Hey baby, I hear a blues call Mixed salads and scrambled eggs Hey, what's up guys? Welcome back to Binging with Babish. For this week, by popular request, we are tackling some

burgers

from Bob's Burgers. Now we know that Bob prides himself on using fresh ingredients and grinding his own meat, so we're going to do the same. Starting with three pounds of ribs and three pounds of roast beef. Now I've discovered that instead of a meat grinder, the best way to grind meat is to cut it into small cubes, like this, spread them evenly on a baking sheet lined with parchment paper. sheet and place in the freezer for about 15 minutes or until firm around the edges.

We are also going to place the blade of a food processor in the freezer along with the meat. Then, in batches, we will add the meat to the food processor and pulse until we obtain a nice, grainy grind. -grind the meat because we want our

burgers

to have a nice, loose texture. Now that we have beautiful, freshly ground beef, it's time to start replicating burgers. Young Bob: Here you go, Henry. Henry: What is this? I ordered the usual. Young Bob: Well, since Dad's having his prostate checked and I'm tending the grill, I thought, why not try the unusual?

Oh! YB: Henry, meet you: Baby You Can Chive My Car, hamburger! Sour cream, chives, and little wheels of fried pickles on the sides that make it look like a car! Engine roar! Man: You know he's a grown man, right? This one has me really excited because I love fried pickles. We're going to bread the pickles in a beaten egg and a little flour mixed with Cajun seasoning, starting with flour, then into the egg, and then back to the flour once more before plating and heating some oil for frying to 350 degrees Fahrenheit. Place the pickle slices very gently, making sure not to burn your fingers!

Stir gently with a metal spatula so they don't stick and drain on paper towels once golden and crisp. Now it's time for the main event, the burger itself. We are going to make a very thin and very flat burger that we will cover with feta cheese, a second burger and we will seal the edges to create a burger filled with feta cheese. before seasoning with kosher salt and freshly ground pepper Creating our sauce while the pan heats. This is half a cup of sour cream to a quarter cup of Dijon mustard and we lightly toasted our buns in oil before adding the burger to a very hot skillet and flipping once golden and crusty.

Place our toasted bun with sour cream sauce and finely chopped chives on a plate. Hitting it with the top bun and fried pickle slices creating like this: oops! Brrrrrr errrrrrrrrr. I'm sorry. The baby you can eat with chives in my car burger Mmm. So good. I love fried pickles. But as is tradition with each and every sandwich on this show, we have to look at the cross section. You can see that nice layer of melted feta cheese in the center. This one was really good, but what would Bob do if he were in a burger? -Doing competition?

Man: So what stupid burger are you making, Bob? Bob: Okay, well, it's not stupid, it's smart Bob: I call it Bet Everything on the Black Garlic Burger Man: Stupid name Bob: What? Man: Stupid name Bob: It's not... oh my god... It's made with black garlic uhh, it's a fermented garlic, it comes from Korea Man: Don't blame Korea for your stupid burger, Bob. It's not fair to them or the burgers Bob: I don't blame them Man: Stupid black garlic burger, put it on the screen Bob: Oh my god Man: Are they open? We want to try that black garlic burger.

Another man: Can I have a burger with black garlic too? Bob: Do you want to try my burger? Man: Yes, I smelled it and now I want you to put it in my mouth. As Bob said, black garlic is from Korea and is extremely expensive, so we are going to treat it very carefully since we use it to make black garlic mayonnaise. Add four. of five cloves of black garlic in an immersion blender before adding about half a cup of mayonnaise and blending until smooth and extremely stinky. Now, according to the Bob's Burger cookbook, this burger is on a bed of baby spinach, so let's put that in. on top of our toasted bun before browning our burger and adding a big dollop of fresh mozzarella cheese that we're going to cover so it melts completely like this.

On top of our bed of baby spinach it goes, along with a healthy smear of our black garlic mayonnaise. Top with our toasted bread and cut it in half to reveal that all-important cross section. Now I may be cooking my burgers a little bloody for some tastes, but that's how I like my burgers. The next burger, however, I don't really have much choice, because it's the Meatsiah Tina: What is it? Linda: He calls it Meatsiah Linda: It's beef tartare inside a burger, medium well, inside a Wellington burger Tina: Is Dad going to die? Linda: Maybe honey, maybe Linda: Oh, you have to be happy with that.

The Meatsiah presents several logistical problems. Let's start with the tartare. We are going to finely chop a very good filet mignon and use a circular mold to create small discs of tartar that we are going to refrigerate until completely cold and freeze to try to get the center of the meat to the correct temperature. These will be placed in the center of two medium well-cooked burgers that we have refrigerated so that you can cut them in half. Next, we're going to create a duxelle by heating some olive oil over medium-high heat along with some very finely processed mushrooms before adding a finely minced clove of garlic and some thyme.

Sauté until fragrant. Deglaze with about a quarter cup of Brandy and scrape up all the browned bits from the bottom of the pan and add a little cream. Cook until you obtain a tasty mushroom paste. Now comes the Wellington part of our Wellington. We are going to flour our work surface and some thawed puff pastry. puff pastry that we are going to roll out until we reach the desired size and thickness before preparing our medium hamburger, cold and cut into slices, placing our rare tartar on top. I'm making this with a refrigerated and frozen tartare for comparison.

Spreading a little of our mushrooms. duxelle, top with chopped pickles, paint our burger with a little English mustard and wrap it in pruscuitto before folding our dough around our precious paleo package, trimming the excess dough and shaping it into a package that we can then place on a tray to Bake lined with parchment paper and brush. generously with a beaten egg Sprinkle with kosher salt for texture and bake at 425 for about 25 minutes or until golden and puffed. Now on the left here we have the version with the refrigerated tartar. It looks pretty good. And then to the right. we have the frozen tartare that seems a little more raw.

It seems like this one is too low, so the refrigerated tartar wins. It will depend on your oven and about a billion other factors besides temperature, with all of these delicious ingredients in one place. , you'll end up with something tasty. Music: Return of the Mack, by Mark Morrison.