Binging with Babish Taste-Tests Regional Burger Styles | The Burger Show

babish

is having fun Bengie with

babish

is one of my favorite guys on the internet because, like me, he's always willing to improve his cooking skills, which is why I took him to the kitchen at George Boats the last time I was there. I learned about the unique world of

regional

burger

s and it blew my mind, so I wanted to come back for another round of study and

taste

three

regional

burger

legends, Professor Gasol, yeah, yeah, I'm better, you know, the first time I was here I was like starting my burger journey and you

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ed me a couple of regional burgers let's learn more about some burgers and I brought the friend here babish same babish cute wrap me up welcome to my kitchen it's like the Church of burgers that's how Ellen Speaks in Blood is like coming to like a higher level of burger education every time you come here story technique.

I have eaten thousands upon thousands of burgers over the past 18 years of research and have seen many different forms of regional food. What I have done, this is what I can give. From my knowledge of the method, we did the East Coast, the West Coast, the New Angeles, the Los York burger in and out of China together, there are so many regional burgers that we have barely scratched the surface, today we will do three regional burgers. one is the lace edge burger which exists practically only in central Illinois, the Juicy Lucy, which exists practically only in Minneapolis, and the Kuban Freitag, which again exists practically only in Miami.

Are you ready for this? I'm tired, I'm hungry. I got a hangover. I've never had so we call this burger a lace edge burger because it has a lace edge of beef. Can we call her Laces Stacy? I'm not going to change the name. I don't know, Stacy is, but it's a spectacular burger, it's so thin around the edges that when it cooks and of course as the proteins and meat start to caramelize, it becomes almost like a meat candy. A friend of mine in the Midwest, Titus Titus, has really become my go-to person. for all things Midwest, a burger called Titus Titus, yes, it's gone deep into the world of the Glacia burger and you'll find there's a very definitive line you can draw.

Louis almost to Chicago, since there are certain places nearby in Indiana and, especially, in central Illinois. It's very strange because a place in st. Louis called Carl's drivin and that place inspired Danny Meyer to do Shake Shack he grew up there he's from there yeah that was his hometown burger we need a real hot flat top right now we're burning it look at that 450 or so right there There's about a three ounce scoop of meat seasoning in it but I'm literally salty, look at this ready, it's not smashed down, it's smashed and spread, flexed, it's ready pop, what's up ladies?

I should call that mat, oh my god, yes, sir. crush Allah, I sell them on my website, you see, what's happening is that immediately the proteins in the meat are starting to turn around the bag of meat candy, yeah, it's a Krispies, yeah, like a pancake with a crispy outer edge, oh, I'll be. the judge of that if you go to carl's drive-in in st. Louis, they put some chopped onion in there and some pickles on top, but that's it, it's done, look you can see through it, you can see through this guy that really changed the whole burger world.

For me, it is important because that requires a lot of precision and experience. Wayne, what you think about Smash Burgers today is that they've made it foolproof by using something called a Channel Smasher at both places like Shake Shack and five guys, the spatula actually has this kind of these stop, so when you go to smash a burger so that its thickness never changes, it always gives you exactly the same thickness which makes it foolproof so there is no way you can cook a burger with the Burger Turner but this actually involves method because the center still it's a little bit, you know, that's what makes it amazing, the edges are thin, yeah, you can tell this is something that Shake Shack spawned because there's soul in this burger, you know it was substantial but unfairly that's what it's about. crust is, it's a hamburger made of crust, wow yeah, the next level, the next level in your education, the next line, the next level, the next burger on the syllabus is Juicy Lucy, the famous juice list , legendary, as you know, is stuffed with cheese.

Watch this a hundred million times, it's actually pretty easy because it's pure science. George, what's the story behind this burger? Juicy Lucy I don't think there was a Lucy, a guy came across a massive bar in Minneapolis and he said make me something different and at that moment the bartender, the owner, said okay, how about I put some cheese between two hamburgers? I cook it for him, what do you think is cool, why not? And apparently you took a bite of the burger and it burned his face really well. Wow, that's a Juicy Lucy, no, that's it, I mean, no, I think there's a witness.

I'm imagining this is like Josie's Pork, a Juicy Lucy that's actually two burgers put together. The only way to make this burger correctly is to use a burger press, this is a spectacular sight, okay, put two almost identical size, okay, now the cheese goes inside, obviously the cheese has to be folded to fit . I'm going to look at this, please prepare it on the associated paper. That's right, look, they do this every day at Matchbox. I'm not pinching, I'm actually pushing here towards the flat surface. Hey, if you're at Matt's, they use chopped onion, put one of these on the grill and then.

They just throw chopped onion everywhere, it's like a PITA right now, you know, wouldn't you make a peanut? Yeah, it starts bubbling because all the heat starts building up as it spins, look at that. crust fine, so how can you prevent cheese from bursting? Toothpick on the top Center relieve look what's happening here look this is very going to stay there what I'm sure is easing and the liquid is coming out of the top yes, hot melted cheese, be careful, it's hot, yes , hot yes, look at that cheese, it's perfect, this is a double burger. Making a few burgers isn't necessarily efficient or practical at all.

Not at all, most burgers are flops, but when you make it and get something like this, it's a legend and I think this burger was actually invented at Matt's because they're trying to keep people in the bar drinking mmm, that's what they used to give out for free at work, it was a famine, the hamburgers were a free hamburger, burn your tongue, the Cuban frita, Florida specifically. in Miami it is only in Little Havana. I think every human being that

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s up in Miami has to make the effort to cross 95th into the real cultural part of Miami and one of the most incredible things that happens there is that, crazy, they take us there. the Cuban burger in 1959 Cubans began fleeing their country after the Cuban Revolution and many settled in Miami just 200 miles away.

Freda was one of the culinary survivors of the Exodus and shared the same DNA as the American burger on which Freda was served. cars in Havana before Fidel Castro took control of the country The absolutely fascinating thing about this burger is that today you cannot find this burger in Cuba, it was phased out, but communist Cuba could not meet the demand look at how many races there would be happier. even a lot of ingredients I realized that there is no, she is here exactly, there is no cheese for a traditional freedom, yes, there are so many things in this burger that you don't actually need cheese.

I'm sure that, in fact, it's because it's some kind of demarcation line. I can tell in a free place who is younger or older because older people don't ask for cheese at all. I'm also noticing that it looks like patent kebab, that's right, actually this is exactly what they are, it's Cuban bread in the form of the hamburger bun, the most important part of the fruit experience is actually seasoning the meat, actually It's grated onions, finely chopped garlic, it's obviously a pinch of cumin, so, oh, I can smell it now, a pretty good sized bite, a 4-ounce one-ounce ball that I'm going to use, you put the onion in first, so sometimes there are a lot of onions in the Ferger ready in Miami, they use a sauce, they all have a proprietary liquid appearance, it's mostly water, hot sauce, vinegar, tomato paste, garlic, some onions, a little sugar. magic in swimming that's basically it so it's a bottle magic in a bottle and then look this is what they do those are the edges well you smell that smell the liquids that the sugars bring I'm sure Karma for you is like passing through the limits of what a hamburger is is still a hamburger a big question yeah that's a big question when you started putting spices on the meat.

I think you're already pushing the definition of what a true American burger should be, but you know okay, I'll leave it. slide this on because it's a phenomenal burger, anyway, there you have it. I'll wait and watch that Miami thing. The first time they do it, they put more; Now they have their julienned fries on top of that. Normally I would never go back to putting ketchup on a burger and watching Viper flip the sauce. I know, but they do it. This is what they do. I'm just giving you the traditional house. This is a traditional Frieda with something from here. at the normal time, I actually press it and the sandwich presses BAM, I get a crunch oh wow, that's very different than what I even expected Wow, it definitely

taste

s like chorizo, yes, that's the first thing I thought when I ate garlic, it's good. potato crisps work, yeah, it's like The X Factor and I love pumpkin, but I feel like yeah, big pillow.

I'm actually not a big fan of putting out fries and sandwiches. Frankly, Griffin asked, which I agree, but this is fabulous, it's almost like putting fries on your sandwich, which I'm much more in favor of, yeah, this is why if you go to Miami you can't just put your butt on the beach and go home, you have to cross the road and eat one. of these things, knowing this story and then eating the burger is much better, so today three burgers Laci Edge Burger, Juicy Lucy and now the free tab, yes, if you could choose a favorite, you guys, which one would you choose as your favorite? yeah, I think I like the first Americano, you know, it's what a burger should be.

I'm a purist if one could go national, well I can see this getting super hot and spicy, like spicy chicken, now it's spicy. burger, right, no, actually it's this one, that's what may be my favorite and the one that I think should be national. I think she's the Juicy Lucy for some reason. I have this affection for it even though I've only been to Minneapolis once. for some reason I have this hometown pride about it it's like a sleeper okay it's like a modesty if you look at it you know cheesy things just be awesome it's a burger George thank you so much for having me in your house at the Church of Burgers exposing me to this and expanding our burger horizons.

Thank you very much man, I'll see you in the next class. What's happening? The burger world hasn't seen many burger shows. Smash the like button, hit the subscribe button. if not for me for the segue