Trendy Vs. Traditional: Burgers • Tasty

Hi guys, I'm Inca. I still have a big forehead. My eyes are down here. Welcome back to another round of fashion versus

traditional

. I will be representing fashion. I will make a very

traditional

dish. You read all your comments. We read them all and there. There were a lot of weird things there, one of the comments we kept seeing was Burgers. I love the

burgers

. I have never made a hamburger in my life either. It gives me confidence. I feel good. Traditional could be better. I have some important ideas. Today I will try to make it happen.

I take back what I said about being sure you're cooking first. Good luck. Thank you, have a great time cooking a good burger. I can't wait to try it. Well, then Burgers. I think I might have taken this. in many different directions, but what really caught my attention was the ramen burger. It was actually very popular a while ago and became a huge phenomenon. I love ramen and I love

burgers

, so ramen burgers together are one, I think it's a really cool idea. At least I'll try to make it taste as good as possible. Welcome to the land of traditional hamburgers.

There won't be a lot of crazy things. We're just making a burger. Simplicity is key here. This is a table full of boredom, but when everyone gets together something really special, we should probably make the buns, this is actually the ramen that the OG ramen burger master uses, friends, let's start with the buns to start, let's Toast the buns just trying to loosen them a little. We're actually going to leave it undercooked because we have to fry them later, maybe 30 seconds would be enough, 30. That pan is getting a little hot. I don't think we need fat in there, we're just toasting it, so once we take them out, we're going to put them in this pan right away, no eggs or anything because I don't want it to be too creamy, instead, whoops, wait 30 seconds, take it out, the starch in the noodles itself will disappear. help it Group it together before you even start coming for me in the comments the product is washed delete the comment you wrote this is washed we won't show it enough on camera so we're just going to peel it off a couple it's not washed, Go ahead, rewrite it, give me five seconds, I'm kidding, here are the half-cooked naked ones, they're going to be naked, here are the half-cooked noodles, they're going to put half of this here. to shape our first bun, you can see it's a little sticky, that's good, that's the starch, I washed the lettuce, I like the taste of the sticker, I'm really falling apart guys, let's go ahead and save that sticker for later. that's the first one, fold this into Saran Wrap like this and then do the same thing.

I'm going to wash this on camera because I'm going to continue to play dumb while I'm preparing the ingredients here, I think a big part of it. of hamburgers, but really any particular sandwich container are proportions that you don't want to like, take a bite of a tomato, you want to take a bite of a hamburger and all its friends, so that's what I'm going to aim for here today. . like little thin pieces once you put them in here you need to find something to really press them 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 bow?

Very nice toast, you want it to hold up to the juice, so we've got a pretty good juice defense here. I happen to have a jar of pickles that I stole from Chris. I'll give it back to Chris later, but something like that. that so it can help form that shape and then now we're going to put this in the refrigerator, we're going to throw in some bacon, that goes for the burger too, we don't need a ton of bacon, this is not a bacon sandwich While the noodles are chilling in the refrigerator, there are a couple more things we could work on, like toppings and sauce, caramelized onions could be a nice touch because that's actually what makes the original ramen burger, everything What I have to do is chop this onion to I think anything with bacon in it will win.

Bacon is simply a delicious treat and when you place it on another delicious tree, we will be talking about success. It's so quiet that you'll notice there are three pieces of bacon in here, two for the burger. one for the kid 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'll keep it pretty true to like a hamburger you'd order at a restaurant as a couple a couple of rings cup a little onion rings is a time consuming process but I promise it will be worth it you will get this color like caramel this kind of consistency like jam I'm thinking mixing it with the sauce we'll make later the only thing worse than mushy bacon is the dirty lettuce and I already did one of those things today and I won't do another one.

I already made a mess, but that's important when we're cooking traditionally, everything is a mess, that means you're doing it right. I'm going to take out two of these guys, but I'm on a paper towel to remove some of that grease. You will need two lit stoves. At the same time, I'll take this to the other kitchen and try to cook it there. The bacon fat in this pan will be our fat when we cook the burgers in the cast iron skillet and I am so excited. let's work on the sauce, the sauce I'm going to make is actually something like Atari, which is the glaze or dipping sauce that they typically offer at Japanese barbecues, there are a couple of things that go in there, this liquid is a combination of flakes kombu and bonito, which are just seaweed and some fish flakes, which is a kind of broth I made before.

We're going to pour a little bit of that in there to give it a little flavor. Soy sauce. sake. Sweet wine for cooking. Sugar because you want it. to make it sweeter, garlic and ginger, we're going to give it a good mix, in fact we're going to let this simmer until it gets a little stickier and a little thicker, we have some seasonings, we have our bacon, Now it's time to talk about hats. I'm going to ask my wife to turn off the video. The ring is falling off mainly because I don't want E coli and other meat germs on my nice wedding ring.

We simmered it for two hours, but the actual sauce they put on the ramen. hamburger and I talked to the Cheese Chef, he told me that it takes six hours to make the ramen is a novelty, but the sauce is where the magic really is, that's why I'm putting a lot of effort into this, put a little of This in the onions to submerge. This will be our sauce with a seasoning like this. I think just one is enough. If you put too much in there, it can be a little too crazy. The meat is 85 lean to 15 fat.

The ratio is if it's leaner then you'll start to get a burger that's not as juicy and succulent, the meat has been sitting out which is a good thing, you never want to put ice cold meat in a pan, it's going to make you stiff. I want your meat to just relax, just look at your bun. This burger has 80 fat and 20 fat. Here you are looking for more fat because it is juicier. There really isn't a rubric for how big the burger should be. I want mine to be the same size as the noodle buns. We're going to make a little dent in the middle so it doesn't turn into this mountain of meat.

I'm getting a bit of a bump here. I'm not going to season it yet. In fact, I'm going to wait for it. To cook first before Patty gets into her warm bed, we have to season her with a lot of love. We put some of this bacon grease in our pan here and she says, "This is going to go in there. Let's see that Sizzle. Come on." That's my face once you flip the burger, that's when you put the cheese on it, the cheese just melts, it's like a big blanket of cheese surrounding the burger, the reason we use cast iron is Because it's a pan that contains a lot of heat, the burger is ready, we'll let it rest here, you know what's good about meat too, that when you go to turn it it just comes off, that's how you know we're good. , we're ready to continue now that we've turned.

What do you think of those two slices of cheese? Once we get to six minutes on this burger, that's when you pull out the piece, the little resistance thermometer to get us where we want to be. I'm going to go ahead and take this guy, leave it there now for the Tada noodle buns, you are the ramen buns, they're beautiful circular, hopefully they keep their shape. We are going to fry them now in sesame oil. I've earned a sandwich, sorry Inca, but I eat bacon on a burger, I'm going to take them out now, this one is trying the best one and there are two of them, and now, for the cherry on top, you know how ramen is usually served with a egg.

I was thinking a ramen burger might have an egg in it too, so let's get started. I'm trying not to overcook the egg yolk because it's usually a soft-boiled egg that goes into the ramen as it cooks. I'm glazing your burger. That's why I said we don't need to season it, you're going to get this layer, oh I did it, I flipped it over and that's our fantastic egg, we've got all our components ready, I'm just going to reset the table, let's start plating, where are my pickles? I'll get back to Chris later, my inspiration today is just a Krabby Patty every time I see a Krabby Patty on the screen, that's what a burger looks like.

I'm going to be very careful here, look, I'm already, oh God, are you kidding me? how does that happen ketchup this is going to be a disaster if you thought the mustard was bad come on oh my god what's happening right now that's what I wanted but Gordon Ramsay I know you're looking look away because that's horrible to place it. It's time to assemble, it's a little complicated but this is the ramen burger. I think it looks exactly like a Krabby Patty. How good, it's so round. Oh, I'm so happy. I'm going to finish my bacon.

I have a lot to clean. Yours looks like this. Well, it has an egg and you put bacon on yours. I don't feel good about that. I don't feel very well either. This burger looks very good. I appreciate that this is clearly the flavor bomb that seems time intensive. We'll have our friend Vic come and tell us which burger he prefers: traditional or

trendy

, so Vic will give us up to five points for the appearance of the burger and five points for the taste. hamburger and then the hamburger with the most points that's the hamburger that wins wow look at this.

I've had a lot of burgers in my time, believe me, but I've never seen one like this, that one caught my eye right away. It's also beautiful. I'm ready, oh that looks good, that's a serious cross section, now it's the moment of truth, if you made a ramen noodle soup, I made it into a burger, yeah, that's the idea, it was really amazing. I'll move on to the next one first. I fill up, give this guy a napkin here, let's get to this bat, this one looks like a real classic, apply a splash on this bad boy, take that juice, though, wow, say it from here, a little pound of mustard on the bottom Also, you don't even understand me.

I started I think you're going to do some work, maybe cook a little more. I would like it, but still the super juicy cheese was a little thick, oh it was toasted on the bottom which makes a good bun. Burger number one looks like a solid four. It's just very beautiful, you know, very well built, you hear that, but the Angus burger takes the cake. I'll give Ingas a five on both taste and appearance, and the moment I walked in here my eyes went to that one, it just looks complex and Awesome and I love ramen.

I think Inga is a winner for this challenge. Well, I've redeemed myself since last time. Don't finish another modern versus traditional episode. Write in the comments what you want to see next. Let's do this.