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Trendy Vs. Traditional: Burgers • Tasty

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Jul 27, 2019

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Trendy Vs. Traditional: Burgers • Tasty
Trendy Vs. Traditional: Burgers • Tasty thumb Trendy Vs. Traditional: Burgers • Tasty thumb Trendy Vs. Traditional: Burgers • Tasty thumb

Transcription

  • - Hey guys, it's Inga.
  • - I still have a big forehead.
  • My eyes are down here.
  • - Welcome back to another round of Trendy Vs. Traditional.
  • I will be representing trendy.
  • - I will be making a very traditional dish.
  • - We read a lot of your comments.
  • - We read all of them, and there was
  • a lot of weird stuff in there.
  • - One of the comments that we kept on seeing was...
  • (drum roll with hands)
  • - [Together] Burgers!
  • - Yeah, I love burgers.
  • - I have also never made a burger in my life.
  • - A little confidence boost.
  • I'm feeling good that traditional might take this one.
  • - I have some big ideas today that I will
  • try and make happen.
  • - I take back what I said about being confident.
  • You are cooking first.
  • Good luck.
  • - Thanks.
  • - Have a great time cooking a nice burger.
  • I can't wait to try it.
  • - Okay, so burgers.
  • I think I could have taken this in a lot
  • of different directions, but what really caught my eye
  • was the ramen burger.
  • It was actually really popular a while back.
  • It became this huge phenomenon.
  • I love ramen and I love burgers,
  • so ramen burger together as one
  • just seems like a really cool idea.
  • I will at least try to make it taste
  • as good as possible.
  • - Welcome to traditional burger land.
  • There's not gonna be a lot of wild stuff going on.
  • We're just making a burger.
  • Simplicity is key here.
  • This is a table full of boringness,
  • but when they all come together, something really special.
  • - We should probably make the buns.
  • This is actually the ramen that the OG
  • ramen burger master uses.
  • - Folks, let's start with buns.
  • To start, we're gonna toast the buns.
  • - Just trying to loosen it up a little bit.
  • We're actually gonna keep it undercooked,
  • because we have to pan fry them later.
  • Maybe 30 seconds would be enough.
  • Go, 30!
  • - That pan is heating up a little bit.
  • I don't think we need any fats in there.
  • We're just toasting that.
  • - So once we take these out, we're gonna put them
  • in this mold right away.
  • No eggs or anything, 'cause I don't want it
  • to be too custardy.
  • Instead, this--
  • Oops, hold on.
  • 30 seconds, take it out!
  • The starchiness of the noodles itself
  • will actually help it clump together.
  • - Before you even start to come for me in the comments,
  • the produce is washed.
  • Delete the comment that you have typed out.
  • This is washed.
  • We're not gonna show it on camera, enough.
  • So we're just gonna peel off a couple.
  • It's not washed.
  • Ha!
  • Go ahead and retype it in.
  • Give me five seconds.
  • I'm a joke.
  • - Here are the half-cooked noods.
  • Gonna-- (laughter)
  • They're noods!
  • Here are the half-cooked noodles.
  • Going to put half of this in here to shape our first bun.
  • Can see that it's kind of sticky.
  • That's good, that's the starch.
  • - Got the lettuce washed.
  • - [Producer] Take off the sticker...
  • - I like the taste of the sticker.
  • I'm really falling apart here, guys.
  • We're gonna go ahead and save that sticker for later.
  • - That's the first one.
  • Fold this together in Saran wrap like this,
  • and then do the same thing.
  • - I'm gonna wash this on camera, 'cause
  • I'm not gonna be taken for a fool any more.
  • As I'm prepping the toppings here,
  • I think a big part of burgers, but really
  • any sandwich vessel in particular, are ratios.
  • You don't wanna take a bite of a tomato,
  • you wanna take a bite of a burger and all its friends.
  • So that's what I'm gonna aim for here today.
  • Just like little thin pieces.
  • - Once you put it in here, you need to find
  • something to really press it down.
  • I'm using my hands right now, but I'm gonna find
  • something to put on top of this.
  • - By the way, can we talk about the bun?
  • Real good looking toast on there.
  • You want it to stand up to the juice,
  • so we've got some pretty good juice defense here.
  • - I happen to have a pickle jar that I stole from Chris.
  • (laughs) I'll return it to Chris later,
  • but sort of like that, so it can help
  • form that shape, and then we're now gonna
  • put this in a refrigerator.
  • - We're gonna toss some bacon in that's also
  • going on the burger.
  • We don't need a ton of bacon.
  • This isn't a bacon sandwich.
  • - While the noodles are chilling in the fridge,
  • there's a couple more things we could work on,
  • like toppings and sauce.
  • Caramelized onions could be a good touch,
  • because that's actually what the original ramen burger does.
  • All I have to do is chop up this onion.
  • - So I think anything with bacon on it...
  • Will win.
  • Bacon is just a delicious treat,
  • and when you slap it on to another delicious treat,
  • we're talking success.
  • - It's suddenly so quiet.
  • - [Producer] You're handling a knife!
  • - You'll notice there's three pieces of bacon in here,
  • two for the burger, one for the boy.
  • I need sustenance to get through this.
  • - Turn this on.
  • Pour some oil in there.
  • Ugh, I love this sound. (oil crackling)
  • - I guess we'll cut an onion too.
  • We're gonna keep it pretty true to a burger
  • you would order at a restaurant.
  • Just like, a couple hoops.
  • A couple o' onion hoops.
  • - It's a really time-consuming process,
  • but I promise it'll be worth it.
  • It will get this caramel color and this sort of
  • jam-like consistency, which I'm thinking
  • we'll be mixing in with the sauce
  • that we'll be making later.
  • - The only thing worse than limp bacon
  • is dirty lettuce, and I've already done one of those
  • things today, and I will not do another.
  • I made a mess already, but that's important
  • when you're cooking traditionally.
  • Everything's a mess, that means you're doing it right.
  • I'm gonna pull two of these guys out.
  • Put them on a paper towel to get some of that
  • grease off.
  • - This is going to take a long while.
  • We don't actually have enough power in this studio
  • to have two stove tops going at the same time.
  • I am going to bring this into the other kitchen
  • and try to cook it there.
  • - The bacon grease that is in this pan
  • is going to be our fat when we cook the burgers
  • in the cast iron skillet, and I'm really excited for it.
  • - Let's work on the sauce.
  • The sauce I'll be making is actually sort of like
  • a tare, which is the glaze or the dipping sauce
  • that they usually offer at Japanese barbecue.
  • There's a couple of things that go in there.
  • This liquid is a combination of kombu and bonito flakes,
  • which is just seaweed and some fish flakes.
  • That's kind of the broth that I made earlier on.
  • I'm gonna pour a little bit of that in there
  • to give it some flavor.
  • Soy sauce, sake, sweet cooking wine, sugar.
  • 'Cause you want it to be sweeter.
  • Garlic and ginger.
  • There we go, give that a good mix.
  • We are actually gonna let this slowly simmer
  • until it becomes slightly stickier and slightly thicker.
  • - We've got some toppings, we've got our bacon.
  • Now it's just time to talk patties.
  • I'm gonna ask my wife to please turn off the video.
  • The ring's coming off.
  • Mostly because I don't want E. coli and other meat germs
  • onto my nice wedding ring.
  • - We simmered it for two hours, but the actual sauce
  • that they put in the ramen burger, when I talked
  • to chef Keizo, he told me they take six hours to make that.
  • The ramen is the novelty, but the sauce is where
  • the magic really is, which is why I'm really
  • putting a lot of effort into this.
  • Put a little bit of this into the onions
  • so it gets immersed.
  • This will be our sauce.
  • With a condiment like this, I think just one is enough.
  • If you put a little too much in there,
  • it might get a little too crazy.
  • - Meat.
  • 85% lean to 15% fat.
  • If the ratio is any more lean, then you're gonna
  • start to get towards a burger that isn't as
  • juicy and succulent.
  • The meat has been sitting out, which is nice.
  • You never wanna put ice cold meat into a pan.
  • It's gonna seize up.
  • You want your meat to just relax.
  • Just eyeball your bun.
  • - This patty is 80% lean and 20% fat.
  • Going for more fat here, because it's juicier.
  • There's really no rubric to how big the patty has to be.
  • I want mine to be kind of the same size as the noodle buns.
  • - We're gonna make a little dent in the middle
  • so that it doesn't turn into this meat mountain.
  • - I'm putting a little like, pothole in here.
  • I'm not seasoning it yet.
  • I'm gonna actually wait for it to cook first.
  • - Before the patty goes into its hot little bed,
  • we need to season the ever-loving hell out of it.
  • Put a little bit of this bacon grease into our pan here.
  • In she goes. (meat sizzles)
  • - This is going in there.
  • Oh my god, look at that sizzle!
  • It's getting my face.
  • - Once you've flipped the burger,
  • that's when you put the cheese on.
  • The cheese just gets melty.
  • It's like a big cheese blanket that goes around the burger.
  • The reason we're using a cast iron is because
  • it's a pan that holds a lot of heat.
  • - Burger is done.
  • Gonna let it rest here.
  • - You know what also is cool about meat?
  • That when you go to flip it, it just comes right off.
  • That's how you know it's, we're good, we're good to go.
  • Now that we've flipped, what do you think about that?
  • Two slices of cheese?
  • Once we get to around six minutes of this burger,
  • that's when you whip out the pièce de résistance,
  • little old thermometer.
  • So we are at where we wanna be.
  • Gonna go ahead and take this guy off
  • and just let it hang out here.
  • - So now for the noodle buns.
  • Ta-da!
  • Here are the ramen buns!
  • They're circular and beautiful.
  • Hopefully they'll hold that shape.
  • We're gonna pan fry these now in sesame oil.
  • - I've earned myself a snack.
  • I'm sorry Inga, but bacon on a burger.
  • - I'm gonna take these out now.
  • This one's trying its best.
  • That's one, and that's two.
  • And now for the cherry on top, you know how
  • ramen usually is served with an egg?
  • I was thinking a ramen burger could also have an egg.
  • So let's get cracking.
  • I'm trying to not cook the egg yolk too much,
  • because normally it's a soft-boiled egg
  • that goes into the ramen.
  • While that's cooking, I'm going to glaze the burger.
  • This why I said we don't need to season it.
  • It's gonna get this coating.
  • Ho ho ho!
  • I did it, I flipped it!
  • And that is our egg!
  • Fantastic!
  • We have all our components ready.
  • I'm just gonna reset the table.
  • Let's get to plating.
  • - Where are my pickles?
  • - I'll return it to Chris later.
  • - My inspiration today is just a Krabby Patty.
  • Whenever I see a Krabby Patty on screen,
  • I'm just like, that's what a burger looks like!
  • I'm gonna be very careful here.
  • See, I'm already...
  • Oh god!
  • Are you kidding me?
  • How does that happen?
  • Ketchup, this is gonna be a disaster.
  • If you thought the mustard was bad.
  • Come on.
  • Oh my god.
  • What is happening right now?
  • That's what I wanted, but.
  • Gordon Ramsay, I know you're watching.
  • Look away, because that is horrific plating.
  • - It is time to assemble.
  • (upbeat, playful music)
  • It's slightly messy, but this is the ramen burger.
  • - I think that looks exactly like a Krabby Patty.
  • - It looks so good!
  • It's so round!
  • Ugh, I'm so happy.
  • - I'm gonna finish my bacon.
  • I got a lot to clean up.
  • (noise of anticipation)
  • (exclaim in surprise)
  • - Oh my god!
  • - Yours looks so good!
  • - And there's an egg on it!
  • - And you put bacon in yours!
  • - I'm not feeling good about this.
  • - I'm not feeling great either.
  • This is such a good-looking burger.
  • - I appreciate that.
  • This is clearly the time-intensive flavor bomb
  • that it looks like.
  • We're gonna have our friend Vic come in,
  • and he is going to tell us which burger he prefers,
  • the traditional or the trendy.
  • So Vic is gonna give up to five points
  • for the look of the burger, and five points
  • for the taste of the burger, and then the burger
  • with the most points, that's the burger that wins.
  • - Wow, look at this!
  • I've had plenty of burgers in my day, trust me,
  • but I've never seen one like this.
  • That one caught my eye right away.
  • (laughs)
  • This is gorgeous, too.
  • I'm ready.
  • (impressed exclamations)
  • - [Vic] That looks nice!
  • - That's a serious cross-section.
  • - Now the moment of truth.
  • Holy cow.
  • This is if you threw a ramen noodle soup together
  • and made it a burger.
  • - Yes, that's the idea!
  • - Amazing.
  • - That was really good.
  • That is bangin'.
  • I was-- (laughs)
  • I'm gonna move on the next one before I fill up on this one.
  • Holy cow. - Can we get this guy
  • a napkin here?
  • - Let's get to this bap, wow.
  • This one looks like real classic.
  • Stab into this bad boy.
  • That juice, though!
  • Wow!
  • - So good, I can smell it from here.
  • - Mm, a little pound of mustard on the bottom, too.
  • - Don't even get me started.
  • - I think you did a good job.
  • Maybe a little bit more cooked than I would like it,
  • but still super juicy.
  • Cheese was a little bit thick.
  • Oh, it was toasted on the bottom.
  • That makes a good bun nice.
  • For burger number one, looks, solid four.
  • Just very beautiful, very well-constructed.
  • - To hear that. - But, and I'm sorry, Chris,
  • Inga's burger takes the cake.
  • I'm gonna give Inga's five on both the flavor
  • and the looks.
  • The moment I walked in here, my eye drew to that one.
  • It just looks complex and awesome, and I love ramen.
  • I think Inga's the winner for this challenge.
  • - Yay! - Deserved.
  • - I have redeemed myself since last time!
  • - Thus ends another episode.
  • Trendy Vs. Traditional.
  • Type in the comments what you wanna see next.
  • Let's do this.
  • (upbeat music)

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How do you prefer your burger?

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