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  • Hey, are you ready?

  • I just called a car to the airport.

  • Yeah.

  • Be right there.

  • All right.

  • All right.

  • Got everything?

  • Phone keys.

  • Be right back.

  • The globe trotting food hound and youtuber.

  • Mike Chen has traveled everywhere, seeking out the best and most unusual eats, including burgers, which makes him the perfect companion to join me on an epic international burger tour here in NYC.

  • No passports needed.

  • We're gonna learn how an American icon is being reinvented by chefs from different cultural backgrounds, including a pita master along ghost expert on a sushi legend.

  • Let's go eat some honey.

  • How are you?

  • They say I'm a big fan of yours.

  • You make food happened?

  • I've been following your food journey across the globe for so long.

  • You're an aficionado form or like Asian food, noodles, dumplings.

  • But I know you have a hot spot for burgers.

  • I know you have that, Like love for the meat, cheese and bread man burgers might just be a global comfort food, and it's fascinating to me.

  • This is why I like a lot of my views.

  • I go to the local McDonald's because I love that right is exploring their local menus.

  • And there's always different.

  • Yeah, there's always something really uniquely local about it, every country you go to.

  • I mean, there's kind of, like an idea of, like, the classic New York Burger Minetta Tavern, dry aged, caramelized onions and a beautiful bond.

  • But to me, what I love is is the diversity of the city.

  • Me to still following the format of the classic hamburger, but rebuilding it and making it their own.

  • That's right.

  • And today we're gonna try it.

  • Special burgers made by three people, three different backgrounds, three different styles, an international burger tour, and we don't need to travel far.

  • We're in our own city.

  • Sorry.

  • Just getting really most.

  • All right out.

  • Hello?

  • Who chefs are you wear?

  • You look at that.

  • Yes.

  • Tossed.

  • Tell us all about this burger.

  • So it's a funded burger.

  • Okay, I invented it.

  • Especially for New York when I realized that the court send each of the city is the burger forthis is very simple.

  • We're taking a burger, and then we're putting it inside a fruity a pressure machine.

  • And then we're wasting it on the plunge, adding cheddar cheese and folding because we want to create a kind of five that when we should put it inside the Peter all the steam, we'll go direct into your nose when you are eating it.

  • The Peter is leading you.

  • The end of the things are on the same anger.

  • What was one of most Beijing burgers So I've ever had in my life?

  • I'm not.

  • I'm not.

  • Oh, I love you.

  • I love you.

  • Thank you so much.

  • I mean, it's weird.

  • It doesn't even look like a burger.

  • I can't even stay.

  • Calling it a burger is weird for me.

  • But when you take a bite of your burger, this might just be what I've been looking for my whole life.

  • This thing is all about balance.

  • Every human breeding here.

  • Balance is something else, right?

  • Got the shot, Peter, You've got the punch crust of the meat and cheese.

  • Look have report Little spice there.

  • The ratios were the yogurt when you bite into a cool, little smooth water.

  • Yeah, the folding is ingenious because I never had a burger and you had a burger where the meat is almost like a bun Burger.

  • Inception, right?

  • Yeah.

  • I've never had anything like this.

  • every day.

  • Sounds of the Jews just trapped right.

  • Bomb your last bite, waiting for your last fight.

  • It's like it's like the ending.

  • Two fours covered.

  • Just the greatest thing is my in and out moment.

  • Put in the peppers on here.

  • Whoa ho ho!

  • Whoa!

  • That was a spicing.

  • Pick that bar and said, Hi, so hot.

  • It could be tough to be, but we're onto the next burger man.

  • Let's go, Let's do it.

  • Continue this event.

  • Thank you, Chef Maria.

  • Well, that's a unique looking burger.

  • Tell us all about it.

  • Were a slow walk, rest from with the Central European cuisine.

  • Elaborate customers kept asking for a burger, and we had a languish in the house already.

  • And it's, Ah, deep fried flatbreads that served as a street food in Hungary that's ever bomb.

  • It's ah, half a pound patty.

  • That's first grill on the grill has Emmental cheese, bacon, homemade pickles, homemade mustard sedan.

  • You wrap it in the longer dough and just throw it in the deep fryer.

  • All right.

  • Thank you so much.

  • Thank you so much.

  • They have a perfect right right there.

  • That's different now, Mike, I've had a bunch of burners.

  • In my day.

  • This one is particularly unique.

  • It showed skill.

  • It shows the creativity of the chef.

  • Also, it pays homage to you know where their front.

  • Right?

  • That's what That's what we're on this journey for.

  • It's slightly slightly flicking on the outside, so tender and area on the inside this could easily fail.

  • This could easily be too greasy where someone over over cut before I was cut open.

  • Right.

  • It's like a program disguise.

  • Yeah, it's like a It's like a beef Wellington.

  • You just have to, like, take your phone out, take a picture.

  • This has that Internet viral capability.

  • Is one of those viral hits Dad actually teach.

  • Well, you're the dumpling expert.

  • Can this be considered a dumpling?

  • This will be the most meaty dumpling I've ever had.

  • You opened my eyes to just what a burger?

  • Because I was kind of stuck in the hole, like as the burgers, burgers, but and whatever.

  • But just the way that the buzz and transformed and the two places we've been to today I don't believe evil.

  • All right, Mike, I hope you're still hungry.

  • Always.

  • We're off to our next burger by legendary Japanese chef.

  • Chef Masa.

  • I just knew.

  • Join a tattoo Burger Chef Burger Chef Masa is doing burgers in Tribeca.

  • Let's get it, Chef Masa, how are you?

  • You Thanks for having us A good friend like Chef Masa.

  • What a pleasure.

  • I've admired your work, my entire culinary career and never in a 1,000,000 years that I think that my first conversation with you would be about burners, huh?

  • Great choice.

  • Nothing.

  • My favorite brewer is always I can taste beef Patty cheese.

  • Sushi rises.

  • How important is right?

  • And the fish off the boring bonds.

  • Very Borden.

  • Yes.

  • And meat Patty.

  • Like a fish important.

  • Everyone in New York City talks about this burger because of the way it's made.

  • Yeah, I think so.

  • It's a custom cast iron skillet.

  • Yeah, I designed that.

  • This is my hardest Castellan artist in the northern Japan.

  • When I visit out of some other meeting.

  • Then he used pasta perfect shape for a burger I was looking for just I asked him to make this to pieces next to each other with folding like this.

  • I designed this for combat belt A heating spot.

  • The always smokes walk.

  • It's supposed to be moving, moving away.

  • It's a new definition of slider and slides all the way down.

  • Amazing.

  • Beginning just outside.

  • And we're gonna hit up.

  • I love it.

  • Looks like a really great fat.

  • You got 20% fat Lovett percent.

  • You know, there's a big show of the brisket.

  • Okay, there's this bench.

  • Oh, yeah.

  • Which is being Joe is vomit, which is hardest would exactly.

  • That's what I love this.

  • Now, this is a little syrup.

  • Oh, the sear on these things are perfect.

  • Both closing.

  • So that heat is on the spikes now and the spicer going todo move, then throw it away.

  • Look at that.

  • Fat hitting the coal brings back that flavor.

  • I'm gonna come Cheddar American, I I gotta be thinking for dental buns.

  • Homemade?

  • Oh, this is the really interesting part.

  • Was a smoker smoking chopsticks, But this tops this we used before Masa just Peter.

  • I've never had a smoke burger before.

  • So right now all that smoke is fortifying that burger, smoking through it, getting all that flavor.

  • Oh, perfect.

  • Sometimes we d'oh people special people expecting something, you know, different.

  • We d'oh!

  • Fabio goes on the burger.

  • This is surfing stuff right here.

  • This is sir Printer before it's for me.

  • Yeah, it is losing juice right out here.

  • Cheers to you.

  • Cheers, Chef.

  • The martini.

  • Who?

  • Perfect right stuff.

  • I got you, Kim.

  • The shift.

  • The chefs are martinis.

  • Shares just made my day.

  • Burger history, baby, I think this might be one of the juiciest burgers.

  • After What about?

  • You have it.

  • The bun has so much structure, it holds everything together.

  • The whole of juice.

  • Don't need any comedy stuff.

  • Yeah, I'm hitting some Pinnacle's own man.

  • Cage up.

  • I could see now having all of these elements in front of me how this burger was birth.

  • I thank you so much for having us.

  • Thank you.

  • That was amazing.

  • Really opened my amazing shot doing a legendary burger from a legendary chef.

  • Thank you so much.

  • You can make a good sushi.

  • You can make a good What's up, Burger Fam?

  • It's Alvin Cailan from the Burger show.

  • Thank you for your continual support.

  • Make sure you hit that like button.

  • Smash that subscribe button.

  • Turn on your notifications.

  • If not for me.

  • For the burgers, please.

Hey, are you ready?

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マイク・チェンの究極の海外バーガーツアー|ザ・バーガーショー (Mike Chen's Ultimate International Burger Tour | The Burger Show)

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    林宜悉 に公開 2021 年 01 月 14 日
動画の中の単語