Two competing obsessions in his life.

You two videos and shake Shack.

So far, our season finale.

We knew we had to roll out the burger show red carpet.

Which is why we brought him to the exclusive shake Check Innovation Kitchen for the ultimate bucket Lis burger Experience to taste test special limited edition burgers and crown a winner.

Okay, see what's up, brother.

So good to finally meet you.

Thanks for being on the show.

I'm a fan of the show.

I'm a huge fan of your restaurants.

Youtuber, vlogger film maker extraordinaire.

I'm so excited for this.

There's a shake shack across the street from my bedroom and the green blows into my bedroom like this and I'm on like it's a CE.

50 to 60% of my caloric intake is shake shack.

Amazing.

But, you know, I would take your shake shack over almost any fast food.

I like a fat burger.

Okay.

Like me now.

Oh, dude.

Yes.

Last time you're on first refis.

He's tapping out part of this like the people quit sometimes.

Shawn, you did my boy dirty.

It's tradition around here to poor little extra on the last wing.

Not not today is kind of like, uh, karmic reward.

Ready?

Right.

This is all about pleasure.

No pain.

This is kind of like, you know, the editing room, right?

This is where, like, new ideas get tested and then become burgers to be sold all over the world.

So what we get to try today is never these air, like unreleased?

Yes.

Is that you don't know?

These are like limited edition runs.

This is, like, you know, waiting for a shoe at supreme without having to be in line.

And, like all the high P, sir, just like yo, you guys aren't in those high peeps like, Yo, let me get a bite of that sneaker were two luckiest bastards in the world right now already.

This is the plug markers, Adi.

He's a colored a genius behind Shake Shack's burgers.

And what do you have for us today?

So what this is is a special burger.

We create the chef from Japan.

Zero Hasegawa.

He has a two star Michelin restaurant, and he's restaurant number 17 on the world's 50 best list.

Right now, what he created here is a plain burger double smoke Hagan, a special mix up of his housemaid, Red miso paste, our shack sauce.

And I took some pickled cucumbers later on top, like fish skin.

He's a very cool guys, a very fun guy to the point that he has his own figurine do.

So I'm gonna leave that here.

As you gentlemen enjoy the burger, I feel like I'm being judged.

Uh, let's do this.

Yeah, cheers.

Wilder's service in every restaurant.

Exactly.

This thing is fantastic.

So I'm a little bit of like a philistine when it comes to find culinary, but typically like just a straight burger, because I find that when the burgers are too much shit on him or whatever, you just don't taste the burger, right?

I agree, but this just feels like it's It's like elevated it, making the burger burger better.

I feel like the sauce is like a an Asian steakhouse sauce, where it's like a kind of elevates to be flavor.

You could tell a fine mind puts this burger together.

For people like me, uninformed consumers.

I would probably be intimidated and not know to order this if I saw it on the menu.

Like when it was being pitched to us.

You know what the hell you talking makes sense, Or any of those words are double a special make sense of his house.

Red faced our shacks.

Fuck!

That's amazing.

Yeah, you have to, like, open your eyes a little bit where it's like if I'm trying to understand the chef in his culture, he nailed it.

Yeah, uh, I could never make a burger make food that tastes like this.

So I watched a bunch of videos.

All right, now I want to tell a story on what I admire most is that you call you two like a Democratic platform.

I feel like burgers are democratic food, but in like, this crazy world, people are making highbrow, lowbrow situations where there's, like a $300 burger or chicken wings that are laced with gold leaf, like in your world in your mind.

Is there room for stuff like that?

I think that they're kind of a good parallel to kind of get analogy because you got, like, the biggest youtuber in the world, like 83 million subscribers.

And he's just a camera that's filming himself is one camera that he's talking to nothing complicated about what he's doing.

Sometimes a 99 $7 cheeseburger is better than like the $80 Wagyu.

Gigantic you just don't want.

I don't agree more.

Nothing pains me more than seeing a colleague fall into that trap.

You know who you are That was intimidating when I said I know you are I know who you are.

So the next 1/2 for you is for chef Massimo Bottura.

We're going Italy on this one here, and he has restaurant Osteria, Francese, Khanna and Modena.

Number one restaurant on the world's 50 best list.

Three Michelin stars and we create a burger together called the Amelia.

And what do you want to do is celebrate everything that's great about his region.

So with the patty we have coped Aquino sausage and Parmesan ground into the meat smashing.

Grilling on the bottom is balsamic May days, using the chef's own balsamic and on top to cut through all that richest salsa verde.

We actually serve this twice, once in New York City for one day and once in London for one day.

It was absolutely madness.

Where happens when you serve it for one day like the people know it's coming and they wait for they do.

We've actually been very fortunate.

Every time we've done one of these, we actually see some of the same people show up to pay on what the city is.

First in line.

Some get those earliest 5 a.m. say, I've got to see what that's like.

Shake Shack is creating like a whole hype piece.

Food situation.

Mmm.

Just use number one, the number one shop on Pellegrino's list for a goddamn reason.

So what is that?

What's the Christmas?

They put cheese in the meat before they Yeah, Coach Aquino sausage, beef and Parmesan cheese in Patty.

Then they smash it so the cheese melts and then creates like a crisp.

And that's why it's all brown and crunchy around.

Yeah, this is getting into the mind of a Michelin star chef.

It's soft, sweet, clean and refreshing with the salsa verde.

Crunchy umami with the meat in the cheese.

And then, like this nice, creamy, acidic, balsamic mayo, The den burger felt like a It was like a lighter.

It was like almost a sweeter It was more like, refreshing.

There you're fresh.

Yeah, But this one feels like the, um, like the flavors in it have more cohesion.

Thelonius harmonies The word Oh yes, it's It's like a fucking Italian opera in a fucking burger.

No, this is the Italian opera burgers, the in the world.

In the kingdom of YouTube, there's so many like food subcultures.

My favorite genre sub genre of food shows on YouTube is there's this guy.

Seven Elevens and Japan's are like a like a culinary cacophony of food choices.

And they're amazing.

And there's a guy who goes in there and does like brunch in a 7 11 what's and he just tries everything inside of a 70.

He eats it while he's in there in the sun.

I don't think he has permission to do it.

He just does it.

And then that would never exist.

Could you imagine pitching Natalie food?

Yeah, the tiny food people.

Have you seen that where they make like the times hiding here?

And they have, like a little hamster come out.

What precipitates in someone's mind to come up with making a perfect taco to feed to a hamster?

Exactly.

But I can't stop watching it that fast described So what we have here is a burger that we've actually created for our Los Angeles Shake Shack's.

It's something that you can get all the time, but only in Los Angeles.

We're really excited about this.

Called the roadside double, inspired by all those old burger shacks have been around since the fifties.

Here.

What it is is a double Swiss burger.

And then we had a little bit of bacon and beard simmered onions.

We cooked those in our own shack meister beer, then the last touches.

A little Dijon mustard is actually inspired by the iconic sandwich of L.

A.

The French Stitch Thio, so it's kind of our loose interpretation of it.

But then ultimately, on the day, just a good old fashioned shake shack burger, your biceps tired from having to hold you in the ass burgers.

You know, it's a labor of love, same size of my head, just like punching in the face flavor, right?

It's just coming.

There's the bitterness from the beer onions and then the mustard, just like yeah, yeah, and then, if that's not enough, you got, like, two Patties from here and coming from here.

The two parties change the dynamic of the entire burden fund.

A burger.

The ratio made racial, Hondo.

Yeah.

The ratio is off.

This bun is made for one Patty, I think because it's so thin and squishy.

Let me tell you what I'm thankful for.

I'm thankful for that.

It doesn't have avocado because I feel like l A has a crazy rap.

You don't have to put avocados on everything, man.

You don't.

And it's definitely not a California thing is on in L.

A thing.

I grew up there.

I didn't put avocados on everything.

I was a kid.

We used to go to this place in PICO called guacamole.

Okay?

And their burgers had walking it.

So, you know, that's always a highlight.

Why not Writing, huh?

So thank you for not putting avocados on this.

Look, we both like avocados, right?

How does a great Sure they don't belong.

And every night on everything, I'm a burger traditionalist.

This steps out salad outside the realm of what I would classify as a burger.

This is like a whole nother fucking monster right here.

So we've travelled to Japan.

We've travelled to Italy, cruise down L a of the three burgers.

Which one's your favorite?

It might surprise you, I think the 1st 1 I think the Japanese let me qualify.

Why?

Okay, I've never tasted a burger like that before.

Yeah, that was a complete I've never tasted a burger like that.

Second when the Italian one was extraordinary.

Absolutely extraordinary.

But there was something about, like, the cleanest the the levity.

Pickled cucumbers lent that 1st 1 I know.

I hyped up to V I p experience.

Where does this rank this in your view news.

This is the top, huh?

This is the time I didn't do bad.

Look, it's one thing when you show up it like a fancy ass restaurant where there's, like, the guy that walks your wife in this seat Super uncovering something napkin in your lap.

Don't get so close.

This is behind the scenes Mrs Shake Shack.

But yet we had, like, we had the burgermeister of Shake Shack, making us his favorite recipes sliding it over.

I appreciate you coming by.

I appreciate you spending our season finale.

Thank you for having me.

No, I'm honored to have you see at the restaurant.

I'll see you on the internet.

What's up?

Burger World's having Kyle out of the Burger Show smashed that like button hit that subscribe button, if not for me, for the Segway.