six pounds of cheese,

this burger is gonna be 56 times size of a regular burger.

Hey guys, my name is Alvin.

I'm a Tasty producer, and I love making crazy food,

and my friend Victor actually hit me up yesterday,

and he is the guy that just loves burgers

to the edge of the world.

And he goes, "I got a favor to ask.

"You know I like burgers right?

"Well you see, my birthday's comin up real soon,

"and I don't really like cake.

"And I was wondering, could you make me a giant cheeseburger

"for my birthday?"

And I was like "Dang, okay I see you.

"Alright hit me up tomorrow, I'm gonna see what I can do."

"Thanks man, you're the goat."

Sup dude, how's it going? - Sup Alvin?

- You good, what you got for me?

- Grabbed a couple of my favorite burgers,

I wanted you to come check it out.

- What do you love so much about this burger?

- It starts off with this amazing, toasted brioche bun.

- [Alvin] Yeah.

- [Victor] Toasting it on both sides

to make sure it's crispy, and the beef,

the way that they sear it, the juiciness.

(groans) dang, and that cheese, woo.

That cheese though--

- Yeah. - Is melt into all

the little crevices of the beef.

- [Alvin] That's what I'm talkin' about.

- And the toppings are super simple, lettuce, tomato.

Oh man, once you put all those wonderful things together,

you take that bite.

(gentle music)

Amazing.

- So I'm gonna try to make you a really big version of this.

It might not be easy, but I'm gonna see what I can do.

- If anybody can do it, it's you man.

- Alright, thanks dude, appreciate it.

(Victor laughs) I'll see you in a bit.

(apron whooshing)

Time to make this crazy thing,

and we're gonna start with this giant custom brioche bun.

Pretty classic brioche recipe, some flour,

some salt, sugar, couple of eggs.

(metal snapping)

Gonna get this started.

(metal whirring)

(bleep) I forgot the dough hook.

While this is going, I'm gonna make the starter mixture.

A cup of water, yeast, some milk for the yeast to drink,

kinda get hydrated, start drinking, start growing.

'Cause you know, this yeast ain't hit puberty yet.

Five to eight minutes low speed

until the dough comes together,

then we're gonna add a lot of butter.

The dough is coming together.

It's in a ball shape.

For brioche, one of the most signature things

is a lot of butter, so add it slowly,

corporate it into the dough,

and kinda make it super velvety.

Yo, that's lookin' hot, hot as in good.

(metal snapping) There we go.

A lot of dough y'all.

(upbeat music)

That's nice, cool.

So you gotta shape it to a ball.

Get this guy into this buttered dish bed,

get some plastic wrap, cover this guy up,

let him take a nap for two hours,

and I'll see you in a bit dude.

So while the dough rests,

wanna use some foil to kinda make the bun stay in the shape.

(foil rustling)

Where is the halfway point for this?

Fold it in half again,

gotta make a circle, clasp it together, this sort of thing.

This is a big ass circle.

Hope it's sturdy enough to hold the bread, but we'll see.

Oh man, this is a big boy right here.

(upbeat music)

Here we go, so satisfying.

Oh (bleep), woo wow!

Maybe I should have oiled my surface,

get the air bubbles out,

reshape it into the form of a circle for the hamburger bun.

So the recipe for this dough

actually makes 10 individual buns,

and I doubled the recipe.

So this bun is actually gonna be the size

of 20 buns, I think.

We're gonna put some egg wash on this.

It's off to the oven you go.

I'll see you in a minute.

(upbeat music)

Woo, woo, woo, woo, woo, woo, woo, woo, woo, woo, woo.

This is a big bun.

(funky music)

Whoa,

that is a burger bun,

and directly into the pan.

Looking pretty good.

While this one kinda toasts in the pan,

I'm just gonna brush some butter on this,

gonna throw it in the broiler over there to get toasted too.

Woo, it's a nice toast.

Now we're gonna make this beef patty.

I got the biggest tray we could find in the kitchen.

I got a lot of beef, but not with a lot of people,

and it is 14 pounds of beef.

In an average burger, it's somewhere around 1/4 pound.

This burger is gonna be 56 times the regular burger.

Oh wait, gloves.

(rubber snapping) Let's get to work.

(lively piano music)

I don't think I've ever seen this much meat in my life.

You know, when I went to the grocery store to get this,

the lady in line behind me was like, boy are you hungry?

(laughs) And I was like, you bet I am.

It's a visual representation

between Machine Gun Kelly and Eminem.

Alright, that's all the beef.

It's like working with dough,

but not really because the dough is meat.

Time to season, garlic powder, onion powder,

smoked paprika, a lot of pepper.

Make it rain boy.

Almost a quarter cup of salt,

don't be afraid to season your meat y'all.

Oh wait, I need to take my watch off

before this get any crazier.

And to make it all evenly combined,

it's a lot harder than I thought it was gonna be.

I think I've seen Salt Bae do some of these videos.

I'm getting tired, thing is wild.

Never was the trainer like,

hey here's 14 pounds of ground meat, do five reps.

Woo, alright, it's been seven years.

Let's say this meat is thoroughly mixed.

I'm gonna figure out how to get it into a patty shape.

Second pan please.

Thanks Brenda. - Hey.

- Appreciate it.

- (laughs) You got it.

- This is one patty.

This is the second one.

I'm gonna make it into a perfect circle.

Outsides thicker than inside,

because when a burger cooks it actually shrinks.

(fists thumping)

That's a meat pizza.

(fists thumping)

Woo, that's one.

Alright, let's go for another one.

I'm changing to a slapping technique.

(hands thumping) This is how you train

as a masseuse.

Woo, I don't have a pan that can sear.

So what I'm gonna do is I'm gonna put them in the oven,

300 degrees to kind of cook them all through,

and then I'm gonna turn on the broiler,

really nice caramelization on top to get all the flavor.

Patties are done, I need to deal with the cheese though.

(funky music)

So we're gonna make the big cheese slice now.

A lot of people might be saying,

hey why don't you just put a bunch of cheese slices

on top of the patty itself?

I mean, you could, but we're at Tasty.

We're making it big,

so why not just make a giant cheese slice?

Oh, a piece fell.

Half American cheese, half cheddar cheese,

let it cook down, let it melt a little bit.

If you are lactose intolerant, look away now.

We about to go in.

That's some good cheese right there, oh my.

Oh my my, look at this.

Alright, we gotta work fast before it starts to get cold.

This also may or may not be too much cheese,

but there's no such thing as too much cheese.

Where's our spatula?

One last smooth.

These cheese slices are gonna go in the fridge.

See you in a bit.

Oh, that's hot.

Oh my God, that's so hot.

(funky music)

So these cheese have firmed up pretty nicely.

Put these on here, trim these up a bit,

save these snacks for later.

It's lookin' good.

You know sometimes I dream of crazy things,

and this is how cheese slices are made.

That was pretty good.

Made my own custom cheese slice.

These are the biggest cutting boards I have ever seen.

I didn't even know we had stuff this big.

So we're gonna see if this actually works.

(paper rustling) Damn.

Okay, I think that's pretty cool.

I may have overestimated how much cheese I needed,

but there's nothing wrong with more cheese.

We're gonna put these back in the oven

until they're nice and really delicious,

and we're gonna build this burger.

Oh, this just got so much heavier.

I will see you when you are nice and melted, buh-bye.

Woo, let me catch my breath.

That is what I like to see.

I think it looks great.

I just kinda wanna eat it right now,

but I can't because Victor has gotta eat it.

Buns are toasted, garnishes are ready,

burgers ready, patties ready.

I think it's time to build this burger.

I'm actually pretty nervous for it.

There's 14 pounds of beef, 10 pounds of dough,

six pounds of cheese.

Here we go.

Alright, big patty

goes on, yes!

Patty number two has landed.

I think the bun might be a little too small,

but that's okay.

Lettuce, do dah do.

Oh this is lookin' cool, nice floral arrangement.

Seeing this come together,

I think you could probably fit a piece

of this in your mouth.

Nice bed of lettuce.

Tomatoes, how does that song go?

♪ I got beans, greens ♪

♪ Tomatoes, potatoes, yams, something ♪

One, and a two, and a three.

Time to do the top bun and the sauce.

This is some secret burger sauce I made.

Mayo, some mustard, some ketchup, some pickle juice,

that's pretty much it.

Take this toasted burger bun,

then just kinda spread it nice and evenly over it.

Alright here we go, gotta put the cat on the hat.

This might not be a big enough hat.

Come on.

(laughing) Okay the top of the bun shrunk a little bit more

than I thought it was going to, but that's okay.

This burger is pretty much done,

and I'm going to go get Victor.

It's his birthday today,

and I really wanna know if it actually tastes good.

So I'm gonna wash my hands, and we're gonna go surprise him.

This is 25 pounds.

Sup Vic?

- Sup Alvin, man?

- This is the size of a regular burger, correct?

- Yes, sir.