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  • Yeah.

  • You know, I don't really dress like this.

  • I just felt like since we're doing some baller shit, I put that velvet on Burgers.

  • Air food for the people cheaper the quicker the more accessible the better.

  • But these days spoke beef blends and luxury toppings are driving prices through the roof.

  • Today I'm teaming up with food TV legend Adam Richman to eat our way through baller burger history and to figure out what upgrades are worth it and which are for the suckers.

  • So here's my thing that I've noticed a lot of times when they re interpret any kind of comfort food dish fries Sundays to whatever with, like, fancy ingredients, Orion ingredients.

  • It either works or alienate people like burgers were pro Terry, You know, we're all over it.

  • But then does this wave of the fancy burger and the custom blends in the cave Aged years like that.

  • You actually have a restaurant?

  • I just have an appetite, huh?

  • What do you think drives up the cost of $47 burger?

  • That's all about like, what we perceive is baller Rios is a dollar.

  • But we're talking about Martin's retainer.

  • Lots like 16 cents a bun.

  • Now we're talking charge 33 times more to me.

  • Get stuff like that $1.

  • But it's actually $3 consumer.

  • Right?

  • Without even meet you already.

  • At three bucks, you're like you're you're in and out.

  • Cheeseburger, right?

  • All right.

  • Just for the body back.

  • Right.

  • And then you're like, Okay, that's your beef blends short rib brisket, rib eye.

  • So let's say we got two ounces of each.

  • Has a six ounce burger, Let's say $16 a pound.

  • Make it easy.

  • Math.

  • Right.

  • So now you're talking about a $6 burger, patty.

  • Now, that's again in 18.

  • Now it's 18.

  • Customer possible.

  • You got $3 bun.

  • You got $18 patty.

  • Now we're talking about cave age.

  • Greer.

  • I might not be, like, out the gates, a big fan of all of this stuff.

  • But sometimes when you do see, fancy ingredients were kind of like you know what, treat myself, You know?

  • I mean, like Joseph.

  • You know what?

  • I have caviar on my burger like burgers.

  • You had cab.

  • You remember?

  • Just like we're sure to find out today.

  • I've been talking about them.

  • Are you ready to begin the Booty Burger Bonanza.

  • I'm a ride with you, bro.

  • So these were the big baller burgers between three of them.

  • We're going an increasing price, culminating with a three digit Burt championship Burgers.

  • What inspired this burger?

  • Oh, this is the Bash burger.

  • This is a creation that I was inspired by some local diners.

  • My version of a bacon onion cheeseburger.

  • Oh, wait.

  • With a caramelized onion and bacon jm secret sauce shaped pickles.

  • American cheese on a big Marty sesame seed bun.

  • Yeah, I just noticed the two big fat on your rings on top.

  • It's pretty dude fanciers.

  • Phil doesn't pretty looking burger.

  • I tell you a little trick that we do a little trick of the trade if you was in a West Coast burger chain, okay?

  • We're all very familiar with in and out.

  • I remember I went there for a little r and D.

  • They do a little swiper mustard.

  • Women's on that.

  • Yeah, on the burger And put it down.

  • That's near and dear to my heart, man.

  • But we let out, but we let out Just think a rip that Oh, yeah.

  • Fucking good burger.

  • One day I'm gonna like to enjoy a backburner.

  • Amazing Adam and I'm blown away so good.

  • It's the ultimate chef streak.

  • Red Bird.

  • It hides its pedigree very well.

  • Definitely, it's perfectly constructed.

  • What do you think, man?

  • Is this a success?

  • I love the highbrow lowbrow.

  • I think that's that's the only way to make it work.

  • Take a roll with a custom beef.

  • You got bacon jam and Heinz ketchup I gave the men behind.

  • It deserves to be on a plate next to fries.

  • Mayo, ketchup.

  • It's It's that burger snapper.

  • It's amazing.

  • So this is the Minetta Tavern Black Label Burger going up another bracket, right?

  • Right.

  • I mean, like another Baquet quickly dissecting.

  • I mean, you could you could tell that the core of this partner you could smell.

  • It's the dry aged steak.

  • That's right, that funkiness being from Los Angeles and being like a guy from the outside looking in like this is that that burgers at mystique, the Manetta burger, it was almost like, Do you have your serious foodie passport stamp?

  • Let's stop talking.

  • Let's let's try this bad boy perfectly took you to taste the age.

  • That was just about to say that I don't know if I've had a burger that tastes as much like a steak dinner as this.

  • I've worked in dry age rooms.

  • I've dry aged steaks now, like I feel like I'm in a dry agent right now eating a burger.

  • It's so wild.

  • Yeah, the blend is brisket.

  • Short rib, rib eye right, All aged.

  • When the Minetta Tavern Burger came out when they had their signature blend, it was crazy because everybody wanted to corner the market, have something no one else verified air.

  • It's almost like the easy of of meat.

  • They cook it in aged defect.

  • And plus, because I have that connection with Baltazar will invest laundries in the city that created this bond that I thought I was precocious.

  • Well, And then I read about it that it has, like a slightly higher, buttery, confident, like a question.

  • You can see the layers when they let it rest.

  • They put the onion right in that puddle of beef fat.

  • It's so weird that I knows so much about the burger.

  • It's kind of like you go someone after, like swiping right on.

  • It's like I know so much about you, but we've never met before.

  • That's so creepy off bat.

  • You know, like the first burger we had.

  • It was like something that you wanna party, right?

  • It's like it's a burger I wanted to tell my friends about like, You gotta have this here share.

  • Here's a bike.

  • This one's kind of like no, like, yeah, this is me, like, don't touch this.

  • Yo, man, this is the most followed burger I've ever even looked at.

  • I don't know if I've ever had this many opulent ingredients on any single that I'm gonna tell you.

  • It's $295.

  • Let me tell you what's in this bad boy.

  • So this burger has Japanese Wagon Peak stuffed with 10 herb white truffle butter seasoned with smoke seesaw, topped with the falling ist shudder aged 18 months in England's shaved black truffle fried quail egg white truffle butter buttered onto this companion role, topped with the Bellini topped with creme fresh topped with caviar.

  • And it's got a diamond encrusted toothpick and gold dust.

  • McGee.

  • This is its Bujji, brushing my teeth with Chris style.

  • I don't even know if I want to put ketchup on it.

  • I feel like you don't need that Certainly Dominions, man.

  • My mouth conferences, Thio Ever gonna get that kind of cash in a little bit.

  • Okay, that's right.

  • Just like holding my mouth to me.

  • It's like, why, If we're going to spend the national debt stuff inside the burger, would you have stuff that not only takes moisture out of your mouth, right?

  • Takes moisture out of the burger and then compete?

  • I can't eat all this.

  • I'm appears, my con.

  • It's like I don't need all that stuff I like individually.

  • I like the ingredients, but I just like a burger.

  • I think sometimes when it gets so fancy, it gets a little bit inaccessible.

  • And so that's why sometimes I could appreciate the culinary merit, but is it gonna eat?

  • That burger may not gravitate towards it.

  • It may not be your fast food, but that's not what they set out to be.

  • Yeah, they set out to be the most expensive, most elite from top to bottom.

  • Full experience of a burger.

  • Would you have order it?

  • What?

  • I ever ordered this burger.

  • Yeah, I probably wouldn't as a simple kid from East L.

  • A.

  • I'm gonna choose a $33 burger.

  • Maybe buy a pair of sneakers?

  • Yeah.

  • I mean, I must say, I'm to save the money.

  • I'm gonna spend it, but I'll put it on something else.

  • Unlimited funds.

  • We've had three of the best three, the most gourmet.

  • Which of the three do you think you might go back to your bangle?

  • Back to all three.

  • Cash out all my Bitcoin ball in.

  • I'm gonna go at my point.

  • Josh Capone's Burger Man.

  • Yeah, I mean, it's It's a good burger.

  • Yeah, transcends Gourmet.

  • It's a good burger.

  • Josh's Burger to me hits that burger.

  • Looks juicy, smoky, salty kind of thing.

  • I admit I'm friends with Josh and I don't know.

  • I'm not going to seem like I'm showing him any kind of favoritism else.

  • Have to be honest in terms of style construction composition.

  • I preferred the bash in terms of where I go to my mind for murder.

  • No, I've had the minute it's happened.

  • But biting into that Josh Capone burger man coming off guard, I almost like I had to take a step back and like, Yo, this is a burger man's Berg.

  • Yes, that's that's what it is.

  • That's what's up.

  • That's that's what this show's about.

Yeah.

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アダム・リッチマンとの究極の高級バーガー試食会|ザ・バーガー・ショー (The Ultimate Expensive Burger Tasting with Adam Richman | 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