- [Sawyer] This episode is sponsored
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Welcome back to "Football Fusion".
This week, we're doing the San Francisco 49ers
verse the Minnesota Vikings,
a confoundingly good team
verse a confoundingly mediocre team.
Their cuisines, however,
their regional cuisines are to die for.
I'm really doing this TV style.
That was pretty CBS, right there.
In Minnesota, they have a burger called the Juicy Lucy,
a burger known for having cheese stuffed inside.
Imagine ravioli with cheese inside but the pasta is meat.
Welcome to Minneapolis.
In San Francisco, they have the Mission-style burrito.
It's got beans, pico de gallo, guacamole.
(hands clap) Imagine that all in one.
You know what I mean?
This is week seven.
This is 9ers, Vikings.
This is a burrito and a burger,
a juicy burger and a big burrito slammed together
into something that I'm hoping that is palatable?
It will at least be messy.
(Sawyer kiss)
(soft rock music)
(soft rock music fades)
(piano music) Beans, beans,
they're good for your heart.
For this dish, I'm starting by making some refried beans.
You can also just go to your grocery store
and buy some refried beans if you don't wanna go
through the trouble of, you know, cutting an onion,
smashing some garlic cloves, opening up a can
of pinto beans, making a mess on your special shirt
and draining the juice from the can of beans.
But this is a cooking show, so I'm making
these refried beans by hand with love and care.
Here I am heating up some lard in a skillet.
Once all that beautiful lard melts, I'm throwing
in some onions and letting it cook
until it becomes translucent.
Sometimes in cooking, you put a leaf in your food
not for eating but for flavor.
That's what I'm doing here with a bay leaf.
Then I'm throwing in some cumin
and those garlic cloves from earlier.
You're probably thinking to yourself
this doesn't look like refried beans, and you're right.
But how 'bout now?
All this needs now is a few ounces of a stock of your choice
and a whole bunch of bean mushing.
Let those beans simmer, covered for about 20 minutes
and then give it a little taste.
My refined palate told me that this needed salt.
(Sawyer sighs)
Magnifique.
What burrito is complete without pico de gallo?
This is another ingredient you can just go out and buy
but not me, never me.
I'm chopping up three tomatoes and throwing them
into a fine-mesh sieve over a bowl.
These tomatoes are wet, so I'm going
to throw a few pinches of salt on them
and let that juice fall into the bowl.
While those tomatoes sweat, I'm chopping up a jalapeno
and scraping out those spicy, spicy seeds.
This goes into a bowl along with your diced onion
and your dried, chopped tomatoes.
All this needs now is some lime juice
and some finely-chopped cilantro.
Look at the knife work.
Who do I think I am, Lynne Thompson?
I'll link in the description.
Once all the delicious ingredients are
in a bowl, just mix 'em up
and you've got yourself some fresh pico de gallo.
And now, the last of our
Mission burrito ingredients, a guacamole.
This is, of course, another ingredient you can
just buy at the store, but again, I'm a chef,
I make my own ingredients.
I'll never buy something that I can make with my own hands.
I don't know if you can tell, I certainly couldn't,
everybody else could,
the avocado is very hard, not ripe at all.
So we bought some guacamole from the store.
Just forget all the stuff I said earlier
about never buying ingredients.
It's fine.
- So, you've made refried beans.
- Yes. - You've made pico de gallo.
- Yes.
- You've made guacamole, I assume.
- Well, we're gonna use store-bought.
- The avocados are ripe, right?
- [Kendall] They're so bad.
- They're so bad.
- It's not avocado season, now, October?
- [Kendall] Yeah.
- Who eats avocados in October?
It's Halloween, they're green.
This is a wonderful mashing of the two culinary giants.
- That's what I was saying, yeah.
- First off, there's never been a Mission-style burger
much less a Mission-style Juicy Lucy.
- Never.
- So what we have here is the adjustable burger press.
And this is adjustable, and all we need to do is adjust it
but what we want is thin as humanly possible.
So each one of these is gonna be 2.6 ounces.
And we're gonna compress each one of those in here
and then sort of sandwich them together
with a slice of cheese in between
and really smear down the edges
so it doesn't blow out on the sides.
And then fry it very carefully
and really, hopefully, we won't injure ourselves or others.
We need to plastic wrap this guy.
- You need to weigh this out, this stuff?
- Yeah.
- Oo-hoo.
- Go with those? - Yeah.
- It does make us look like, way cooler.
- Yeah.
- Also, the meat's gross.
- Meat's gross.
- Sorry, I have slightly smaller hands than you.
- Yeah, I might not be able to wear these.
I'm not gonna wear 'em.
- You don't, okay.
Now I look like a
(Sawyer and Kendall chuckles)
Wimp.
But now I'm a litter-er.
(Andrew sighs) I can't win.
We don't need gloves, meat's perfectly clean.
- Mm, meat.
- So, roll it into a ball, meatball, you might say.
- I think I've heard of that, I think.
- It's a regional cuisine.
- A meatball.
- A meat ball?
How terribly novel.
See how I put, got it more to the outside?
- I was thinking about that.
I really was thinking about that.
- I believe you. - Yeah.
- [Andrew] So now, let's see what happens if I do this.
All right?
- Mm, this is satisfying.
- Yeah, that's really nice to look at actually.
That looks like a McDonald's burger patty to me
and I think if we took two of those
and smooshed them together, that would do the trick.
So, looks factory fresh.
(Sawyer laughing)
- What is the, is that a thing?
- No, it actually doesn't make any sense.
- Factory fresh?
- Factory fresh, like maybe a car?
- Yeah, yeah, yeah, yeah.
- Press.
There we go, that's the stuff.
All right.
Oh, I have burger hands.
Here, how 'bout you, can you just cut
some thin slices of cheese?
As thin as possible?
And, of course, that cheese is going
inside the raw beef with raw beef in it.
(Sawyer chuckling)
- [Sawyer] What are we talking here?
- Thin as you can, that's good.
Yeah, right there.
And we'll fry one up and see how it behaves.
Okay, we can't make 20 of these
and then fry them up and realize
that we did it wrong, now can we?
We could, but may we?
- Yeah, may ruin it?
- I don't know, may you?
So we have cheese right here.
Making sure that there's a bit of gap around the outside.
We don't want any of it,
here, I might even fold it over.
So we've got one patty on top of the other.
Just, yeah, pinch down around the outside.
Really make sure it's shut, it's shut down.
And I don't think any of it'll be getting outta this one.
I think we're safe but we will also see.
So, there's a Juicy Lucy patty.
Let's try frying it up.
So I'm heating this until I see a little bit
of smoke coming off.
That means, so the vegetable oil has a smoke point
of like, 425 degrees Fahrenheit, I think.
So if you see little wisps of smoke, it means
that you're hitting 425 degrees
which is a really good searing temperature.
Just so we get a clear read, I'm gonna plop this
right down in the center.
(burger sizzling)
Small press to make sure that it's well-adhered
to the cooking surface.
Now, most burgers, you wanna put like, a divot
in the center because they dome.
And this one especially is going to dome
and we're not gonna be able to help that
'cause it's got the cheese inside.
Cheese expands like, it releases gases when it's hot.
And this is no exception.
So it's gonna get pretty round
and we're just gonna have to take that one on the nose.
Ugh, soap?
Ugh.
- Anyway, now that dumb stuff's over.
Soap's gross.
- [Andrew] Soap's gross.
You ever tasted it?
(Andrew, Sawyer and Kendall chuckle)
So I like to flip when the gray
really starts climbing up the sides.
You see a little bit of brown around the outside edges
that indicates you've obviously got some browning.
But the gray indicates that we're cooking up
into the patty itself.
And that's what we need to do with this one.
- [Sawyer] So we just don't even touch it?
- No.
If I touched it right now, it might come off
but if you touch it too early, that's the thing
with cast iron is that it's only non-stick
if you treat it right, if you use a lot of heat and fat
and allow the food to stick to it
and then it'll release once a crust has formed.
(burger sizzling)
And then we, oh, yeah.
Hey.
Decorative. - Decorative.
- So this is for poking a little hole.
Once we've flipped it, we gotta poke a little vent
in the top because as the cheese melts, stuff happens
and it gets bigger.
And then it'll explode.
So you poke a hole.
Let's take a look.
(burger sizzling)
- [Sawyer] Looks good.
- Lookin' good, yeah.
Let's give her a flip.
(burger searing) Okay.
I would like more of a crust but this is a test patty.
We'll forgive ourselves, move on.
So this is why we're doing a test
'cause I think this is probably still gonna be
like, medium-rare, even though it looks pretty much done.
- [Sawyer] It looks done.
- Yeah, I wanna give it another flip
but I feel like the cheese is
all gonna leak outta that.
And I don't want it to, I want it to stay inside.
What's cool is we didn't have any blowouts
on the top or the sides, so that vent thing works.
- I'd think that's a burger without cheese
if you'd ask me.
- What is this, a burger without cheese?
- What is this?
A burger that doesn't have cheese stuffed inside?
I'm from Minneapolis. (Sawyer laughing)
- Let's chop this burger open.
(smooth relaxing music)
Okay. - [Sawyer] Okay.
- [Andrew] Didn't get melted as much as I would want
and a little undercooked.
But it still looks good.
- [Sawyer] It looks great.
- But, I mean, we're pretty close.
That's a cheese-stuffed burger right there.
- Definitely
- I'm gonna try that.
(smooth relaxing music)
It's a burger with cheese in it.
Also didn't put any salt or pepper in it.
- Right. (Sawyer chuckles)
- This is why we do practice runs.
(brief upbeat music)
This one, a little wider.
- Ooh, a little moundier.
(Andrew grimaces) (Sawyer chuckles)
- Something about that.
- Hey, something about it.
- It's been smashed and smeared
and stuffed within an inch of its life.
Just like me on a Friday night.
(Sawyer chuckling)
So moundy, oh.
- Now. - Yeah, I know, I'm sorry.
So now let's crank this guy back on.
I'm gonna give 'em a little wipe.
Because just like me on a Friday night,
(Sawyer laughing) needs a little wipe.
All right let's make some content.
Here's the contents.
- What?
Oh. - This is gonna be fire.
- Whoa.
- This is gonna be lit and fire.
Outta bounds and out of control.
- Rizz.
- Rizz. (Andrew whistles)
- Anything else, please?
- Anything else you can think of?
- [Nico] Fly.
- Fly?
- What is that, the '70s?
- [Steve] It's gonna get you bricked up.
- Bricked up, I guess.
- Sounds like I'm constipated.
Bricked up.
That's what I would say if I were constipated.
Oh, man, I'm bricked up right now.
- I'm bricked up. (Kendall laughing)
- Whew, I gotta see a doctor, I'm bricked up.
This pan's all bricked up, so now.
Like I said, the pan's bricked up.
- [Sawyer] Yeah.
Yeah, we know.
- [Steve] We're young.
- Let's stack the stuff on this one.
(crew members laughing)
(burger sizzling)
Am I right?
(Sawyer chuckling)
Let's stack that stuff on this one.
Where's the bun?
- Isn't this your cooking show?
- [Steve] Sawyer wants to be done with this.
(Andrew and Sawyer laughing)
- You have co-opted a, doing bad show
into doing it right show, for sure.
Which I love.
This episode has more technique in it
than we've ever had, than any of the episodes combined.
- [Andrew] Okay, let's go ahead and flip this
before it gets.
- Woo. - That's a nice crust.
- Woo-ho-ho.
(Sawyer and Andrew laughing)
(burger sizzling) (Sawyer and Andrew laughing)
- So now we're gonna salt it.
Oop, I gotta poke a hole.
I gotta poke a hole.
Make a hole, make a hole.
- [Sawyer] Make a hole, make a hole.
- [Andrew] Poke, poke, poke.
'Cause I don't know what's goin' on there
but it seems ab-natural.
This is a fantastic crust.
- Beautiful, yeah. - Impressive.
I'm very happy.
- Looks like an English muffin.
- I had the best burger the other day
with just like an English muffin.
- Perfect English muffin.
- [Andrew] What happened? - [Kendall] It's doming.
- [Sawyer] Doming? - It's doming
and there's a little cheese coming
out of the sides, so I'm gonna move quick here.
- [Kendall] And sour cream.
- That was quick, wow.
Wow, you do that so fast.
- Things are hot over here.
(burger sizzling)
- [Sawyer] You do that so fast.
- [Andrew] Okay.
- [Sawyer] We were saying maybe beans burger.
- Oh, whack.
- What's that?
- This is, this is a little creme.
- Creme?
Nice. - [Andrew] Yeah.
Okay. - [Sawyer] And a little pico.
- Just some chops.
And last but not least.
- Please. - Creme-a.
- Beautiful. - I mean.
- [Sawyer] I mean.
- [Andrew] That looks fantastic.
- [Sawyer] Ooh.
Hey, hey, yeah, yeah.
- [Andrew] Give us a squeeze.
Give this a squeeze.
(Sawyer laughing)
Yeah. - Yeah, yeah, yeah.
Yeah? - Yeah?
Okay, let's try it.
- No way I'm making one, it's over.
I'm done.
(cast members chuckling)
I like this.
(Andrew laughing)
- I like this.
(cast and crew laughing)
I wanna see an episode of diners having some vibes
where guy fear is like mm, mm, I like this.
- I like this.
- I mean, I love it.
I love a Juicy Lucy.
I don't want the beans on there.
- Right, that was what I was gonna say, yeah.
- And Kendall wants to put the beans in the burger
because she's sick.
- Whoa, you didn't tell me that.
- I wanted it to be rice and beans
and cheese as the filling.
- Whoa, that's a good burger.
I think guac, sour cream, and pico.
- Great toppings for a burger.
- I was doing like, a TV bit.
I couldn't get out of it.
I couldn't stop doing it.
Like, as if I'm like, you know, from a CBS News or whatever.
Andrew Ray from YouTube's "Binging with Babish"
just showed us how to make a Juicy Lucy cheeseburger.
My word. - Wow.
It's so much fun out here today, Sawyer.
So many people have showed up
and they're just having the best time.
And I love.
(Andrew and Sawyer laughing)
All right, for real sign off.
- For real, good sign off this time.
- Make a burger with cheese in it.
Put some stuff on top of it, eat it, watch football.
(hands clap) - Cool.
- Let's go game. - Let's game.
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(smooth relaxing music)
(smooth relaxing music fades)