- Right, you loved this last time, so we're doing it again.
But this time, it's our main man,
the burger king himself, Jamie Spafford.
And he's gonna try and cook a burger in sub 10 minutes.
(audience cheering and applauding)
- Bring it on!
Right, Spaff,
you have got the same base ingredients as always,
but you have been able to bring in three from home,
and you have the chance to win those
if you get your trivia questions correct.
Which ingredients have you brought in
to jazz up your burger?
- Number one, it's me.
So obviously, bacon, streaky, smoked, already cooked.
Number two, slightly out of the park,
but Chilli Heatwave Doritos.
- Those, also precooked.
- And my third ingredient, is actually a piece of equipment.
I brought a burger press in, from home
for speed and accuracy.
(upbeat music)
- [Mike] So taking on the "10 Minute Burger Challenge"
today is Jamie Spafford.
He's coming in at an age far too old for YouTube, at 36.
He resides in Hertfordshire in the UK.
His favourite dish are Juicy Lucy Sliders,
which is also the same name as his wife.
He's world famous for creating a Paella Burrito
and being banned from the shores of Spain.
His unique skill is photography
as you can see from his Jamie Cam.
He has just learned what aperture is,
but he still fails to use it.
(Baz laughs)
- I was going the wrong way.
I film things now.
(Baz laughs)
- [Mike] Good luck, Jay.
Back to the studio.
- Okay, Jay, to win your boosted items,
you have three quickfire questions.
Question number one.
- In the £2.50 versus unlimited butted...
Butter, butter, butter.
In the £2.50 versus unlimited budget butter...
My goodness!
In the £2.50 versus unlimited budget burger battle
against Ben, how much did you spend per burger?
(Jay grunts)
Because Ben spent £2.50.
We're gonna give you a leniency
of £2.50 either side of your answer.
- Per burger, I reckon it was £85.
(Barry laughs)
- We didn't give you free reign
of that much budget.
- No, £27.50.
- Oh, cheapskates.
- Question number two, where is the birth pay... pace?
(Barry laughs)
Question number two.
Where is the supposed birthplace of the cheeseburger?
- Louisville, Kentucky.
- No!
- Correct, but I need the specific place.
- Oh, it's Kaelin's, 80- Kaelin's.
- Yes, spot on. - Yes, and well done.
Nicely done.
(audience applauds)
- Question three.
According to studies done in May, 2022,
the average American eats how many burgers per year?
Is it A, 50?
B, 60?
Or C, 70 burgers?
That is a lot of burgers,
no matter which answer answer it may be.
(presenters laugh)
- Barry, I'm gonna have to go with C, 70 burgers.
(Barry laughs)
- Jamie?
- Yes, it's unfortunate.
- It's B!
- Oh, it's never B.
- [Jamie] 60 burgers. - It's never the middle one.
- 60 burgers a year as an average,
which means Jamie you get one very correct answer,
and you can take one of your ingredients/equipment.
- Do you take the, the bacon,
that of course you need in a burger,
or a burger maker that of course
you need to make burgers
or you take Doritos?
- I'm gonna go with the burger press, please.
- Interesting.
Classic, basic ingredients, pressed together.
- Yeah.
- Right, let's get cooking.
- Oh, wow, you're keen.
(laughs)
- Okay, Jay, you have up to 10 minutes,
and we want a burger.
Starting in three, two, one, go.
(bell rings) (audience cheers)
- Jamie!
- He's got his burger press.
He's straight in with it.
(upbeat music)
And a pre-heated pan.
(upbeat music continues)
- Simple.
Straight away, he goes for more than one burger.
- [Ben] Opting for no additional seasoning or fat.
- Not on that side.
Double burger patties.
But then we've got to go in with burger sauce,
mustard, mayo,
- [Ben] Approximately two to one and...
- Ketchup.
- [Ben] And one and a half.
- [Barry] This is a lot of sauce.
- [Mike] Yes Jay, comeback.
- What are you doing?
- A little bit of burger vinegar.
It's gonna be sloppy for sure.
- [Kush] Burger vinegar.
- [Jamie] That's a burger sauce.
-[Kush] Oh, don't finger the pickles.
- Chopping up some pickles.
- [Barry] Where's that going?
- They're gonna go into my burger sauce as well.
- [Barry] What? - Bit of texture,
- More pickle, pickle juice and pickle bits
- Lovely, lovely, we don't have any smoke paprika,
but that would go really well in there if we did.
- [Barry] How we looking?
- [All] Whoa!
- Oh nice.
- Let's go
- [Ben] Now, more salt on that side.
Seasoning on it, not in it.
- Oh, oh no, these aren't pre-sliced.
- [Kush] They are already cut!
- What?
- [Kush] They're already cut.
- It's not!
- Definitely, already cut.
(All laugh)
- [Ben] Oh mayonnaise.
Wow.
Mayonnaise heavy.
- [Barry] You've already got sauce.
- You chose not to bring salad cream in.
- No, no salad cream.
That's too much mayonnaise.
- [Barry] Oh Wow.
- [Kush] Too much mayonnaise.
- [Jamie] Oh, okay.
- Teckers, Teckers, Teckers.
I've seen it before, I've never done it before.
- Right, cheese going on top and then going in with...
- [Barry] Oh, oh, oh.
Oh, oh, interesting, steaming
Guys, round of applause from the chefs.
- Seen it done on a Plancha.
He's doing it at home.
- Almost through.
- [Barry] So what's the mayonnaise that bun doing?
- The mayonnaise is going to add a little bit
of crustiness and a good bit of like you'd butter.
You'd butter a bun, wouldn't you?
- No, it's like eggy bread.
What's mayonnaise, egg and oil.
Chefs are commenting on the steamy pans.
- Steamy pans.
- [Kush] Yeah those burgers
are definitely cooked.
- Yeah, they're off, -ish.
(Audience laughs)
- [Jamie] It's definitely taking the heel.
- [Barry] Come on mate, you can do this!
- [Kush] Not on the hot hob! Move the glass!
(Jamie Screaming) (Audience Screaming)
- Build it, build it, build it, build it!
- Come on Jay.
- [Kush] Come on Jay, you're throwing it away.
- [Mike] You've got this mate!
Come on Jay.
- [Barry] So, bun, mayonnaise, sauce, burger, cheese.
- Wrong, he's done it wrong.
He's done it wrong.
- What's wrong?
What can be wrong with a burger?
- [Kush] Oh, that actually is amazing.
- [Ben] Sloppy tomato, lettuce, no bun.
Where's his lettuce?
- [Barry] What's happening?
More sauce!
- More sauce and mayo, excellent!
- [Kush] Ring that bell!
(bell rings thrice)
(audience cheering and clapping)
- [Ben] Excellent, did you have second thoughts
about the lettuce?
- [Jamie] Yeah, yeah, it was gonna go on the bottom
and then I panicked is what happened there.
(Deep exhaling)
- [Barry] Well done.
- Excellent job.
Let's get it into the sloppy sexies.
(audience mumbling)
(intense music)
Jay, great effort.
You were head down focused and we've ended up with a burger.
- Yes. (laughs)
- Should we try it?
- [Barry] All levels are wrong, cutting into this.
- [Ben] Yeah, we've got to share it, it's fine.
But we also want the cross section.
I think cross section's important.
- [Jay] And I think I have to call it the Sloppy Spaff.
- It sounds squelchy.
- So, so squelchy.
- Right, cheers, dig in.
And while we eat it, Jay, talk us through your logic.
- Your botty is drenched.
- It's quite sodden
- It's a sloppy botty, isn't it?
(all laugh)
- It's very soggy.
- So the thinking was, and I know I didn't really talk much
during the process, but first of all, burger press,
instantly able to get the shape and the thickness
that I wanted for the burgers.
I used small pans with no fat in,
so the fat could run from the mince,
and then stay in and around the burger.
So it was still keeping that flavour there.
Made a really quick burger sauce.
Put the pickles through the burger sauce as well,
instead of having to add them separately.
And then I toasted the buns with a bit of mayonnaise
to add the extra crisp onto there,
like you would do with butter, I suppose.
- I'm getting like Bleaker Burger vibes,
some of the best burgers in London.
I'm getting that kinda like, where everything kind of is...
- As one.
- As one, it's all...
- homogenous and you barely need to chew it.
You could suck this burger.
(all laugh)
What I would say...
- That, there you go.
Your burger chain, you got an endorsement from Ebbers.
- Jay, you made a bucket of sauce for a single burger.
I'm kind of glad you did cause that's delicious.
And there's loads left, like the pickled juice through it,
cuts through what is otherwise an incredibly fatty burger.
- I was worried you went in quite heavy on the seasoning.
So I thought it'd be be too salty.
But what the, the pickles and the juice flow throughout.
It's wicked.
- I don't feel like I have 60 burgers a year.
So when I do have one, I want to make it naughty
and indulgent and I'm hoping that's what I did today.
- It's heavy on the fat, it's heavy on the acid.
It's heavy on the salt,
and therefore it's incredibly moreish and sloppy.
It is a sloppy eat, but a very good one at that.
- A sloppy, sucky burger.
(Barry laughs)
The only area that I felt like I let myself down on
was just before the construction.
I forgot to put the lettuce on the bottom.
The lettuce should have gone.
It should be bun, sauce, lettuce, burger, burger,
tomato, sauce, bun.
- Unlike you to forget the salad.
- I know, I know.
- What would you have done if you had the Doritos
and the bacon?
Like are you happy where you ended up?
- Doritos would've gone on top, extra bit of crunch.
Obviously the bacon would've gone
- On top.
- Not on, under the bun.
- Oh, okay.
- But on top.
On top of everything else.
- Okay, yeah, okay. - And then the bun on top.
The bacon, it would've added that smokiness.
It would've added that extra crisp.
But you know what, it was all right without it.
- I dunno what you think Baz.
I think it was a damn delish burger.
- It's good enough.
- Good enough?
- It was sub 10 minutes.
So it makes the board.
Do you wanna know what time you got?
- I would love to know what time it was
because I had no concept of time at all.
- You had 10 minutes to play with Jay.
You have made it onto the leaderboard.
You used just less than a third of your time.
Three minutes, thirty two.
Very, very quick.
- Three minutes, thirty two?
- Come to Spaff's Burgers,
you can suck'em and they'll be quick.
(all laugh)
- Top of the leaderboard!
On that note, there will be another challenge soon.
We don't know who's gonna be in the hot seat
or the hot stand, but you'll wanna see it.
- Three minutes, thirty two?
- Well done, mate.