Hi, I'm Josh.
I'm Ollie.
I'm Inga.
And today we're gonna try the best burger in LA.
I'm excited for today. Supposedly what the best burger in LA?
Supposedly.
According to Keith Lee.
I mean who is almost always right.
Yeah in Keith we trust.
We had to order our burgers an hour in advance.
Thank you for doing that.
Because it's a popular spot. Let's go sit down.
Let's do it.
Oh wow, look at that!
That timing!
That was an hour in advance!
That was not planned.
Wait, how much did you order?
Oh my gosh, look at that!
Oh, the bun's still connected!
Like a hot dog almost.
It's like brioche-y.
I know bread is the way to your heart.
I'm curious to see what you think.
Cheers.
Okay, Ollie, come on.
I need to get in on this action.
That looks really good.
That is really good!
Keith. X3
Wow, that's a damn good burger.
That is a damn good burger.
He was talking about these lacy bits, right?
Yes.
You watched the video too, huh?
I don't think you understand how crispy it is,
Until you experience it yourself.
I've never seen like this thin,
Of like the crispy little burger edges.
You can see through it.
Look at the seasoning as well on the bottom of that.
Can you see that?
So crispy.
Wow.
That is a huge mouthful.
The bacon one is like bursting with bacon.
187, guest number 187 is ready.
Oh wow, okay.
That's how they announce their orders, I guess.
I thought we were in prison.
If you're watching this in prison,
You haven't put in your order yet for your last meal.
Can they watch youtube?
Oh no, let us know in the comments.
Now Inger.
You are American, but you're also a Hong Konger.
And I think you've said that every aspect of your content,
In some way relates to your upbringing in Hong Kong,
And visits to your grandfather in Taiwan.
Where does this fit?
Where does the American-ness fit?
I mean, I think the American-ness kind of comes in,
Growing up in Hong Kong.
I think there is that sort of like duality,
Of you have both East and West.
So I grew up with Asian cuisine and Western cuisine,
And that encompasses like Italian, you know, American.
Right. X3
A lot of different things.
So where burgers come in,
I feel like we always go to eat a burger on Sundays.
It's like our family dinner.
Really?
So we go play tennis, badminton, and then we finish off with a burger.
That's definitely something that I relate to as well.
My grandma's actually Chinese.
Wait, what?
Yeah, yeah.
Not like immediately obvious.
But yeah, my grandma's Chinese.
My dad grew up in Hong Kong.
He lived there for 19 years.
Oh wow!
My granddad was a British policeman in Hong Kong,
And got married to a Chinese lady in Hong Kong.
So whenever me and my dad's side of the family, we get together,
It's almost always on a Sunday and we're always having dim sum.
So it's kind of like the reverse situation from you.
And then I think also just like the way that I've always related to that side of the quarter Chinese in me,
It's been through food.
So you've got a Chinese stomach?
I've got a bit of a Chinese stomach
And it's about a quarter of you.
Because you eat a lot.
There's a lot of room in there,
Yeah man.
It's an impressive Chinese stomach.
I've got the Chinese metabolism.
Yeah yeah
Man I wish I had that.
Wait, can you eat spicy?
I love spicy food.
It makes me sweat though.
I sweat like a white man in me.
But I love it.
I ironically sweat like a Chinese guy.
Alright, you gotta prove it right now.
You are eating just these jalapenos.
Funnily enough, I've grown in tolerance over the years.
Wow.
I think we broke up Ollies spice tolerance probably with a video or two that we did,
Trying like the spiciest things possible.
It was like, you know in the Navy Seals, the training?
Yeah, and they almost reach death, but they get stronger through it.
Exactly.
There was a few episodes we did.
What doesn't kill you?
Wait, did you do the hot ones?
The line up?
Da Bomb almost destroyed me.
Those jalapenos were nice though.
Didn't even blink.
Just nothing.
So we became familiar with your content back when you were with Buzzfeed,
Through about to eat, worth it, tasty obviously.
But you've recently left the roost as it were.
Yes sir.
Jumped out of the nest.
Indeed.
And flapped
Flown away. Desperately flat.
Desperately flapped.
It was exactly like that, you know, I think I jumped out of the nest and it was terrifying for a long time.
I mean, Blissey was my first full time job after college.
And so five years, you know, I'm like working full time.
I know how it works.
And then you leave and then suddenly it's like, oh my gosh, you own your own business.
Like what even is filing a business on your own like, you know,
There's like so many other things that they don't tell you about.
You have to give yourself structure, you know, like you have to find all these things,
And I think I wasn't used to that.
I think one of the things that we've realized over the years is in the so-called creator economy,
There's like limitless opportunity, right?
You can always film more, you can always tinker with an edit a little more.
Also there's often rewards to that.
Because of that mechanism, it becomes really hard to stop,
Because you're just like, well if I work through the weekend, I'll make more more money.
And so I think it takes time to learn self-restraint.
There's no limit until you just suddenly burn out and you're there and enforced break.
This is so real.
You're telling me it doesn't end?
No but I feel like that's exactly what it is.
I feel like you hit it right on the nail where there's no cap.
And the thing about how you will get rewarded the more you do,
And so you have to put a cap on yourself and know when it is a good place to stop.
And I think that is a lot harder than people say it is.
Oh definitely.
The only way really to to learn and know, find out where you need to set your limits is by trying and getting it wrong.
Having a mental breakdown.
Oh, we've been there.
Yeah.
Is that grilled onions too?
So grilled onions, we've got presumably like the,
Burger meat, melted cheese, and fries.
This is, this is something that we just cannot get in London.
It's interesting, it's kind of reminiscent of Five Guys.
Obviously there were five guys making that.
I think there's three or four in there.
Okay.
Your an idiot. X2
I thought you were gonna say that's similar to five guys.
No it's not.
So far, tried the original, you tried the bacon.
How does this compare?
You must have tried a lot of burgers in America.
I tried a lot of burgers.
I think the thing that it really does so differently,
Is the laciness of it.
Oh.
Where they smash it so thin that it just like,
Crisps up in it's own fat.
Crispy beef is like not a common thing.
Yeah, if you're ever in New York,
There's this place called Seventh Street Burger,
But I feel like that's the closest I've had to this.
Okay.
But what this place does better is the crispy.
Would you say that's the best burger in New York?
In my opinion, yes.
For a simple burger.
We're gonna need to try that.
Okay, for like back to basics.
Yes.
No frills.
Yes.
Fantastic.
One more burger to try.
You full?
I am pretty.
We just like quietly finished.
We did.
Just ploughed through a burger each and there's still more so I really want to taste this.
I'm gonna let you have the first bite.
I'm just going to fold this in.
I have never in my life seen someone fold a burger patty.
That I'm impressed. You're gonna try that. Okay.
Oh, this is heavy.
Oh my gosh
Don't dislocate your jaw whatever you do. Okay, because I'm scared.
Oh, you didn't even get any top love.
Look how much meat that is
So when we ordered, the guy inside was highly recommending the four-pipe roll.
You know what? I would say that's not as good.
Really?
Because it's more like a thick burger.
Okay.
They're all mashed together.
Okay, so it's the meatiness overwhelms the crispiness a little bit.
And you like that crispiness.
And also the bun really really works.
You said this is a sweet potato roll?
I think it's a sweet potato roll, yeah.
They're usually softer.
How do you make bread from sweet potato?
How is that a thing?
That is good.
That is really good.
So you're a, I guess a New York representative here in LA.
Uh huh.
Are you going for Shake Shack or In-N-Out?
I stand by Shake Shack.
Okay.
Let me explain.
Please do.
In-N-Out is great for if you consider the value.
It's great flavour, great price.
But Shake Shack, it has all the components that make a burger a burger to me.
Which is like, I like it when there's lettuce, I like it when there's tomatoes.
Also the sauce at Shake Shack is just insanely good. I love it.
Also the bun is really good. The patties, I like it.
So it's just like as a whole Shake Shack. I think it's more gourmet, I guess is what they call it.
It is a little more expensive, but...
But you're in New York.
I love Shake Shack.
Everyone in New York is really rich.
No! That is not true!
Everything just costs a lot of money.
Really rich but spending all of their money on rent.
Okay, wait. I have one more recommendation.
So if you're ever at the Shake Shack in the airport in the morning,
And it has to be inthe morning.
Shakeshack has a breakfast menu.
They have a sausage, egg and cheese.
That is the best sausage, egg and cheese I have had from a chain.
You can only get it at the airport because in normal locations they don't open before 11.
So they don't do a breakfast at all?
I haven't seen it.
So only at the airports.
Wow, this is like insider information here.
So you need to go, yeah.
If you're flying out, go check it out.
Okay.
Well, Inga it has been an absolute pleasure.
It has.
Thank you for helping us destroy Easy Street Burgers.
Verdict?
Best burger in LA?
Well it's the only one we've had on this trip.
So I guess it is defacto.
Definitely the best one I've had.
A 10 out of 10.
See ten feels like you're limiting yourself.
There's no room for improvement.
So I would say...
9.9?
I mean, I'll be ok with 9.9.
I'd be okay with 9.9.
I like that.
Actually, you know what, I think 9.9 is still too high.
9.8?
I don't know if I...