- Genuinely, that is one of the best burgers
I have ever, ever had.
I kinda don't wanna send this book back.
(lively orchestra music)
Hello, everybody.
It's Barry here.
Hope you are well, wherever you are in the world.
Welcome to our kitchen.
Today, we're doing another Cookbook Corner video.
This is actually a follow up.
The last one, we did Snoop Dogg's S'mores Pie.
Check that out, folks.
Oh my-
That book was amazing.
A lot of you have ordered it as a result,
so I'm sure Snoop is very happy about that.
And the pie itself was phenomenal.
Today, we have the "Bob's Burgers Burger Book."
It's not a cookbook.
It's literally just a burger,
"Real Recipes for Joke Burgers"
from the actual show "Bob's Burgers."
And I have watched about two minutes of that,
and that's basically based on Twitter clips.
I don't really get much time to watch TV,
although I did make a special effort
to watch "Stranger Things," and I just finished season four.
I stayed up till 3:00 a.m.
I was just like, I've gotta do this, I've gotta do this.
And it was absolutely amazing.
I have heard of "Bob's Burgers,"
but what put me off
was I thought it was kind of like along the lines
of "Family Guy," a little bit unsuitable for my kids,
but from what I'm told,
a lot of the research you guys sent me
was that it's like loads of series.
Apparently the first four are slightly better,
and there's a movie as well,
but it is actually good for kids.
And it's about a guy called Bob that runs a burger shack.
And apparently I would love it
because of the jokes in there,
and there's a lot of food puns.
In fact, it has a Burger of the Day,
and that is what this book is based on.
And I've gotta be honest.
It is a really, really good book.
I mean, it is full of burger recipes.
I'll show you a few of my favourites,
particularly from the pun titles,
but there's actually an introduction
about how the story of the Burger of the Day worked,
because they were mulling over running a joke
about the how easy it is for chalk to erase.
So they were gonna do like a thing
where like the chalk, or the text on it
just suddenly erases each day
as a sort of thing that suddenly goes.
But instead they decided to go for food puns
to sort of show it gets a little bit deep.
They "wanted to show an expression
of the internal life of the character Bob"
through his like description of the puns of the burgers.
And there are some truly phenomenal ones on there.
I picked out a really fun one today,
which we'll go into in a minute,
but let me just show you some of my favourite ones.
The other cool thing is he actually does it based on season.
So this is actually from season one, episode one.
New Bacon-ings Burger, as in new beginnings.
And it's basically just a bacon cheeseburger,
but I actually quite like that.
So when you are watching an episode
of "Bob Burger's," in the background,
they haven't got all of them,
but they brought to life a lot of them,
and it's, it's really, really cool.
Eggers Can't Be Cheesers Burger. Love that.
If Looks Could Kale Burger (laughs).
I think I would like this show.
The Final Kraut Down.
♪ It's the final kraut ♪
I love that.
I nearly did this today, a burger with sauerkraut in it
and Swiss cheese and stuff.
Every Breath You Tikka Masala Burger.
Sweet Home Avocado Burger.
Let me show you the one I picked out.
It's a little bit quirky, but I love the sound of it.
It's called
The Cauliflower's Cumin From Inside the House Burger,
from season four, episode two, "Fortnite."
"Be hungry. Be very hungry.
You'll want to savour this all beef patty
topped with pepper jack cheese, lettuce, tomato,
and of course the three Cs,
a combination of cauliflower, cumin, and cilantro.
Oh, well, we call cilantro here coriander,
but that's still a C, so I guess it kind of works.
So we kind of make like a cauliflower mash
that goes inside a burger.
And I thought rather than just doing
like a bacon cheeseburger one,
I was like, yeah, this one sounds a little different.
Certainly not the most extreme one in here,
but there were some very basic ones, too.
And I really, really like this book.
So let's give this a try, see what it tastes like.
And I'm actually really excited.
If you're eagle-eyed,
you might have spotted
that this was slightly in the background there.
I just wanted to show you,
a lot of you guys are sending me cookbooks.
This one came the other day.
I dunno who it's from.
Sorry. I'll check that.
We've got a "Friends" one, "Dr. Who" one,
a Coolio cookbook.
Thank you to everyone.
I know you guys are enjoying this.
It was Sammy that sent me this one.
So Sammy, I will send this back to you
over the pond in America once we cook, right now.
All right, so apparently we start
to work on the cauliflower mash.
"First up, preheat your oven to 400 F."
(easygoing bossa nova music)
Page turned.
Wrap the head of a cauliflower in a clean kitchen towel
and smash it on the counter
until the florets have all been separated from the stem.
Well, I've got a gadget for that.
Do you remember this thing?
I think it was called the Stalk Chop,
basically like a huge chisel.
(easygoing bossa nova music)
Boom.
"Spread the cauliflower florets onto a baking sheet
and drizzle with olive oil."
I really wanna add the cumin now, but it tells us not to.
So I guess we are just effectively making
like a roast cauliflower mashy thing for it.
That's gonna be amazing.
Wow, that is super glossy ready for sunbathing,
but it's completely covered
to hopefully make the roast epic.
I like how kind of wobbles around (laughs).
In you go, my friend
I'm not sure who that character is,
but he looks very confused about the cauliflower.
The Cauliflower is Cumin From Inside the House Burger.
Is that something like an episode
where cauliflower takes over the house?
It does look a little like, whoa, there's a cauliflower.
I'll have to check this episode out now,
just so my son and I can watch it and go,
"I made that burger."
And I was thinking, 15 minutes for roasting cauliflower?
That's quite brave, but apparently no.
15 minutes, then give it a nice little spin
and shimmy round in the oil again,
and then roast it for another 15.
So half an hour in total.
I can't really jump forward to any other steps,
because after that,
it's all about doing this roasted cauliflower thing,
which I'm sort of drooling like reading it.
It sounds amazing.
So I'm gonna prep things like my tomatoes
and lettuce for the end.
But other than that,
it's all about that cauliflower right now.
- [Bob] I meant go, not-
- Oh my gosh.
I've actually just found another clip on Twitter.
(laughs) Right.
Okay, I think I would actually like this show.
I'm gonna have to try and catch some episodes.
I think I'm gonna base if I like this burger,
I will watch the show.
How about that?
Oh, look at that. You see it?
So I'll just give it a little turnover.
Oh, wow. Look.
Got a sort of charred bottom on it as well.
Aw..
Yeah, cool, right?
You're not getting cauliflower today.
The other day we had a Chinese takeaway
with the in-laws.
They all came over.
Someone decided to give him a little bit of chow mein.
That was a fun dog walk.
All right, in for another 15 minutes.
Oh wow (laughs).
That is super charred.
I'm actually getting the heat through the oven gloves.
Ooh.
Well, it smells really good,
and I am loving the colour on that.
I'm gonna put it just to one side
whilst we work on the other bits to go with it.
All right, so we've got a tablespoon of cumin,
110 millilitres of milk,
a lime, which we'll juice in a minute,
but we just need a teeny bit for now,
and the rest goes on the burger,
and the coriander, which we're gonna chop now.
(cheerful pop music)
So the milk goes in, the cumin goes in.
Wow.
And then the coriander. Woo-hoo.
A little bit of the lime juice.
All right.
We add in the cauliflower now.
Wow. That's a lot of cauliflower.
Well, I'm glad it is,
because apparently what we do is get the masher
and break this down
which we kind of, at the same time, mix it together as well.
But we kind of want to keep it a little bit chunky.
(cheerful pop music)
I'm just giving it a little courtesy stir with the spatula,
but I have got to taste this.
There's a real like that real caramelization,
like roasted-ness, but also the lime as well.
Mm. Oh.
Slightly creamy with a little tang of lime,
but it's the cumin with the taste that's just there.
Oh, that is amazing.
It really tastes amazing,
which is the reason I picked this recipe out.
It's something that I would never really have done before.
Mm. And it's kinda chunky as well.
I love that texture to it.
Ah, right.
Let's make the patty.
I don't think there's many vegetarian burgers in this book.
I know there's one with like watermelon slices,
but it does actually have a whole chapter
on how to cook your burger,
with tips like trying to get a slightly fattier mince to it
when it's cold, lots of seasoning,
cook it in a pan for caramelization.
Loads of different tips for putting it on the grill,
which I guess is the barbecue equivalent.
Saying to let the burger patties
be slightly bigger than your bun,
'cause obviously they'll shrink as they cook a little bit,
and to let it rest.
So loads and loads of good tips.
Every recipe page though, just for the burger,
it just says like one pound of beef mince.
So that's literally it.
So it's completely up to you what you do with that.
So I'm just gonna salt and pepper it like the recipe says.
So this is actually beef from the butcher's today.
I dunno if you can tell a difference
but it's got quite a good fatty content.
I don't know, didn't really ask him,
"Excuse me, mate, what's the percentage of that?"
A good old grinding of pepper now,
although we use pepper jack cheese in a minute,
something that they've started doing
in my local supermarket.
Awesome.
And a good old shimmy of salt on there, all right?
So I've got clean, cold hands,
and I'm gonna just go in there.
Oh, wow.
I could just leave one mega patty like that,
but I've still got that lime to one hand
because as it cooks,
it's telling us to squirt some lime juice onto it,
which is awesome.
(upbeat keyboard music)
All right. Fairly happy with those.
I'll probably cook one for now,
and keep the other one in the fridge
just as a little bit of a backup, but that is it.
I'll probably season them again on tops.
Get your pan.
All right,
so pan here, whenever I cook burgers,
I quite like to have a lid
so it kind of keeps the heat in
like an oven kind of style.
Little bit of oil.
Although if you want to,
the book suggests you can also use butter as well.
Cheeky.
Just putting that in there just as it's warming up.
Just gives me a bit more time to season it,
a bit more control.
What I like about it as well
is it's just kinda like the meat.
When you cook a burger,
sometimes there's those hints and tips
about putting eggs through it,
crackers and breadcrumbs, it helps fill the gaps.
It does work, but I just like the idea
of it's a burger book.
You just want a burger.
Cauliflower mash optional.
Okay, so we do this to both sides,
but here's a little bit of lime juice.
It's only been like 90 seconds.
Whoa. That is angry in there.
I dunno if you've noticed, throughout this video,
this page really does not wanna be turned.
I've used one of my daughter's bubble wands
I've tried to turn it upside down.
I've folded the corner,
and now I'm using the pepper mill
just to hold this page in place.
It's like, no, look at my other burgers.
And have I got grease on the lens?
Maybe I have.
I can see two bits.
Always miss this till the edit,
so I'll do it now.
In the words of my mum,
"You mucky pup.
Can't take you anywhere."
It's a pro setup.
(mellow woodwind music)
Did you see the caramelization
and the charring on that burger as we flipped it?
So it's on a medium heat,
solid six to seven minutes either side.
So nice and caramelised and charred like that.
And now we'll get the cheese.
Yes, my local supermarket has started selling,
it might just be a summer thing, pepper jack cheese.
And that is where the lid
will really help melt that down.
Boom, look at that.
Absolutely gorgeous.
So I will leave it to rest.
I've got my bun here.
Interestingly, the recipe doesn't tell me to toast the buns,
but the internet generally does.
I'm about to build it, but look at that page.
I've folded it and everything again.
"Build your burger.
Bottom bun, then lettuce."
Bottom bun, toasted,
then our lime infused (grunts) cheeseburger
with pepper jack.
Let me put on some of the tomato.
And then some cauliflower mash onto the top bun,
which should be a pun, shouldn't it?
Top Bun Maverick, all that stuff?
Surely if I had a burger shop,
that's probably what it'd be called.
And then our charred top bun, (grunts) goes on top of that.
Oh my gosh.
That's a burger.
(Barry laughs)
Wow.
(laughs) What a burger.
Ah, that is amazing.
In my opinion, hopefully the cauliflower's gonna give this,
but I would like to put a bit of mayonnaise on the buns
just to give it some more moisture.
Let's try it.
All right, so Samantha, I have just signed your book.
There is quite a lot of burger like grease and stuff
on the page, the page that doesn't wanna be opened.
So thank you.
I will send that back.
Keep the books coming, folks,
and also some of you just telling me
this is a good book to get.
(Barry grunts)
I'm gonna be a good boy and have just one half, like this.
Here we go.
Mm. Mm.
That is unbelievably good.
Oh my gosh.
There is so much going on in there.
You're getting a nice peppery vibe from the cheese.
You're getting that cauliflower,
but that's actually more of like a,
kinda like a saucy thing.
The biggest punch in all of that is the lime juice,
'cause you've got it in the cauliflower, then in the burger.
I've never cooked a burger
in citrus juice of any kind before,
but that, it's kinda made it like tropical.
Oh my gosh. That is amazing.
Genuinely, that is one of the best burgers
I have ever, ever had.
I kind of don't wanna send this book back.
The cauliflower kind of settles it
and mellows it a little bit,
but it's that tang punch combo
of the lime juice and the pepper together.
It's just outstanding.
I've gotta send this back,
and I've got my greasy hands all over.
Gotta show it's authentic, right?
You're gonna want that, Sam.
I am gonna legitimately buy that book for myself.
I love it that much.
And that's just one of the recipes.
It's a bit like the Snoop Dogg one.
Do I do another recipe follow up?
I don't think I wanna do that.
I think I'm just like, yeah, tick that box.
And we've got a WWF one to look forward to (laughs).
But wow.
Mm.
Honestly, everyone, Patreon folks, LinkedIn, everyone,
this is just so good.
Like ridiculously good.
So that's it.
If you've enjoyed this video, maybe give this recipe a go.
I'll try to put it up in my own words.
There's a few little things
that I would like to change very slightly,
and I do recommend that you get hold of the book.
Any cool cookbooks you've seen,
get in touch via the contact form on my website
if you wanna send me one,
or if you've seen one on Amazon that you like to look of,
that you think's quite fun,
I'll get ahold of it.
We've got a few to get through.
I'm loving this playlist,
and loving the fact that you do, too.
And I'll see you very soon.
Try it.
♪ 'Cause cookin' ♪
♪ Is nice ♪
♪ 'Cause cookin' ♪
♪ Is nice ♪
♪ 'Cause cookin' ♪
♪ Is nice ♪
♪ Nice, nice, nice, nice ♪
- This is massive. - Yeah. Sorry.
- Looks amazing, though.
That is so good.
I'm try and get some of that cauliflower.
- [Barry] See, that's what I found.
I found that the cauliflower's just kinda like
kind of subtle.
- Ooh.
Wow. That's nice. - You got it, yeah?
- Oh, I really like that.
- [Barry] Awesome.
Well, this one's approved, and this has just arrived.
(Barry laughs)