- Kush, Kush.
- Kush, Kush, Kush, Kush, Kush, Kush.
(everyone cheering)
- Welcome, everybody
to another Sub-10 Minute burger battle
and this time,
I think it's our most requested collab of all time.
It's the man,
the myth,
the legend,
Kush.
(all cheering)
Yeah! (laughing)
- Now,
Kush has hijacked every single person
that has taken on this challenge,
like a petulant little sod. (all laughing)
So, we're gonna create a lovely little cauldron
of noise for him.
Kush, how you feeling?
- Ah.
(both laughing) (all cheering)
- Right, you can do this, come on.
(suspenseful music)
This is culinary colossus, Chef Kush.
His age is unconfirmed.
Some say he remembers the moon landing.
Others say he's just had a tough 13 years.
He's from Wokingham, UK,
which was recently declared the healthiest town in England,
and that's despite Kush living there.
His favourite dish is whatever he's cooked himself,
and his superpower is causing social discomfort,
which we can all confirm,
he's world class at.
- So, here's how it works.
We are challenging Kush
to create the best burger
that he possibly can in under 10 minutes.
We've provided him
with the standard sorted burger ingredients,
but he has brought in three ingredients from home.
But we're not just gonna give 'em to him,
we want him to earn them by answering correct questions.
- Kush, what do we have here?
- We have a small glass of Guinness,
cuz we don't have a pint glass here, Jamie.
We've got some very hot green chilies,
cuz they ran out of jalapenos,
and I've got some crispy fried onions.
- Are we making sure that we're providing him
with pans that stick,
massive ingredients that take long to cook
and bananas, throw bananas. - Bananas.
- Well I'm not allowed a non-stick pan,
cuz you've all burnt them.
So, I get this.
- Confetti candy as the base.
- I'm not allowed the fancy salt.
- Oh, he's so bitter already.
(Kush clapping)
Kush, are you ready for some quick-fire questions?
- I am, bring it on.
- The Big Kauna Burger is a fictional chain
that's appeared in a number of films.
Name one of them.
- Name one film that the Big Kauna Burger's been in?
- Hm-mm.
(Kush exhaling sharply) - Ooh.
- There are people shouting at their phones
and screens right now. (Kush sighing)
- Ah, I know it's wrong,
but "Star Trek." (alarm buzzing)
- You could have had "Pulp Fiction,"
"Reservoir Dogs," (Kush sighing)
"From Dusk till Dawn."
Lots of Tarantino films
in that grade. - I'm not that old.
- That is the incorrect answer.
Question number two.
Which cheese shares its namesake
with the region your old boss,
Raymond Blanc, was born.
- He was born in Jura,
and Comté is from Jura,
but doesn't share the name Jura.
- Comté is the correct answer.
- Ah. (all cheering)
(bell ringing) - Well done.
(all cheering and applauding)
- Question number three.
This is a throwback to the days you used
to live with Ben at university.
(Kush sighing) (all laughing)
There was once a girl that you both fancied,
but it turns out... (record scratching)
No, not going there, sorry. (all laughing)
- Oh! (all laughing)
Oh! (all laughing)
Yeah. (all laughing)
- Different story. - Different story.
- I'm married now, so it doesn't matter.
- When Ben and I came to visit you at university
we bought a burger van with us
and served what type of burger?
Was it A, beef burger?
B, chicken burger?
Or C, tuna burger.
- Oof. - I think it was C.
That is really embarrassing. - Back then.
I'm gonna say, I wanna say this,
I wanna say C,
but how would you do that with no budget?
So, B, chicken burger. (alarm buzzing)
- I'm afraid it's the awful sounding tuna burger.
(all laughing) (all cheering)
- Cheap tuna!
And it's cheap mayonnaise. - Oh, that's crap.
- Kush, that's one out of three.
Which of your ingredients would you like to choose?
- The Guinness, please.
(adience vocalising)
- He's picked the Guinness.
I am intrigued.
Let's make some burgers.
(all cheering and applauding)
- Kush. - You got this.
- We are rooting for you.
You've got this, mate.
Your time begins in three,
two,
one.
Go. (all cheering)
- Oil's gone straight in.
Wow. (all cheering)
Fire! Fire!
The clash!
Too hot! (all laughing)
- Too hot, too hot. - Wow.
- Have a banana. (all laughing)
- We have started spectacularly wrong.
(all laughing) (all cheering)
- The chopping board's on fire.
- [Audience] No. Can't you seal that off?
- I'll toast that on there.
(all cheering) (all laughing)
More smoke. (all laughing)
Want to stop. (all laughing)
Fan it then!
Come on. - Kush.
What? What's going on?
Oh! (all cheering)
Kush. - Yes?
(all laughing)
Smokey.
- So,
can you explain your methodology please?
- So, I want a really smokey burger.
(all laughing)
- Oh, my goodness. - Let me melt the cheese.
- Oh, all the cheese. - Oh no. Oh no.
All the cheese on board,
all the cheese.
But no other ingredients.
Water, steam that,
and that's gonna make a really nice burger sauce.
- Wow. - Oh.
- You might as well chill out.
- Okay and breathe.
- [Audience] Is the Guinness just to drink?
(all cheering) - Oh, no.
(all laughing)
- Keep going.
The time is going.
Okay Kush, what are you doing next?
- Classic burger sauce.
I've got no other ingredients to use.
Pickles straight in,
not gonna chop 'em.
Oh dear. Oh dear.
- Ah - Thank you. Thank you.
- So, where are all these going?
- Oh, who undid that lid?
(all laughing) Oh!
Someone's a (beep). (all laughing)
Seasoning, can't forget that.
So, we wanna get that on the bottom.
- Okay, so- - Tasty buns.
- Why on the bottom, Kush?
- So, I want to bottom and top it.
- Okay. - Did you season the patties?
- Yeah.
- Cheese must be nice- - Ah ha.
(bell ringing)
- Wow! (all cheering)
(all cheering and applauding)
- It's literally steaming.
- Wow, wasn't expecting that. (all laughing)
Let's get this into the sets
and then we'll reveal that time.
(upbeat band music)
(all cheering and applauding)
- That Was staggeringly quick.
Are you happy?
- I think you should be the judges.
- Well, we will be. - All right.
- Cut into it. - Yeah?
- And you can talk us through your technique.
(all laughing)
And,
we'll have a taste.
- Oh wow, guys, beautifully cuts.
- Let's- - Really?
- It's a really sharp knife.
Oh ho, it's stuck to the board.
(inhaling sharply)
- Whoa. - Whoa.
- Whoa. - You're good.
- Wow. - I, anyway I'm,
that char is spectacular.
- Yeah, I wanted to replicate
what you'd get from like a proper smash patty,
barbecue burger, you know, - Hm mm.
- so it's kind of char grilled, smashed, burned.
Not, but not burned. - Yeah.
- And I think- - A little bit burned.
- A little bit burned. (laughing)
- It's ever so slightly pink inside as well.
- Yeah, so when I make those at home
I don't cook all the way through.
I flip 'em, - Hm mm.
- put the cheese on and take 'em off.
They'll slowly cook through
and, you know, it's slowly cooked through.
- It was not slow. - Thankfully.
- Nothing was slow.
- Cheers. - You not having any?
- Am I allowed?
- Yeah. - Please.
- Yeah. - Alright, thanks.
Now I'm in front of camera, I get to eat.
- Cheers. (all laughing)
- Ooh. - Yeah.
Cheers.
- Cheers. - Cheers.
(upbeat band music)
- That is so smokey. (all laughing)
- That is so, (all laughing)
that is all smoke. (laughing)
To get that much char and smoke off something
that you only cooked for seconds is impressive.
- I dunno how long I cooked it for.
I just blacked out. (all laughing)
- And the burger's so juicy
and I guess that's like you said,
you cook it a little bit
and let the rest come up to temperature,
so you maintain all those meaty juices.
- Can you taste Sichuan pepper?
- No. - No.
- Oh, Good.
- Why, cuz someone filled your pepper grinder with it?
- Yeah, someone filled a pepper mill
with Sichuan peppercorns, Ben Slater.
- My man, my mouth is a little bit numb now, isn't it?
- Yeah. - Yeah.
Good idea. - Maybe that's a good thing.
- If I'm being,
ever so slightly critical, - Mm.
- I think it's on the wrong side of char.
Like it's,
the flavor's there, - Mm.
but you might have got it,
I think you would agree,
it's gone a step too far. - Oh yeah. Yeah.
- It's intense. - Yeah.
- It's intense, yeah. - I dunno-
- I dunno if it's too far.
- I think catching fire wasn't the right way to go.
(all laughing)
- Compared to the rest of burgers,
like it's still, - It's done.
we put Martin's on the board,
so (beep). (all laughing)
- Hang on!
Don't make fit me this table in your side.
- I mean, it's a delicious burger.
We are, we are definitely, - Mm.
- clutching at straws,
but that's because you've been such
a little sod in these challenges.
(laughing)
- I'll happily have another go,
once I find out the time.
- Well, I think it's a pass taste testwise.
- Hm mm.
- It's a pass because it was sub 10 minutes.
Before we reveal,
would you like to give your burger a name?
- Yes. - Oh no, Kush.
Behave yourself. (all laughing)
- Oh, no. Now he's had a drink.
- I think I'll call it Bitter Revenge.
- Whoo. - Sassy.
- Oh. - Everyone knows why.
(all laughing)
- Poor (beep) (all laughing)
- If you want to cook this burger,
or many of our other Burger Challenge burgers,
we've added the refined recipes to Sidekick.
Scan the QR code,
or click the link below.
So, Kush's Bitter Revenge, (chuckling)
comes in at a time of,
(drumroll beating)
1 minute, - What?
and 58 seconds.
(all cheering and applauding)
- First place on the board. - He's at number one.
Top spot at number one. - Some think it is.
- Unbelievable.
- I think I could go quicker.
(all laughing)
- And less char?
- Less char, cuz I flapped a bit
when it all caught fire. - Yeah, I know how that feels.
- Ah. (all laughing)
(all applauding) (indistinct)
- Kush, you absolutely smashed that
and if you wanna follow Cook Kush,
he's on none of the socials,
so you can't do that. - We keep him off 'em.
- But do give him some love down in the comments.
- Yeah, let us know how you thought he got on
and also use the comments to suggest other people
that we should invite into the studio
to take on the challenge.
Remember to like the video
if you really love this series,
and we'll continue to do them.
- Who next?
Who can beat that?
(upbeat band music)