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- [Cartoon Voice] Once every 300 years,
all major food groups align in the cosmos.
Taco, burger, hot dog, pizza.
All coming together as one to form El Burdigato Supreme!
- Oh.
My human belly.
- [Narrator] Hey, what's up guys?
Welcome back to Binging with Babish,
where this week we're taking a look
at the El Burdigato Supreme from Teen Titans Go.
A once every 300 year mashup of delicious junk foods.
But I think we're gonna end up with an ice cream
and pizza situation here,
or more accurately a burger hotdog taco and pizza situation.
First up, our taco meat,
one and a half pounds of ground beef
that we're treating with a solution
of one tablespoon of water.
Tiny whisk together with a half teaspoon each,
kosher salt and baking soda,
massaging in with our hands
and letting it sit at room temperature for 15 minutes,
which should help improve its texture
and moisture retention when we cook it,
which we're gonna do now,
in a couple tablespoons of neutral flavored oil
in a non-stick pan sauteing over medium high heat
and optionally draining of excess fat.
If you find that your beef is starting to swim
in a greasy pool, there we go.
Nobody ever has to know.
Then what's nearly cooked through,
we're gonna imply our taco seasoning mixture
one tablespoon kosher salt, two teaspoons chili powder,
two teaspoons all-purpose flour,
and one teaspoon each sugar, paprika, cumin, onion powder,
along with half teaspoon of garlic powder.
Sugar and spice makes our taco nice.
Sprinkle that evenly over the beef
and allow the spices to toast for about 30 seconds
before adding the liquid components.
A quarter cup of water,
one and a half teaspoons of beef bullion,
and one tablespoon of tomato paste.
Just enough liquid to lend the mixture
and almost taco meat like moistness.
Allow that to cook for one to two minutes
or until thickened and glossy.
The hotdogs are getting simply griddled
and we're shaping our third pound burger
into an elliptical form factor
to accommodate the taco format.
This guy's getting placed on a smoking hot griddle,
getting coated with salt and pepper, flipped,
double cheesed and getting flanked with a squirt of water
before being covered to allow for maximum meltiness.
I'm assembling on parchment paper set in a rim baking sheet
because this is probably
gonna have to be finished in the oven.
I'm starting by laying down some shredded cheddar cheese
and pepperoni on a burrito grade tortilla,
then the hot dogs appear to be crossed.
So I'm cutting one in a half to prevent a tenting situation,
filling in the gaps with our taco meat,
topping that up with sliced tomatoes and torn romaine.
This is gonna be the bed for our burger
which experienced some shrinkage.
Don't worry, it happens to lots of burgers.
Fold over the tortilla and then top that
with shredded low moisture mozzarella and further pepperoni.
Then I'm throwing this whole affair
in a 400 degree Fahrenheit oven
for six to eight minutes until the cheese is fully melted
and it looks done.
rearrange any errant pepperonis.
Scoop it off and serve, and that's the El Burdigato Supreme.
I'm gonna glove up to eat this thing
and let's give it a try to see if you really can have
too much of a good thing.
And the answer is yes, absolutely.
This thing tastes like a cliff notes
of every school lunch that I had growing up.
Now normally this is where I make a gourmet version,
but I don't think that's gonna fix the problem here.
We just need a better form factor
and a way to combine these things
that's greater than the sum of its parts.
So I'm gonna try making four different versions,
each of which is gonna be predominantly
one of the four featured food groups.
Let's start with the burger,
starting by frying up some hotdog sliced lengthwise
as sort of hotdog bacon.
And then I've got a burger patty
that's been seasoned with the taco seasoning.
That way we're ticking two boxes at once.
Then the burger itself is gonna become a pizza burger
by virtue of some melted mozzarella cheese
then topped with the requisite pepperoni.
I'm realizing that I forgot pizza sauce,
but I don't think any of these
are gonna leave us wanting for flavor.
So we're arranging that and our hotdog bacon
on a toasted brioche bun with torn romaine
and sliced tomato topping it up,
and there you have it,
the burger iteration of the El Burdigato,
which is at least slightly less messy to eat
than its origin story and it's not bad,
but it mostly just tastes
like a burger and a hotdog,
which is at least convenient.
But I think that the other form factors
are gonna give us opportunities to innovate.
Next up, let's try the taco,
and I'm gonna put to use a viral trend
of making a taco smash burger,
basically throwing down a burger bowl,
topping it with a corn tortilla
and using that as a conduit by which to smash the burger.
Kind of a cool idea.
Once you've got that nice and flat,
slightly larger than the tortilla,
it's just a matter of cooking over high heat
until well brown, flipping, topping with cheese,
and in our case, pepperoni,
and allowing the tortilla toast while the cheese melts
and the burger finishes cooking through.
Then we're gonna use this smash burger taco
as a sort of hotdog bun,
which is a new sentence.
Laying down our griddle dog and flanking it
with torn romaine and sliced tomato.
And there you have it, the taco version,
which also necessitates gloving up,
both because it's a greasy mess
and it is extraordinarily hot.
Eventually I was able to get it together enough
to take a big drippy bite,
which was as disappointing to eat as it was painful to hold.
I'm not sure I'm on board with the smash burger taco trend,
as is so often said,
I think this is a job for pizza.
So not only am I slicing up some hot dog pepperoni,
I'm gonna make some smash burger pepperonis,
laying down marbleized hunks of meat
and searing until juicy crisp.
And this time I'm not forgetting the pizza sauce,
which of course I'm gonna hit with some taco seasoning.
Then I got some store bought pizza dough here
that I'm gonna beat the bubbles out of
before balling it up and allowing it to proof
for one to two hours under some greasy plastic wrap.
Once nearly doubled in size,
and placing it on a well flowered worktop,
then pressing, rolling and stretching it out
into as large a disc as possible,
right up until the point where you think
it's gonna start to tear.
Then I'm laying it out
on a floured pizza peel before topping.
First up, our taco flavored pizza sauce spread edge to edge,
followed by some shredded full fat, low moisture mozzarella.
Then both our mini smash burger
and sliced hot dog, quote unquote pepperoni.
Give that a little shuffle to make sure that
it's gonna slide undramatically off your peel,
and shimmy it on to a pizza stone
that's been preheating in a 450 degree Fahrenheit oven
for at least an hour,
baking for eight to 12 minutes
or until beginning the brown around the edges.
Slice it up and you got yourself
some burger taco hotdog pizza.
And this is the first version that I actually enjoyed,
probably because it's mostly a pizza,
but it does have burger hotdog taco vibes.
Last up's the one I'm most excited about though,
the hotdog version.
I'm starting by pizza-fying the hotdog bun,
which I'm gonna toast in 400 degree Fahrenheit oven
for a few minutes until the cheese is melted.
And then I'm treating the beef like a chopped cheese,
throwing down a pound of ground round
which I'm gonna sprinkle with taco seasoning
instead of the usual chopped cheese adobo.
Brown that up over high heat
until it's nearly cooked through,
top with cheese,
and with that, it's time to assemble.
Nestling the dog in its pizza bun
and then topping with chopped cheese
almost like a way better chili dog.
And there you have it,
the hot dog iteration of this abomination equation.
And this one turned out to be far and away my favorite.
I think the biggest takeaway is make chopped cheese,
and put it on your hot dog
because the chopped cheese dog needs to become a thing.
It's tastier, less sloppy
and easier to make than a chili dog,
and in spite of their numerous health benefits,
if you skip the mozzarella and pepperoni,
you got yourself a worthwhile stomach ache
for your now human belly.
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(relaxed music)