Rhett:
Link:
it sort of just looks unverwhelming.
Rhett:
and replaced it with the fanciest ingridient we could find?
Link:
Rhett:
Link:
Mythical Chef, Josh.
Now, if you have any doubts as to
Josh's culinary qualifications,
you shouldn't because he has a freaking spork tattoo
on his forearm.
That's the best $83 I ever spent.
We want to replace every layer of the Big Mac.
with a fancy ingredient.
So what are we gonna do with the bun?
You get the best bakery in L.A., Lodge Bred Co.,
to custom bake you brioche buns,
Then you're going to cover it in real
24 karat gold flake.
- What? - Of course.
So here we got artisinal little gem lettuces,
we have pearl onions.
And then we have some cucumbers for pickling.
We're going to shower them in Veuve Cliquot champagne.
Oh, fancy.
Okay, so the Big Mac's got like one slice
of American cheese, just a plain square.
I think American cheese is still really important,
so what we're gonna do is we're gonna melt it down
with camembert cheese and call it "camemberican cheese."
Both: Camemberican.
Josh: And for the special sauce, we have some super fancy mayo,
Sir Kensington's. Dude has a top hat on it.
We're gonna mix that with some equally fancy mustard,
a little bit of chopped Bubbies pickles
and then we are going to throw a whole bunch
of sea urchin-- uh, technically it's the gonads.
Gonads are fancy, I've always said that.
And probably the most important element in a burger...
the meat.
We got a 16 ounce, 100% DNA tested,
genetically pure, Wagyu steak.
- What? - That is from Lone Mountain Ranch,
pure bred Japanese.
Never cross bred with American cows.
Okay, we got all this fancy stuff,
let's make a fancy Big Mac.
- ( cork popping ) - Oh! Whoa!
Oh, no! Save the pickles.
He wasn't supposed to do that yet, right?
I was supposed to salt the pickles, first.
He seemed so excited, though, I didn't want to stop him...
He's a premature cork popper.
What you're gonna do, is actually sprinkle that
with like a liberal amount of salt, I'll tell you when,
Just like, really go for it.
You're gonna get in there and you're gonna actually
massage it into the cucumbers.
Uh, Link is just gonna go ahead and then...
Rhett: Huh.
They're not turning to pickles.
So this actually take about a week,
maybe to get 'em real good,
I actually pickled some about two weeks ago.
Camembert.
It is also known as stank brie.
And if you want to check that out just like cut it in half.
Link: Ooh, it's soft.
Mm. It smells a little farty.
It's a little farty.
Then melt all that down in a pot.
Look at that.
So you already did it.
You don't even need us.
It's a Big Mac so you're only getting one slice of cheese
and so like, you gotta make it count,
you know what I mean?
We're gonna do like two parts mayo
to one part mustard.
That's perfect.
Uh, you're going to dump in
80 % of those chopped pickles right there.
- Okay. - There you go!
What? Oh, no, I think that's 70.
You're gonna take all of that delicoius sea urchin.
You want all these orange tongues in there?
All the orange tongues.
( blender whirring )
All right, so we're gonna hand chop our burgers,
you're not gonna grind 'em,
- Okay. - And then I got a very special high tech tool.
You two can decide who gets to use it.
- Whoa! - ( laughs )
- That'll be me. - Just take some big open handed swings.
Try to increase your speed and fequency
- Whoa! - We do need two patties to come out of that.
so really try and smash it.
You're gonna sprinkle the top of that
pretty liberally with salt.
- That's good, please stop, please stop. - That's a lot of salt, right?
Too much?
- ( sizzling ) - Yay! Nailed it.
Rhett: Boom.
I've never smelled this going into a McD's.
So, yeah, if you just want to flip that.
Rhett: You're gonna place that cheese right on top of it.
We're gonna spoon some truffle butter on there.
And then Link, if you want to just baste that burger.
He's a master baster
Oh, yeah. This is so...
Truffle butter basting.
Oh, gosh. Oh, gosh.
It smells so good.
Link: We should probably taste it.
But first, for comparison.
Well, the fancy one is also a tad bigger.
Yeah.
It's a lot to cut through there.
Rhett: Oh, wow.
- Link: Ooh! - Rhett: Oh, my.
- Oh, my. - Look at that.
Layered goodness of Big Mac fanciness.
But you know what? The real test...
- Link: Is the taste. - Yes.
- Dink it. - Squeeze it.
- Mm. - Oh, man.
Yeah, Josh, you can have that one.
It's so good. It's so fancy.
It's very much a Big Mac.
Like, all the Big Mac taste are still hitting me
in the proper ratio even though it's a lot larger.
So how much would this cost?
So, all total, that Big Mac right there $205.52.
- ( muffled ) Sweet Jesus! - Pretty reasonable.
- You're a genius. - Thank you.
But in case you were worried about me,
this is also really enjoyable.
- No, you gotta try it. - I appreciate it, man.
Look into my eyes.
No, don't. Don't do that.
- Oh, my. - Rhett: It's so good.
Let us know in the comments, what specific fast food dish
you want us to fancify next.
And stick around because we dug up
the craziest and weirdest celebrity fan art.
And we're gonna play a game with 'em.
Link:
We're selling limited edition T-shirts.
exclusively on Amazon.
Yes, that Amazon. There I said it.