- Today we ask the age-old question:
- Will it burger?
- Let's talk about that.
(upbeat music)
- Good Mythical Morning!
- As you know, we like to see if things will on this show,
and, you know, it's that time of year again
where you guys are firin' up your grills.
- Yeah, you are. - You're wheeling 'em out,
you're scraping 'em off, you're... (imitates flame roaring)
Gettin' that smoke goin'. - Wow.
- And you're gonna lay on- - That's very descriptive.
- A nice, all-American hamburger patty.
- That's right.
And now, a lot of you have been asking us to do this one.
You're gonna be making lots of typical burgers this summer.
You're not gonna be making what we're gonna be making.
We do this so you don't have to.
It's time to answer the question:
- [Rhett and Link] Will it burger?
- Okay, so the way we're gonna do this
is we are putting most of our focus onto the patty itself.
- Mm-hmm, you gotta make it into a patty
so it can then be grilled.
- Right, and then we are adding
the appropriate toppings to that burger.
- Right, so for starters,
we thought, "Why can't a burger be tropical?"
So we said, "Let's get a taste of the islands, mon."
- [Rhett] Banana.
- [Rhett and Link] Will it burger?
- Bring it in.
Look at this, right off the bat,
we've got some exquisite bunnage going on here.
- So what we got here is we have mashed-up bananas
that have been mixed with oats and then grilled.
That is the patty.
But there's quite a few toppings, including star fruit,
we've got pineapple, coconut.
Banana peel mustard,
which is a mustard that is made that involves
grinding up some banana peels and putting it in there.
Also, there's a thing called Filipino banana ketchup,
and that is also on there.
And then there are actual banana peels.
- Yeah, like that right there?
Now, I'm not a lover of bananas,
but this is gonna change my mind.
- A little spicy too. - I believe it.
We definitely should call this a banurger.
- Banurger? - Banurger.
- Bite. - Dink.
- Go big.
Mm. Oh.
Strong banana flavor.
- Mm-hmm. - I'd say it's banana-forward.
- (laughs) Really, yeah.
It is banana-forward.
- If you don't like bananas, don't order this.
- It's refreshing. It's fruity.
- Did you get some of the peel?
The peel just kinda stayed with the burger.
- It doesn't cooperate too much.
- It didn't come with me,
so I'm gonna go just peel this time.
- And I'd like to isolate some of the patty.
I mean, look at that. It looks like ground beef almost.
- It's not. There's a reason that we don't eat banana peel.
I just learned the reason by eating it.
- Something makes me think this is good for me.
- I like bananas.
I don't know if I want 'em burgered though.
But you don't even like bananas.
- I like it better like this.
- So burgering a banana made a better banana?
- Yeah, made a better banana experience
in a burger form, boy. - Boy?
Made a banna-ma-banna-banamana-boy?
- Banna-banana-bexeperience, boy?
- So when I burgered that banana
it made it a better banana, boy?
- Yeah, boy. - Yeah, boy!
- Yeah, boy, exactly!
So will bananas burger?
Yeah! - Uh-huh.
What's better than a steak?
A gravy-covered chicken-fried steak.
What's better than a burger?
How 'bout a gravy-covered chicken-fried burger?
- [Link] Chicken-fried.
- [Rhett and Link] Will it burger?
- Chicken-fried time.
- Oh, gosh. - Mm! Look at that!
- Oh, I know the answer to this one.
- And then they got the gravy here.
- [Rhett] Just by looking at it.
- Mm!
Oh. (laughs)
Okay, now underneath this huge shell
of chicken-fried goodness is just a whole burger.
- Just an intact burger.
- I'm talking mustard, ketchup, cheese,
onions, pickles, buns, you name it.
Oh, do you want to give a- - No, you know what?
- You wanna give a cross-section?
- I think I want to create the cross-section with my mouth.
- [Link] Yeah. It smells so good!
- I'm gonna have to put a little paper plate out for myself,
'cause I think this might get messy.
- It might get a little messy.
Do you wanna take it over there?
- [Rhett] Oh, gosh.
- I'ma call this a country bumpkin burger.
- I'm gonna get a lotta gravy right there on the-
- [Link] Ain't no shame in that.
You gravyin' every edge? - Every edge.
- I'm gonna gravy the leading edge.
- Oh, man. I'm gonna go big on this one.
I'm going all the way to the middle.
- Go big or go home. - I'm so excited.
- Dink.
- I feel like I need to write somebody a letter.
- Think I want to sit down and write a letter
to every person that I've ever loved.
Tell 'em how much they meant to me.
- [Rhett] This is life-changing.
(Link chuckles)
- Back up the truck, 'cause I'm hoppin' in.
I don't know what that means, but...
- Man.
I'm getting in the same truck
and I don't even know where we're going.
It could be a garbage truck. I don't care.
I wanna eat this whole thing right now.
I have to stop myself.
- Look at that. It's just talking to you.
It's like it's got its own mouth right there.
It's like, "Hey." - Don't ruin it for me.
It was good until you started making it have a mouth.
- You know you want me to back my truck up
so you can come climb inside.
- No, the burger is not driving the truck!
You ruined a perfect analogy that made no sense,
and now you're trying to explain it
by saying the burger's the driver.
I don't like it anymore.
But I still like the burger.
This is in the top four burgers of all time I have ever-
- Put in my mouth. - Placed in my mouth.
- Yeah. - Yeah.
- Mm. - Top four, man.
- [Link] Will it burger?
- [Rhett and Link] Yes!
- Now, typically when I order a burger,
I order it in a combo with fries and a drink.
But what if the burger had a combo in it?
- [Rhett] Combo meal.
Will it burger?
- Now, at first glance, you're thinkin',
"Well, this is just Big Macs.
I mean, they just got two Big Macs on a plate! I mean..."
(Link gasping) - That's how they talk.
- "You can't fool me!" - That's how they all talk.
- "You can't fool me! I know what a Big Mac looks like."
But just go with us for a sec.
Let 'em have it, Rhett.
- This burger patty is a combo meal,
burger, fries, Coke, taken and pattified,
and then put back into Big Mac form.
This is Burgerception and you're here to witness it.
And we're going to eat it.
I don't know if we're gonna be okay after we do,
but you saw our last moments.
- That was a great warning.
They are shaking in their boots.
- We might die, that's all I'm saying.
- This, my friend, is a comburger.
- It smells like smelling into a bag.
It's like, (sniffs) "Oh, I got the whole bag."
- I sometimes sniff other people's bags
when they're not looking.
- I sniff my own bags, man.
- Open wide.
- I stay away from everybody else's.
- Let it slide.
- A little mushy. - Mushier than expected.
- I taste the soft drink in there.
Not complaining about it,
'cause now I don't have to get one.
- It just oozes out of the patty itself.
- Let me try that again.
- Yeah, I don't know. The mush factor is-
- I'm gonna take just some of the patty.
- Is a bit disappointing, but yeah.
- It tastes like somebody tried to recreate meat.
- Using potato and soft drink.
It's like, "You know, I could probably take potatoes
and soft drink and make a burger."
Oh, you going in again though?
- Oh yeah, I still like it. - I was very hopeful,
but I'm actually leaning a little towards the no.
- You'd rather just have a regular burger, maybe.
- Yeah, so I'm said to say, will it burger?
- [Rhett and Link] No.
- Now, sometimes when I'm eating a burger I think to myself,
"You know, this thing's a little too moist."
- Mm, okay, yeah. - A little too hydrated.
Not anymore.
- [Link] Beef jerky.
- [Rhett and Link] Will it burger?
- All right!
Now look at that. That's pretty beautiful, right?
- [Rhett] Wow, it does look nice.
- But it's a desert in there.
This patty, it is ground up beef jerky
that's been rehydrated and then pattified.
Over top of that, it's like a fruit roll-up
made out of ketchup, not made out of tomatoes.
- Ketchup leather, they call that.
- Ketchup leather.
And then on top of that, we've got dried versions
of our favorite ingredients.
Dried kale, we've got sun-dried tomatoes,
and we've got dried-up cheese powder
like you would get at the popcorn station
at the movie theater.
- This is like a burger you take camping with you.
You know? You take on like a three-week trek.
And you're like, "I brought a burger."
"You brought a burger out here?"
"Yeah, well let me show it to you."
- Now, this thing, I'm gonna...
I like to smush down my burger.
- Well, I wanna get my mouth all the way around it.
Yeah, this is...
I expect it to be kinda crispy.
- What do you wanna call it? - Jerkwad.
- Jerkwad burger. (laughs) All right.
Jerkwad.
- Oh.
Wow. - Crunchy.
- If I had been on like a 18-month voyage to Mars,
in some sort of induced coma,
and I woke up and they handed me this
'cause it would stay good the whole time,
I'd probably really love it.
But I haven't been in a medically induced coma.
(Link chuckles)
I've just been here.
Hey.
- I beg to differ, man.
I haven't been in a coma either, but-
- I beg to differ.
You really seem like you're in a coma sometimes.
- Just look at that thing though.
- What I'm saying is,
is I think it would serve its purpose well
if I had been camping, if I was going to Mars.
If I was trapped somewhere.
- So tell us, Martian man. Will it burger?
- [Rhett and Link] No.
- Okay, now we're interested in creating a burger
that is future-proof, one that we can eat
once we've gone through all the cow on Earth.
- [Rhett] Grasshopper.
- [Rhett and Link] Will it burger?
- There is grasshopper in here.
- Yes. - Rhett, take one.
- There are approximately 50 grasshoppers ground up
for each one of these patties.
- [Link] That's not grasshopper blood, is it?
- No, that's actually chocolate
because this is a little bit of a slam
on the Grasshopper cookie, which is like a thin mint.
So there's actually Grasshopper cookies in here
mixed up with the actual grasshoppers.
- Dang!
- And then a little chocolate topping.
- I can see them like back-floating in the patty.
That one there is looking at me.
That one's looking at me. Hey.
- Well, I don't think they're doing anything at this point.
Now, I like a thin mint.
(Link gasps)
- You ever had insect in it?
- You just had a little trouble with that.
- I'm really having trouble with the concept.
- What if we call it "patience, young Grasshopper" burger?
- I like that.
All right, I'ma try to exercise some patience with it.
- I'm going in. - All right.
- I'm going in deep.
- Oh, really? - (exhales) Yeah.
- Okay, here we go. - I'm gonna commit.
It tastes like I just went to a part of a pet store
and just opened my mouth and dove.
- I mean, the chocolate part's not bad,
but then there's all this prickly grasshopper stuff.
- The cookie part is really nice.
- The bread part's pretty nice too.
- Yeah, the bread and the cookie part I'm really enjoying.
- Even the minty part.
- I just hit a skull.
Do they have skulls? - They do have heads.
I don't know if there's a skull in there.
- Well, it's an exoskeleton.
- Exoskeleton. - Is that still a skull?
- Yeah, it is. - A head. Well.
- But the cookiness is saving me.
- The cookiness is saving me, Mom.
- [Link] It could be worse.
- I think that these grasshoppers are better
than if I were to just find a grasshopper
and then cup him in my hands and then eat him.
- And then, like, just kinda guide him into your mouth.
- That would be worse than this,
but I don't think that's what I'm supposed to be testing.
I think what we're testing is,
does grasshopper make a good burger?
Will it burger?
- [Rhett and Link] No.
- Burgers have meat. Meat comes from animals.
Animals have skin. Typically, burgers don't have skin.
But what if they did?
- [Link] Skin.
- [Rhett] Will it burger?
- Mm, look at that stack of skin.
- Oh, gosh.
- Oh, gosh. Okay.
This is gonna be quite an adventure.
♪ This is trout, salmon, turkey-pork-chicken ♪
That's how I remembered what was on there.
- Oh, okay. - I came up with a song.
- You could just read it as well.
♪ Trout, salmon, turkey-pork-chicken ♪
- That's a good song. It's a good tune.
- [Link] And it's all just the skin of 'em.
- That's what the patty's made out of.
And then on top of the patty,
it actually consists of potato skins.
There actually are some non-animal skins,
but they were fried in animal skin fat.
Then there's some poached chicken skin
that still has some feather follicles.
- Yeah. - And some crispy pork skin.
- Let's smell first.
It smells really fried. That gives me hope.
I think the real problem with this
is this floppy-floppy stuff.
- Let's just call it a veggie burger,
just to change the way we feel about it.
- I was gonna be like, "Hey, man, gimme some skin!" burger.
(Rhett sniffs)
- Floppy-floppy's going in first.
- Going for the skin.
And go deep.
(Link retches)
- Did you throw up?
You're just throwing up back into the burger?
- Yeah.
(Rhett retches)
(Link gags)
Oh, the consistency.
(Rhett retches)
(Link retches)
- Aw!
- Your gag is making me gag, man.
- This is wrong! (grunts)
- [Link] The weird thing is, it tastes great.
- No, it doesn't! - The taste is good.
- It tastes just like grease.
- Yeah.
- Oh, I'm cheeking it right now.
- I know, man, it's just like once you bit
and then you encounter that resistance,
that's not the type of resistance
you want to encounter on a burger.
- That's what I was saving my mustard for.
- You wanna be welcomed by a burger.
You don't want to encounter resistance.
You drinking straight mustard?
- It helped a little bit.
That's why I've had it this whole time.
Not as a decoration, but as a spoonful of sugar.
- What's this one? - You want some ketchup?
"What's this one?"
"What's this red one?" (chuckles)
"What's this red substance next to the yellow substance?"
"In your apron?" (Link laughs)
You want the yellow one?
- Do you want the red one?
- Yeah. - Okay.
It does help.
All right, I think I'm ready to send it to the basement,
close the door and lock it.
- My bite was too big.
(Link gags) No, you're gonna hurt...
You're gonna give yourself a hernia doing that.
(Link gags)
You want some of the yellow or the red?
I got both, I can make orange. I can mix 'em.
I can make orange. I can save you.
- Ah!
Ah!
Thank you!
Are you down? Is it in the basement?
Send it to the basement, slam the door.
♪ Send it to the basement ♪
♪ Slam the door ♪
♪ Send it to the basement ♪
♪ Slam the door ♪
♪ Turkey, pork, chicken, trout ♪
- Ah! - Yeah!
All right! - Wow.
All right, second bite. - That...
(both laugh)
Yeah. - Okay, wow.
Well, that was tough.
- [Link] Will it burger?
- [Rhett and Link] No!
- Thanks for liking, commenting, and subscribing.
- You know what time it is.
- My name's David and I'm about to do a show
at the Taft Theater, but first,
it's time to spin the Wheel of Mythicality.
- Make sure you check out a brand-new episode
of Good Mythical Crew tomorrow morning
and every Saturday morning on this channel.
- And thanks to Josh Scherer who made all these burgers.
You get to meet him in More
when the crew also gets to taste some of those.
Check out his Twitter, that's #CulinaryBroDown.
He's associate food editor at Los Angeles Magazine.
- Associate!
- Associate food editor.
- Rhett is burger blind and Link helps him eat his burger?
Whoa! Do I have to do this one again?
- Oh! Oh!
What?
What? What is here?
Oh, you're food blind?
- I can't see. Yeah, 'cause my name is Rhett.
- Oh.
- My name is Rhett and I'm burger blind.
- There it is. - What is your name?
- There it is. My name is Link.
- I see everything. There's a plate.
- I'm here to help you. - I see the plate.
You want me to eat the plate.
- No, no, no, no, no, no, no, no, no, no, no, no, no, no.
- It's hard! The plate is hard.
- I want you to grab in front of the plate.
- I feel nothing!
- Just trust me and grab.
Trust me and grab and bring it up to your mouth.
(Rhett snorting) And then...
- It's like getting a massage that's a little too rough.
You know what I mean?
You're like- - Oh, I like that.
- I kinda like it, I don't know, but I don't really.
It's kinda rough.
- It's really like leaving a Big Mac out in the rain.
- It's like massage you just can't like.