- I love chicken.
If I didn't marry the wife, I would marry a chicken.
I wanted to get married in the KFC but the wife said, no.
- Hey guys, we are all chefs.
And today we're gonna be trying each other's burgers.
- Hey, my name's Nathan Lyons.
Most people know me as kooking with a koori.
You could call me a TikTok influencer
I don't think so.
I might just make stuff with devon
and dealing with people that really liked that.
something you may not know about me.
Is that I've got six kids that I know of.
So I'm always cooking stuff.
So that's me.
- Hey guys, I'm Vikki.
I'm a recipe writer and a photo chef.
And I also was on an Australian cooking show
with my identical twin sister.
I grew up in a Greek-Australian home
eating lots of delicious food.
And my career started all in the kitchen with my grandma.
- I'm the resident Tasty chef at Buzzfeed OZ.
I did a film degree before coming to work at Buzzfeed.
Also worked at a few other food publishers.
- Hi, I'm a food creative based in Sydney,
And after going to culinary
and hospitality school in Switzerland, France and Australia
I've been more involved in cooking for photo shoots
culinary copywriting,
branding collateral
and just anything to do with food.
I do a little bit of everything.
It's always about the food for me.
- When I'm judging these burgers,
I'm basically going to be looking
at the flavor combinations.
So does it taste good?
Do the flavors work well together?
- Creativity is so important in a burger.
And especially with my idea,
I feel like I've gone really creative.
So I hope everyone else has done the same thing.
- And also a bit of surprise.
Cause I think burgers are just so personal
and it's nice to be able to feel the person's personality
in their food.
- So like always, we're gonna be rating
the burgers out of 10 and the one of the highest score,
he's the winner all right mate?
- I'm thinking for my burger,
I want to make sure that when people taste it
that it's got a really distinct flavor
and to do that I want it to have a really good sauce.
So to make my burger,
I'm doing a Korean fried chicken patty
which I'm gonna double deep fry,
for the sauce I've got GochuJang paste,
some rice wine vinegar
and a little bit of Sesame oil
mix with Stubb's barbecue sauce.
To build the burger,
what I do is you start with a toasted bun
add some Mayo on, kimchi,
get that fried chicken patty on there,
top it with that special amazing sauce that I made
and add some lettuce on top.
Then we put the lid on and it's good to go.
- Damn boy, this is some good looking burger.
- Oh my God, this kimchi on here
- I'm excited to bite into this.
And like, I feel like it will be a bit of a textual journey.
- Oh, I'm I'm massive chicken fan.
I love chicken.
Like if I didn't marry the wife,
I would've married the chicken.
I wanted to get married in the KFC,
but the wife said no.
(laughs)
- Ooh, that's a good time.
- That kimchi is beautiful.
- I write this, come on Ryan.
- Chicken seasoned really, really nicely too.
- It's juicy and it's super moist, but unfortunately I just
I'm just not, I'm not into kimchi.
- There is some spice as well.
- The other thing is, with me,
I think it's just a little bit too big.
- The burger bun , it's a bit dry.
I think Ryan should have gone a brioche bun.
- More like a bit more kick to the kimchi.
I was kind of a little bit flat in terms of spice.
Overall out of 10,
probably a five.
- I give Ryan an eight.
I feel like he's really hit the mark here,
but for me a 10 would have been something
a little bit smaller
a little bit more manageable and not so woo.
- All right. I'm gonna score Ryan's burger a five today
because you've wrecked it with the kimchi.
Sorry.
Hope you still love me, Ryan.
- So I was just thinking
how I could put myself in the burger in many ways.
I guess each element reminded me of something
that I've been able to experience before.
So that's how my burger came to be.
- My burger is comprised
of a few different elements
to start off with the burger patty
it's inspired by a Pakistani kebab
known as chutney kebab,
but it's got some spices in it
as well as secret ingredient amchoor,
which is dried mango powder.
And then on top of that patty
we've got some melted Gruyere cheese
a special sauce made with coriander
and tamarind chutney with some Mayo.
For my special sauce,
I like to add a hint of mustard from time to time,
and then we've got some buttery caramelized onions,
fresh tomato, and caused lettuce,
and then a burger bun that's been toasted
but brioche all the way
- Meat, lettuce, tomato, sauce, onion
it has a classic feel to it,
which is really, really nice
- The chef who's created this.
I think definitely has played it safe.
Could they have like taken it up a notch?
I don't know, but I haven't tasted it yet.
- Yeah. Yum.
That's a good burger.
I really liked that.
- That was something special.
I tell you.
- She's definitely chosen the correct bun.
Everyone loves a brioche bun right?
- Like I was getting like a hit
of like all these spices in that burger
and I just did not expect that,
it was very herby.
- Pretty sure she's put,
coriander in there.
- Coriander is one of those things that
it will start a punch on in a pub
you'll, you love it
or you hate it.
- The caramelized onions, they were special.
Like they were buttery and soft and like melted in my mouth.
- It's like pineapple on a pizza.
Does it belong?
Doesn't belong.
I've seen fight start over pineapple on pizza,
and for anyone who disagrees with pineapple on pizza
can meet me in the car park
cause pineapple belongs on a pizza.
- Presentation-wise, that's like the one thing I'm looking
at where I'm like,
maybe they could have done a better job on presentation.
- I feel like she's played it a little safe.
That is a beautiful burger and it tastes good
but it's just a little on the basic side.
- I'm gonna give it an eight out of 10.
I loved the flavor.
I love the size and I think it was executed really well.
- It's a nice size burger.
It's good.
It's a great tasting burger.
I heard about eight and a half.
That's a nice burger.
- For Miss Basic,
I think I'm gonna go a seven out of 10.
I'm going to be cooking a Greek feast.
I've started off with a yogurt bitter bread,
Greek yogurt, flour, salt, pepper.
And then you roll it all up.
And then fry it in a frying pan.
I've got beetroot tzatziki.
We've got Greek yogurt.
We've got grated beetroot, salt, pepper, dill.
And then we've got that huge lamb patty.
So we've got a block of halloumi,
and then we've wrapped it in lamb mince
and then deep fried it.
Yum.
And then we've got tzatziki and more bread.
Good luck getting that in your mouth guys.
- Burger got back.
It's damn.
- Oh my God.
This is not a burger,
this is like pancakes.
- I'm a little scared.
- Pink, pink and purple
- That can't even fit in my mouth
has anyone got kind of a chain saw or hacksaw or something?
Just chop it in half or what?
- Its, a big mama jammer.
- That's a tyrannosaurus snack or something.
- Is this a crabby patty?
- I'm just trying to have like a hammer when I tackle this
- Mhh.
- To infinity and beyond.
- Oh, I'm getting to the center of the burger
and there's like cheese in the middle of the patty
- I applaud Vikki on making this just so
like the layers, the textures.
It's just a bit thick.
- For Donna an eight, it's not bad.
- It didn't taste like any burger
that I've ever tried before.
- She used some lamb over there.
That's a bit different. Okay.
- The Patty's got real nice flavors, man
but it's just you'd need a Mac track to take it home.
- Really heavy with dill.
I'm not a big fan of dill.
- Cause the saltiness of the halloumi
with the lamb mince.
It all works, in theory.
But I think in execution
we could have just had maybe a little bit
of a thinner halloumi.
- It would have been perfect
if it had a smaller burger Patty and less dill.
- The flavors are so up there.
So I'm gonna give it a seven.
- This burger delivered like a lot of creative flare.
I'm gonna give you a seven out of 10.
- So I think I'm gonna have to go with a six.
It's just the overall size Let her down
I'm one of the state treated me roots.
So we've got Devon involved
we've got my old mate Devon
All right, I want them to showcase a little bit of our
one of my favorite foods, which is a Japanese food.
So for my burger,
I've gone for a Japanese style burger.
It's got rice buns on it,
grilled in avocado oil.
It's got a Devon pieces on it,
which has Devon and a Swiss cheese primed in panko crumbs.
It's got a lot of Japanese Curry sauce on it.
And a slice of lettuce and a slice of tomato.
Beautiful.
- Nathan kindly made me a chicken version
because I don't eat pork.
But first thoughts.
This is a beauty.
- A Japanese sushi style burger.
It's so cute.
- The rice spread is super creative
and I've had it before
but I just don't do devon.
- Maybe in some ways
I like to see very traditional burgers from the outside
So, you know, it's one,
but I'm open minded.
- I don't think I've been as excited
to eat a burger in my life.
Huh?
That's not chicken.
- That rice is really crispy.
Yum.
- The middle is Devon and cheese.
- Great textures.
However,
it's the kind of spammy meat that lets it down for me.
Yeah. It was a bit squidgy on the inside.
- Devon still tastes the same, how it did 25 years ago.
That's good.
They haven't changed their recipe.
- Rice patty is amazing.
Like that I would say, is my favorite part
and the Nori and the sauce
which I think he's used like a, like a Curry sauce.
- I have to commend the chef on doing like a pretty top job
especially with like a meat that I
would not have thought of using.
- Devon isn't an easy product to use
and to make delicious as well.
Like when you think of devon, you think of tomato sauce
and devon sandwiches for school or, you know
in the sandwich place.
So this is very creative.
- Definite things there
that I would love to recreate at home.
But the patty, which is really the star of the show
just kind of,
yeah, it just didn't, it didn't do it for me.
So I have to give him a six
- Overall, this is well balanced
and flavor-wise it works.
So for that, I'm gonna give it a nine out of 10.
- Out of 10, let's say seven, seven's fair.
(instrumental music)
- What? Oh my god.
Honestly, it means everything to me.
I'm proud of my burger because it's my family.
It's like my family in a burger
and my upbringing and heritage.
So I'm just so happy to have that be the winning burger
and for that to resonate with people,
if you wanna see us chefs, do anything else,
comment below,
let us know what else you'd like us to try
and we'll do it.
(instrumental music)