T I WONDER.
ARE YOU ALL RIGHT THERE?
>> Tati: YEAH.
>> Chuck: ONE OF THE MOST
POPULAR ITEMS ON THE MENU IS THE
CLASSIC BURGER.
>> Tati: BUT ONCE YOU START TO
TSZUJ IT UP AND ADD THINGS,
EVERYONE CAN CREATE A SPECIALTY
WITH THIS AMERICAN CLASSIC.
>> Jason: SO WHERE CAN YOU FIND
TOWN?
OUR MICHELLE OLIVER HEADED OUT
FIND YOUR FIX.
♪
>> Reporter: YOU'VE GOTTA LOVE
BURGERS.
WHAT'S YOUR FAVORITE?
>> THE ONE IN FRONT OF ME I CAN
PUT IN MY MOUTH.
I LOVE BURGERS!
>> WE'LL TRY DIFFERENT ONES,
LIKE MAC & CHEESE, AND ANY KIND
YOU CAN IMAGINE, A BURGER
BONANZA!
>> I LIKE IT!
>> THE RUSTED CROW IN DETROIT.
THEY HAVE A MAC & CHEESE BURGER
THAT STARTS WITH AN 8-OUNCE
PATTY SEASONED WITH SALT AND
PEPPER AND A DEEP-FRIED MAC &
CHEESE PATTY, SERVED ON A
BRIOCHE BUN.
OH, THERE'S THE MAC & CHEESE!
ABOUT.
>> AND I CUT IT IN HALF.
>> AND LOOK AT YOUR SIDE AND
LOOK AT MY SIDE.
>> SORRY ABOUT THAT.
TAKE A BIEFT THIS.
OH, THAT'S GOOD!
ON PAPER, YOU THINK, OH, YEAH,
THIS IS CRAZY!
BUT IT WORKS.
>> THE MAC & CHEESE IS FRIED, AS
WELL, SO IT'S LIKE MORE CRISPY
THAN NORMAL.
--
CHEESE.
THE PROBLEM.
>> WE HAVE TWO MORE TO DO.
>> IT'S A TOUGH JOB.
>> BUT WE HAVE TO DO IT.
>> FOR YOU.
>> AND YOU, SO YOU CAN KNOW.
♪♪
NEXT TO HAIL MARY IN NEW YORK
FINISHED WITH PARSLEY.
>> OH, WOW!
>> THIS IS GOOD!
>> THIS IS COMFORT FOOD LIKE ON
A COLD DAY OR SNOWY DAY.
>> THE GRAVY AND THE CHEESE
MIXED WITH THE BURGER GIVES YOU
KIND OF BURGER.
>> IT'S A HUG FROM THE INSIDE.
>> IT'S VERY MEATY.
YOU HAVE THE MEAT AND THE GRAVY,
IT'S A MEATY HEAVEN!
GARAGE.
THIS BURGER HAS EVERY KIND OF
BACON YOU CAN IMAGINE.
THEY TOP THE BUN WITH BACON AND
PANCETTA, AKA ITALIAN BACON AND
MELT CHEDDAR CHEESE AND TOP IT
CANADIAN VARIETY.
>> THIS IS MEAT, MEAT, MEAT!
THANK YOU.
>> YOU'RE WELCOME.
>> THANK YOU SO MUCH!
>> THIS IS SO GOOD!
>> HOW IS IT POSSIBLE I CAN
STILL EAT?
BECAUSE THIS IS GOOD.
>> I WAS IFFY ABOUT THE BACON
JAM BUT IT'S SO GOOD!
THE BACON HAS SO MANY DIFFERENT
FLAVORS, EACH ONE OF THE
TEXTURES, SO NICE AND CRISPY.
>> BUT CHEWY, TOO.
>> WE FOUND OUR FIX.
WE'VE TRIED SO MANY DIFFERENT
KINDS, WE DID IT.
>> I'M GONNA FINISH THIS.
ON PAPER, I SHOULDN'T BE ABLE
TO.
EVERYWHERE!
AND NOW WE HAVE MICHELLE IN THE
STUDIO AND SHE BROUGHT SOME OF
THE BURGERS.
DIFFERENT?
>> SO I'M STILL FULL FROM THAT
[LAUGHTER]
THIS IS FROM THE RUSTIC CROW,
THEIR PB&J BURGER.
PEANUT BUTTER, BACON JAM AND
BRUSSELS SPROUTS, PB AND J.
AND THIS IS A NEW ONE THAT'S NOT
IN THE PIECE, THE FAT DANCE.
>> Jason: NOT THAT ONE.
>> THIS ONE HERE.
>> Tati: YOU WERE TELLING US
THIS BUN, AND MY HANDS A
CHEESE.
>> IT'S HARD TO HOLD, THAT'S A
FORK-AND-KNIFE TYPE OF BURGER.
IT'S REALLY GOOD!
>> Tati: AND THIS IS THE CARR.
>> THIS IS ON THE GROUND FLOOR
OF THE IBM BUILDING THAT'S
TWO-TONE IN SOUTHFIELD, 9 MILE
AND SOUTHFIELD ROAD.
THEY'RE ONLY OPEN IN THE MORNING
UNTIL 2:00.
BUT THIS IS ON THE MENU.
THIS I TEXAS TOAST WITH A FRIED
EGG BACON, T BURGER, AND THEN
A SLICE OF TOMATO UNDERNEATH.
IT'S LIKE A BLT WITH A BURGER.
>> Tati: AND I LOVE TEXAS TOAST.
THIS.
>> Tati: TAKE IT UP A NOTCH.
SO I THINK THE SIDES ARE GOOD,
TOO.
YUMMY!
>> HAND CUT POTATO CHIPS.
HOW DID YOU GET THEM TO CREATE A
BURGER NAMED AFTER YOU?
>> Jason: THEY'RE SO NICE IN
THERE, ARE YOU KIDDING ME?
>> Tati: DID YOU WALK IN AND YOU
WERE LIKE, LET ME GET A BURGER,
PUT IT ON TEXAS TOAST AND THAT'S
HOW IT TURNED OUT, LIKE A
SPECIALTY ORDER.
>> Jason: YES.
LIFE?
>> Jason: NO I PAY FOR IT.
>> I'M INTERESTED.
I HAVEN'T TRIED THAT.
>> Tati: YOU WANT SANITIZER?
>> Chuck: NO.
A BUILDING.
>> Tati: I THINK THIS WOULD BE
GOOD FOR SHARING.
I DON'T THINK ANYBODY COULD EAT
A WHOLE ONE OR TAKE HALF OF IT
HOME AND HAVE IT FOR LUNCH AND
SOME FOR DINNER.
>> YES.
FAVORITE?
>> THEY'RE ALL GOOD.
>> Tati: THERE'S NO WAY TO PICK
ONE BECAUSE IT ALL HAS ITS OWN
UNIQUE TSZUJ.
>> THE PATTY ON THIS ONE IS SO
GOOD!
I DON'T KNOW WHAT THEY DO THAT
IS DIFFERENT, BUT IT'S AMAZING!
>> Tati: THIS IS GOOD STUFF.
WE'LL POST ALL THE PLACES THAT
MICHELLE AND BLAINE WENT TO ON
CLICKONDETROIT.COM.
AND WE WANT TO KNOW WHAT YOUR
>> Jason: AND THAT'S THE SAME