this will be a big challenge for my
rivals who are used to fine dining not
fast food one nose worker one cut my leg
on the grass first my fellow frenchman
claude bossy this guy is a legend who is
not one but two Michelin stars but he
could have met his match in executive
chef Lisa Goodwin Alain
Lisa is from Britain's premier league of
chefs as she adds up one Michelin star
no Scott Manor in Lancashire I'm so
excited
the chef's have to create an exact
replica of an entire meal and it must be
OTT and because it's fast food I'm gonna
give them an extra challenge
Burger King I've given the chef's just
five days to create five perfect
replicas of the whopper burger with mayo
ketchup tomato lettuce pickles and bun
plus fries the interesting thing is the
bone isn't it it's kind of a little bit
of a sweetness to it
I love Lisa's dedication she's
dissecting every element with their team
starting with a bun now I'm going to let
you in on a secret the way they prove it
is important and Lisa is doing earth in
a ball under damp towel I'd publisher
walk for five and after baking her
results are all a bit Goldilocks
speaking of Goldilocks here is one of
the three bears Claude is starting work
on the bun stool
Claude is doing a two-part door mix but
like Lisa is recipes very similar to a
brioche after rescuing it from the herb
cabinet Claude's
adding ingredients like on a and syrup
for sweetness and then he proves it two
more times before baking first I'm
giving my rivals more to worry about by
telling them who they are cooking
against Lisa Wow tough cookie we have
there will be a bitter tasting meeting
actually I'm looking for to see her
she's a fantastic cook yeah no clothes
very well clothes kind of like the
heavyweight of the industry I'm a little
bit scared nasty to be honest good
things he's nearly mastered the bun but
now Lisa knows she's up against big
scary bossy she's working even harder it
needs to be more Aryan we think that to
get him more Aryan lighter the only way
we're gonna do that is to make the dough
wetter so the adding more milk in
Lancashire Lisa is trying everything to
get a sesame seeds to stick I think we
need to put them on a bit earlier she
has no idea that a simple mist of water
would do the trick
the answer is obvious to culinary
Colossus clothes there's definitely
water they need to work out what goes
into a whopper Pattie Juicy Juice it's
been about 20 minutes half an hour there
won't be any salt in there
I think there might be a bit of salt I
think the key is getting the right
quarter meters next yeah
brisket football and skirt the question
is which one do they use yeah it's got a
little bassinet Lisa's mincing the
different beef herself before tasting
these cute mini burgers that's a good
flavor the chalk and that predominately
is the right texture I think the
confident Claude has made a decision
already he's just using Chuck and as a
skis butcher to mince it three different
ways
okay listen are we going to season it
it's now just three days until the chefs
must make complete whoppers and fries at
Burger King and neither of them have
mastered ain't done this Sammy's we've
diced it and then mixed it together and
then pushed it through the mincer to try
and get it all evenly mixed I'm gonna
put a little bit of pink salt in which
is like a preservative salt and put a
bit of regular salt in it off but Lisa's
add a brain wave about replicating the
elusive flamed real taste I'm gonna try
this how's the oven it's broken which is
music to my ears because hopefully the
flame will come off
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look a lot more I think the first
attempt is a complete thing I'm I'm
happy but we gotta work harder we're
going to precook the burger and after
wisdom lisa include I've just 48 hours
until they serve their whoppers and
fries to my panel of brutal Burger King
bosses we try to steam it first didn't
do anything they shrank too much now
this one is to try to cook you a
straight from frozen to see if we can
get the flame flavor but you see I'm a
shrink I think Lisa's broken Grail is
closer to the real thing than Claude's
barbecue but she's now busy with a
mayonnaise to which she's added a
surprise ingredient what we've added is
pickled gherkin case the ketchup is
equally important
Claude as made is and Kelsey oh please
he thinks it's amazing I give you
ketchup by booth clothes culinary mind
is already working out out to cook his
fries and he's using Mary's pipers we're
for the potatoes who won centimeters
wide to send a packet size so as you get
in the package we boards them drives
them press some stash does it put it on
starch and freezer and I think the
starship will take to get the quorum
lisa has settled on Maris Piper too but
a coating is complicated with rice flour
exams and gun and something else I've
never dove
it's called tri so there are 24 hours to
go and the chefs are practice building
their whoppers we do one first they're
replicas must be just like the real
thing
guess what after a few practice runs
clewd thinks he's the master hmm but
Lisa is working odd right up until the
last minute
and a touch more charming on there
she's tweaking a recipe to make it just
right in the bun itself was emitted all
the butter would replace it with oil and
we just proved it
shape it spray it and then bake it for a
minute today my rivals will meet their
destiny and with a steak sky-eye after
five days of our work and expecting
flames in the kitchen all right so Lisa
are you ready one two go just like in a
real Burger King I've let my chefs
prepare the ingredients in advance
she looks very organized she's got all
the salads ready there are tomatoes the
gherkins this is really proper fast food
fashion Lisa's reading a flame grilled
burgers in a microwave it's quick and
should mean they're consistent a will
they taste right I can feel the pressure
how's your heart rate Lisa oh well
pressure goes cat
I think nine 5347 majority of operations
pool managers Serena and Louise maker of
over earned Reed whoppers a day
Aleksandra and food development director
Christian it's a blind test so they have
no idea whose meal this is good visual
I'd say maybe a bit far it's cost a
little bit what about the fries please
let's try the burger now this is a
moment of truth really the meat patty is
not bad the bun is not white I'd say the
bun is too sugary it's your turn now
Lupita's shawndala's house rest with you
do not let your people down like I need
that pressure but what you doing -
alright let's go
yeah clothes sacrificing speed and
risking a lack of consistency by using a
professional kitchen BBQ it smells good
but is only doing two other time it's
perfect oh I see what you're doing
you're gonna give them to rest in their
own juices together see what you're
doing that's muffler with Lisa's time
getting closer and closer he's under
massive pressure to finish you can't
waste any more time he looks stressed
and he's throwing his burgers together
oh my god it's so much slower but he
tastes more like a whopper it may be he
can still win please take this to the
judges this is chef bean you know how
this works let's get on with it it's
very flat yeah it also built it wrong as
well as got the beef at the top and it
should be right at the bottom I haven't
got any tomatoes 3ds no tomatoes the
party is definitely good mmm
I'm enjoying the meat I think it's a
nice flavor I'm enjoying that but it's
not the water flavors there
I think they're kind of pressed sesame
seeds into and I find there's a bit too
many on this on me it's a kind of a
brioche appearance isn't it yeah you're
right someone's got a brioche to kind of
look to it yeah right what about the
fries tell me about the fries yeah yeah
lighter so unbalanced these fries are
better yes yes just to remind you chef
he was 953 and shift B 15 22 right can I
please have the envelope let's put these
two out of their misery now I'll go for
it
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do we have a king or do we have a queen
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you