[Music]
hey baby I hear the Blues a call-in toss
salads and scrambled eggs hey what's up
guys welcome back to binging with babish
we're this week by popular to men we are
tackling some burgers from Bob's Burgers
now we know that Bob prides himself on
using fresh ingredients and grinding his
own beef so we're gonna do the same
starting with 3 pounds of short rib and
three pounds of chuck roast now I found
that in lieu of a meat grinder the best
way to grind beef is to cut it into
small cubes like so spread out evenly on
a parchment lined baking sheet and place
in the freezer for about 15 minutes or
until firm around the edges we're also
gonna place the blade of a food
processor in the freezer along with the
beef then in batches we're going to add
the beef to the food processor and pulse
until we get a nice heavily grind don't
over grind your beef because we want our
burgers to have a nice loose texture so
now that we've guess and beautifully
freshly ground beef it's time to start
replicating burgers there you go Henry
what's this hi well since Pop's getting
his prostate checked and our man in the
gorilla I thought why not try the
unusual oh Henry I present to you baby
you can chive my car burger sour cream
chives and little fried pickle wheels on
the sides that make it look like a car
vroom vroom you know he's a grown man
right this one's got me pretty excited
because I love fried pickles we're going
to bread pickles in a beaten egg and
some flour mixed with Cajun CNA starting
with the flour then into the egg and
then back to the flour one more time
before plating and getting some frying
oil heated to 350 degrees Fahrenheit
dropping our pickle slices and very
gently making sure not to burn our
fingers agitating gently with a metal
spatula so they don't stick together and
draining on paper towels once browned
and crisp now it's time for the main
event burger itself we're gonna make it
very thin very flat patty that we're
going to top a feta cheese create its
second Patty and seal at the edges to
create a feta stuffed burger before
seasoning with kosher salt and freshly
ground pepper creating our sauce while
the pan heats up this is a half cup sour
cream to a quarter cup of Dijon
mustard and lightly toast our buns in
oil before adding the burger to a
searing hot skillet and flipping once
browned and crusted plating up on our
toasted bun with sour cream sauce and
finely minced chives hitting it with the
top bun and the fried pickle slices thus
creating oops sorry the baby you can
chive my car burger hmm
so good love fried pickles but as is
tradition with any and all sandwiches on
the show we must see the cross-section
you can see that nice layer of melted
FET in the center now this one was
really good but what would Bob make if
he were in a burger making competition
so what stupid burger you make a mop
okay well it's not stupid it's smart I
call it the bed at all on black garlic
burger it's been there what stupid name
oh my god
it's made with black garlic it's a
fermented garlic
it comes from Korea don't blame Korea
for your stupid burger Bob not fair to
them or burgers I'm up blaming spring oh
my god are you guys open we want to try
that black garlic burger
can I have a black garlic burger too you
want to try my burger yeah I smelt it
and now I want you to dealt it into my
mouth like Bob said black garlic is from
Korea and it's extremely expensive so
we're going to treat it with great care
as we use it to make it black garlic
mayo add four or five cloves black
garlic to an immersion blender cut
before adding about 1/2 a cup of mayo
and blending until smooth and extremely
stinky now according to the Bob's
Burgers cookbook this burger is on a bed
of baby spinach so we're gonna put that
on top of our toasted bun before searing
our burger and adding a big ol slab of
fresh mozzarella cheese that we're going
to cover so it melts completely like so
onto our bed of baby spinach it goes
along with a healthy smear of our black
garlic mayo top with our toasted bun and
slice in half to reveal that
all-important cross-section now I might
be cooking my burgers a little bloody
for some taste but this how I like my
burgers the next burger however you
don't really have much of a choice for
it is the Messiah
what is it he calls it the meat SIA it's
beef tartare in
at a burger medium-well inside a burger
wellington his dad gonna die
maybe honey maybe oh he has to be happy
with that one the meat SIA presents
several logistical problems but let's
start with the tartare we're going to
finely mince some very good filet mignon
and use a ring mold to create little
pucks of tartare that we're going to
both refrigerate until thoroughly
chilled and freeze to try and attempt to
get the center of the meat site of the
correct temperature these are going to
be placed in the center of two burgers
cooked medium well that we've
refrigerated so we can slice them in
half next up we're going to create a
Duke cell by heating with some olive oil
over medium-high heat along with some
very finely process mushrooms before
adding 1 clove of finely minced garlic
and a bit of thyme sauteing until just
fragrant deglazing with about a quarter
cup of brandy and scraping up all that
good brown bits off the bottom of the
pan and adding a little bit of cream
cooking into a flavorful mushroom paste
now comes the Wellington part of our
Wellington we're going to flour both our
work surface and some thawed puff pastry
that we're going to roll out to our
desired size and thickness before
prepping our children sliced medium well
burger placing our rare tartare on top
I'm doing this because both ate
refrigerated and frozen to our carbon
comparison spreading some of our
mushroom duxelle topping with minced
Cornish Shawn painting our burger with
some English mustard and wrapping and
prosciutto before holding our pastry
around our precious paleo package trim
off the excess pastry and shape into a
parcel that we can then place on a
parchment lined baking sheet and brush
liberally with a beaten egg sprinkled
with kosher salt for texture and bake at
425 for about 25 minutes or until golden
brown and puffed like so now on the left
here we've got the version with your
refrigerated tartare looking pretty good
and then on the right we have the frozen
tartare which looks a bit more raw it
looks like this was a little too low so
the refrigerated tartare wins it's going
to depend on your oven and about a
billion other factors temperature aside
with all these delicious ingredients in
one place you're going to end up with
something tasty
[Music]
no see there's no home then our
[Music]
baby when you're broke my mom and surely
an airplane you're lying to me