- (Laughter)
I find myself very funny.
(downbeat trap music)
Yo, what you saying, myself, Big Zuu here.
I'm here with the Buzzfeed UK team,
and the tasty dons.
They're going to be creating their best version
of a burger for me.
Right now, we have Lirim, all the way from Kosovo.
Oh my God, he's basically Dua Lipa,
but male version.
Then, we have Amy over here,
who recently found out that she's related
to the one and only Ainsley Harriott.
You're (beep).
- [Lirim] A little bit, yeah.
- Cause he's really good at cooking.
Ready Steady Cook?
- I'm ready.
- Well, you're not ready yet.
Cause I've got a bunch of ingredients in the middle,
that are gonna enhance this burger
that you're creating for me.
Now obviously, I'm a bad boy judge.
I don't know if you know,
but I'm part of a new cooking competition
on BBC Three, called Hungry for It.
Plug the show.
It better not be (beep).
- We'll try our best, man.
- Hope it's not (beep).
'Cause if it's (beep), I'll say it's (beep).
- I'm ready.
- All right, it says top secret here.
3, 2, 1...
Now, my first question is do you know
what these ingredients are?
- No. Can you explain them?
- Bruh, you're supposed to be a chef.
So here we have some ripe banana. I'm joking.
It's plantain. Now, do you say plantain
or do you say plantain?
- Plantain, I'm from Sheffield.
- Damn, what about you?
- I'm gonna have to agree with her,
but I'd normally say plantain.
- Plantain, well, you don't mount-ain,
or drink from a fount-ain.
- (Laughter)
- We got some cinnamon powder.
Got some ground cumin.
A herb, could be coriander, could be parsley.
It's probably coriander.
You have a license, but do you avocado?
(drum rimshot)
That's called a great joke.
I think this is supposed to represent
the country that I'm from.
Where do you guys think I'm from?
- Oh, I know where you're from.
- Oh, where am I from?
- We've been briefed. (Laughter)
- Oh, you've been briefed? You let them know?
So where am I from?
- (Together) Sierra Leone.
- (Speaks in Krio).
...That means I'm from Sierra.
So these kind of dishes, are kind of things
that you get in Sierra Leone.
The plantain, ginger beer,
this is what we drink with everything.
Even supermalt, as well, chili.
We got some black beans there, as well.
I don't know why that's there, but that's there.
Like the great John Torode from MasterChef
once said, "let's cook."
That's what he says, every time.
Why are you, why don't you start -
If you don't wanna cook, that's completely fine.
- Really? How hungry are you?
- I've ordered food.
- (Laughter)
All right, let's cook, man, sorry, man.
- Let's do it.
- [Lirim] All right, let's do it.
- Are you guys the hands?
- Yeah, we are.
- So you are the hands in tasty?
- Yeah.
What's going on here?
I'm seeing bare sauce making.
- I'm making a marinade for my plantain chips.
So I've just put like miso,
a bit of olive oil, chipotle, white wine vinegar
and some maple syrup.
- Wow, very umami.
- Yes, love a bit of umami.
- Umami, yeah.
You sound like you were surprised
that I knew that word.
Rah, you're peeling plantain with your fingers?
- How do you do it?
- That's powers, you know. - How do you do it?
- I normally do it incision.
- [Amy] Really?
- What's going on here?
- We got some onions, some ginger, some garlic,
a bit of orange juice.
Balsamic vinegar, Lea Perrins.
And your famous ginger beer as well.
- [Amy] So, it's going in this marinade.
- Straight into the marinade.
- Gonna give it a little zhuzh.
And then I'm gonna dip it in some
sesame seeds, give it a bit of a crunch.
And then bake them.
- Wow.
So what, you're not like, coating the whole -
- No, just...
- Half coat. - Just half coat.
- Wow, I thought you were just being lazy.
- No, so it crisps up on one side, nicely.
And you got a bit of texture on the other side.
- Food science.
Ooh, straight in with the hands.
- Straight in. I washed them.
- Are you putting it on the -
- (Laughter)
- That would be jokes, init?
Oh no, you're doing smash?
So what do people do for smash?
Some people don't know what a smash burger is.
- You simply smash it.
So, I roll it up into little balls.
Then I get a spatula, I've got a spatula
back there waiting for me.
Oil it up, so it doesn't stick.
And then just... you can smash it if you want.
- No, no, I'm not, I'm not cooking, bro.
What's going on here?
- So you just...
- You love adding stuff into things, init?
- That was a bit of tamarind,
Sierra Leonean ingredient.
- (Speaks Krio)
- Exactly. So I'm just making a little sauce
for the burger, which is a peanut butter sauce
with garlic, maple syrup.
- I can tell that you cook, because you do stuff.
You add stuff, really, like you do it for a living.
- [Amy] Exactly.
- Yeah, like, here, let me just add some tamarind
and garlic, and bit of this chipotle.
Isn't that the same sauce that you did
for the plantain?
- No, it's different.
- Do you have to add sauce to everything,
'cause vegan food is a little bit bland?
(Record scratches)
- Oof...
- It's a joke, bruv, why is everyone so upset?
Oh my God...
Wait... You're frying your burger in olive oil?
- [Lirim] That's all I got at the moment.
- [Big Zuu] What, no sticks of butter just to kill me
and give me high cholesterol?
- Not yet, not yet.
- That's what a burger is supposed to be.
- Listen, it's got enough fat in it, don't worry.
- Okay, cool, I trust you.
So you're gonna straight smash?
- [Lirim] Straight smash.
- [Big Zuu] No greaseproof paper, just straight...
- [Lirim] Straight smash.
- Do you feel any pressure with me being here?
- Literally, no.
- I'm a BAFTA winning chef.
- (Laughter)
- I didn't know who you were,
I had to Google you.
(record scratches) - Wow.
- So I don't feel any pressure.
Can you win BAFTA's for cooking?
- Yeah.
I got a BAFTA for a cooking show.
- Okay.
- That's a bit...
- Different.
- [Big Zuu] Where's the hate coming from?
Like, I don't know if Ainsley Harriott
has ever won a BAFTA.
I don't think Ready Steady Cook
has won one BAFTA.
(Laughter)
(Laughter continues)
I find myself very funny.
What's that?
- [Amy] This is vegan cheese, but don't say anything...
- I feel like you are offended at my veganism.
I love vegan food, I cook vegan food
all the time.
- [Amy] Okay, but vegan cheese is like
a different thing.
- By the way... I have a whole section
of vegan food in my cookbook,
which you can purchase online, on Amazon.
(bell dings)
Oi, oi!
She's just standing in the firing line.
Not budging.
Oh, you're putting the mayo down?
- Yeah, gives it a nice toast.
- It does.
I like, you see, like a cheese toastie,
I like mayo on the outside.
- Exactly.
- Amy's has a lot more going on...
Yours is something that I would eat,
like I would order this from a restaurant.
- Wait till you taste it...
- I think mushrooms are disgusting.
Cause you know why? I'm not a fun guy.
(record scratching) (drum rimshot, laughter)
- I'm here all day. Well, I'm here till six.
That's a lot of mayo.
- [Amy] Yeah.
- [Big Zuu] So wait, you mayoed it already,
and then you double mayo.
- Exactly.
- Bomboclaat.
And then what, we're going in with this?
- [Amy] This is the peanut sauce.
- Lirim, did you use anything from here?
- Yes, the ginger beer. - Apart from the ginger beer.
What about the avocado, cumin?
- [Lirim] Hold on, hold on, the plantain chips are ready.
- Oh, he just added that now.
He's doing a lot of freestyling
on the spot, right now bro.
And he just slut dropped into a cupboard.
- Aren't you a rapper?
It's all about free styling, right?
- [Big Zuu] Yes.
That's a nice toast on it,
looks light-skinned, like me.
Oh my days...
How am I going to take a bite of that?
I got a big mouth bruh, c'mon.
- Normally, I would load this with
way more pickles, but seeing as you...
- I'm not really a pickly pickly man,
I'm not gonna lie.
- [Amy] How can you not like pickles?
- Cause bro... how can you like, be a vegan?
(laughter)
I'm really surprised that no one's used
the chili, the coriander...
No, I didn't... No, no, no, no, no.
No, no, no.
No.
(bass-heavy trap music)
It looks all right.
- What do you mean, all right?
- [Big Zuu] The cheese can be a bit more melty.
Listen, I'm a judge...
- Ah, fair enough.
- I spent four weeks judging young people's food.
- You're right, I shouldn't have come back
at you there.
- So, when you talk to the chef...
Can I get this?
- Gotcha, yeah, take it.
(towel slapping against counter)
- Respect, man, the chefs.
(laughter)
(beep)
- Right, so, we've got a root beer barbecue base.
Then we've got two patties, which we've smashed.
We've got some pickles,
and a bit of peri-peri cheese.
And of course some plantain chips
or "plant-in" chips, sorry.
- All right, presentation wise...
It's not screaming at me.
The cheese could be a bit more melted.
I like the stack, good stack.
Maybe some sauce on the bun at the top.
- It's there, it's just underneath the plantain.
- Here as well would have been interesting.
- It's there, Chef, don't worry.
- Ready?
- Go for it.
You want a tissue?
- Maybe...
- (laughter)
- Adding of the plantain chips really helped,
'cause of the texture.
Pickles go really well with our barbecue sauce.
Nice bit of kick in there, nice bit of heat.
Could've been a bit more done.
- That's a perfect medium for you, chef.
- I dunno if a smash burger should really
be cooked as a medium.
Argue with the judge, that's fine...
(record scratch) (laughter)
Overall, good burger, chef.
- Nice, thank you.
(whooshing sound) (drill music)
- Chat to me.
- Okay, so, I've toasted my bun with
mayo on it, to give it a bit of crisp.
- [Big Zuu] Very saucy, damn. - [Amy] Very saucy.
So I've got a peanut sauce,
with a grilled pineapple.
And some plantain chips.
- I think I'm gonna try these first, really hot.
I'm gonna burn my mouth,
and then I'm gonna sue tasty.
I feel like it's unfair,
cause he didn't come with a side.
Well, now, what's in the burger?
- [Amy] It's a pineapple... - [Big Zuu] Pineapple.
Really big burger.
- [Amy] Peanut...
- [Big Zuu] It's falling apart.
All right, you ready?
- I'm ready.
Are you telling me, that's not real meat?
Do you always make food that's this colossal?
Big Zuu, big burger.
Packed full of flavor. A lot going on.
Sometimes a lot going on is not always
the greatest thing. But overall, well done, chef.
Well done. Thank you.
(bell dinging) Thank you.
- Okay, so, to be a good judge requires dedication,
understanding, great taste and thoughtfulness.
All those words, I just created on the spot.
- (laughter)
- I don't know you, I just met you today,
so I can break a heart.
Lirim, we'll start off with yours.
- Okay.
- It lacked what the brief was asking for,
could have used a bit more ingredients within it.
- Okay.
- But, what you lacked on the brief,
I do appreciate in your simplicity of the flavors
within that barbecue sauce, really punchy.
The use of cheese, incredible.
Meat was not cooked to my perfect standard, but,
I can appreciate that's it's a random hob
that you found on road.
- (laughter)
- Overall, good burger.
Something I would eat from Uber Eats.
- Okay.
- I don't know if that's a compliment.
Amy, descendant of Ainsley Harriott.
Plantain sesame wedges, they're really good.
Really good.
Plantain sesame, not a combination that
I knew worked, but now I do.
Find it in gentrified shops, across the nation.
The cooking of the plantain, could've been a bit better.
It's supposed to be brown, like me on holiday.
Then the burger, very messy.
A bit overcomplicated...
- Like me.
- Couldn't really eat it, but I tried.
Vegan burger was cooked well.
Vegan cheese, interesting.
The sauce is great, but a bit too many
flavors going on.
So the chef that I'm sending home,
which equals the winner, is the other person.
Is...
(dramatic music)
Lirim, I'm very sorry. Amy, you are the winner.
- Yes.
- Well done.
- Thank you.
- I'll give you a hug, 'cause you won.
- And it's vegan, and we won.
- She did way more cooking process.
A lot more cooking process.
Combination of flavors, gave me a starter.
I feel like you threw those plantain chips in
last minute, just 'cause I asked you to.
- (laughter)
- I do appreciate the simplicity of your burger.
But, Big Zuu, hungry for it.
I was hungry for that, sorry.
But you are a good chef, nevertheless.
- Thanks man.
- You can go home now.
- [Lirim] I'm gone.
- Thank you so much to the tasty team.
Big up Lirim, big up Amy,
it's been a beautiful day out here at Buzzfeed UK.
And know, that the greatest cooking competition
of all time, Hungry for It, starts June 7th,
BBC Three at 8:00 PM.
Make sure you lock in, or I'm gonna appear...
Like this, bro.
What you sayin', you're not watching it?
(laughter)
(upbeat music)