You guys have grinders.
Do you think Burger King grinds theirs?
-Absolutely. -Yeah.
That is 100% beef. There are no fillers. Yep.
I'm grinding my meat.
Hey. What are you doing over there?
Oh, there you are. I didn't see you, Reggie.
I am grinding some meat over here to make my burgers,
Justin: The most important thing for me
while replicating this Burger King Whopper
is this perfectly ground meat.
I'm gonna get the patty thin, and I'm gonna make sure
it's kissed by the fire on this stove.
Well, I'm gonna do it the real way.
I've got some eye round, some chuck,
and I put some brisket in there that's gonna give it some flavor.
Ooh!
Does Burger King taste like all that, though?
Absolutely does. He's giving them a lot of credit on that meat.
I-I know.
All right, so my plan with the Burger King Whopper --
I'm gonna take ground meat...
Organic!
...I'm gonna make the little patties and just call it a day,
Quite frankly, today,
I didn't want to sweat.
This is great 85% ground beef.
Burger King's not grinding up their chuck and everything.
I see. Okay, okay, okay.
So, Reggie, I'm doing, like, a kind of in between
the both of these -- these guys.
I feel like when you have a burger from Burger King,
it's really juicy,
and the only way to get that juiciness is fat.
Yeah, I'm doing a little bit of fresh-ground brisket
into my ground beef
just to kind of get a little bit more texture. Interesting.
You want to come on back and help me patty up these burgers?
Whoa. That's crazy. I think I will.
♪♪
Hamburger Helper. I'm Hamburger Helper.
What's going on?
[ Grunting ] Ah, let me help you.
Okay. Sorry.
So after reading the menu at Burger King,
I realized that it's a quarter-pounder, right?
Oh. So 16 ounces divided by 4 is...
What? How did we get to 4.6?
Well, you know, it's a little off-axis.
Oh, it is.
-Oh! -Oh!
[ Distorted ] Ohhhh!
♪♪
-And I'm just throwing it. -Okay.
Flipping it, throwing it.
Reg helped me ball the meat.
We actually made a beat while smashing these patties
to get those air bubbles out.
I'll toss the meat, you drop a beat?
[ Beatboxing ]
So Reggie's, you know, a great beatboxer.
[ Beatboxing ]
Reggie is gonna have a little bit of a sidekick in me.
So, Reggie, you're a beatboxer.
Yes, I'm a boxer of beats.
Can you teach me?
Okay, if I'm doing a drum beat
that I want to have a bass line,
your close your lips every time you do it, so it's...
[ Smacking lips ]
Ready? Ready?
[ Smacking lips ]
But -- that's pretty good. It's kind of like,
Hey. [ Smooching ]
[ Spitting ]
I think the key is spit -- [spits] spitting.
[ Makes gargling sounds ]
How'd that -- did I do good?
So the Burger King ones aren't, like, super charred, right?
Flatten it as much as you like the thin burger... Oh, wow.
...you, like... I love thin burgers.
Jeremy: Need a little butter over it.
Oosh! Oh, there's the flame. You see that, Reg?
-Are you getting that flame? -Hey! Hey-oh!
-[ Laughs ] -Hey!
Nobody else has really gotten their griddles hot.
Kristen and Justin both have theirs kind of on low.
I'm cranking mine, 'cause what's gonna happen is,
if I really want to get that charred, grilled experience,
you got to crank it and hit the sides
with a little bit of butter so it creates
that kind of wrapping flame effect.
♪ Smells like Burger King, yeah ♪
♪♪
Ow! [Bleep] that's hot.
Here, Reggie, why don't you try something like this, too?
Oh, no! I've always wanted to use one of those. Okay?
So this is basically this, but you're able to cover
more burgers. Okay, all right.
Be careful of your arm.
-Oh, my God. -Like, get in there.
-All right. -There you go.
-Gotcha. -Look at the flames!
Aah!
Aah! Need, like, a heat --
like, heat shield. [ Laughs ]