- I'm Agustin, I'm 18 years old
and I've been cooking for seven years.
- I'm Cheska, I'm older than you think I am
and I've been cooking for three years.
(upbeat music)
So today I'm cooking a lamb burger
with a goat cheese middle, carmelized onions
with fig butter and bacon.
I found this on the internet, I put my own twist to it,
it's the best burgers I've ever had.
- Today I'm gonna be making a deep fried burger of sorts.
The recipe originated in Memphis, Tennessee
and so when I saw this, I knew I had to try it
and I thought this would be the best way to do that.
- I think his burger might be boring.
So like, I like stuff on my burger,
I like bacon, I like goat cheese, I just like stuff.
I like to eat, I like to eat a lot.
- I don't think your burger will be good.
(laughing)
I don't want it to be good, I don't think it will be.
I'm not freaking out.
There's a lime, there's a lime there,
what are you gonna use a lime for?
- I like lime.
It reminds me of margaritas.
In the event that we don't agree
which burger's better, we're joined by Tasty producer,
Matthew Francis.
- Hello.
Hi guys, I'm excited to see what you guys
are gonna cook up for me.
I see some interesting ingredients here.
We're gonna have two very different burgers.
Good luck, I'll leave you to it.
- I have this constant fear of slicing my fingers open.
(buzzing)
- I'm starting here with getting my cast iron nice and warm.
This can be as hot as it can be 'cause it's all
happening very fast 'cause it's a very thin cut of meat.
I'm gonna put some meat on before
I put my actual patties down 'cause it's important
to get the skillet very greasy 'cause it helps
to cook the patty in the juices.
- I love onions so much, it's such a beautiful vegetable.
Right now I'm just caramelizing onions
so I put butter in there and onions
and you just kind of cook it on medium
until it gets soft.
I don't necessarily understand what the
caramelizing process is, I just know they're
supposed to taste good.
- So now I'm gonna work on making my first patty.
Since you're going to be crushing them
you need to get a fair bit of meat,
more than you probably think you need and ball it up
and then as far as seasoning goes, I don't think
you ever need to season your burgers
with more than pepper and salt.
Grab a little bit of pepper, put that on the, oop.
(record scratching) - What happened?
- Well, not that much.
But all I can do is just do this.
Grab some salt, put that on both patties.
Grab a giant hunk of wood and just smash it,
move it around so it stays even.
And you can see that the salt and the pepper
spread around pretty evenly in there.
And then what I'm gonna do is take it.
- That was some good spatula action.
- [Agustin] Thank you so much, I practice a lot.
- I added garlic, cilantro, and mint
to the lamb, just to season it, it's such a strong flavor
also that's what the internet told me to do.
The onions are starting to caramelize
and I'm adding fig butter because I saw it
in a different recipe and I was like,
cool let's combine these recipes together
and make a super recipe.
- What I'm gonna have to do pretty soon
is prepare the buns.
I take some mustard and I spread it on there.
And then you wanna grab your pickles.
- I love pickles.
- [Agustin] I like pickles.
- [Cheska] Put more pickles in there.
- I will, it's not for you though.
- There's a documentary on Netflix called,
Acid, Fat, and Salt, and so this is acid.
- Interestingly enough, acid has a lot to do with my burger.
When you use pickles and onion it balances out the acidity
of using grease as a condiment.
- You know a lot of stuff for a gen Z-er.
Do you know what a floppy disk is?
- No.
Ooh look at that onion.
Woo!
I have completed my second burger here.
This is a good example of why
fewer ingredients are better.
- Its a form of arts and crafts.
- What goes in there?
- You can't give the surprise away,
you have to hide a little bit.
- Hide the goat cheese in the meat.
Do you need my burner?
- It's fine, yeah I could use your burner.
- Do you need my skillet too?
My hands are clean.
- How did you do that thing?
- You did it! - I did it!
- It's gonna fall off if you don't put it there fast.
- Okay.
- Edge.
- Nope, oh oh.
- Flip, flip!
There you go.
She's got it!
- I got it.
- Smells like a locker room.
- A what?
- A locker room, smells like a locker room.
- [Cheska] A locker room?!
- [Agustin] Cheese and lamb together?
- You know what?
- Okay.
I noticed you're not doing anything right now, okay.
- She has commandeered my burner.
- Oh, she has, okay.
Are you kind of spreading out?
- Yeah.
- Oh, okay.
- I'm doing the manspread.
- Ah, love it, love it. - Yeah.
And I am done with two.
- Oh, okay.
How are you gonna keep it warm?
- That is a problem, I think I'll just throw it on
and make another one when she's done.
- Okay, I appreciate a warm, hot burger, so thank you.
Have you ever toasted buns before?
- I have toasted buns before, it was really fun,
but I didn't see a toaster around.
- You can do it in your cast iron.
- I should.
- Just sayin' I like a toasted bun.
- Me too.
That's a good tip, I'll do that for my final burger.
- Smells good.
- He said it smelled like a locker room!
- I don't like the smell.
- I mean that's not a bad thing for me.
There's a lot going on here.
I say you guys keep cooking, do your best
and make sure you really impress me 'cause I'm hungry.
- Oh yeah, look at that.
That actually looks kinda good.
- Kinda? - Yeah.
- I'll take that, I'll take that.
- Yeah, you should.
- I just like different colors in my burgers.
- I know you design your burger by how it looks,
I'm more interested in how food tastes.
- You can have both Agustin.
You know what, when people say
you have to choose one over the other.
- (speaking in foreign language)
- You don't have to!
The burger can taste nice and it can also be delicious.
- The burger can taste nice and it can also be delicious?
- Yeah, it can be both.
- There's one thing you should take away from this.
The burger can taste nice, and also be delicious.
So, Matthew has clarified that he appreciates a toasted bun.
So what I'm gonna do is toast my buns.
Woo, look at that.
Alright I have a hot burger here, woo!
And you lost.
- I love pickles so I'm glad to see those on there.
For me I would love to have ketchup or mayo on there
and maybe some lettuce, but you know what,
I think it can still be great.
I do like the mustard and the pickle
go really great together, you have pungency from the mustard
and the pickle is both sweet and sour,
so that's a really great contrast to your meaty burger.
It was a little bit overcooked for my liking,
I kind of prefer a juicier, thicker burger,
but you have all those classic diner flavors in there
and it really kind of reminds me of my childhood.
- Thank you.
- Solid effort!
- Thank you so much.
- And now Cheska, I can definitely tell you went for
a more elevated burger versus the classic diner.
I like that you used red onions on this,
I think that'll be really great
with the cheese on the inside and great with the lamb.
What kind of cheese was in the center?
- Goat cheese.
- Goat cheese, that's gonna be good.
Your burger is cooked very differently than Agustin's.
I like the done-ness of yours, it's still juicy and tender,
but you kind of have almost none of the char he has.
If you could get this done-ness,
but let it go at a higher heat for longer
see if it's a nice char, that'd be really good.
And when I did get a bite of the goat cheese
it was a great tanginess compared to everything else.
You didn't toast your bun at all
so it's kinda just falling apart.
I think the onions and the bacon taste great.
So this is not how I thought this was gonna turn out,
but I'm gonna have to say it, I'm gonna go with Agustin.
He's the winner.
I like how the strong mustard and the pickles
and onions went with that burger.
- Thank you so much.
- Yeah, of course.
Oh wait, you.
I ruined it!
(laughing)
- I'm very happy with how you did,
I was not expecting it be as good as it was,
and it was really good.
- I'm gonna cook this again tonight
and do exactly what you told me to do.
- Perfect, I love that.
(chill music)