Hi, I'm Josh.
I'm Ollie.
And today we're going to see if we can perfectly recreate
a Big Mac from scratch.
That sounds quite ambitious. This isn't Bon Appétit channel, Ollie.
We don't have those cooking skills.
But you know that I love stealing trade secrets.
I'm the Ham-burglar.
The Big Mac is the quintessential fast food burger.
It's a masterpiece.
Really a work of art.
Here it is.
Sorry, it looks like you're missing a top burger.
What?
I literally got this from McDonald's like half an hour ago.
No!
They made it wrong.
They real-
They just packaged it...
completely empty and the top half part-
- The gherkin is out on the side. - I'm speechless.
You know what they've done?
That should just be in like that.
They just slapped it in upside down.
First up, Josh, we've got to make the special sauce.
Can we, can we, can we-
Can we eat it?
Can we eat it a little bit?
No. But, once we've made our one, we can compare it.
You don't want to have an inspiration bite.
- Okay, inspiration bite. - Inspiration bite.
We can do it.
- Ready? - Yeah.
Lady and the Tramp.
No.
Just eat it!
- It's called an inspiration bite for a reason. - Lady and the Burglar.
This makes me so uncomfortable.
That's so much less enjoyable than it should've been.
Look, this is the special sauce here.
So, we've got to crack this.
if we crack this, we've cracked the Big Mac.
We need half a cup of mayonnaise.
This is, this is not-
Stop.
Focus on what you are doing!
There's mayonnaise going everywhere.
Stop!
Two tablespoons of French dressing.
Four teaspoons of sweet pickle relish.
Oh, that bit. That stuff stinks.
One tablespoon of finely minced onion.
One tablespoon of white vinegar.
Wow, this is all just to make the sauce?
One teaspoon of granulated sugar.
And an eighth of a teaspoon of salt.
- There's some salt. - Surely, just a pinch of salt is the same thing.
It depends how big your hands are.
Okay.
Eighth of a teaspoon.
Uhhhh...
Again. That's enough, that's enough-. Oh, my gosh.
- Whisk it. - More worried about the vinegar than salt.
Now, we need to put that in the fridge.
- Yeah. - For 24 hours.
- 24 hours? - Yeah
Put that in the fridge for 24 hours.
24 hours has now passed.
Okay, that actually does look a better colour than the one.
- It just needed 24 hours to settle. - Exactly.
Now do you want to try it?
Uh, yeah...
Yeah.
Is that what it's supposed to taste like?
It's very vinegary.
Oh, so is that!
That's also very vinegary.
- Wait, wait, wait. - That's actually pretty much spot on.
What the heck?
That's basically it. What the heck?
We've cracked the trade secret.
- Next up. - We're gonna cook the patties and the buns.
So from one bun-.
It would help if you turn the knife round and then-.
- All right. So I'm cutting this into three bits. - Yes. Yep.
- Okay. All right. - They've got to be quite thin bits.
- This middle bit is tricky. - You got it.
So now, we just need to go downstairs.
Because we can't cook in here. Because there's a fire alarm.
All right.
Okay. You ready?
You really look like the ham-burglar now.
I really want to clap.
All right, meaty hands.
- All right. - Let's do it.
- Don't mind me, guys. - Oh, my gosh.
Just conducting a science experiment.
Wait, what? Where are we going?
Why is this outside?
- Okay. - Okay. I think you do the buns first.
Okay.
Pretty sure in McDonald's, this isn't how they wait to put the food on.
And also, I'm pretty sure
they don't do it right next to a rat trap.
Wow.
Our hygiene levels are
rock bottom right now.
- Is that good? - Yeah.
All right. Lightly toasted. Okay.
Middle bit's not quite done but
Oh my gosh.
Are we actually eating this?
- Yeah, man. - Okay.
We've gotta Lady and the Tramp it.
- Our signature. - Oh, no, no.
Careful! flipping heck.
- Ooooh. - Look at that.
Nice!
Those actually don't look that dissimilar from McDonald's patties.
Careful. Careful! Flipping heck.
Okay, let's go back upstairs.
What sort of cooking setup is this?
All right.
This is how we build it. Okay?
First up, bottom.
- We need to spread on some special sauce. - Okay.
Well, they do sometimes go a bit trigger happy with the sauce in McDonalds.
And then some onion.
How much?
A little bit more. A little bit more.
- And then lettuce. - Lettuce.
- Quick! Quick! - Why quick?
- There's customers waiting, Josh. - Wait, what? Okay, okay.
- All right.
How did I end up doing everything while you just hold the patties?
I'm holding-. I'm the Hamburglar. I'm holding the, the hamburs-.
The ham, ham...
- Ham? - Lettuce.
Is that too big for the lettuce?
Should i make the lettuce-.
Yeah, a little less.
American cheese.
Okay, okay.
All right.
Okay, patty.
- Patty! - Middle bun.
Middle bun.
Special sauce.
Boom! More special sauce, more special sauce. Got it.
Man, I feel like I'm changing tires in the grand prix.
What do you mean?
- We are no where near quick enough. - Onion! Onion! Onion!
Onion.
Pickle slices or gherkin.
And then beef patty on top of that.
Oh, beef patty. Yeah, final one.
- Top bun. - Wow, this is elaborate.
There you go.
According to this recipe,
- We just made a Big Mac. - We just made a Big Mac.
And my hands are covered in meat juice.
Oh, I was going to touch them but I won't.
Wow, look at this.
McDonald's executives around the world
are crying into their computer screen.
The secret's out.
We just made a Big Mac.
Boom!
Our Big Mac versus the original Big Mac.
Wow.
- I'm excited about this, man. - I mean that is... That's pretty good.
Yeah.
All right. Which one do we try first?
I think we've got to try the original first.
You know what I will...
Out the kindness of my heart, let you take a bite first.
Okay, how about you, how about you go first.
You are an idiot.
I'll ha-. Oh, no no no no.
No no no.
Take a bite of the bloody burger.
Lovely.
- Okay. - Yeah, that's the taste you recognise.
- Right. Now savour that bite. - That's delicious.
Remember what that tastes like.
Josh.
Now take a bite.
Okay.
Of our burgled burger.
Jolly Mac.
The Burgled Mac.
Wow, it's a lot of bread, isn't it?
I never really realised how much the bread in a Big Mac
just kind of dissolves into nothingness.
I mean there's a few things that are more flavourful in that
than a normal Big Mac.
- Yeah - The lettuce for one.
- I can actually taste lettuce. - Yeah. You can taste the vegetables.
What do you make of the special sauce?
We need more of it.
- It needs more special sauce. - Really?
All right.
Look. The special sauce in this one is leaking out.
- Wow. Okay. Yeah, do it. - More? Bit more?
Oh, yeah. You want it overflowing.
Yeah, look at that.
That's what you want. Oh, wow... it doesn't look very appetising, does it?
But that's what you want.
Get a bite of that and then get a specially saucy bite of that.
Here comes our saucy bigger mac.
Ugh...
- Yeah? - It's definitely closer.
- Yeah? - I wouldn't say it's as successful as Coke was.
- Okay, okay. - The Coke, you shut your eyes, tasted the same.
This doesn't taste the same.
But it's got that reminiscent kind of thousand island type flavour to it
I think to be honest it's let down by the bread
- Textures are completely different. - McDonald's bread is like iconic, right?
Bread and the beef basically just dissolves in you.
You don't really have to chew that.
This clearly tastes higher quality.
You know?
The bread, the meat.
It tastes like there's less chemicals and
preservatives in there.
- I know what I want though. - Not as good. It's not as good.
- It's just not what you want. - We should be honest.
It's not as good.
How much did all this cost?
Oh, well... You know I don't like to get into specifics.
You know. Let's say it wasn't cost-effective.
Great.
Actually, come to think of it, it's one of the more expensive burgers I've ever had.
- Ever? - Well, I think it was just over 20 quid for all of the ingredients.
That was not worth it.
What trade secret should we try and steal next?
There's a colonel out there...
That was rather jolly.
I can't believe we actually made a Big Mac from scratch.
Well, we tried it so you don't have to.
- And in the meantime, - We'll see you jolly soon.
- See you later. - Bye.