Juicy Campari Tomatoes Available Year Round
- the burger... no food is more americanor more personal. it inspires arguments. - i'll show youwhat a real burger is. - all: oh! - tests loyalties. i want more jam,you son of a bitch. and ends loves affairs. right now, it's justall very emotional for me.
so, we createdthe definitive [bell dings]burger throwdown. - clear that big macoutta here, man. [cheering]- come one. come all. fancy restaurant chefs... [cheers and applause]backyard grillmasters, food truck flippers--we've issued a challenge. - all: give us the meat!- give it to us! meet us in st. louis,our national capital
of smooth lagersand sizzling beef. - get dirty! [cheers and applause]get dirty, son! - and let's settle thislike americans. - america! - and let the people decide. - holy cow! - it's amazing. - he overcooked it.
- i don't knowif it's craveable. like, is a swampcraveable? - burger!- all: beer! - who... has"the next great burger?" [sizzling] ♪ [cheers and applause] - what's up?oh, yeah, baby. oh, yeah.
welcome to the show,everybody. welcome to the show.cheers. - some ladies were tryingto kiss me on my lips,and i just got here. - really?- yeah. - i told my momto wait in the car. [laughter]i'm owen benjamin. this ischef j.j. johnson. and back there is budweiserbrewmaster bryan derr. [cheers and applause]'cause goes better with
burgers than beer. all right, guys,we got some people that think theirburgers are the best. we got somesultans of sizzle. make some noise for eli.let him hear it. - what's up, you guys?this is chef eli. i'm 39 years old,from denver, colorado. - denver islegalized, right? - yeah.
- that's why he came outso, like, mellow. it's crazy. [laughter] - i've been in denverfor about 17 years. married with two kids. i'm the executive chefat a tap house and burger bar. the burger i'm bringingto the competition is shroom luvas burgerwith foie gras. it's basically a glorifiedmushroom swiss burger,
but it's centered over the topsome salt-cured foie gras. - whoo-hoo.- bro. alright, bro. - oh, j.j. just gotreally fired up. - bro, you knowwhat foie gras is? - foie gras? it's french. - fortifiedduck liver, yeah. yeah. - it's duck liver.- it's amazing. yeah. - so, it's likemeat flavored butter. we actually wrap itand tape it and then
cure it here in-house. - i like this guy.- thank you. give it up for teaon.make some noise. - my name'steaon everage. i'm 32 years old. i'm originallyfrom philadelphia, pa. go, phillies. - philly.- yeah. - i love it.born and raised.
- yes, yes. - playground most of days,that whole song. - the burger i'm bringing to"the next great burger" is the cheeseburger 2.0. well, it's my takeon a classic american cheeseburger-- tomato jam,roasted garlic aioli, 50/50 blend of ground chuckand ground shortrib. - it's not gonna be likea philly cheesesteak though, right?
- no. no, no, no,no, no. - no?- no, no, no, no. i got your back. i remember being a kidand having my first double stacked burger,and i couldn't fit my mouth around it,and that's, like, the first memoryi have as a child. enjoy. [cheers and applause]- here comes bobby.make some noise.
[cheers and applause]- i'm bobby hansen. i'm a chef fromnashville, tennessee. the burger i'm bringingis the music city big bangin' burger. i'm a drummer, so wheni step in the kitchen, the kitchen'slike my stage. - it's "the next great burger." it's not the film"whiplash." [laughter]you know what i mean?
- when i grew up, my nana,she used to make burgers, but she used to do itthe italian way. she used to put iton the flat top-- let it searin its own juices. so, i'm kinda bringin'that concept to my burger. it's very traditional andghost nana is always with me. i brought my bacon fromknoxville, tennessee, benton's bacon. - wow!- it's smokey.it's flavorful.
- do you knowbenton's bacon? - i don't know whatthey do to those pigs. - but, when you get it,the whole world just stops. - it's high octane. - all right.get over there. [cheers and applause]in round one, these three bun blastersare gonna make their best meat. we judge it based onflavor, creativity, and craveability.
we choose the besttwo burgers and one has to go home. that's when thingsget interesting. round two,the people choose. you guys get to eatall the burgers. you vote, and the best burgergoes on to the finale and a chanceto win $25,000 and a title of"next great burger." - let's go!
- big bangin' burger,here we go. i'm putting together a lotof elements from scratch, so i know i have mywork cut out for me. i'm taking my burger meat,and i'm grinding it. here i go, baby. three different cuts--brisket, shortrib, and sirloin. - grind that meat! - i'm throwin'the bacon in the oven
at about 375 degrees. all right.all right. i'm cracking eggsin my poaching water and starting ahomemade mayonnaise. fresh thyme-- ain't got timeto pick the thyme, beyotches! - i'm pretty goodwith a lotta things. gingerfor the tomato jam. i'm peeling and dicing myginger, dicing my shallots, and smashingand chopping my garlic.
and this is really gonnamake all the other flavors in this burger pop. ginger and tomatoesgo really well together. they have a matching acid,and then it gives you that clean,fresh feeling. my favorite elementof my burger is the tomatoginger jam. i wanna bringketchup back. i wanna bringthe justin timberlakeof ketchup.
[cheers] - my other secret weapon--black fermented garlic. it's from china. to make my blackgarlic aioli, i'm placing the garlicin the food processor along with yuzu juiceand some kewpie mayonnaise. it's gonna taste likesoy and chocolate. it's amazing. it's crazy.it's crazy.
- the eggs are done,so i'm gently putting them into the food processor withdijon, white wine vinegar, and a little bitof worcestershire, and then slowlyadding olive oil to emulsify the mixtureand make a mayonnaise. then, we're gonnadump that out into a small mixing bowlwith some lemon, fresh thyme, a little bit ofwhite truffle oil. fold that all togetherto make the aioli.
homemade mayonnaisefrom scratch. - i think a good burgerhas about seven ounces. the love is when you makeyour own burger patty. that's the unspoken rule. a little bit. - what are youtalking about? shrinkage? - these ladies don't wantany meat shrinkage. - no, we do not.
- owen, what do youthink, man? - i thinkit looks great. - i season my burgerswith the salt, the pepper, and the coffee. - oh, i smell it! - coffee cleansyour nostrils, so you cansmell things better. if you can smellthe meat better, you taste it better.
everyone just thinks,"oh, it's just a cheeseburger. "i can get a cheeseburgerfrom anywhere." but, my burger'llstand out 'cause it doesn'tskip on flavor. - what's going on here? - this is my tomato jam--campari tomatoes, garlic, ginger,shallots. - a lot of vinegarin there, no? - wow, i justgot that in my eye.
it's like mace. - all right,pimento cheese. - oh! - pimento cheese is goingto be the component that tops the friedgreen tomatoes. fried green tomatoeswith pimento cheese is like peanut butterand jelly. i'm gonna doa little flour. i'm gonna doa little buttermilk.
the secret of a good friedgreen tomato is buttermilk. it just gives youthat extra flavor. come on, baby! - how big's your burger? - a third pound. - so, about six ounces?- five and a half-- about fiveand a half ounces. using an 80/20 all natural,locally sourced beef. - so, you sauteedsome mushroom.
baby portabellasor button mushroom? - just button.- yeah. - just gotta knowhow to sear 'em right. i'm searing these mushroomsin super hot pans to ensure that i keepthe moisture inside. - what's thiscalled, again? the shroom love? - shroom luvas--shroom luvas. - so, you kinda, like,when you say it,
you open your eyespretty big. - yeah, yeah.- you go, "shroom luvas." - well, i'm originallyfrom back east. - where from?- massachusetts, yeah.i'm a mass-hole. - mass-hole. ha-ha!- that was ã¡ã¡ã¡ã¡ã¡ã¡ã¡ good. [laughs]- ã¡ã¡ã¡ã¡ã¡ã¡ã¡ mass-hole. - my bacon'sdone rendering, so i'm takin' that fat,and i'm pouring it all over my burgers.crowd is loving this.
[cheering]to top it off, i'm dousing the burgerwith beer. - he threw beeron his burger.look at this guy. - so, i'm lookin' overat bobby, and there's a lotta smokegoin' on over there. - bobby's rock and rollbehind the grill. and, you know, rock and rollcan get a little dirty. - i was expecting a ninjato appear outta that smoke. is that gonna taste good?
- i'm not sure. - we have threemeatmasters. they think they're gonnahave "the next great burger." the two best burgers stay,and the one we like the least is goin' home. - he threw beeron his burger. look at this guy. - it's like barbecue. it's like i was inthe backyard, man.
i mean, that's what we usedto do when i was growing up. we used to take some beer andput it right on the burgers. it just gives itthat extra kick. - he's just tryingto entertain the crowd. he's forgettin'about the burgers. [chanting]- cheeseburger 2.0!cheeseburger 2.0! - you should never missan opportunity to add flavor. that's kinda what i didwith the roasted garlic aioli, and it brings it all togetherwith a little smokiness.
mayonnaise,hit the trash. [cheering] - what kindacheese you got? - english cheddar--it's gotta be 18 months or older. i'm using a really sharpenglish cheddar, and those flavors justcut through all the b.s. and add that cheesycheddarness to the burger. i'm flippin'my burgers.
covering themwith cheese. covering the wholething with a lid. making sure i coverthe entire bun with the garlic aioli. lathering on sometomato ginger jam and a liberal amountof the dressed arugula on top of thatgarlic aioli. i'm taking one ofmy burgers on top of the arugula, and we're done--cheeseburger 2.0.
i'm competing on the showto give burgers their just due. a lotta people saythey can cook a burger, and a lotta peoplebring you a charcoal between some wonderbreadwith ketchup on it and claimit's a burger. cheeseburgers need to beput right up there with filet mignon,lobster, and shrimp. all right, teaon,cheeseburger 2.0. let's dig in.
- yeah, dig in.- oh, yeah! - oh, man, that's cheeseburgerinfinity-point-o. - cheers.- cheers, brother. - this is good. - we have the best jobin the world. - this is good ã¡ã¡ã¡ã¡. the juicinessis crazy. - oh, man!look at that sauce. - the sauce-- i--the sauce makes the burger.
[cheering]- yeah. - the cheeseburger 2.0has its own soundtrack, and it's "mmm." - the only thingi have to say is, like, i felt there was a little bittoo much vinegar in the jam. - all right,thanks, bud. good work-- good work. - clarified butter-- just gonna toast the bunsnice and golden brown.
it's time toflip the burgers and put on some toppings. about one ounce of bacon,two ounces of mushrooms, and we're toppin' thatwith a piece of swiss. melts really welland creamy. buns perfectly toastedgolden brown. aioli on both sides. patties go onthe bottom bun first. and then, the very lastthing i do--
searing six coinsof foie gras. foie gras adds a richnessto the flavor profiles and really honorsthe beef. and that's it,my shroom luvas burger. the shroom luvas hasgotten a lot of awards. it's also got picked upby zagat as one of the top 15 burgersin america. [cheers and applause]- all right. let's do this, baby.come on. sweet.
- oh.- oh, man! that is foie great. - i'm going to--i'm going to the back. - yeah, we're outta here.- i'm outta here. - i don't wantyou people to see what i'm about to doto this burger. it's gonna be toughto beat that meat. - you know what ireally like about this? the earthinessin the mushrooms.
- right.- oh, thanks.i appreciate it. - you're great.get outta here. you're great.give it up for eli. - unreal, right?- yeah. - all right, here we go. i have my buns down. i put my burger patty,the fried green tomato, pimento cheese,benton's bacon. putting pickled red onionson top of my bacon.
i'm spreading my deliciousblack garlic aioli all over the topof my burger bun. it's so exotic. it tastes likechocolate and tamarin. this is the finaltouch, basically. the sunnyside up eggis just, like, bangin'. [cheers and applause]thanks, everybody. i love you guys. i've taken my lifeexperiences and my journey,
and i've condensed 'em all into one bigbangin' burger. - all right, bobby. - bobby! bobby! bobby! - music citybig bangin' burger, sir. - let's do it. - oh, man! - look at you. i don't normally talkwith my mouth full, right?
but, i have one question. did you want that crispyflavor on the patty? - i want the sear'cause what happens is, you sear it, and it traps allthose delicious juices inside. so, it's a little crispy,but it's a sear that locks all ofthe juices in. - it's a serious sear. you kick ass.- thank you, sir. - now-now, get the helloutta here.
- i'm outta here. later. [cheers and applause]god bless you all! - this bacon is amazing. - dude, that wasso good, man. - i would feed this tosomebody, but-but i have my selfish momentin life. - yeah, take it. - right on, brother. - my biggest threat right nowin this competition
probably leaning moretowards bobby. - bobby's burger,it was very interesting. there was a lottathings going on, but it may havebeen too much. - i got the flash.i got the style. but, my burger hasthe substance to back it up. whew! - all right, everybody. me and j.j.just got to eat
all three ofthose burgers, and let me tell you--we believe in the beef. first up,let's talk about eli's. the name of the burgerwas, uh, mushroom luva. - the shroom luvas.- shroom luvas. - shroom luvas, yeah. it's a mushroomswiss burger that we just wentover the top with it. - i love the foie gras.
i felt when i, you know,i bit into the burger, i think i ate all thefoie gras in the first bite. - what-what didn't youlike about the burger? - uh, i felt like thecheese coulda been melted a little bit more.- okay. it's kinda hardto knock it. i'm gonna behonest with ya. - thank you. - teaon hadthe cheeseburger 2.0.
craveabilitywas off the charts. - i didn't wanna let go. - yeah, it waslike titanic. but, it just, like,you know, there was no room for him on the raft. - there was room.- yeah. - it had me, like,dancin' a little bit. - there was soulin that burger. i felt there was a littlebit too much vinegar
in the jam. - that's likea new dance. it's called "too muchvinegar in the jam." bobby's music citybig bangin' burger-- we all know thatmusic city's nashville, tennessee. - yeah!- right? - yes, sir. - it had really nicefat content.
- right. - the fried greentomato was amazing. - hell yeah.it's a great movie, too. - do you think whenyou spilled over the beer, and you did glazefor the ladies, it kinda made thebottom of the burger a little bittoo caramel or charred? - i think maybeon a couple of 'em. yeah. - i liked a lot about it.
i thought the flavorspopped hard. - very drippy. - it dripped,and it had juices. - it's very drippy,very sexy. [applause]- it was juicy.- it's juicy. - it was a sexual burger.- it's a sexual burger. - this is, like,super tough. - what we thought wasthe most creative and flavorful gets tojust stay right now.
- stay right now.- so, let's say... eli's stayin'.- eli. - you're stayin'.give it up for eli. [cheers and applause]go back over there. - i'm honored thatj.j. picked my burger. stoked! - eli's shroom luva burger,he got, like, really nice coloron the mushrooms. he's using a reallyquality swiss cheese.
and then,he's like hold up. foie gras, truffle mayo--you-you can't stop me. this is hard, man. - all right, we're gonnapick our top burger on the count of three,and those two get to stay onto round two. - we have toeliminate somebody. there just isn't enoughmeat for everybody. off the chartscraveability.
- and i-- and, you know,i think bobby's burger a little bit messy,crispy bottom. - right. but-- - but, it hadcrazy craveability. - but, teaon's burger,it was like cheeseburger two-point-- oh, my god,that's a good burger. too much vinegarin the jam? - too much for me.- right. - i wanted to tastemore of the burger.
- are you ready?- yes. one. - two.- three. teaon.- teaon. [cheers and applause]- i'm goin' to round two. i'm excited.i'm ecstatic, but i can't gettoo excited because i haven'twon yet. - make some noisefor bobby. - to lose at this pointfeels like ã¡ã¡ã¡ã¡.
[applause] the judges weren't readyfor the big bang. - that was round one,and we were the only ones that got to enjoythose burgers. but round two,everything changes. our two bestburgers stay, and they have to cooknot for just two people. they gotta cook forall of you guys, all right? [cheers and applause]and now,
you guys get to eateach burger and decide which oneyou consider is the best. that winner goes on tothe finale and a chance to win $25,000 and possibly"the next great burger." all right.- this is gonna bethe toughest one. this is gonna be tough.- this is gonna be hard. - it's gonna be hard. - especially, i don't know howyou mass produce foie gras. that's a lotta ducks.
- i'm excited to justcook for the crowd. always sauce bothsides of the bun. one bite of this burger,and they're gonna love it. burgers and beer. - best way to go. - you gotta put itto the people. gotta letthe people vote. yes, i'm gettin'married in october. cookin' formy wedding, too.
keep smiling.ladies love teaon. [laughs] - it's two differenttypes of burgers. you got somethin' reallysimple, and then you have something simple,but he's adding elements and technique to it. - that's gonnahave some flavor. - the choice to use foie grason a familiar burger is gonna bea make or break.
- who'sready? who's ready? who's ready? - think i'm gonna haveto go with eli's man. - i thinkthe cheeseburger 2.0. you never underestimatethe importance of simple ingredients--similar to beer. - the tomato jamwas the perfect touch. - the house-made mayois so tasty. - it's legit. - the mushrooms,the cheese, the juices.
- it was like fast foodbut gourmet. - the shrooms meltedinto my mouth. - eli's settin'the bar high.- yeah. ♪ mama can't you see ♪ - it's getting smokey. ♪ see i'm drowningcome and rescue me ♪ - two-point-o.- my guy. - two-point-o. ♪ i wanna let you know ♪
- a lot of split decisions--it's a close one. ♪ that i'm waitingfor you to flow ♪ - for sure, it's gotta bethe shroom luva. - foie gras is likebacon for french people. - so juicy it's runningdown my mouth. i love it. - did it havecraveability? - yes. - there was nothing,like, new in it. - no creativity.
- i'm not big onthe mushroom lover. - i feel like you're justfollowing the group. i say, "burger!"you say, "beer!" burger!- all: beer! - yeah! [indistinct chatter] - oh, this it. this is the final decision to see whether i'm gonnamove on or go home.
so, i'm gettin'a little nervous. - don't forget to vote.make your voices heard. - eli.- eli. - cheeseburger 2.0.- two-point-o, it was good. it was like a 3.0. - the shroom lover couldsplit the crowd a little bit. - eli's a tough competitor,and the fact that he could win isdefinitely on my mind. - it's deliciousnessto the core.
- they said it's a tie.- no. what aboutthe foie gras? - i executed the burgerjust how i wanted it, but it could go either way,at this point. - all right, guys,votes are in. what's up, guys?votes are in. [cheers and applause]- this is it. this is the final decision. i executed the burgerjust how i wanted it,
but it could goeither way at this point. - i'm not sure every burgerwas exactly the same temp. they were very close. i made adjustments,but was my adjustment enough? - the winning burgeris going to the finale and has a shot at $25,000and just might become "the next great burger." we had a goodface-off today. we had the shroom lover.
- shroom luvas. - you gotta say it withthat kinda weird eye thing. so, we had eli'sshroom luvas. [laughter]and then, we hadteaon's cheeseburger 2.0. - super creative--the crowd was telling me, like, the burgerwas super creative. - the foie gras was,like, over the top. and then, they talked aboutthe craveability, though. like, no creativitybut the craveability,
like, overpoweredeverything else. the arugula, the burger,the cheese-- they kept asking,"j.j., you know whattype of cheese this is?" i was like, "i thinkit's, like, cheddar two age." - yeah, it was-- it was atwo-year-old english cheddar. - fortunately,we didn't have to pick. you guys did.- the people. - the tallies are in.the votes are in. and i wish i could say,"drum roll,"
but that dude's gone. [laughter, booing] the winner today,with 61% of the vote, is... teaon. - thanks, man. a burger that wouldappeal to the masses might've been a better choicein this kind of a competition. thank you so much. it was a gamble.
- man, how you feel?- i feel good. i feel ready to go onto the next round and prove the cheeseburger 2.0is "the next great burger." to the chefs in the finals,i'm sorry, but cheeseburger 2.0,it's comin'.
