Hey baby I hear the blues a callin Tossed salads and scrambled eggs Hey, what’s up guys? Welcome back to
Binging with Babish. For this week, by popular demand, we are tackling some burgers from Bob’s Burgers. Now, we know that Bob prides himself on using fresh ingredients and grinding his own beef, so we’re going
to do the same. Starting with three pounds of short rib and three pounds of chuck roast Now I have found that in lieu of a meet grinder the best way to grind beef is to cut it into small cubes, like so, Spread out evenly on a parchment-lined baking sheet and place in the freezer for about 15 minutes or until firm around the edges. We’re also going to place the blade of a food processor in the freezer along with the beef Then, in batches, we are going to add the beef to the food processor and pulse until we get a nice, pebbly grind Don’t over-grind your beef because we want our burgers to have a nice, loose texture So now that we’ve got some beautifully, freshly ground, beef ,it’s time to start replicating burgers Young Bob: Here you go, Henry. Henry: What’s this? I ordered the usual. Young Bob: Well, since Pop’s getting his prostate checked, and I’m manning the grill, I thought, why not try the unsual? Ooh! YB: Henry, I present to you: Baby You Can Chive My Car burger! Sour cream, chives, and little fried pickle wheels on the side that make it look like a car! Vroom, Vroom! Man: You know he’s a grown man, right? This one’s got me pretty excited because I love fried pickles We’re going to bread pickles in a beaten egg and some flour mixed with cajun seasoning starting with flour, then into the egg, and then back to the flour one more time before plating and getting some frying oil heated to 350 degrees Fahrenheit Dropping our pickle slices in very gently, making sure not to burn our fingers! Agitating gently with a metal spatula so they don’t stick together, and draining on paper towels once browned and crisp. Now it’s time for the main event, the burger itself We’re going to make a very thin, very flat patty that we’re going to top with feta cheese, a second patty and seal at the edges to create a feta-stuffed burger before seasoning with kosher salt and freshly ground pepper Creating our sauce while the pan heats up This is a half-cup sour cream to a quarter-cup of Dijon mustard and lightly toasting our buns in oil before adding the burger to a searing hot skillet and flipping once browned and crusted Plating up on our toasted bun with sour cream sauce and finely minced chives Hitting it with the top bun and the fried pickle slices thus creating – whoops Brrrrrr errrrrrrrrr. Sorry. The Baby You Can Chive My Car Burger Mmm. So good. Love fried pickles But as is tradition with any and all sandwiches on this show we must see the cross section You can see that nice layer of melted feta in the center Now this one was really good but what would Bob make if he were in a burger-making competition? Man: So what stupid burger are you making, Bob? Bob: Ok well it’s not stupid its smart Bob: I call it the Bet It All on Black Garlic Burger Man: Stupid Name
Bob: What?
Man: Stupid Name Bob: It’s not.. oh my god.. It’s made with black garlic
uhh it’s a fermented garlic, it comes from Korea Man: Don’t blame Korea for your stupid burger, Bob. Not fair to them or burgers Bob: I’m not blaming them
Man: Stupid Black Garlic Burger, put it up on the screen Bob: Oh my god Man: Are you guys open? We want to try that Black Garlic Burger Other man: Can I have a Black Garlic Burger too? Bob: You want to try my burger?
Man: Yeah I smelt it and now I want you to dealt it into my mouth Like Bob said black garlic is from Korea and is extremely expensive so we are going to treat it with great care as we use it to make black garlic mayo Add four of five cloves of black garlic to an immersion blender cup before adding about a half cup of mayo and blending until smooth and extremely stinky Now according to the Bob’s Burger’s Cookbook this burger is on a bed of baby spinach so we’re going to put that on top of our toasted bun before searing our burger and adding a big ol’ slab of fresh mozzarella cheese that we’re going to cover so it melts completely like so Onto our bed of baby spinach it goes, along with a healthy smear of our black garlic mayo Top with our toasted bun and slice in half to reveal that all important cross section Now I may be cooking my burgers a lil bloody for some tastes, but this is how Iike my burgers The next burger, however, you don’t really have much of a choice, for it is, the Meatsiah Tina:What is it?
Linda: He calls it the Meatsiah Linda: It’s beef tartar inside a burger, medium well, inside a burger wellington Tina: Is Dad gonna die?
Linda: Maybe honey, maybe Linda: Oh he has to be happy with that one The Meatsiah presents several logistical problems Lets start with the tartar We’re going to finely mince some very good filet mignon and use a ring mold to create little pucks of tartar that we are going to both refrigerate until thoroughly chilled and freeze to try and attempt to get the center of the meat to the correct temperature These are going to be placed in the center of two burgers cooked medium well that we’ve refrigerated so we can slice them in half. Next up we are going to create a duxelle by heating some olive oil over medium high heat along with some very finely processed mushrooms before adding one clove of finely minced garlic and a bit of thyme Sautéing until just fragrant Deglazing with about a quarter-cup of Brandy and scraping up all the good brown bits off the bottom of the pan and adding a little bit of cream Cooking into a flavorful mushroom paste Now comes the Wellington part of our Wellington We’re going to flour both our work surface and some thawed puff pastry that we’re going to roll out to our desired size and thickness before prepping our chilled and sliced medium-well burger placing our rare tartar on top I’m doing this with both a refrigerated and frozen tartar for comparison Spreading some of our mushroom duxelle, topping with minced cornichon painting our burger with some English Mustard and wrapping in pruscuitto before folding our pastry around our precious paleo package trim off the excess pastry and shape into a parcel that we can then place on a parchment-lined baking sheet and brush liberally with a beaten egg Sprinkle with kosher salt for texture and bake at 425 for about 25 minutes or until golden brown and puffed like so Now on the left here we’ve got the version with the refrigerated tartar Looking pretty good And then on the right we have the frozen tartar which looks a bit more raw It looks like this one is a little too low, so the refrigerated tartar wins It’s gonna depend on your oven and about a billion other factors Temperature aside, with all these delicious ingredients in one place, you’re gonna end up with something tasty Music playing: Return of the Mack, by Mark Morrison