The Ultimeatum is a cheeseburger stuffed inside a cheeseburger with two deep fried cheeseburgers as buns. And then we add our special ketchup that we get from the Himalayas. Anyone who doesn’t eat one… IS A CHUMP!!! Hey what’s up guys, and welcome back to Binging with Babish, where this week, before we get started, I want to congratulate @Sheikaplate for winning the “Eat What You Watch” contest with her incredibly accurate recreations of foods from “Breath of the Wild”. I also want to congratulate the four runners-up, all of you guys will be getting a copy of my book. And thank you to the hundreds of other people who entered this contest. You guys all made some really amazing food. And now it’s time for me to make The Ultimeatum. Starting with the so-called Himalayan ketchup. I’m going to make a ketchup with spices similar to an Indian kasundi that starts with grated ginger, grated turmeric, sliced birdseye chile, 3 cloves of grated garlic, just a little itty-bitty tiny hint of cinnamon, a much bigger hint of chili powder… and about a half-teaspoon each of mustard seed, ground toasted cumin, ground toasted coriander seed, and nigella seed. And then into a few tablespoons of olive oil, we’re gonna dump our painter’s palette of flavor. We’re just gonna saute those for a couple of minutes until fragrant. And trust me, it gets very fragrant, this stuff smells amazing. Then we’re gonna deglaze with just a little bit of malt vinegar, re-center our induction cooker with the camera, and add 28-oz can of crushed tomatoes. I chose tomato kasundi because, well, it’s from the Himalayas, and because it’s very similar to ketchup in that, it has tomatoes, spices, brown sugar, and vinegar. Adjust each of these to taste until it tastes ketchup-y. And then, put it on the back burner for simmering for at least an hour. Hope you’re enjoying the all-new back burner cam. And after an hour, you will have a nice, thick paste like this. That we’re gonna smooth out in a high-powered blender. Simply dump in the jar, puree for three to five minutes, and then to make this extra smooth and ketchup-like, I’m going to run it through a fine-meshed sieve. And just to make sure this is extra Himalayan, we’re gonna season it with pink Himalayan salt before fruitlessly trying to get it into our squeeze bottle. And now it’s time to make some burgers. We’re going to start by making the burger within a burger. This is just a straight-up cheeseburger, pan fried, hit with salt, pepper, toasted buns, you know the drill. Really doesn’t matter how well you make this burger because it’s gonna end up really really gross. Because we’re putting it inside of another burger, which is just a straight-up bad idea. But, I am not here to argue, I am here to recreate. We’re gonna pinch this big ole thing closed and bake at 350 degrees Fahrenheit for about fifteen to twenty minutes or until cooked through. In the meantime, we’re gonna deep fry our other burgers for some reason. This one I was actually kinda curious about because I have never heard of deep frying burgers. But it just ended up being crispy, leathery patties, I can’t really recommend it. Anyway, what I can recommend is this amazing ketchup It’s the one, great thing to come out of this experience and I’m going to slather it all over everything. Our burger within a burger is out of the oven, so we’re gonna place it on top, top it with our other burger…bun, and of course, get that cross section. This tastes about as good as it looks, so I think we can do better. This is called the Ultimeatum, so why don’t we start by adding other kinds of meats? I’m going to start by making a cheese and bacon stuffed burger for our main…burger. Feel like I’m saying burger too much, let’s call this one, “Jeffrey”. We’re gonna simply pan fry Jeffrey, making sure those edges are good and sealed because what we do not want to experience is a Jeffrey blowout. Flip carefully after seasoning with salt and pepper, and then on the back burner cam, we’re gonna make smash burgers for our burger bun…things. I’m going to top these with pepper jack cheese for a little bit more flavor variety. And just when you thought it couldn’t get any better, here comes some fried pastrami. Let’s start by assembling our auxiliary burgers, on simply toasted buns with our Himalayan ketchup. Place Jeffery in between the two of them, make sure he’s good and stable. Top him with some Himalayan ketchup and our crispy, fried pieces of pastrami. Top it with the final auxiliary burger and again, it’s cross section time One that features more flavor and variety, and no buns soaked in meat juice. This one turned out absolutely amazing, especially the Himalayan ketchup. I hate homemade ketchup, and this stuff really blew my mind. Now Chef A.J., this is an Ultimeatum, in fact, I think you… are a chump!