Name: Binging With Babish Cooks In-N-Out and Shake Shack Clones | The Burger Show
Uploaded: 2020-03-20T03:31:00.000Z
Duration: 10 min 19 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

But I want to break down is how to make him at home, especially when you're stuck in the city where you can't get the buff.

So I linked up with Andrew Rafer, my favorite YouTube channel, binging with Babish to put our culinary chops to the test.

These two legendary burners the Shake Shack, Double Shack in the in and out, double double animal style.

Do you think it's even fair to compare in and out and shake a shake shack?

Burger, to me is like more of like a higher end burger than it is in and out and in.

That's more like exactly what it is in California.

It's just more chill under promise over deliver type of burner and can't compare the two of these a definite mystique about get it Now.

It's like the Burger Meco for California.

So as a California, You know, dude, I'm special.

I'm eating this because someone in Indianapolis can't have this, right.

I mean, what do you think that major differences aren't?

It was just one of the best burgers I had ever had because it was in between a sit down restaurants, you know, bleed all over the place burger and a fast food burger.

One important part of the shack burger is that they use potato rolls, specifically Martin potato rolls, which is best in the world right there.

You know they're squishy there, little sweeter than just then.

My personal favorite for a burger and now making the special sauce over here, which starts with as most burger special sauces do mayo and ketchup, and apparently they throw a little bit of pickle.

Brian Well pinches of garlic powder, paprika, onion powder on cayenne, just like tiny seed.

But we got a mixture of short rib brisket.

Recipe is a secret, and it's just my best.

We're talking about premium quality beef minerally flat iron, beefy in the brisket.

You get that, like anxiousness of a short room.

So, one of most important things about this burger, one of the things that makes it a shake shack Burger is the smash burger.

We got two ounce meatballs and we're just gonna throw those each corner.

One of my favorite sounds in the whole world.

This what we're putting on these burgers always.

And you're you're the cheese melt expert was right.

I like it when it's barely melted on the edges.

You get that gooey stuff that makes a burger addicted stack those up tomato going here.

Shake shack also uses Roma tomatoes in place of one big beef stick is what's, uh now uses.

No, sauce on the butter, tomatoes, three slices of tomatoes.

If I remember correctly and we're going lettuce sauce, these look messy.

But tell me any time you've ever eaten a shack burger with clean hands, that's kind of like the whole thing.

There might not look identical to the Shake Shack burger, but it's fucking fantastic.

Gooey cheese mixed with rad The this role squishes down in that two o'clock in the morning.

It's just the best when I'm not working and I'm making stuff at home.

I like the imperfections, because when you have those imperfections, like the crispy bits, like when you smashed it, those crispy bits that were left over really play a factor on the textures of this, and you don't get that at the restaurant.

That's what they say, but what would is strengthened by its bats in and out double double animal style, so animal.

So in burger for means, add pickles, caramelized onions extra spread, and the Patties are glazed in yellow mustard.

The difference between this burger bun and the potato.

But is this is more of like a wonder bread style.

And then he says, it's 38% ketchup and relish.

Yeah, well, season with salt season both sides of just one side of these.

Uh, I'm gonna season one side, and I could get away with that because these Patties airway thinner than the shake shack Patties.

I know that their beef comes from Central California, but there's no specific blend.

You know, it just adds this extra layer of crust.

I've tried it with Grey Poupon grade mustard, and none of it works as well as bright yellow nuclear mustard like this.

Once you're done with that, you're ready to split.

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Binging With Babish Cooks In-N-Out and Shake Shack Clones | The Burger Show

awesome

recipe

dude

culinary