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  • Let's break the Internet.

  • Let's put debit looks, Posto.

  • Let's rate theater.

  • Uh, it's in and out versus Shake Shack.

  • Feel like me?

  • You're over it.

  • But to be honest, they're both awesome.

  • 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.

  • It's a hack.

  • 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.

  • Can you explain that to me?

  • Is California?

  • Yeah, I mean, in and out.

  • It's like the Burger Church.

  • 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?

  • I went Thio Shake shack earlier.

  • 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.

  • Okay, let's see this double shock.

  • 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.

  • It's not like they're really recipe.

  • Or is that your They're real.

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

  • Yes, this right here, guys, is why it?

  • Eight bucks.

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

  • You get that, like anxiousness of a short room.

  • Nothing.

  • My mouth.

  • Water.

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

  • Patty.

  • Which one?

  • My favorite ways.

  • Make burgers at home.

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

  • We're still here.

  • One of my favorite sounds in the whole world.

  • Oh, yeah.

  • I like this technique with towel.

  • Yeah, right, Maestro.

  • Almost solved for you.

  • Please.

  • Hand school area.

  • She's American.

  • She will be ball.

  • Where?

  • This what we're putting on these burgers always.

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

  • It's like, uh, 45 seconds or something.

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

  • Yeah.

  • Then I left to carry over.

  • He'd take care of the rough.

  • 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.

  • We start with Patties on the bottom.

  • 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.

  • It doesn't get all over your face.

  • It's not worth eating.

  • Let's try this about your shop.

  • 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.

  • Cross eyed drunk.

  • 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.

  • Shut out, Kenji Serious e T.

  • He breaks down what's on the spread.

  • So it's about 62% mayo.

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

  • I'm gonna go by color.

  • Just go with your gut feeling.

  • I mean, this looks like spread to me.

  • 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.

  • What's the advantage of grilling?

  • Grilling Patties in love?

  • 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.

  • We'll see what the mustard doing.

  • That Sierra is browning.

  • I wasn't expecting Oh, yeah, that's what you want, man.

  • Then we'll just So the cheese on top.

  • All right.

  • And another key step to the animal cell, right when it gets to this point here where the cheese almost adheres to the beef on the bottom that was treated with caramelized.

  • Now I like extra sped.

  • You do actually spend its top and bottom who were doing four pickles?

  • No, I'm east L a.

  • It up a little bit and we're gonna throw banana chili's.

  • When you get this at the restaurant, you just say, add chopped chilies to it.

  • Yeah, and these are chopping out chiles the same ones that they use over there.

  • Love tomatoes on the bottom.

  • One slice of beef steak lettuce was on top of that there.

  • Lettuce is actually cut in trying.

  • You mean you went to that?

  • I want that level.

  • And there you go in and out.

  • Double double animal style.

  • All right, let's let's do this a little bit.

  • Picking the bird, which is awesome.

  • In and out.

  • You can actually choose your dumbness aromatic of audience man, really, I feel is the definition of an in and out burger like you have to have onions whenever someone orders a burger without onion.

  • I just gave him a look like Why not the difference between the in and out burger that I made today in and out burger that we could get at the restaurant because I feel like the assembly line of the restaurant makes it stack so perfectly.

  • And then it's wrapped.

  • Yeah, right.

  • I feel like they're wrapping, almost creates a flavor envelope and makes the experience that much better.

  • So we've done the Shake Shack.

  • We've done that in and out.

  • Let's just put it together.

  • It makes him in and out.

  • Shake shack babies.

  • You're a man.

  • First things first, the bun.

  • Let's cut the potato buns and half sauce sauce I like to in and out sauce.

  • I like the funkiness, the bite of the relish.

  • Let's throw those seasonings in there.

  • Yes, there are a couple slices.

  • Yeah, what's it like?

  • Powder, garlic powder, Cayenne paprika, right.

  • That's Oh, my God.

  • Tests You take it to the next level.

  • Vegetables, I think.

  • Iceberg.

  • Good, because that butter lettuce is intrusive.

  • It's too, is to have that.

  • Yeah, I got that crunch almost saying 86.

  • The tomatoes.

  • Maybe we won't even need it.

  • No tomatoes at all.

  • Let's break some rules.

  • Yeah, pickles.

  • Later, Chili's.

  • I could go with either.

  • I didn't have to be.

  • But I don't like to think just because I don't like the thickness.

  • OK, I would say we go to Chili's Cool.

  • That's two chilies.

  • All right, So what we doing for B?

  • I say we use the shake shack blend.

  • Flavorful, expensive.

  • It's rich.

  • It's beefy.

  • That has a great reaction when he hits the griddle.

  • Yep, I definitely think that we should put some yellow mustard on there.

  • Let's go.

  • Three ounce Patties, three ounce Patties.

  • Oh, man.

  • All right, I love the beef, man.

  • So let's do it.

  • Let's break the Internet.

  • Let's bring Devon Babish style.

  • That's the best side of the world.

  • Oh, yeah, the animal style it up.

  • Let's get some mustard on that bad boy.

  • She's much cheese him up.

  • They start to see the criminalization on the mustard.

  • I love this on the in and out burger, extra sauce, extra spread, veg on the bottom.

  • I think this is gonna be beautiful.

  • Burgers in the world.

  • We literally squashed East Coast West Coast beef here today in this kitchen.

  • Unity.

  • All right, Tommy, let's give it a shot.

  • Uh huh.

  • Dude, that's a good Donald.

  • Good burger.

  • It's a marriage made in heaven.

  • So that's what happens when people put aside their differences and just get a little turns out.

  • The unity between shake shack and in and out is actually what we wanted all along.

  • This is the home burger that I've dreamt of is the mother burgers show, Baby, we out.

  • So we've R.

  • Kelly Jay Z this bad boy, best of both worlds.

Let's break the Internet.

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B1 burger shack shake shack mustard beef sauce

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

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    林宜悉 posted on 2020/03/20
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